Cauli Rice Lettuce Wraps

I’m not trying to brag or anything…

…But our pediatrician says Louisa is advanced.

I mean, only in physical strength which she got entirely from her father, but I’ll take it.

This baby will literally fight us when she doesn’t want to be held or go to sleep. Like contorts her body HARD to try and wriggle away. She also rolls. Only from belly to back so far, but STILL. My personal favorite trick is her bassinet work. She squirms her way to sides so she can press her face as hard as she possibly can against the mesh. And as of last night, she has learned to do full 360s! Like, I put her down facing one way. Wake up in the middle of the night and she’s the other way. Wake up in the morning & we’re back to square one. We’re skipping walking and potty training entirely and going straight to the Olympics.

One day I’ll get a life & stop talking about my baby.

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

Ingredients:

  • 1 yellow onion, diced
  • 1/2 lb. of shiitake mushrooms, chopped
  • 2 cups of riced cauliflower
  • 1 can of chickpeas, rinsed + drained
  • 3 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 heaping tbsp. of peanut butter
  • 1 tbsp. of sriracha
  • 1 tsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1/2 tsp. of Chinese five-spice
  • Green onions, for serving
  • Romaine hearts, for serving
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a large skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add mushrooms + cauliflower rice + chickpeas, cook another 5-6 minutes
  • In a bowl, combine soy sauce + rice vinegar + peanut butter + sriracha + garlic + ginger + five-spice
  • Pour into veggies + cook another 5-6 minutes
  • To serve, scoop some into a lettuce heart + repeat
  • Motor these lil tugboats right into your pie hole

Harvest Salad

I am exercising again!

Kind of…

Well, I have three times since I was cleared last week, and I don’t think that’s nothing!

I know you can exercise in pregnancy and I really tried, I tell you, and I did pretty well for the first 28 weeks, I think. But once I physically & mentally shifted into the third trimester, I was like…yeah…I’m done moving when it isn’t absolutely necessary. 40 extra pounds is a lot to carry around! But now I’m back in the game. After one gym session and a 20 minute yoga video, my non-existent abs were incredibly sore. So it’s going well.

And despite my maternity leggings all being too big now, I don’t plan on ever wearing real pants again.

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 red apple, sliced thin
  • 1/2 lb. of brussels sprouts, shredded or chopped
  • 1 sweet potato, peeled + diced
  • 1 cup of quinoa, cooked
  • Juice of 1 lemon
  • 4 cups of arugula
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Spread sweet potato + brussels sprouts on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once
  • Meanwhile, combine lemon juice + remaining olive oil + S+P
  • In a large bowl, combine arugula + apple + roasted veggies + quinoa + S+P, drizzle with lemon dressing
  • Serve chilled or room temp
  • Eat this after another 20 minute yoga video + experience the ~height~ of fitness

Butternut Squash Chili

I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!