Mediterranean Nachos

Our world is so divided right now.

We desperately need something to unite us.

Enter: a new season of The Bachelorette.

It feels like months since we’ve had a new season. Oh wait…. I truly feel like yesterday in anticipation of the premiere the internet was the happiest it’s been all 2020. The people really came together in excitement over this absolute dumpster fire of a season. I was jazzed all day until about 3pm when my internet went out. They said it would be back by 7:06 and I resolved to be OK with missing the first 6 minutes. Don’t you know it didn’t come back until 6 THIS MORNING. What a first world, minor inconvenience I had to suffer and be BEHIND on this morning’s internet jokes and memes.

But I’m caught up now and you cannot convince me otherwise that Clare and Dale were in cahoots long before this started.

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

Ingredients:

  • Pita chips
  • 1 can of chickpeas, rinsed + drained
  • 1 English cucumber, 1/2 sliced thin + 1/2 shredded on a cheese grater
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup of kalamata olives
  • 1 cup of plain vegan yogurt
  • Juice of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro or parsley, to taste (I hate parsley and you won’t see me use it even when I should)

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Bake 25 minutes, tossing once
  • Meanwhile, combine yogurt + shredded cucumber + lemon juice + remaining olive oil + S+P
  • To serve, arrange some pita chips on a plate + top with chickpeas + cucumber slices + tomatoes + olives + drizzle with tzatziki + top with cilantro or parsley
  • Serve room temp
  • Slap on a bib cause you’re getting tzatziki allllll over you

Spiced Applesauce Bundt Cake

I have very little in common with people whose favorite season isn’t fall.

The colors, the cool, crisp air, the activities, the smells!

I would add candles to the list, specifically, but I gave up on my beloved fall food scented candles because come to find out they are quite toxic??? Shucks.

But really it’s the weather for me. I would blame it on the giant human in my uterus, but I’ve noticed this trend in me for a couple of years – I cannot STAND being hot. Like, even for a few minutes. If I know I’m going to be outdoors in the heat, I feel like I have to prepare – plenty of water, snacks, shade, etc. The fall gives me the very best reprieve. Like, in the mornings here in CO it’s so chilly – like 40s, 50s. By 2pm it’s 80 & I’m sweltering. I’m not OK with it. I need to hit that good good fall stride, ya know? Max of 65 on any given day is my sweet spot.

And then I’ll probably start complaining once winter actually comes.

Time: 1 hour (prep + baking) | Serves: 1 bundt cake

Ingredients:

  • 2 1/4 cup of all-purpose flour
  • 2 tsp. of baking soda
  • 1 tsp. of S
  • 2 tsp. of cinnamon
  • 1/2 tsp. of ground nutmeg
  • 1/2 tsp. of ground ginger
  • 2 cups of unsweetened applesauce
  • 1 1/2 cups of brown sugar
  • 1/2 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 1 tbsp. of vanilla extract
  • 1/2 cup of vegan cream cheese
  • 1/4 cup of vegan butter
  • 1 cup powdered sugar

How to:

  • Preheat oven to 350
  • In a bowl, combine applesauce + brown sugar + oil + vinegar + vanilla
  • Sift in flour + baking soda + S + cinnamon + nutmeg + ginger + whisk until combined
  • Fill a greased bundt cake pan with the mix
  • Bake 40-45 minutes or until a toothpick comes out clean
  • While the cake cools, combine cream cheese + butter + powdered sugar in a bowl
  • Beat with a hand mixer
  • Warm for 20 seconds in the microwave or until thick but pourable
  • Once cake is cool, turn over + get it out of the mold
  • Place cake on a rack over a lined baking sheet + pour glaze on top
  • Serve warm or room temp
  • Sit out on your deck with a slice of cake + a warm mug of something + just breathe in that beautiful, basic fall air + be blessed

Adapted from here!

Black Bean Tostadas

I stripped Garrett’s workout clothes this weekend.

I can’t even begin to describe the satisfaction and disgust.

I discovered this cleaning instagram account a few months ago and it has really just made me feel like a dirty, garbage person. Like, I’ll never be able to keep my house as clean as this woman does hers.

But I had to start somewhere! This clothes stripping is supposed to get trapped dirt & filth out of CLEAN clothes. Like, clothes you wash & dry & think are good to go. Garrett is arguably the sweatiest man on planet earth, so I knew this would be a fun experiment. We added his workout shorts & tees to a tub with hot water & the magic cleaning potion & let them sit for 5 hours. The water was slick BROWN. I mean, pure dirt water. It was amazing.

Even Garrett was impressed and now we are stripping everything we ever touched.

Time: 40 minutes (prep + cooking) | Serves: 4-5

Ingredients:

  • 2 cans of black beans, rinsed + drained
  • 1/2 a red onion, diced
  • 1 green bell pepper, diced
  • Juice of 1 lime
  • 1 tsp. of chili powder
  • 1 tsp. of paprilka
  • 1 tsp. of cumin
  • 1/4 tsp. of cayenne pepper
  • S+P, to taste
  • Corn tortillas
  • 2 tbsp. of olive oil
  • Arugula, for serving
  • Red onion slices for serving
  • Avocado, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • In a saucepan, add beans + onion + pepper + spices over medium-low heat
  • Add a cup of water + lime juice + stir
  • Simmer for 15 minutes
  • Arrange tortillas a lined baking sheet + drizzle with some olive olive oil
  • Bake for 5-7 minutes or until crisp to your desire
  • To serve, top a tortilla with some beans + arugula + red onion + avocado + cilantro
  • Pick one up with your grubby hands + just go for it

Adapted from here!