Last night, I was excited to try this new kind of "pasta" I found at Whole Foods (by the way, for a really funny retelling of a Whole Foods shopping experience, I highly encourage you to read this Huff Post blog post by Kelly MacLean ). I was looking for a more traditional-style gluten-free pasta, if that makes sense, but I happened instead upon this Explore Asian Organic Black Bean Spaghetti : It's gluten-free, loaded  with protein (25g per serving), and, I mean, it's black pasta, which I think is pretty cool. I was a little concerned about how it would cook, because other types of gluten-free pastas I've tried have tended to fall apart or stick together. But it actually cooked perfectly, and quicker than wheat or other grain pasta.  I cooked a bunch of stir fry vegetables, some of which were pre-packaged, and some of which I added in (carrots, celery, white onion), and I also added in frozen shelled edamame. I seasoned everything with olive oil, ...

Tonight I made an altered version of a quinoa stir fry that I've made before. I realized after grocery shopping that I'd forgotten to get a protein for the stir fry, but then I remembered I had chickpeas at home. I wasn't entirely sure they would work, but they ended up being a delicious addition! I also found this sample packet of roasted hemp seeds that I'd picked up at a natural food store a while back: More protein, and added crunch! I tossed the whole packet in to a large frying pan, which also contained the following: A little less than 1 lb. pre-chopped, mixed stir-fry vegetables from Whole Foods (I cheated, and I'm glad) 1/2 white onion, chopped 1 large carrot, sliced into rounds 1 can cooked chickpeas 1 c. frozen organic peas 2 c. cooked, whole grain quinoa About 4 strands (whatever you call them) of scallion, chopped Organic sesame seed oil, 2-3 tbsp. Braggs Liquid Aminos, about 1 tbsp. Few shakes each cumin, paprika, turmeric, Mr. ...