Butterbean + Avocado Toast

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They told me marriage would be hard.

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That we’d have to work at it every single day.

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But I thought we’d be different. We’d beat the odds. But no one prepared me for the biggest marital threat of all.

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The thermostat. I’m not exaggerating when I say we argue about the thermostat AT LEAST twice everyday. Cozy is really my only aspiration in life. I just want to be comfortable in lil socks, leggings, a tee & perhaps a light sweater. I should NOT have to wear a parka, earmuffs and mittens in my home. It’s cruel! I’m a very normal, 72 degree type of girl. That’s the perfect indoor temperature no matter the season. Garr, on the other hand, would like it at 65 degrees with all ceilings fans on full blast at all times. Yes, he wants me to contract pneumonia. His absolute favorite line to me when I complain or put my ice cold hands on his face, “You can put on more layers, I can only get so naked.” I’m sorry, just because you sweat like a stuffed pig, I’m supposed to freeze to death?!

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When we buy our home, we’re each getting our own wing.

 

 

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

Ingredients:

  • 4 pieces of ezekiel bread, toasted
  • 2 avocados, mashed
  • 1 can of large butter beans, drained (I looked all over for fresh + couldn’t find any – if anyone knows the hookup, let me know!)
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1/3 cup of sundried tomatoes, chopped
  • 1 tsp. of lemon juice
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add beans, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add sundried tomatoes + lemon juice, cook another 3-4 minutes
  • Add crushed red pepper + S+P, stir to coat + turn off heat
  • Meanwhile, add some S+P to your avo mash
  • To assemble, spread a piece of toast with avo + top with butter beans
  • Repeat with remaining ingredients
  • Once you’ve devoured, refer to yourself as Butterbean and force your sweetie to do the same

Quinoa + White Bean Puttanesca

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A thing I thoroughly enjoy is going to the movies.

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I really only do it like once in a blue moon.

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For one, it’s like $173 to catch a flick. For two, my husband hates going to the movies because it requires his full attention and complete stillness for two hours.

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My dad knows this truth and uses it to his dark advantages. Using voodoo magic and witchcraft, he convinces me to go see John Wick 3 with him while I was home last week. Obviously this is not a storyline I’m remotely interested in, but I wanted the movie-going experience and the fellowship with my father. Seeing as the last two movies I’ve seen have been in local, nonprofit theaters, I was overwhelmed upon entering a real multiplex. The sights, the smells. It’s truly thrilling! Although we’d just consumed our weight in chips and salsa, pops insists on a cola and popcorn. I’m appalled at his appetite. I’m all, “How can you eat anything else?!” He’s all, “Oh, please. It’s a part of the experience! What would you like?” I’m like, “Eww I don’t want anything…..but if I did, I’d want some chocolate.” He steps up to the counter and orders a triple play – popcorn, soda and a candy. He turns to me and says it’s my job to choose the candy. I panic! The choices are practically endless. Nothing is vegan. The line behind me is growing. I scream, “BUNCHA CRUNCH!!!” I’ve never seen my dad more disappointed in me in my entire life.

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Of course, I ate all of the nasty candy mixed with bites of popcorn (gotta have that salty & sweet bite, ya know) and I almost walked out of John Wick after he gouged a man’s eye out in the first 10 minutes.

 

 

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

Ingredients:

  • 1 red onion, diced
  • 2 tbsp. of garlic, minced
  • 1 can of diced tomatoes
  • 1 can of cannellini beans, rinsed + drained
  • 1/2 cup of roasted red peppers, chopped
  • 1 pint of grape tomatoes, halved
  • 1 cup of spinach, packed
  • 2 tbsp. of capers, drained
  • 1/2 cup of basil, chiffonaded
  • 1 cup of quinoa, cooked
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat oil in a large skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add the beans, cook for 5 minutes
  • Add the diced tomatoes, bring to a simmer, reduce heat back to medium
  • Stir in peppers + tomatoes + capers, simmer another 5 minutes
  • Add spinach + basil + crushed red pepper + S+P, simmer 2 more minutes
  • Turn off heat + stir in cooked quinoa
  • Serve warm (or chilled – tastes great the next day)
  • Using a spoon as your slingshot, fling some of this food into your sweetie’s mouth + have him/her return the favor until you’re both fat + happy + covered in food

 

 

Adapted from here!

Stuffed Red Pepper Soup

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I consider myself very responsible.

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I’m organized, make to-do lists just to cross things off, am always on time, look both ways before crossing the road, etc. The pillars of responsibility!

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So at my pal’s bachelorette party this weekend, I obvio offered to be a designated driver.

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I didn’t have a car on this trip, so I drove my friend’s. I was also the keeper of one of our AirBNB keys. See, responsibility is my middle name! Everything went well. I didn’t crash my friend’s car and we all got to our destinations safely. I made sure the AirBNB was locked at all times even when we were inside for 5 minutes – I’m sorry, I trust no one. So a safe and lovely time was had by all. I’m in the airport Sunday sipping on a smoothie, reading my book. I’m really just living my best airport life when I get a text asking where I put my friend’s keys. I mentally retrace my steps. I parked and locked the car. I fished out the AirBNB key. We walked in the house. I set the AirBNB key down, but not the car keys. Where would I have put them???? ………..No, no, no, no, no! I open my purse and there they are, neatly placed in a side pocket where my own car keys usually go. The best part is I’m in Baltimore and 900 miles away from my friend and her car at this point. *Face palm*

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Big shouts to Andre at the BWI UPS for helping a girl out and making me feel a lot better by sharing he ships keys every day. It’s always nice to know you’re not alone in this idiotic world.

 

 

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

Ingredients:

  • 2 red peppers, diced
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 1 cup of red lentils, uncooked
  • 1/2 cup of brown rice, uncooked
  • 3 tbsp. of tomato paste
  • 1 15 oz. can of crushed tomatoes
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1 container of vegetable broth
  • 2 cups of spinach
  • 1 tbsp. of olive oil
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Heat olive oil in a large pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add red peppers, cook 3-4 minutes
  • Add lentils + rice, coat to combine + toast for 2 minutes
  • Add tomato paste + crushed tomatoes + seasonings + S+P, cook another minutes
  • Add vegetable broth, bring to boil, lower heat + simmer for 30 minutes
  • Add spinach + adjust seasonings to taste
  • Serve warm with cilantro + avocado
  • Sit outside in the 100 degree summer weather with your hot bowl of soup + pretend you are at a spa in a really nice sauna allowing all the toxins to sweat out of your body

 

Adapted from here!