Dinner Bowl #26

 I felt better after giving myself the rest I needed. So this week is going to look quite a bit different!

We're kicking this week off with creamy baked pasta and brussels sprouts (recipe from Love & Lemons); some chickpeas cooked with tomatoes, onions, and arugula; and some steamed carrots.

This pasta has an almond-based creamy sauce, which is a nice change of pace from cashew-based sauces. It's super flavorful, too! I used soy milk rather than almond milk for a protein boost (and because that's what I had) and also used protein-infused pasta. Plus, I put hemp seeds on top as directed. When I ran the calculations, this turned out to be a very high protein dish, so I probably didn't need the chickpeas.

But chickpeas can be there just because one wants them, right? This side was kind of a "raid-the-fridge" thing. I had half a can of chickpeas, half an onion, half a tomato, and tons of arugula in my fridge, so I made this. It was good--not necessarily my favorite thing ever but it was tasty enough. I'm glad the pasta was so good, though, because it might not have been that great if it was supposed to carry the meal.

Carrots are always my favorite veggie, of course--and these were steamed just right.

I love oven weather. Happy fall!