Vegan Buffalo Meatballs

I’m hoping this is my last blog post.

At least for a little while, you can’t get rid of me completely, idiots!

Our little girl is due on Sunday! And despite me being convinced this entire month she was coming early, she is really making us work for it.

I started maternity leave this week and am just soaking up this quiet time before the imminent chaos. I should probably keep reading our baby book or watching YouTube videos about how to actually care for this child. Instead, I keep finding random things to clean. Today, for instance, I cleaned out the refrigerator and then pulled up all of the air vents & cleaned their insides, too. Oh, then I magic erased some walls. Very productive, if I do say so myself.

I may not know how to care for this child, but at least she has a clean place to come home to!

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

Ingredients:

  • 1 head of cauliflower, riced
  • 1 cup of quinoa, cooked
  • 1/2 cup of cilantro, chopped
  • 1/2 cup of whole wheat flour
  • 1/2 cup of panko breadcrumbs
  • 2 tbsp. of flaxseed meal
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of buffalo sauce
  • Greens, for serving

How to:

  • In a small bowl, combine flaxseed meal + 6 tbsp. of water, mix + set aside for a few minutes
  • In a bowl, combine cauliflower + quinoa + cilantro + flour + breadcrumbs + flax eggs + crushed red pepper + S+P
  • Refrigerate for 30 minutes
  • Heat 1 tbsp of oil in a skillet over medium heat
  • Form mixture into about a dozen meatballs + fry up on all sides
  • Repeat with remaining oil + meatballs
  • Place in a dish + douse in buffalo sauce
  • Serve atop your greens
  • Allow this to count as your workout for the day with the amount of sweating you’re bound to do

Meatballs adapted from here!

Fingerling Potato Salad

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So…. how we feeling, everybody?!

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Hopefully, you are quarantined, chilling, maxing & relaxing, & washing the heck out of your hands!

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We are going to get through this, my people.

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Because I practically live the quarantine life 100% of the time, I thought I could provide some tips that help me not go stir crazy. First, develop crippling social anxiety that makes the thought of leaving your house to hang out with friends paralyzing. If you’re not able to do that, FaceTime some different pals every night! Next, pick up a new hobby like stalking every move of The Bachelor franchise stars. If that’s not your thing, maybe read some nice books! Lastly, order your husband to do all sorts of chores you have been putting off around the house. If he refuses, consider doing them yourself!

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Hope these help. I’m here for you!!!

 

 

Time: 30 minutes (prep + cookjng) | Serves: 4-6

Ingredients:

  • 1 lb. of fingerling potatoes, washed + quartered
  • 2 cups of greens, spinach + kale used here
  • Juice of 1/2 a lemon
  • 1/2 cup of stone ground mustard
  • 2 tbsp. of olive oil
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Gently add taters + boil until tender, about 8 or so minutes
  • In a large boil, add greens + lemon juice + some S, massage a lil
  • Whisk together mustard + olive oil + garlic powder + S+P
  • Add warm, drained potatoes to the bowl with the greens + add mustard, stir well
  • Serve warm or chilled
  • Eat a bunch of taters for dinner like I did, your lil tummy pooch will keep you warm

 

Adapted from here!

Peanut Butter Hummus

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So, how about them Cowboys, eh?

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I’m just trying to bring a little levity to the situation.

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Because I fear our world is in the midst of pure chaos.

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The coronavirus is the giant, infectious, elephant in the room, if you dare enter a room with more than a handful people in it. There’s nowhere to turn to get away from it! It’s taken over the news, social media, workplaces, businesses. I hardly remember what life was like when I could just go into an establishment and not judge everyone by their sniffles. I’m not overly concerned I will personally catch it, but I do worry about everyone else! I also spend 90% of my life in my house, so I’m practically quarantined every day. My mom called me in a panic last night that her grocery store was out of toilet paper and she waited in the checkout line for 20+ minutes. Naturally, I forced Garrett to go with me to our grocery store to stock up. It was so calm… like eerily so.

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But I did snag a big pack of Charmin, so success!

 

 

Time: 30 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of coconut sugar
  • 1/2 cup of creamy peanut butter
  • 1/4 cup unsweetened plain almond milk
  • 2 tsp. of vanilla extract
  • 1/4 cup of dark chocolate chips
  • Pinch of S

How to:

  • In a food processor, combine chickpeas + coconut sugar + peanut butter + almond milk + vanilla + S
  • Process until smooth
  • Pour in a bowl + fold in some chocolate chips + top with the rest
  • Cover + refrigerate for several hours until ready to serve
  • Serve with some lil graham crackers
  • Using graham cracker, smear some hummus all over face + add some cucumbers to your eyes, enjoy the exfoliation

 

Adapted from here!