One of the biggest stressors on the nervous system isn’t always the big life changes — it’s the tiny, constant decisions we make all day long. What to wear. When to work out. Which emails to respond to first. And… the dreaded “What’s for dinner?”

This decision fatigue is real. And when our brains are already tired, our bodies feel it, too. That’s when we’re more likely to reach for snacks instead of a nourishing meal or end up eating something that leaves us feeling depleted rather than supported.

This is why pre-planning meals can actually be an act of nervous system regulation. When you spend just 15 minutes prepping a freezer bag meal, you’re creating more space and ease for your future self.

And when it comes to cozy, flavorful, and nourishing — this Thai Peanut Chickpea Stew is one of my favorites. It’s creamy, comforting, and protein-packed… and the best part? You can toss everything in a freezer bag, then dump it into the crockpot in the morning for a busy night when your body just needs simple and supportive.

Somatic Yoga Beyond the Mat 

Somatic yoga teaches us how to listen to our bodies and respond with care — but this doesn’t just happen on the yoga mat.

Supporting your nervous system also happens in your kitchen, your schedule, and your daily choices. Meal prepping is one of those off-the-mat somatic practices:

• Predictability = Safety → Your body relaxes when it knows what’s coming.

• Less Decision Fatigue → Dinner’s already decided, so you can conserve energy.

• Space for What Matters → More time for rest, movement, connection, or simply breathing.

Think of it as yoga for your daily rhythm — a way to bring ease and mindfulness into even the most ordinary parts of life.

This recipe is creamy, cozy, and loaded with plant-based protein. Prep four freezer bags ahead of time so you can have a nourishing dinner ready without lifting a finger on busy nights. Perfect for busy schedules and supporting your nervous system through pre-planning!

Makes: ~6 servings per bag
Prep Time: 15 minutes
Cook Time: 6–7 hours on low (or 3–4 hours on high)

Ingredients (per freezer bag)

• 1 can (15 oz) chickpeas, drained & rinsed

• 1 can (14.5 oz) diced tomatoes

• 1 cup frozen bell peppers (or ~1 medium fresh pepper)

• 1 cup frozen sweet potatoes OR butternut squash (or ~½ large fresh sweet potato)

• ½ cup creamy peanut butter

• ½ can (7 oz) coconut milk

• ½ cup frozen diced onion (or ½ medium fresh onion, diced)

• 2 tsp jarred minced garlic (or 2 fresh cloves, minced)

• ¼ tsp ground ginger (or ½ tsp fresh grated ginger)

• 1½ cups vegetable broth

Spices (per bag):

• 1 tbsp curry powder

• ½ tsp turmeric

• ½ tsp cumin

• ½ tsp salt

• ¼ tsp black pepper

• (Optional) ½ tsp red pepper flakes for heat

Assembly Instructions 

1. Label four gallon-sized freezer bags with “Thai Peanut Chickpea Stew” + today’s date.

2. Divide all ingredients evenly into the four bags, adding the spices first, then veggies, chickpeas, peanut butter, and broth.

3. Squeeze out air, seal tightly, and lay flat in your freezer.

4. When ready to cook, dump one bag into the crockpot, cook on LOW 6–7 hours or HIGH 3–4 hours, and enjoy.

Pro Tip: Serve with rice, naan, or a squeeze of lime for extra flavor.

Cooking Instructions

• Remove bag from freezer and thaw overnight if possible.

• Dump into slow cooker.

• Cook 6–7 hours on LOW or 3–4 hours on HIGH.

• Stir well and serve over rice or with naan for a cozy, complete meal.

Thai Peanut Chickpea Stew Shopping List 

Everything you need to make 4 freezer bags — about 24 servings total!

Planning ahead is an act of nervous system care, so let’s make it simple: here’s exactly what to buy to prep four full meals.

Pantry Items (check your kitchen first!)

• 4 cans chickpeas (15 oz each) → ~60 oz total

• 4 cans diced tomatoes (14.5 oz each) → ~58 oz total

• 2 cups creamy peanut butter → about one 16 oz jar

• 2 cans coconut milk (13–14 oz each) → ~27 oz total

• 6 cups vegetable broth → 1 large 32 oz carton + 1 small 16 oz carton, or 2 large cartons to keep extra on hand

Fresh or Frozen Veggies

You can use fresh OR frozen — frozen can save time!

• Bell peppers: 4 cups total → about 3–4 medium fresh peppers OR 1 (16 oz) bag frozen

• Sweet potatoes OR butternut squash: 4 cups total → about 2 large sweet potatoes OR 1 (16 oz) bag frozen diced sweet potatoes

• Onion: 2 medium onions total → or 2 cups pre-diced frozen onion

• Garlic: 8 cloves → or 3 tbsp jarred minced garlic

• Ginger: 2 tsp fresh grated ginger → or 1 tsp ground ginger

Spices & Seasonings

(If you don’t already have these, grab them now — you’ll use them in other meals, too!)

• Curry powder → 4 tbsp total (about ¼ cup)

• Ground turmeric → 2 tsp

• Ground cumin → 2 tsp

• Salt → 2 tsp

• Black pepper → 1 tsp

• Optional: Red pepper flakes → 2 tsp total if you like heat

Optional Sides

• Rice → ~6–8 cups cooked (to serve with the stew)

• Naan or pita bread for dipping

Pro Tip 

If you want this to feel like a somatic slow-living ritual, set aside 15 minutes for assembly:

• Lay out all four bags.

• Put on calming music.

• Take slow breaths as you add each ingredient.

• Pause and smile, knowing your future self will be so grateful on a busy night when dinner cooks itself.

   

*Try these gallon-sized compostable bags to reduce plastic waste in our landfills!

And that's it! I hope you love this meal as much as I do. It's truly one of my comfort food go-to's! 

Here's to our collective healing and well-being,

Crystal