Maple Roasted Veggie Sheet Pan

All this Christmas decor has got me in my FEELIESSSSS.

The tree is up, ornaments are being ripped off by my toddler & stockings are hung on top of bookshelves so she doesn’t yank those down, too.

Tis’ the season!

Our entire neighborhood is like next level about Christmas lights. Every street is LIT, literally, figuratively, etc. We, of course, don’t partake because I am too cheap to spend money on Christmas lights & simply won’t do it until Lou is old enough to ask why we’re the only house in the neighborhood without them. I’m also too cheap to do more decor than just your standard tree and stockings. Especially in the south, I feel like most families bring out BOXES of Christmas decor and every corner is covered in nutcrackers. I ~love~ that for them, but it just can’t be me. Y’all already know I can’t have too much stuff around me &, I’ll say it louder for the people in the back, I’m cheap. I turned to Garr the other night & asked him if he wished I was the kind of person who decorated more for the changing seasons. Luckily, I married a man who gets me & he said, “No, because that’s more crap I have to deal with lugging around.”

Wedded bliss!

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 sweet potato, cubed
  • 2 cups of brussels sprouts, halved or whole if they’re small
  • 2 cups of cauliflower florets
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 can of chickpeas, rinsed + drained
  • 2 tsp. of maple syrup
  • 1 tbsp. of balsamic vinegar
  • 1/2 tbsp. of soy sauce
  • 1 tsp. of oregano
  • 1 tsp. or garlic powder
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Combine maple syrup + balsamic vinegar + soy sauce + oregano + garlic powder + olive oil + S+P in a small bowl
  • Add all veggies to a bowl + drizzle with marinade
  • Arrange on a lined baking sheet + roast 30-35 minutes, tossing once in the middle, until roasted to your desire
  • Serve over rice or quinoa with your favie sauce
  • You can really just eat this straight off the pan, I won’t tell anyone

Adapted from here!

Beet Burrito Bowls

Why is my toddler the way she is?

I cringe at all the posts of babies where moms refer to them as “sweet, gentle, delicate angels.”

Because mine is a wrecking ball.

I try my best to plan fun, sometimes educational activities for her throughout the week. Today was story time at the library. We’d been once before and she did really well! Was fairly quiet, played well with others, etc. G & I took her today & I’m glad he was with because he wouldn’t have believed it or fully grasped unless he saw it first hand. We go into the room & she just takes off – running around the whole thing, trying to stick her fingers in light sockets, etc. Story time begins and instead of sitting in my lap quietly like all of the other boys & girls, she wants to keep running & terrorizing other kids. Try to calm her with her water, she doesn’t want it so I try to put it back in my bag, but oh wait, she doesn’t want to drink it but she wants the cup. That leads to a melt down. G holds her, she’s ok, then she wants me, but IT’S A TRICK, she only wants me because I’m not as strong & she can break free & run! This leads to a chase & another meltdown. & the cycle continued from there.

It was the longest 20 minutes of my life.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 4 small beets, scrubbed + ends cut off
  • 1 red onion, chopped
  • 1 can of black beans, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup of frozen corn
  • 1 cup of quinoa, cooked
  • Juice of 1 lime
  • Cilantro, for serving
  • Avocado, for serving
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Place each beet on its own lil piece of aluminum foil
  • Drizzle each with some of 1 tbsp. of olive oil + S+P
  • Wrap them up in their foil, but not too tightly, place on a baking sheet + roast for 25-30 minutes
  • Meanwhile, heat remaining olive oil
  • Add onion + S+P, cook for 3-4 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to blister a bit
  • Add black beans + corn + cumin + chili powder + smoked paprika + S+P, cook another 3-4 minutes
  • Turn off heat + add in half of the lime juice
  • Once beets are roasted + cooled slightly, peel + chop
  • To serve, add some quinoa to a bowl + top with beets + bean mix + avocado + cilantro + remaining lime
    Invite friends over for dinner + when you serve them this say, “oh you thought we were having beeF burrito bowls???? My b”

Butternut Squash + Sage Pesto Pizza

I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback