Falafel Burgers

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Never has my hair been worse.

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First world problems, I know, but hang with me here.

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I’d like to blame my broken locks on quarantine, but I always go 6+ months between trims because I like to let myself look as terrible as possible before doing something about it.

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Apparently the dry Colorado weather is v helpful in breaking my ends – not that they needed much help. It’s also not holding a curl here so my super long, lanky, lifeless hair is doing wonders for my super long, lanky lifeless face. I have not had my hair done by anyone other than my usual Memphis gal in 10+ years. Minus the one time I tried to get it done in WA and the woman berated me for filling in my eyebrows vs. threading them. It was a treat, really. But I couldn’t wait until I go to Memphis next. & my what a pleasant experience it turned out to be! I forgot what a luxury it was to be shampooed by another. She was also brutally honest – “Umm I’m going to have to take a lot off…is that OK?” But nary a word about my brows & for that I am grateful!

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She also suggested I stop wearing my hair up and I need to connect her with my 5th grade boyfriend who also suggested I stop doing that because he thought it looked ugly.

 

 

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

Ingredients:

  • 1 1/2 cans of chickpeas, rinsed + drained
  • 1/2 a white onion, diced
  • 1/2 cup of parsley, chopped
  • 2 tbsp. of garlic, minced
  • 1/2 cup of panko
  • Juice of 1 lemon
  • 1 tbsp. of cumin
  • 1 tsp. of coriander
  • 1 tsp. of cayenne
  • S+P, to taste
  • Cucumber, for serving
  • Tomatoes, for serving
  • Lettuce, for serving
  • Avocado, for serving
  • Buns, for serving
  • Tzatziki, for serving

How to:

  • In a food processor, combine chickpeas + onion + parsley + garlic + panko + lemon juice + cumin + coriander + cayenne + S+P
  • Form into patties + place on a greased + lined baking sheet, freeze for a few minutes
  • Preheat oven to 375
  • Bake for 30-40 minutes, flipping once in between
  • To serve, place a patty on a bun + top with lettuce + tomato + cucumber + avocado + tzatziki
  • Plant your feet firmly + do a lil wriggle + grab the sammie with both of your grubby mitts + go to town

Quinoa + Chickpea Thai Bowls

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The third trimester is…..no joke.

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I’ve only been in it for four days, but I am WHOOPED.

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It feels like the first trimester…just fatter.

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I was trying to blame not feeling well on the altitude, but after two solid weeks in CO, I think I’m adjusted. That means I can only blame one thing – my unborn child! It’s good I’m starting early so I can get the hang of it, I’m hopeful we’ll find so many wonderful things to blame each other for over the years. My personal favorite side effect is the acid reflux I’ve developed. It wakes me up in the night, feeling like my throat and chest are filled with fiery bile. I’m hopeful, though, that the old wive’s tale is true and all this heartburn means a super hairy baby. I’d be fine if she’s bald, of course, but I love a good hairy babe.

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Have I ruined your appetite yet?

 

Ingredients:

  • 2 cups of quinoa, cooked
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of purple cabbage, chopped
  • 1 large carrot, peeled + shredded
  • 1 red bell pepper, chopped
  • 1/4 cup of creamy peanut butter
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tsp. of agave
  • 1/2 tsp. of Sriracha
  • Juice of 1 lime
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with olive oil + S+P
  • Bake 20-25 minutes, tossing once
  • Meanwhile, combine peanut butter + soy sauce + rice vinegar + agave + Sriracha + lime juice
  • To serve, combine quinoa + chickpeas + cabbage + carrot + bell pepper + peanut butter sauce + cilantro
  • Serve warm or chilled
  • Grab a fork in each hand + dig in, alternating forks between bites to save time

 

Adapted from here!

Sweet Potato + Mango Bowls

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WHAT A TIME TO BE ALIVE, PEOPLE.

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

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

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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?

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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!