Cous Cous + Apple Salad

Today, I hit a new parenting milestone.

I took Louisa into a store.

Well, I’m not sure the dog groomer counts as a store, but it is an establishment, of sorts.

I’ve been putting this chore off because I couldn’t grasp how I was going to get Louisa & Topanga into the groomer in one swoop. The picture in my mind just seemed too chaotic for me to handle. But Topanga looked mangy & probably had critters living in her fur, so I had to buck up & do it. Well, it was just as chaotic as I imagined. Topanga was in rare form getting to go on a car ride for the first time in a while so she was just a nut job. Lou was basically a perfect angel, but despite having the lightest car seat you can buy, it’s somehow still the clumsiest thing I have ever tried to walk with. We get inside and it’s been so long since I’ve talked to store employees, I really didn’t know how to act. I think I just stood there until someone was like umm we can take the dog for you…. Then I was like oh yes umm ok do I pay now?!?! And they were like ma’am, you pay when you come get her. Then I still just kind of stood around for a few seconds too long. When I finally realized my job there was done, I started to walk away & then yelled back goodbye to Topanga???? It was obscene.

Lou wants a new mom.

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

Ingredients:

  • 1 cup of cous cous, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, chopped
  • 1 red honey crisp apple, chopped
  • 1 cup of arugula, packed
  • Juice of 1 lemon
  • Handful of basil, chiffonaded
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Spread chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P, roast for 10 minutes
  • Add onion + some more S+P, bake for another 10-15 minutes, tossing once
  • Meanwhile, cook cous cous according to package directions
  • In a bowl, combine cous cous + chickpeas + onions +apple + arugula + basil + drizzle with lemon juice + remaining olive oil + S+P
  • Serve warm or chilled
  • Just eat the whole thing in one sitting why don’t you

Harvest Salad

I am exercising again!

Kind of…

Well, I have three times since I was cleared last week, and I don’t think that’s nothing!

I know you can exercise in pregnancy and I really tried, I tell you, and I did pretty well for the first 28 weeks, I think. But once I physically & mentally shifted into the third trimester, I was like…yeah…I’m done moving when it isn’t absolutely necessary. 40 extra pounds is a lot to carry around! But now I’m back in the game. After one gym session and a 20 minute yoga video, my non-existent abs were incredibly sore. So it’s going well.

And despite my maternity leggings all being too big now, I don’t plan on ever wearing real pants again.

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

Ingredients:

  • 1 red apple, sliced thin
  • 1/2 lb. of brussels sprouts, shredded or chopped
  • 1 sweet potato, peeled + diced
  • 1 cup of quinoa, cooked
  • Juice of 1 lemon
  • 4 cups of arugula
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Spread sweet potato + brussels sprouts on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once
  • Meanwhile, combine lemon juice + remaining olive oil + S+P
  • In a large bowl, combine arugula + apple + roasted veggies + quinoa + S+P, drizzle with lemon dressing
  • Serve chilled or room temp
  • Eat this after another 20 minute yoga video + experience the ~height~ of fitness

Coconut + Apple Dal

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An army of cats is trying to kill me.

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Specifically, they are trying to break into my home, claw me to death & binge on my lifeless carcass.

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It’s the only reasonable explanation for why THEY ARE ALL OVER MY PROPERTY. (I sound like a 95-year-old grandpa when I use the word property)

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It’s a Tuesday, I’m working at my kitchen table like I do, staring into my peaceful, pine tree-lined backyard, when all of a sudden a slinky black cat appears on my porch. As a rule, I do not trust cats. I can never tell what they are thinking, what their motives are. They have a menacing hunch and glow in the dark eyes. Not kewl. This bro was no different. He started rubbing himself against the backdoor, whining for me to let him in. Not happening, sir. He comes back the next day, same story. Except this time he lingers. I let Topanga out to do her business, thinking she’ll scare the feline. No luck, of course Topanga is afraid of HIM. Day after that, bro brings a friend. Apparently, my porch is the happening place to be. Day 4, more reinforcements. A third cat arrives. This time, they use my house as a playground, just hanging on the rail while the original dude hops up on the roof, peering down at me through planning his attack.

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In a shocking turn of events, the ring leader showed up yesterday in a pink, floral collar so he’s obviously trying to woo me with fashion.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 1/2 cups of red lentils
  • 1 white onion, diced
  • 1 honey crisp apple, shredded on a grater
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ground ginger
  • 1 can of coconut milk
  • Juice of 1 lime
  • 1 tsp. of cayenne pepper
  • 1 tsp. of cumin
  • 1/2 tsp. of turmeric
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving
  • Plain almond milk yogurt, for serving

How to:

  • Heat oil in a large stock pot over medium heat
  • Add cayenne pepper + cumin + turmeric, cook for 1-2 minutes
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add apple + lentils, stir to coat + cook 2 minutes
  • Add coconut milk + 2 1/2 cups of water, bring to a boil, reduce heat + simmer for 25 minutes
  • Stir in lime juice  + some S+P
  • Serve warm with cilantro + yogurt
  • Pour into a sippy cup + suckle on dal until belly is that of a chubby toddler

 

Recipe from here!