Zucchini Bread Muffins

I forgot sweltering heat existed.

I feel like being very pregnant + COVID running rampant last summer meant I stayed indoors and near a fan at all times.

This summer, we’re already getting out and about more than last year. I’ve been looking forward to all of the adventures! But I’ve been remiss in underestimating my old foe the sun.

We took Lou to the pool for the first time yesterday. She did so good and we all had so much fun. I had her in this Lisa Frank inspired swimsuit. It was one of those long sleeve ones meant to guard them from the sun. Well, I want to call Target and demand some answers because my baby got sunburned through her swimmy suit!!!!!! I am exaggerating ever so slightly – there was like a hint of redness on her chubby elbows, but still! I didn’t dunk the child in sunscreen for there to be redness on her! I had major mom guilt for several hours last night until Garrett calmed me down and reminded me she’ll experience much worse in her life.

Then I couldn’t sleep imaging her first heartbreak and the toll it will take on me, I mean her.

Time: 45 minutes (prep + cooking) | Serves: 1 dozen

Ingredients:

  • 1 cup of whole wheat flour
  • 1/2 tsp. of baking soda
  • 1 tsp. of baking powder
  • 1 tsp. of cinnamon
  • Pinch of salt
  • 1/2 cup of brown sugar
  • 1/2 cup of unsweetened almond milk
  • 1 heaping tbsp. of peanut butter
  • 2 tsp. of vanilla extract
  • 1 medium banana, mashed
  • 1 medium zucchini, shredded
  • 1/2-1 cup of mini chocolate chips

How to:

  • Preheat oven to 350
  • Wrap zucchini shreds in a kitchen towel + wring out all the water you can
  • In a bowl, combine flour + baking soda + baking powder + cinnamon + S
  • Stir in milk + PB + vanilla extract + banana until well combined
  • Fold in zucchini + chocolate chips
  • Line a muffin tin with cups + spray with baking spray
  • Evenly divide mix + top with more chocolate chips, if it tickles your fancy
  • Bake 20-25 minutes or until a toothpick comes out clean
  • Skip your nightly Oreos + eat all of these bad boys one night instead

Adapted from here!

Smashed Potato Skillet

It has been a MINUTE, y’all!

Not that anyone was waiting around with bated breath or anything, but I missed you all.

Life with a 6 month old is magical and busy and smelly.

We have had a lot of family visitors over the last month, keeping me busy and literally completely out of the kitchen. All of my meals have either been made for me, taken out from a restaurant or from a freezer for the last 6 weeks, it seems. But the buck stops here, pals! Mama is back in the kitchen. Somewhere in those 6 weeks, Louisa went from not letting me out of her sight for more than three minutes, to letting me spend a full 30 minutes in the kitchen cooking while she played without screaming bloody murder. I don’t know who this angelic creature is who replaced my insane child, but I’m into her.

So now that I have time to cook, someone give me the motivation to adapt more recipes because your girl’s brain power is still pretty limited.

Ingredients:

  • 8 baby red potatoes
  • 1/4 cup of lentils
  • 1 1/2 cups of sugar snap peas, chopped
  • 2 green onions, diced
  • 1 lemon
  • 1 red bell pepper, sliced thin
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 2-3 tbsp. of vegan sour cream
  • 2 tbsp. of vegan butter
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Cook lentils according to package directions, drain + set aside
  • Bring a pot of boiling water to a boil
  • Add taters, cook 10-12 minutes until fork tender, drain
  • In a bowl, combine snap peas + 1/2 the green onion + lemon juice + 1 tbsp. of olive oil + S+P, set aside
  • Once cooled, smash potatoes with a fork
  • Heat remaining olive oil in a cast iron skillet over medium heat
  • Add taters + cook 3-5 minutes until golden brown
  • Add lentils + red pepper + jalapeno + garlic + butter + smoked paprika + S+P, cook another 3-5 minutes
  • Top with snap pea slaw + remaining green onion + sour cream
  • Pour a big bowl of this + stand in front of a mirror to eat + tell yourself how proud you are for eating a bowl of potatoes for dinner

Adapted from here!

Cous Cous + Apple Salad

Today, I hit a new parenting milestone.

I took Louisa into a store.

Well, I’m not sure the dog groomer counts as a store, but it is an establishment, of sorts.

I’ve been putting this chore off because I couldn’t grasp how I was going to get Louisa & Topanga into the groomer in one swoop. The picture in my mind just seemed too chaotic for me to handle. But Topanga looked mangy & probably had critters living in her fur, so I had to buck up & do it. Well, it was just as chaotic as I imagined. Topanga was in rare form getting to go on a car ride for the first time in a while so she was just a nut job. Lou was basically a perfect angel, but despite having the lightest car seat you can buy, it’s somehow still the clumsiest thing I have ever tried to walk with. We get inside and it’s been so long since I’ve talked to store employees, I really didn’t know how to act. I think I just stood there until someone was like umm we can take the dog for you…. Then I was like oh yes umm ok do I pay now?!?! And they were like ma’am, you pay when you come get her. Then I still just kind of stood around for a few seconds too long. When I finally realized my job there was done, I started to walk away & then yelled back goodbye to Topanga???? It was obscene.

Lou wants a new mom.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of cous cous, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, chopped
  • 1 red honey crisp apple, chopped
  • 1 cup of arugula, packed
  • Juice of 1 lemon
  • Handful of basil, chiffonaded
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Spread chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P, roast for 10 minutes
  • Add onion + some more S+P, bake for another 10-15 minutes, tossing once
  • Meanwhile, cook cous cous according to package directions
  • In a bowl, combine cous cous + chickpeas + onions +apple + arugula + basil + drizzle with lemon juice + remaining olive oil + S+P
  • Serve warm or chilled
  • Just eat the whole thing in one sitting why don’t you