Mediterranean Salad Tacos

I know you all were very concerned, but we survived our first family vacations.

Barely.

The biggest lesson I learned: don’t take a sick baby on vacation and expect to have a pleasant time.

Of course Lulu times her first cold to be during our first vacation. The audacity. Very inconvenient for me and her father. She really did OK until night fell. Then all hell broke loose. Like I can’t help that you’re a baby and can’t have pillows in your pack n play and therefore are miserable when you have a stuffed up nose and are horizontal. That’s just not my fault. You don’t have to take it out on me by waking up every hour on the hour for an entire night like a daggum newborn. It’s inconsiderate and frankly I won’t stand for it.

I absolutely stood for it and stayed up with her all night rocking her pitiful, precious, angelic self to sleep every time the sniffles got the best of her.

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 an English cucumber, sliced + quartered
  • 1/2 a red onion, diced
  • 4-5 cups of spinach
  • Juice of 1 lemon
  • 1/4 cup of hummus
  • 1-2 tbsp. of olive tapenade
  • Flour tortillas
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, drizzle with olive oil + some S+P, roast 20-25 minutes, tossing once
  • Meanwhile, add spinach + tomatoes + cucumber + onion + lemon juice + S+P to a bowl + mix, add chickpeas once roasted
  • Spread some hummus on one side of tortillas
  • Top with heaping scoops of salad + dollop with tapenade
  • Serve room temp
  • Wrap them up tight + shove as much in your mouth as possible, then use your grubby hands to scoop the goodies that slide out

Kimchi Quesadillas

We’re about to go on our first vacations as a family of 3.

And what should be an exciting time has suddenly left me panic stricken.

I was really doing fine about it. Excited, all that. Then it hit me tonight during Lou’s bath.

What will I bathe her in on the road?!?! Do we trust the cleanliness of hotel tubs? Like can I in good conscience put my baby’s bare bottom in a tub where strangers’ dirty feet have walked??? My skin is CRAWLING. This then led me to – what do I need to pack for her? What do I pack her things IN? Do babies need their own luggage sets? This has just really opened up a lot of unknowns for me.

Not to mention our first family vacation is to a winery. What are we even thinking?!?!?!

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

Ingredients:

  • 4 oz. kimchi
  • 1 can of black beans, rinsed + drained
  • 2 whole wheat tortillas
  • 1/4 cup of vegan cheddar cheese
  • 3 tbsp. of olive oil
  • 1/4 cup vegan sour cream
  • 1 jalapeno, de-seeded + minced
  • 1 lime
  • 1 tbsp. of chili powder
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add black beans + chili powder + S+P, cook, mashing a little, for 3-4 minutes, remove from heat
  • Lay a tortilla flat + top one side with beans + kimchi + some of the jalapeno + cheese
  • Heat another tbsp. of olive oil in the skillet
  • Fold over quesadilla + place one side into hot skillet, cook for 3-4 minutes, flip + cook another 2-3 minutes
  • Repeat with other quesadilla
  • Meanwhile, combine sour cream + remaining jalapeno (should be about half of the pepper) + juice of 1/2 the lime + S+P
  • Serve quesadillas warm with jalapeno sour cream + remaining lime wedges

Adapted from here!

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!