Sweet Potato + Mango Bowls

fullsizeoutput_132e

WHAT A TIME TO BE ALIVE, PEOPLE.

fullsizeoutput_1329

I’m sorry I’ve been so MIA. I think I’m back now.

fullsizeoutput_132c

Cross country move + pregnancy + working = a very sleepy giwl.

fullsizeoutput_132b

But we are here! We are in Colorado! Breathing the fresh mountain air! Skin so dry we are bathing in lotion! Noses so bloody we are keeping Puffs in business! Hopefully our bodies adjust soon because our wallets certainly haven’t to home ownership. We are trying to get settled, but there is so much to do and so little time in a day. Plus, our dishwasher is already broken so that is a very fun thing to deal with when you are a food blogger. But truly no complaints, the views are ridiculous and it feels crazy that WE, a couple of fools, own THIS house. I keep waking up, coming downstairs and being like am I on vacation or is this everyday life?

fullsizeoutput_132f

But hot DOG it was nice when an appliance broke to just call the maintenance people and have them come fix it for free….

 

 

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

Ingredients:

  • 2 sweet potatoes, peeled + cut into thin wedges
  • 1 can of kidney beans, rinsed + drained
  • 1-2 cups of cooked brown rice
  • 1 mango, chopped
  • 1 red onion, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • Arrange sweet potatoes on a lined baking sheet + drizzle with 1 tbsp. of oil + chili powder + smoked paprika + cumin + S+P
  • Bake 20-25 minutes until crisp to your desire
  • Heat remaining olive oil in a skillet over medium heat
  • Add 1/2 the onion + S+P, cook 3-4 minutes
  • Add beans + S+P, cook another 3-4 minutes
  • Turn off heat, add rice + stir
  • Meanwhile, combine mango + remaining red onion + most of the cilantro (reserving a little to top the bowls) + lime juice + S+P
  • To serve, add some rice mix to a bowl + top with mango salsa + some sweet potato wedges + cilantro
  • Serve warm
  • Trick your mind into believing your having a french fry bowl + really enjoy yourself

 

Adapted from here!

Vegan Mexican Lasagna

fullsizeoutput_1324

We’re finally doing it!!!!

fullsizeoutput_131f

We are MOVING, people!!!

fullsizeoutput_1320

Well, God willing. Until we’re in the giant truck on the road I won’t believe it’s happening.

fullsizeoutput_1321

We’ve known we were moving to Colorado for over a year and have been anticipating it ever since. North Carolina has been a delight and all, but we are nomads in need of a change of scenery! We’ve literally been packing for months in the hopes we would get out of here sooner than later. I forget what it’s like to not have to shimmy around boxes to get around. I also have been wearing the same 6 outfits for a month, but I’m not sure if that’s because clothes are packed or I am lazy and only fit in 6 outfits right now.

fullsizeoutput_1325

Also, I am ready to escape the suffocating heat and humidity. Ask me again in 6 months how I enjoy the snow.

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 6-8 corn tortillas
  • 2 cups of brown rice, cooked
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 can of diced tomatoes
  • 1/2 cup of frozen corn
  • 1 can of diced green chiles
  • 1 cup of enchilada sauce
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 2 minutes
  • Add chili powder + cumin + smoked paprika + S+P, cook another 1-2 minutes
  • Add the beans + tomatoes + corn + chiles, cook for 1-2 minutes
  • Add enchilada sauce + remove from heat
  • In a greased baking dish, lay a couple of tortillas, can rip them into shapes to cover the entire bottom
  • Add a big ole scoop of bean mix + spread evenly
  • Add rice evenly
  • Top with more bean mix
  • Top with rest of tortillas
  • Top with remaining bean mix
  • Bake for 25 minutes
  • Remove + serve warm with cilantro
  • Cut off a giant square + go to town on your carb fest

Mediterranean Orzo Salad

fullsizeoutput_131c

Buying a house is fun.

fullsizeoutput_1319

I recommend doing it sight unseen in a global pandemic.

fullsizeoutput_131a

Just adds an element of ~surprise~ to the process.

fullsizeoutput_131b

Before we move, we were hoping to get some work done on the house. Ya girl just wants some fresh paint on the walls. Really, I just want all the walls painted a deep gray to match my soul and the energy I’m bringing with me into the house. We got our first quote from a company yesterday. These fools want me to pay $5,000 for them to paint a few walls! Y’all best believe I’m about to get some overalls and a set of paint brushes and I’ll go to town myself. Baby can breathe in paint fumes, right??

fullsizeoutput_131d

I already miss our rental homes and not caring about scuffs and imperfections and weird smells.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cups of cooked orzo
  • 1/2 an English cucumber, quartered
  • 1 pint of cherry tomatoes, halved
  • 1/2 a red onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of cilantro
  • 1/4 cup of olive oil
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • In a bowl, combine orzo + cucumber + tomatoes + red onion + bell pepper + olives + cilantro + some S+P
  • In a little bowl, combine olive oil + lemon juice + some S+P
  • Drizzle dressing on orzo, stir to combine
  • Serve room temp or chilled
  • This holiday weekend, just sit in front of the tube with your pants unbuttoned + stuff your face with some colorful orzo goodness