I had grand plans of a bathroom cleaning/organizing post for today, but my daughter decided to keep us up until 3 AM last night, and I didn’t have time to prepare.
About two years ago my daughter suddenly started hysterically crying every night. We went from doctor to doctor, and after 3 emergency room visits still could not find a physical cause for her hysteria. Eventually we saw a psychiatrist who, after less than a 5 minute consultation, diagnosed her with ADHD and prescribed 3 heavy-duty medications to control her behavior. While the medications have addressed some of the behaviors, I am not convinced she was accurately diagnosed and would really like to see her off of some of these high-octane pharmaceuticals. Essential oils have definitely helped, but they aren’t a magical pill that has made all of the behaviors disappear.
Sometimes I struggle with how much to share about my family here, because I want to respect my daughter’s privacy, and I don’t want to give the impression that she is a bad kid. She is a great kid, and she has overcome a lot of hardship in her life, sometimes she just has some issues with coping skills.
The reason I am sharing this today is that I don’t want you to get the idea that my house is always spotless, or that I never fight with my husband. There are plenty of blogs on the internet that portray that image, but this is not one of those. Sometimes I even yell. But we still strive to find the place God has for us every day, and sometimes we even succeed!
In spite of my lack of sleep, I did manage to whip up some Moroccan Tagine for my husband to take to work for lunch. I love butternut squash, and this dish is a perfect blend of sweet and spicy. I usually serve it over quinoa or rice.
Tagine refers to the traditional Moroccan dish that this is cooked in, and is kind of a “one size fits all” term for Moroccan recipes. I don’t own a tagine, but if you really want to get me a gift …
Just sayin’ …
This dish smells amazing while it is simmering, and the spiciness factor can be tailored to your taste!
- 1 T olive oil
- 3 minced garlic cloves
- 1 Butternut squash, peeled and chopped
- 2 C cooked garbanzo beans
- 1 carrot, peeled and chopped
- 1 14.5 oz can diced tomatoes
- 2 C vegetable stock
- 1 T agave nectar (or sugar)
- 1 drop lemon essential oil (or 1 T juice)
- 1 t salt
- 1 t coriander
- 1 dash cayenne to taste
- Heat olive oil in sauté pan over medium heat and sauté garlic until it starts to become translucent. Add the rest of the ingredients to the skillet. Season, bring to a boil, and continue cooking about 30 minutes until vegetables are tender. Serve over quinoa or rice.