I really don’t like shopping… well let me be clear… I don’t like clothes or shoe shopping. Take me to get groceries or to the local farmers market and I am happy to waddle down the aisles.
It was always a challenge in my teens; I’d be dropped off at the local shopping mall (The Pav) and given some bucks to buy some clothes. I’d spend the day trying things on. Most times I’d get so annoyed; who really likes changing in and out of countless types of clothes. Most times I’d end up with barely nothing, and instead used my money to go have lunch. Feeling happier with my life, I’d then go try conquer clothe shopping on a full belly. Could I make the whole experience even worse or what? Word of advice, don’t go shopping on a full stomach. My regular size no longer was a good fit and I ended up hating the whole process even more.
After a few failed attempts at buying my own clothes, I had to go with someone or just wait until Christmas and birthdays for someone to buy me something. I was never one of those fussy teens. I’d wear whatever was given to me, as long as I didn’t have to go and buy it myself. As I aged the whole buying clothes for myself wasn’t so traumatic; I still don’t enjoy it. I can however pick out clothes and actually purchase things rather than go out for lunch.
Now take me grocery shopping and I can easily take my time, analyse all the products on the shelf and see what bargains I can find. Lately Pick ‘n Pay in Athlone Park (Toti) and the Fruit and Veg store have been giving quite good bargains on pockets of potatoes, onions, tomatoes and the sort. There is nothing better than having a fridge full of fresh fruit and veggies. With all these beautiful veggies I made sure to come up with some tasty veggie dishes, as promised before.
So here we go… this one is for all you veggie lovers! Let me just say it took longer for me to think of what to call it than it took to make it. Great for a quick healthy meal!
1 punnet Baby Marrows, sliced
1 Small Punnet Button Mushrooms, sliced
2 Carrots, peeled & sliced
1 Tin Chickpeas, drained
½ Onion, sliced
1 Cup spinach, finely chopped
Handful Green Beans, cut off tails
Salt & Pepper
½ Crushed Garlic
2 tsp oil
- Before starting out, make sure you prep the veg as instructed above.
- Preheat oven to 180 degrees, and pour chickpeas on a baking tray. Sprinkle over cayenne pepper. Once oven is heated up roast chickpeas for 15 minutes.
- In a medium sized sauce pan, heat the oil up on a medium heat.
- Start the quick fry up with onions, allow to get glassy/translucent.
- Then add in the mushrooms and garlic. Allow to cook for 3 minutes.
- Add in the beans and stir into the concoction.
- Add in the baby marrow and carrot slices, stir in and place a lid over the pot and allow to cook for 2 minutes.
- Lastly, place the spinach in and allow to cook for the most a minute. The spinach will darken and shrink.
- Remove from heat and spoon into a bowl.
- Top off with salt and pepper, the chickpeas and feta (optional).