Butternut Burrito Bowls

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I really thought I had defined all airport archetypes, but alas, I continue to be surprised.

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To preface, I’m not judging my fellow travelers, I’m simply observing their habits with a keen eye, taking as many mental pictures as I can and recording all my data and research so I can one day compile a book on air travelers, simple.

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My most recent discovery is really a matter of etiquette. Allow me to pose a question: What foods are OK to bring on a plane?

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I’ll admit I’m personally lenient on the issue. Like, I’ll bring an everything bagel onto a plane, noooo problemo. No one makes small talk with onion breath Rachel! Burgers, sammies, burrito bowls, I’m really fine with it. Peeps gotta eat, right? I’m on a plane yesterday, snacking on some almonds, reading my book, when I get a whiff of something stank. I’m accustomed to passenger foot stank as I know some folks are super pro-shoeless-flying, but this was different. It was definitely food. And it was definitely fish. On a plane. Like snakes on a plane, except more frightening? Idk. At first I was like, I am definitely making this up. No one brought fish on this plane. I turn and see a gal just going to town on a tuna salad and owning every bite. I couldn’t be upset, I could tell she was loving her dinner and living her best life up there at 30,000 feet. In the end, are my onion bagels so different from her tuna salad? No, I say, no, they are not.

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To my fellow pungent food plane eaters, I applaud you for living your truth.

 

 

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

Ingredients:

  • 1 butternut squash, peeled + cubed
  • 1 package of soyrizo
  • 1 white onion, diced
  • 1 jalapeno, diced
  • 1 red pepper, chopped
  • 1 can of black beans, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 cup of roasted corn
  • Avocado, for serving
  • Cilantro, for serving
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet + drizzle with 1 tbsp of olive oil + sprinkle with chili powder + 1 tsp. of cumin + S+P
  • Roast 20-25 minutes, tossing once
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add onion, cook 3-4 minutes
  • Add soyrizo, cook 5-6 minutes
  • Add jalapeno, cook another 2 minutes
  • Meanwhile, heat black beans in a lil pot over low-med heat with remaining cumin + S+P
  • To serve, add some quinoa + squash + soyrizo mix + beans + red pepper + corn to a bowl and top with cilantro + avocado, serve hot
  • Light up your pumpkin candles, swaddle yourself in scarves + sweaters + sit by the fire, delicately eating your burrito bowl + being the basic autumn queen you are

Summer Fritters

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Apparently, I’m going to have to take over ALL of the household chores.

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I give the man such simple tasks. He does outside, I do inside. Meaning, he has to keep a pair of cars clean and the garage tidy. That’s it!

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Living in a townhouse, we have peeps that do our yard, so like the man’s chore time is truly minimal. Living in a townhouse also means we have communal trash receptacles. His most important job is to simply take the trash to said receptacles. Simple, right?

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We didn’t drive my car during the entire hurricane because it’s basically a Tonka truck and might get swept away in heavy winds. After the storm, I hop in to run some errands. I’m instantly hit what a stench reminiscent of putrid animal flesh. I look all around this car and find nothing. I pump up the air, roll down the windows and continue on my journey, gagging constantly. At one point, I convinced myself the animal was actually still alive and going to crawl on me any second and, while I don’t eat animals, I also don’t love being near them. By the time I get home, I’m thoroughly disturbed. “GARRETT! GARRETT! Something has died in my car!!!!!!” He goes to check it out and comes back in with these sad puppy dog eyes. “I did something bad………….I left a bag of trash in your trunk….for probably a week.”

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BEST BELIEVE your girl will not be letting this one go for a minimum of 13 weeks!

 

Time: 45 minutes (prep + cooking) | Serves: 8-10 fritters

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 2 corn on the cob, grilled or roasted + shucked, or 1 can of roasted corn, drained
  • 1 zucchini, shredded with a cheese grater
  • 1/2 a white onion, diced
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of nutritional yeast
  • 1/4 cup of flax meal
  • 1/2 cup of whole wheat flour
  • 1 tsp. of cumin
  • 1 tsp. of paprika
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • 2-3 tbsp. of olive oil

How to:

  • In a bowl, mash the chickpeas
  • Add all other ingredients minus the olive oil, mix well
  • Refrigerate about 20 minutes or so
  • Heat olive oil over medium heat in a cast iron skillet
  • Form lil patties + cook no more than 4 at a time for about 2-3 minutes on each side
  • Remove + repeat with remaining patties
  • Serve hot with some sprouts + a lil salad
  • When feeling angry at your sweetie, use a lil fritter as a punching bag + eat the crumblies off your knuckles

Chocolate Chip Larabars

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A fun new marital test: go 71 hours without power.

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Hurricane Florence was something else, I tell you what.

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Our power went out at 6pm Friday and I, being naive and incredibly stupid, was actually excited for the vacation from amenities.

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It started out with a lot of potential. The power went out and we had like all of our neighbors over and we grilled and listened to music and my house smelled like a cookie shop (food candles) and it was just FUN! The next day we basically did the same except there were games and a puzzle and reading by headlamp. More fun! It wasn’t until hour like 56 after I’d read an entire book and Garrett refused to play another board game with me and I’d had several cold showers and three cans of soup heated on the grill that I became a tad despondent. The prospect of sleeping in a hot room with no air flow next to a 200-pound human furnace AGAIN was discouraging. After a bucket of tears and a quick screaming match, we decided to stay at a friend’s house. We left the Panera we were working at to go home and quickly pack. As we pull into our driveway, we could see a lamp was on through the window. LET THERE BE LIGHT, PEOPLE!!! We ran into the house, jumping and screaming and kissing and all was well again.

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Until it was time to clean out the fridge and we discovered a rotten cucumber whose stench we still cannot get out of our nostrils.

 

But like for real, it could have been 109234i5x worse and we are so grateful and looking for ways to help those affected!

 

Ingredients:

  • 4 cups of pitted dates
  • 2 cups of whole almonds
  • 1 cup of vegan chocolate chips
  • 2 tbsp. of peanut butter

How to:

  • Line a 9×13 pan with double the parchment paper you think you need
  • Add almonds to a processor + pulse until fine
  • Add chocolate chips + pulse until combined + fine
  • Pour mix into a bowl
  • Now add half the dates to processor + process until they form a lil ball
  • Add half the peanut butter + half the chocolatey nuts + process until all combined into a ball
  • Remove + place ball on the lined pan
  • Repeat with remaining ingredients
  • Combine both date balls + knead + pat down into an even layer
  • Cover with sides of the parchment paper until completely covered
  • Put something heavy on top + refrigerate for two hours
  • Cut into shapes you like, wrap individually + refrigerate, eat when hungry
  • Set up a table outside of your home + sell your bars for $35 a pop

 

These easy peasy dudes are adapted from here!