Spicy Open-Faced Sammies

What’s fun about baby stomach viruses

is that moms get them too.

That’s right, ladies and gents, now I’m down for the count.

And on my baby’s birthday weekend no less! What an utter tragedy. Fortunately, I managed to muster enough energy to celebrate her a wee bit. By that I mean, I still stuck her in her hotdog costume, baked a couple of mini bundt cakes & opened her presents for her. Never have I felt joy like Lou did when she opened up a mini shopping cart with mini groceries inside. Just imagine a hotdog toddling through a kitchen with that. I’ll wait. I don’t know if everyone feels this way, but my kid’s birthday is just so much more fun than my own.

Could be the fact that I’m approaching middle age, but I digress.

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

Ingredients:

  • 2 sandwich rolls – I used french bread
  • 1 can of pinto beans, drained + rinsed
  • 2 large radishes, sliced thin
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced – up to you how many seeds you leave in
  • Juice of 1 lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Vegan mozz

How to:

  • Preheat oven to 375 degrees
  • Slice your rolls open + drizzle 1 tbsp. of olive oil all over them
  • Bake for 4-5 minutes to get golden
  • Meanwhile, combine radishes + tomatoes + jalapeno + 1/2 the lime juice + S+P
  • Meanwhile, heat remaining olive oil in a sauce pan
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook 5-6 minutes, stirring + mashing occasionally
  • Remove from heat + add remaining lime juice
  • Spread some beans on your rolls + sprinkle with your vegan mozz, bake another 5-6 minutes or until the cheese is melty
  • Serve warm with your radish slaw on top

Recipe from here!

Lemony Orzo + Chickpea Soup

We’re battling our first baby stomach virus up in here.

Pray for us, won’t you?

It all began when Garr & I decided it’d be nice to go out to brunch to celebrate our 7th anniversary.

That was our first mistake. How quickly we forgot we can’t have nice things or nice, pleasant times out in public with an 11 month old. About 90 seconds into our food coming out, Lou tosses her cookies alllll onto her cheese quesadilla. The very quesadilla Garr was looking forward to eating most of after she got done picking at it. But alas. Poor baby has never really been sick before, thank you, Jesus. So this is major unchartered territory for us. We both just kind of sat there stunned for a second like, “Did this really happen?” before we started frantically cleaning her up & trying to hide the fact she puked everywhere. She felt great afterwards, though, and proceeded to throw Cheerios at anyone who looked her way!

I really shouldn’t blog about vomit before sharing a recipe with you guys.

Time: 35 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, chopped
  • 3 carrots or 5-6 petite, multi-color carrots (seen here), peeled + sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cup of orzo, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of tahini
  • Juice of 2 lemons
  • 1 cup of fresh spinach
  • 1/4 cup of fresh dill, chopped
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot or dutch over over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add carrots, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add orzo + chickpeas + S+P + about 6 cups of water, bring to a boil, reduce heat to low + simmer for 10 minutes
  • Turn off heat, add in tahini + lemon juice + spinach + most of the dill, leaving some for serving, + some S+P, let spinach wilt, stirring occasionally
  • Serve warm with more dill
  • Adapted from here!

Spicy Green Beans

It’s been a long 30 years of my existence.
As evidenced by the dozen boxes of my baby, childhood & teenage crap my mother gave me.
The woman kept every card anyone ever wrote me. Like I don’t necessarily ~need~ 18 happy Easter cards from my youth, but by golly I’ve got them!
I am happy she preserved everything. There are a ton of my ~vintage~ clothes that lulu can wear (she’s currently wearing a Little Mermaid tee I used to sport). Though, I’ll probably have to explain who the Rugrats are & that’s heartbreaking. My personal favorite are all of the yearbooks I thought were lost in one of our many moves. They bring me right back to my awkward, semi-emo days. Ahh.

If you think my next project is not Facebook stalking every single schoolmate who I haven’t thought of in over a decade, you’re wrong.

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 lb. of thin green beans (I used frozen)
  • 2 tbsp. of sesame oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 3 tbsp. of soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of chili garlic paste
  • 1 tsp. of sugar
  • 1/4 cup of green onion + more for serving
  • Cashews, chopped, for serving
  • Brown rice for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a skillet over medium heat
  • Add tempeh + cook 5-6 minutes until crispy, remove from the skillet
  • Add remaining sesame oil
  • Add green beans + cook 3-4 minutes
  • In a bowl, combine garlic + ginger + soy sauce + rice vinegar + chili garlic paste + sugar + a splash of water
  • Add green onion + sauce to green beans, cook another 2 minutes
  • Add tempeh back in, cook another minute
  • Serve hot over brown rice with more green onion + cashews + maybe some chili oil if you got it
  • This is basically a plate of vegetables + you are the picture of health so SOAK IT UP

Adapted from here!