Brussels + Chickpea Salad

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Why have I been doing my own grocery shopping all these years?

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When there are people you can pay to literally do it for you????

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I’ve been v resistant to the instant cart/click list whatever your grocery store calls their grocery shopping service life.

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I am one of those freaks who LIKES grocery shopping. I like creating my list and picking out all of my things myself. A simple pleasure. Which has been stripped from me since COVID! I truly haven’t stepped foot in a grocery store since March. Been v blessed to order Garr around to do my bidding. But we decided to try something different last week and order our groceries online and just pick them up curbside. Umm…absolute GAME CHANGER. I have seen the light! Now, I do need to offer my training skills for how to pick out avocados to last a full week. And the art of digging around the spinach boxes for the best possible expiration date.

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But baby steps, people.

 

 

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

Ingredients:

  • 1 lb. of brussels sprouts, roughly chopped
  • 1 can of chickpeas, rinsed + drained
  • 1/4 cup of walnuts, chopped
  • 1/4 cup of pickled red onions, sliced
  • 1/2 cup of dried cranberries
  • 1/4 cup + 2 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 1 tbsp. of agave
  • 1 tbsp. of Dijon mustard
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange brussels on a lined baking sheet + chickpeas on another
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Bake for 20-25 minutes, tossing once in the middle of cooking until roasted to your desire
  • Meanwhile, combine remaining olive oil + apple cider vinegar + agave + Dijon mustard + S+P
  • To serve, combine brussels + chickpeas + walnuts + onion + cranberries + dressing
  • Serve warm
  • Swan dive into the bowl + doggy paddle your way out with your mouth

 

Loaded Chili Spuds

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Our world, man.

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Idk about y’all, but I feel a heaviness and a sadness I just haven’t in a long time.

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I’ve been praying for a while for the Lord to open my eyes to the injustices of the world and not just leave me feeling numb or paralyzed by my own fear and anxiety.

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Welp, they are WIDE OPEN, Big Man! I’m hearing you loud and clear! It’s not that I haven’t realized systemic racism is rampant in our country. I’ve just felt too overwhelmed by the issue to do anything about it which I realize is a privileged and lame excuse. I was happy to shut up last week and just listen and learn. I’m still pretty overwhelmed and anxious and incredibly scared to say/do the wrong thing. But I guess we have to get uncomfortable if we want to grow and be better, and that’s all I want to do!

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And it’s time something other than my midsection grows.

 

 

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

Ingredients:

  • 4 russet baking potatoes, scrubbed clean + holes poked throughout
  • Chili recipe (any leftovers taste great with some brown rice!)
  • Green onion, for serving
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 450
  • Drizzle a tbsp. of olive oil on each potato with some S+P, rub all over
  • Wrap each loosely in foil + place on a baking sheet
  • Bake 55-60 minutes or until tender
  • Meanwhile, make chili
  • To serve, split potato down the middle + top with chili + green onions
  • Dig in face first

Veggie Fried Rice

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Sometimes I don’t think when I eat.

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And I accidentally eat two whole sweet potatoes + a can of chickpeas in a span of 15 minutes.

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Like I did just now.

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I have GOT to start eating more mindfully. AKA not grab my food, plop in front of the computer & work while eating. Mere minutes go by & all my food is gone & my stomach is distended from all of the carbs I shoveled into it. I’m physically ill right now. I cannot get comfortable on the couch. Every position reminds me of the deep shame I feel for being a trash panda. I think Garrett is going to have to actually roll me into the bedroom and put me in my pajamas for me.

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Seriously, can someone come over & pop me like the balloon animal I am?

 

 

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

Ingredients:

  • 2 cups of cooked brown rice, leftover from day before
  • 1 onion, sliced thin
  • 1 head of broccoli, cut into florets
  • 1-2 carrots, diced
  • 1/2 a head of green cabbage, chopped
  • 1/2 cup of frozen peas
  • 2 tbsp. of sesame oil
  • 1 tbsp. of soy sauce
  • 1 tsp. of sriracha
  • Cilantro, for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a wok over medium heat
  • Add onion + broccoli + carrots + cabbage, cook for 6-8 minutes or until browned in places
  • Remove from pan + add remaining sesame oil
  • Add rice + soy sauce, cook for 3-4 minutes or until toasted
  • Add veggies back in + peas + sriracha, cook another 2-3 minutes
  • Serve warm with cilantro
  • Get on in there with your hands + just chuck all the contents at your face + hope some make it in your mouth