Quinoa Tabbouleh

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I hiked a mountain this weekend.

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Not a hill or a mound or a giant knoll. A MOUNTAIN.

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Me and the outdoors have been needing to get over the beef between us for a while now. Who knew all it would take is a vigorous climb on a beautiful PNW day surrounded by about 800 other young professionals being ullltrrraaaaa crunchy in the wilderness?!

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I absolutely loved it. Like, I think this very weak body of mine is meant for hiking. Even Garrett was like “can you stop sprinting, please….” ME! Sprinting up a mountain! Can you even picture it?! The best was trying to ~look~ like I’ve done this before. This mountain was packed, man. I did not want the stench of noob to surround me! I had to fake it until I made it.

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I was only very lightheaded by the time I got to the top, but WORTH IT.

 

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

Ingredients:

  • 1 cup of quinoa, cooked
  • 2 cups of cherry tomatoes, halved
  • 1 cucumber, quartered
  • 1 cup of green onions, diced
  • 1 avocado, sliced thin
  • 1/2 cup of walnuts, chopped
  • 1/4 cup of cilantro, chopped
  • Juice of 1/2 a lemon
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a bowl, combine quinoa + tomatoes + cucumber + green onions + avocado + cilantro + S+P
  • In a dry skillet over low-med heat, toast the walnuts for a few minutes, shaking often, just until fragrant
  • Add walnuts to bowl
  • Squeeze in lemon juice + olive oil
  • Serve room temp or chilled
  • Cup hands + use as vessel to feed self + reminisce on days of being a toddler when eating like this was cute + everyone loved you more

Roasted Asparagus Grilled Cheese

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I took public transit and didn’t die!!!!!!!!!!!!!!!!!!

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Taking the bus was a thrill! I felt like an independent city girl or a common plebian or something.

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What misconceptions I had about this mode of transportation!

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First, I thought they were unsafe. I had this notion that busses just ~flip~ over on the regular. This is false, apparently. Second, I thought they were dirty. It was clean AND I had a personal vent and reading light. Cute! Finally, I thought there were just too many variables for my feeble mind to comprehend. How do I pay? How do we file in? Are there assigned seats? What if the bus driver kidnaps me and takes me to his lair?

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The bus driver did have to show me how to insert the coins, so once he figured out I was an idiot he decided to let me go.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4 sandwiches

Ingredients:

  • 1 bundle of asparagus, washed + trimmed
  • 1 avocado, pitted
  • 8 slices of swiss cheese
  • 1 cup of gorgonzola
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • Butter
  • 8 slices of sourdough
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Arrange asparagus on a lined baking sheet, drizzle with olive oil + S+P
  • Roast for 13 minutes
  • Meanwhile, smash avocado in a bowl + stir in red pepper + S+P
  • Once cooled, cut asparagus in half
  • On two pieces of bread, spread some avocado on one side + butter on the other
  • On the avocado side, add a piece of swiss + asparagus + gorgonzola + another piece of swiss + top with the other piece of bread, avocado side down, repeat
  • Heat olive oil in a skillet over medium heat
  • Grill sandwich for 3 minutes, flip + grill another 2 minutes
  • Serve hot
  • Get a big ole bowl of soup + dunk this bad boy like you aint never dunked before

Brussels + Chickpea Hash

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I’ve decided I’d like a new brain.

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I’ve been thinking about this for a while, and I really think it’s time.

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Mine is OK, I guess. It’s pretty smart sometimes and makes me laugh occasionally. The rest of the time, it just never stops thinking and, frankly, I’m tired of it!

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I’m not picky. I’d take a simple brain. One that sees the sun shining and the birds chirping and takes it for what it is instead of wondering if the sun is searing cancer into your skin and whether or not the birds have the flu. I really think there’s a market for this brain thing. Like, imagine a store where you walk in and grab a cart and then stroll the aisles of brains reading the different descriptions. Obvio there are various price points. For instance, mine would cost you about $2 and the kind I’m looking for probably about $300,000 with a coupon.

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Now if we could get some brains on Amazon Prime, that’d be majjoorrrrrr key.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 medium sweet potato, peeled + cubed
  • 1 lb. of brussels sprouts, peeled + quartered
  • 1 can of chickpeas, rinsed +drained
  • 1/2 of an avocado, chopped
  • 3 tbsp. of olive oil
  • 3-4 eggs

How to:

  • Preheat oven to 425 degrees
  • In a bowl, combine chickpeas + brussels + S+P + 1 tbsp. of olive oil
  • Arrange on a lined baking sheet
  • Roast for 25 minutes, tossing once
  • Meanwhile, heat 1 tbsp. of olive oil in a cast iron skillet over medium heat
  • Add sweet potatoes + S+P, cook 10 minutes or until tender on inside + crisp on outside
  • Remove from pan + heat remaining oil on low-med heat
  • Fry eggs to your liking
  • Plate some taters + top with brussels + chickpeas + fresh avocado + egg + a dusting of S+P
  • Serve hot
  • Borrow mini sand shovel from a neighbor baby and scoop all contents into mouth at once