Mini Vacation

April 11, 2011

I find myself daydreaming a lot lately.

Wishing I could escape. I just want to get away from my “adult” life.

There are more mornings when I wake up now wishing I didn’t have to go to my job, than there are mornings that I’m excited to go to work.

I am still in the ever evolving process of finding myself and what it is that I want to do with my life. There are three things that I know for sure.

1. I love cooking/baking. Being in the kitchen just makes me happy.
2. I love fitness and nutrition. Even though I bake a lot of bad goodies, I am actually really obsessed with my healthy living lifestyle.
3. I love blogging. It’s acts as my diary, my outlet, and helps me to connect to so many people.

I hope to one day figure out how to mesh all these love together and be able to create a career from it. Something that I’m excited and passionate about. But, until I figure out how to do that, I’ve got to give myself some mini vacations.


The best way to take a mini vacation…make an international dish!

I was so excited when I saw this recipe from Andrea. This is just what I needed.

Mediterranean food is something that I’m just starting to explore, and am finding that I’m really loving.

The best thing about this dish is that the chickpea patties are actually baked and not fried! WINNING!

Some of the traditional ingredients were not in my pantry, so I had to make some substitutions, like tahini sauce ranch dressing and pita bread naan, but the flavors were spot on!


My first bite in to this soft, warm, jam packed falafel sent me to a land far, far away.

I suddenly found myself slowly trotting along the sand dunes of Egypt on the back of a camel.

Pyramids on the horizon.

Warm, hot sun, beating down on me.

Where seeing a palm tree is like seeing a flourishing rose bush.


…then I swallowed, and was brought back to my living room and my episode of “The Real Housewives of Orange County”.

Thank goodness I still had a whole falafel to finish!


[print_this]Baked Falafel
adapted by Can You Stay For Dinner

15oz can chickpeas
2 tbsp flour
2 tbsp finely chopped parsley
2 garlic cloves chopped
1 tsp curry powder
1 tsp garlic powder
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup crumbled feta cheese
2 pieces of naan
1/2 cup thinly sliced red onion
1/2 cup chopped tomatoes
1 cup chopped green leaf lettuce
1 tbsp ranch dressing



Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.

Place naan on a baking sheet and heat in oven with falafel patties for the last five minutes of baking.

Divide the hot falafel among the two warmed pieces of naan and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and ranch dressing.


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