PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundleMore Meal Prep Menus http://bit.ly/1SQEHwXFrequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Purchase my eBooks here: http://bit.ly/ShopEatsHealthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Quinoa Curry1 tbsp coconut oil1 onion, finely diced3 garlic cloves, minced2 tsp freshly grated ginger1 tbsp garam masala1 tsp turmeric1 tsp ground cumin1 cup carrots, diced2 cups sweet potato, diced½ cup quinoa1 15oz can diced tomatoes1 19oz can chickpeas5-6 cups vegetable brothsalt and pepper to tasteIn a large pot heat coconut oil over medium-high heat. Add onion and sauté for 3-4 minutes. Add garlic, ginger and spices. Saute for another minute, stirring constantly. Add carrots, sweet potatoes, quinoa, diced tomatoes and broth. Bring mixture to a boil and then reduce heat to medium, cover and simmer for 20-25 minutes or until quinoa is fully cooked. Season with salt and pepper. Serve immediately or store in the refrigerator for 3-4 days.Daal1 onion, finely diced2 garlic cloves, minced1 tbsp freshly grated ginger½ tsp red pepper flakes1 tbsp curry powder1 tsp ground coriander1 tsp ground cumin1 tsp turmeric½ cup diced tomatoes2 cups red lentils, rinsed and drained5 cups vegetable brothsalt and pepper to tasteCombine all ingredients in a slow cooker. Cook on high for 3-4 hours. Serve immediately with plain yogurt and freshly chopped coriander or store in the refrigerator for up to 5 days.Cumin Rice1 tbsp oil1 tsp cumin seeds1½ cups basmati rice3 cups vegetable broth½ lemon, zested and juiced¼ cup coriander, choppedsalt and pepper In a medium pot, heat oil over medium-high heat. Add cumin seeds and toast for 1 minute. Add rice and sauté for another 1-2 minutes. Add broth and bring mixture to a boil. Reduce heat to medium-low, cover and cook for approximately 20 minutes or until the liquid has been completely absorbed. Finish with lemon zest, juice, coriander, salt and pepper to taste. Store in the refrigerator for up to 4 days.Curried Cauliflower1 head cauliflower, cut into florets1 tbsp oil1 tsp curry powder1 tsp garlic powder1 tsp ground cumin1 tsp ground coriander1 tsp turmericsalt and pepper to tasteOn a large baking sheet, toss cauliflower with oil and spices. Bake at 400ºF for 20 minutes or until cauliflower is soft and golden.Store in the refrigerator for 4-5 days.Cucumber Mint Salad3 cucumbers, diced¼ cup red onion, finely diced1 cup plain yogurt1 lemon, zested and juiced2 tsp honey½ tsp ground cumin2 tbsp fresh mint, choppedsalt and pepper to tasteIn a large bowl, combine all of the ingredients and toss well. Divide salad into individual portions. Enjoy immediately or store in the refrigerator for 4-5 days.Mango Lassi Smoothies3 cups mango, diced 2 cup vanilla yogurt1 cup almond milk¼ cup vanilla protein powder¼ tsp ground cardamomIn a blender, combine all ingredients and blend until smooth. Divide into individual jars.Store in the refrigerator for 3-4 days.Garam Masala Roasted Chickpeas1 19oz can of chickpeas, rinsed and drained 2 tbsp oil2 tsp garam masalasalt and pepper to tastePat chickpeas dry with a kitchen towel. On a large baking sheet, toss chickpeas with oil, garam masala and salt and pepper to taste. Bake at 375ºF for 15 minutes. Toss chickpeas well and bake for another 15-20 minutes or until they are crispy through.Allow chickpeas to cool completely and store in an airtight container for up to a week.This series was made possible with the support of the OMDC*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon