We have all had those days – the type that feels like you need more hours to get everything done, or where it feels like the day drags on and you are beyond exhausted by the time you hit your mattress to sleep. The type of day where you are running a mile a minute just to check a few things off of your to-do list only to pile on 10 more things. A report is due at work, the kids need to be picked up or you are so immersed in a project that you look up and somehow it is already dinner time.

Then panic mode sets in. What do I make for dinner? I am so hungry, but I don’t feel like cooking. I don’t have time to go to the grocery store and pick up anything healthy or nourishing.

Thankfully there is a solution. This super simple and nutritious dinner is plant-based, vegan, gluten-free and can be made in 30 minutes all while answering work emails, helping the kids with homework or taking a moment of self-care instead of cooking.

I am so happy I discovered Open Nature® products that are available exclusively in my area at Albertsons and Safeway, especially this Gluten Free Cornbread Mix. It is the perfect partner in crime for a lazy weeknight dinner with O Organics® Three Bean Chili & Kale Bowl when you don’t have time to cook, let alone think about what you want to make.

If you remember how much I loved the brownies I made in this post, I am equally loving the Open Nature Gluten Free Cornbread Mix. It cooks up perfectly, isn’t too dry or too sweet. Honestly, in my opinion, it is the best gluten free cornbread mix I have ever made. I’ve slaved over making my own from scratch and I will never need to again now that I know how easy and fluffy this cornbread comes out.

I usually don’t eat frozen meals because of the added preservatives in most that you find, but this Plant-Based Chili from O Organics doesn’t have any processed ingredients. Perfect for when you can’t make that trip to your grocery store and you want to grab something healthy from your freezer to heat up.

Here’s how you can make this nutritious dinner come together. I know you will enjoy it as much as I did!

Ingredients:
1 Box Open Nature Gluten Free Cornbread Mix
1 cup O Organics Unsweetened Almond Milk
1 egg
1/2 stick of vegan butter (or regular butter), melted
1 O Organics Three Bean Chili & Kale Bowl
Shredded cheddar cheese and chopped green onions to top

Method:
Preheat your oven to 375 degrees while you combine the cornbread mix with the almond milk, egg and vegan butter with a whisk. Pour into a greased 8x8 baking dish and bake for 30 minutes. Remove to cool for 5 minutes while you make your chili. Follow the directions on the package to heat up your chili, place into bowls and top with shredded cheddar cheese and chopped green onions.

If you are eating more plant-based or gluten-free for health reasons, your local Safeway and Albertsons stores have thousands of products to choose from. I especially love O Organics because they are USDA certified I can find all my favorites at affordable prices and Open Nature makes products with simple ingredients and great quality.

In the San Francisco area Open Nature products are available exclusively at Albertsons and Safeway. You can also find them at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.

Try any of these clean, free-from Open Nature products and USDA certified organic O Organics products exclusively at stores and online.
VISIT www.albertsons.com/exclusivebrands
VISIT www.safeway.com/exclusivebrands

This is a sponsored blog post in which I received payment for my opinion on all products.

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Less cooking and more chilling this holiday weekend. David and I drove up north an hour and a half outside of the city to relax for the three-day weekend. We bought the ingredients at a local farm stand to make this super simple and satisfying vegan curry bowl. I love this dish because it only requires a few ingredients and minimal prep and cooking time. So you can spend less time in the kitchen and more time out in nature or relaxing on the couch with a good book.

I moved in with David almost two years ago, we live in the Mission District of San Francisco. We share a wall and a beautiful outdoor deck with our neighbors who David has known for 10 years. For the three day weekend, while they stayed in the city, they gave us the keys to their place up in the forest near Sebastopol, CA. We spent yesterday eating at a roadside bakery, driving country roads and wandering redwood groves with trees big enough for us to stand in.

At night when we sleep the quiet is deafening. As city folk we are used to constant street noise, and when you escape for a quiet weekend it can be hard to get used to the quiet at night. Truth be told it took me a while to fall asleep last night, but once I did… I was out! Are used to sleeping with the hum of the city, or the quiet of the country?

We kept meals simple while staying here, and with access to a kitchen we are able to make simple yogurt bowls with local granola, sandwiches with local bakery bread and this easy vegan curry bowl for dinner with veggies purchased from the farm stand down the road. I have had this recipe on repeat for the past two weeks. Enjoy!

Weeknight Vegan Curry Bowl
(serves 2)

Ingredients:
3 tablespoons coconut oil
3 garlic cloves, chopped
2 tablespoons minced ginger
1/2 teaspoon coriander
3 teaspoons yellow curry powder
1/2 teaspoon tumeric
1 can of chickpeas
1 cup coconut milk
1/2 cup veggie broth
1/2 bunch of dino kale, stems removed and chopped
1 cup cooked brown rice
1/2 avocado
Sea salt
Lemon Juice

Method:
In a dutch oven heat the oil over medium heat and add the garlic and ginger to cook for a few minutes with the coriander, turmeric and curry powder. Add the chickpeas, veggie broth and coconut milk and bring to a boil. Reduce the heat and simmer for 3-4 minutes to let flavors come together. Add the kale and a pinch of salt and cook for another 5-10 minutes with the lid on to allow the kale to cook and steam. Season with more salt, pepper and a big squeeze of lemon. Serve over 1/2 cup of rice with chopped avocado. 

Recipe adapted from this book, which I highly recommend buying. It has a ton of really great recipes!

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