Pea Pesto Risotto

Have I mentioned I’m with child?

Not sure if I’ve put that out here in the blogger-verse yet.

It’s true. Lou is such an angel, we thought why not go for 2 under 2, ya know?!

Really this was the greatest surprise of our lives. We went through fertility treatment to get Lou, so to just…get pregnant still feels surreal. Who knew that’s how it happened! We’re adding another girl to this gang, despite me being 100% positive it was a boy. When the nurse told me female, I was like wait excuse me female as in girl?? She said …yeah…. The best part about having the same gender is the amount of money saved on clothes & nursery decor. Poor little girl is getting all of Lou’s half busted shoes & dirty socks. We still love you just as much, we’re just cheap!!!

I’ve accepted I’m not sleeping soundly again for another 5-6 years at least.

Time: 1 hour (prep + cooking) | Serves: 3-4


  • 1 cup of Arborio rice, uncooked
  • 1 container of vegetable stock
  • 1 white onion, diced
  • 1 tbsp of garlic, minced
  • 1/2 cup of peas (if frozen, blanche in boiling water for like 2 seconds, then drain)
  • Couple sprigs of mint
  • Couple sprigs of basil
  • Zest + juice from 1/2 a lemon + the juice from the other 1/2
  • 1/4 cup + 1-2 tbsp of olive oil
  • S+P, to taste
  • 1 tsp of crushed red pepper (optional)
  • 1/4 cup nutritional yeast or Parmesan cheese (pick your poison)

How to:

  • Heat 1-2 tbsp of olive oil in a stock pot or Dutch oven over low-medium heat
  • Add onion + S, cook 4-5 minutes
  • Add garlic, cook another minute
  • Add rice, coating in goodness while toasting for about 2 minutes
  • Meanwhile, heat stock in a lil pot over low heat
  • Add stock one ladle at a time to the rice, stir + let absorb until rice is cooked, about 30, minutes
  • In a food processor, combine peas + herbs + zest + juice from 1/2 the lemon + olive oil + S+P, pulse until a nice chunky texture
  • Once rice is cooked, turn off heat + stir in pesto + cheese + the juice of the other half of that lemon + some S+P
  • Serve warm with more peas + basil
  • Lay your soft, supple cheek on a bowl of this + just relax

BBQ Pulled Jackfruit Sandwiches

As if we didn’t know my toddler was a nut bag.

This weekend she decides to learn a new skill.

Jumping out of her crib.

Jumping? Climbing & falling out? Idk the technical terms. Somehow she has learned to throw her body out of the crib, that’s all I know! I was frantically googling what to do about it & the internet told me to put her in a sleep sack. People, she’s DOING this in a sleep sack. So we took out the springs & the legs of the crib & now her mattress is on the ground, surrounded by the crib bars. Truly a little baby jail. I watched her on the monitor try to jump out of this one, but alas her parents’ average height genes are working in our favor.

Can someone tell me the magic age kids chill? I feel like I’m still years off from it…

Time: 45 minutes (prep + cooking) | Serves: 2-3 sandwiches


  • 1 can of jackfruit, rinsed + drained
  • 1/2 cup of ketchup
  • 3 tbsp of maple syrup
  • 2 tbsp of apple cider vinegar
  • 2 tbsp of soy sauce
  • 1 tbsp of corn starch
  • 1 tsp of chili powder
  • 1 tsp of smoked paprika
  • 1 tsp of garlic powder
  • 1 tsp of pepper
  • Pinch of cayenne pepper
  • 1 tbsp of olive oil
  • Slaw, for serving
  • Buns, for serving

How to:

  • Preheat oven to 400
  • In a bowl, combine ketchup + maple syrup + apple cider vinegar + soy sauce + corn starch + spices
  • Shred jackfruit with two forks
  • Heat olive oil in a skillet over medium heat
  • Add jackfruit, cook 2-3 minutes
  • Add sauce, cook another 5 minutes
  • Transfer jackfruit to a line baking sheet + bake for 25 minutes, tossing once in the middle
  • Serve hot on buns with slaw
  • These sandwiches are all for you, do not share

Veggie Couscous

I know there isn’t a parenting manual.

We have to figure most things out on our own, I get it.

But could SOMEONE have warned us about how sick we’d be?!

Yes, the stomach virus hit our house for the third time in 2022. I didn’t even know it was possible to be sick that often in under 6 months. Because don’t forget the many colds! Lou got sick first on a Saturday. Literally over 72 hours later, it hit me & G. I feel like it was just lurking on our surfaces & toys like “hahahahah you naive twits think you’ve escaped me, but I’m going to get youuuuuuu.” & get us, it did.

Surely, we’ll get a break. Right? RIGHT??!!?!

Time: 45 minutes (prep + cooking) | Serves: 2-3


  • 1 cup of dry couscous
  • 1 pint of cherry tomatoes
  • 1 white onion, sliced thin
  • 1/2 an English cucumber, quartered
  • 1 roasted red bell pepper, chopped
  • Handful of kalamata olives, chopped
  • Juice of 1 lemon
  • 2-3 tbsp of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Cook couscous to package directions
  • Arrange tomatoes on a lined baking sheet, drizzle with 1 tbsp of olive oil + some S+P
  • Roast for 20 minutes
  • Meanwhile, heat remaining oil in a skillet over low heat
  • Add onion + S, cook for 15 minutes or so, stirring occasionally
  • To serve, combine drained couscous + tomatoes with their juices + onion + veggies + cilantro & drizzle with lemon juice
  • Don’t get a stomach bug the day after making this or you will let your leftovers go to waste, I know from experience