Ally
Wow, it’s been a minute since I’ve posted a new recipe! I feel like January arrived like a huge slap in the face after the glorious time off of work and school. January vibes are always: I’m broke, I’m bloated, I’m tired, I’m pale, and it’s back to 14+ hour days of work and school. BUT I’m two weeks into sticking to some pretty serious new years resolutions: no drinking, 1,200 calories a day, and working out 3x a week. I’m impressed with myself I’ll be honest. I kind of thought the no drinking thing would be the hardest part, but it’s really the driving force behind all the positive change! No late night munchies and more post-work energy.
This week has been extra health-ified because Taylor has been in Vegas for business. It’s all green smoothies, salmon, and vegetarian-inspired healthy dishes. As you can see, today we have Quick Vegetarian Greek Gnocchi with lots of protein from the chickpeas, and tons of flavor from the olives, artichokes, and feta. The added bonus is the gnocchi which makes it all feel super filling and satisfying while staying around the 400 calorie mark. I made a big batch of this earlier this week and it has been SAVING MY LIFE between work and school because of its vegetarian-ness. You can’t throw meal-prepped chicken in the back seat of your car for a few hours before wolfing it down lukewarm in the 5 minutes before class, now can you?
Oh, and it literally takes one pan and under 20 minutes to make and then pop into tupperware containers. HELLO EASY because honestly, life ain’t that easy in January. I mean you know the struggle is real when I can’t find any time to go get my nails done anymore. I’m just walking around life, pretending to be a fancy business woman with half picked-off gel polish and jagged edges that can draw blood. Hallelujah for this long weekend coming up, amiright? 
And also, today is monumentous for me because today my blog got 1,000+ views for the first time in a single day. I just sat here and cried for like 10 minutes when I saw it- thank you everyone that reads and follows along with my food and life, (which are really one in the same). I hope you find a way to connect with me through comments or social media! I want to talk about the food you want to read about. This is a two way street 😉
To all your victories, big and small, may they bring you as much joy as I feel right now.
All the busy, crazy good, stressy, motivated, January love,
Ally
- 2 Tbsp. extra virgin olive oil, divided
- 16-oz package of gnocchi, (use whole wheat or sweet potato for extra healthy-ness!)
- 1 white onion, diced
- 1 red bell pepper, diced
- 4 cloves of garlic, peeled and minced
- A few sprigs fresh oregano or mint leaves, (or both!) 2 Tbsp. for cooking, plus extra for garnish.
- 1 15-oz can of chickpeas, rinsed and drained
- 1 14-oz can diced tomatoes
- 1 9-oz box frozen artichoke hearts, thawed and chopped
- 8 pitted kalamata olives, chopped
- 1 Tbsp. red wine vinegar
- A pinch of salt, pepper, and red pepper flakes
- 2 Tbsp. crumbled fat-free feta cheese
- In a large pot, heat 1 Tbsp. of olive oil over medium-high heat.
- Sauté the gnocchi for 5 minutes, until golden, plump, and cooked-through. Transfer the gnocchi to a plate.
- Heat the other Tbsp. of oil in the same pot, and sauté the onion for 3 minutes before adding the red bell pepper. Cook another 2 minutes.
- Add the minced garlic and herbs, and stir, cooking for 30 seconds ensuring the garlic doesn't burn.
- Add the chickpeas, tomatoes, artichokes, olives, red wine vinegar, salt, pepper, and red pepper flakes. Stir, and let cook 5 minutes.
- Stir back in the gnocchi, and garnish with feta and more fresh herbs.
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