Veggie Pad Thai

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I haven’t been inside a car in over a week.

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I haven’t even left the confines of my neighborhood.

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I really feel I’m contributing to society over here.

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I have high hopes to make great use of this quarantined time. I want to do lots of projects around the house, get organized for our impending move, catch up on some reading and do a couple of puzzles I haven’t had time for. Valiant goals, I’d say! This first, full quarantined weekend rolled around and your girl laid her happy behind up on the couch the ENTIRE TIME. The amount of Netflix that was watched and naps that were had is honestly embarrassing. I was so exhausted from resting too much….like. I’m a problem. I need the Lord to infuse some motivation in me to make the most of this time and not squander it on watching The Office for literally the 2435th time.

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Once we get through Tiger King, I’ll get off the couch, I promise.

 

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

Ingredients:

  • 2 packages of easy pad thai noodles
  • 6-8 white mushrooms, chopped
  • 2 cups of napa cabbage, chopped
  • 1 red bell pepper, sliced thin
  • 1/2 cup of green onion, diced
  • 1/4 cup of cilantro, chopped
  • Juice of 2 limes
  • 2 tbsp. of garlic, minced
  • 3 tbsp. of soy sauce
  • 2 tbsp. of creamy peanut butter
  • 1 tbsp. of sesame oil
  • Chopped peanuts, for serving

How to:

  • In a food processor, combine lime juice + garlic + soy sauce + peanut butter, set aside
  • Heat sesame oil in a wok over medium heat
  • Add mushrooms + cabbage + bell pepper, cook about 4-5 minutes
  • Add green onion, cook another minute
  • Add noodles + peanut sauce, cook according to noodle package directions, but should be just a couple of minutes
  • Turn off heat + stir in cilantro
  • Serve warm with peanuts + lime wedges
  • Feed to your quarantined sweetie + see if he will finally play Monopoly with you

 

Adapted from here!

Fingerling Potato Salad

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So…. how we feeling, everybody?!

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Hopefully, you are quarantined, chilling, maxing & relaxing, & washing the heck out of your hands!

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We are going to get through this, my people.

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Because I practically live the quarantine life 100% of the time, I thought I could provide some tips that help me not go stir crazy. First, develop crippling social anxiety that makes the thought of leaving your house to hang out with friends paralyzing. If you’re not able to do that, FaceTime some different pals every night! Next, pick up a new hobby like stalking every move of The Bachelor franchise stars. If that’s not your thing, maybe read some nice books! Lastly, order your husband to do all sorts of chores you have been putting off around the house. If he refuses, consider doing them yourself!

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Hope these help. I’m here for you!!!

 

 

Time: 30 minutes (prep + cookjng) | Serves: 4-6

Ingredients:

  • 1 lb. of fingerling potatoes, washed + quartered
  • 2 cups of greens, spinach + kale used here
  • Juice of 1/2 a lemon
  • 1/2 cup of stone ground mustard
  • 2 tbsp. of olive oil
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Gently add taters + boil until tender, about 8 or so minutes
  • In a large boil, add greens + lemon juice + some S, massage a lil
  • Whisk together mustard + olive oil + garlic powder + S+P
  • Add warm, drained potatoes to the bowl with the greens + add mustard, stir well
  • Serve warm or chilled
  • Eat a bunch of taters for dinner like I did, your lil tummy pooch will keep you warm

 

Adapted from here!

Peanut Butter Hummus

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So, how about them Cowboys, eh?

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I’m just trying to bring a little levity to the situation.

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Because I fear our world is in the midst of pure chaos.

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The coronavirus is the giant, infectious, elephant in the room, if you dare enter a room with more than a handful people in it. There’s nowhere to turn to get away from it! It’s taken over the news, social media, workplaces, businesses. I hardly remember what life was like when I could just go into an establishment and not judge everyone by their sniffles. I’m not overly concerned I will personally catch it, but I do worry about everyone else! I also spend 90% of my life in my house, so I’m practically quarantined every day. My mom called me in a panic last night that her grocery store was out of toilet paper and she waited in the checkout line for 20+ minutes. Naturally, I forced Garrett to go with me to our grocery store to stock up. It was so calm… like eerily so.

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But I did snag a big pack of Charmin, so success!

 

 

Time: 30 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of coconut sugar
  • 1/2 cup of creamy peanut butter
  • 1/4 cup unsweetened plain almond milk
  • 2 tsp. of vanilla extract
  • 1/4 cup of dark chocolate chips
  • Pinch of S

How to:

  • In a food processor, combine chickpeas + coconut sugar + peanut butter + almond milk + vanilla + S
  • Process until smooth
  • Pour in a bowl + fold in some chocolate chips + top with the rest
  • Cover + refrigerate for several hours until ready to serve
  • Serve with some lil graham crackers
  • Using graham cracker, smear some hummus all over face + add some cucumbers to your eyes, enjoy the exfoliation

 

Adapted from here!