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

Black Bean Tostadas

I stripped Garrett’s workout clothes this weekend.

I can’t even begin to describe the satisfaction and disgust.

I discovered this cleaning instagram account a few months ago and it has really just made me feel like a dirty, garbage person. Like, I’ll never be able to keep my house as clean as this woman does hers.

But I had to start somewhere! This clothes stripping is supposed to get trapped dirt & filth out of CLEAN clothes. Like, clothes you wash & dry & think are good to go. Garrett is arguably the sweatiest man on planet earth, so I knew this would be a fun experiment. We added his workout shorts & tees to a tub with hot water & the magic cleaning potion & let them sit for 5 hours. The water was slick BROWN. I mean, pure dirt water. It was amazing.

Even Garrett was impressed and now we are stripping everything we ever touched.

Time: 40 minutes (prep + cooking) | Serves: 4-5

Ingredients:

  • 2 cans of black beans, rinsed + drained
  • 1/2 a red onion, diced
  • 1 green bell pepper, diced
  • Juice of 1 lime
  • 1 tsp. of chili powder
  • 1 tsp. of paprilka
  • 1 tsp. of cumin
  • 1/4 tsp. of cayenne pepper
  • S+P, to taste
  • Corn tortillas
  • 2 tbsp. of olive oil
  • Arugula, for serving
  • Red onion slices for serving
  • Avocado, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • In a saucepan, add beans + onion + pepper + spices over medium-low heat
  • Add a cup of water + lime juice + stir
  • Simmer for 15 minutes
  • Arrange tortillas a lined baking sheet + drizzle with some olive olive oil
  • Bake for 5-7 minutes or until crisp to your desire
  • To serve, top a tortilla with some beans + arugula + red onion + avocado + cilantro
  • Pick one up with your grubby hands + just go for it

Adapted from here!

Grilled Squash Pitas

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I am a potato.

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That’s the only explanation for my actions.

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Friday night, I was working on a personal project and wanted something mindless on in the background so I didn’t have to pay much attention.

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Usually, this is when I go to ole faithful, The Office, but for WHATEVER reason I was feeling like something different. Big mistake. I landed on whatever season of Married at First Sight is out on Netflix. Now, I’ve seen the first season of this and loved it, but I guess just haven’t had the channel it comes on since. The premise is…exactly what it sounds like. Four couples legit get married at first sight and have 8 weeks to try and make it work before they decide to get a divorce or stay together. BRILLIANT television. Anyways, I settle in and get back to work. I am slick HOOKED. I stayed up until AFTER 9pm (unheard of) to finish an episode and thought of nothing all night except getting back to my couch so I could watch. So, naturally, I spent Saturday and Sunday watching all 16 hour long episodes……I’m not proud of my choices.

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However, I AM proud that I also got Garrett hooked and invested in all of the couples. So much so when he had to go into work Sunday, he was like, “Are you really going to watch without me?” Yes, yes, I am.

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4 pitas

Ingredients:

  • 3 yellow squash, sliced thin lengthwise
  • 1 pint of cherry tomatoes, halved
  • 1 english cucumber, half sliced thin + other half shredded using a cheese grater
  • Arugula, for serving
  • 1 cup of dairy free, plain yogurt – I use an almond milk variety
  • Juice of 1 lemon
  • 1 tsp. of garlic, minced
  • 2-3 tbsp. of olive oil
  • S+P, to taste
  • 3-4 pitas, for serving

How to:

  • In a bowl, combine yogurt + shredded cucumber + lemon juice + garlic + 1 tbsp. of olive oil + S+P, set in the refrigerator until ready to serve
  • Meanwhile, preheat a grill
  • Arrange your squash flat + drizzle with remaining olive oil + some S+P
  • Grill squash for 3-4 minutes on each side until tender
  • Warm pita on grill, too
  • To serve, spread tzatziki on pita+ top with squash + cucumber slices + tomatoes + arugula
  • Fold + pretend your pie hole is a train station + its the pita train’s next stop

 

Inspired by this!