Tag: autumn

Harvest Salad

1 Comment

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
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Autumn Harvest Salad

12 Comments

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My husband is going off the grid.

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He’s going underground, living on the lam, getting out of dodge!

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Also, he’s just deleting social media.

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Much to my chagrin, he’s slowly but surely deleting all his accounts. He claims it’s terribly addicting and bad for our mental health or something?? Idk. What I do know is that it’s downright selfish! He’s just not thinking about me and Topanga and all of the cute photos he, exclusively, has captured over the years! If Topanga had thumbs and could manage her own accounts, this would be a lil less of an issue, but alas. What, we’re just going to sacrifice all of our treasured pix to the internet Gods? Our memories scattered to the wind?? (Name that movie) I just can’t stand by and let this happen. He’s putting the millennial good name to shame!

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It also means I’m going to lose a follower and that’s simply not good for MY mental health.

 

 

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

Ingredients:

  • 1 acorn squash, tops trimmed off + cut into rounds
  • 1 head of purple cauliflower, cut into florets
  • 3 beets, peeled + tops trimmed off
  • 2 parsnips, sliced in lil rounds
  • 1 can of chickpeas, rinsed + drained
  • 2 shallots, sliced thin
  • Spinach, for serving
  • 2 tbsp. of apple cider vinegar
  • 5 tbsp. of olive oil
  • 1 tbsp. of dijon mustard
  • 1 tbsp. of garlic, minced
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Place squash rounds + parsnips on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Place cauliflower on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Place chickpeas + shallots on another lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Wrap each beet in its owl lil piece of foul + drizzle each with 1 tbsp. olive oil + S+P, place on another baking sheet
  • Roast all your veggies for 15 minutes, toss (no need to toss beets obvio) , cook chickpeas another 5-7, cauliflower + squash another 10-15, until browned to your desire + beets another 15 minutes
  • Meanwhile, combine apple cider vinegar + remaining olive oil + dijon mustard + garlic in a lil bowl
  • To serve, top spinach with all your roasted veggies + drizzle with your dressing
  • Light all your pumpkin waffle flavored candles + smash face down onto plate, rubbing throughly in all veggies

 

Barley + Brussels Bowls

2 Comments

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I don’t consider myself super vain.

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Just, like, a normal amount of vain.

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So this afternoon, when I discovered a glistening gray hair atop my head, my meltdown was only like an 8/10.

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I’m only 27, I have barely even lived! I simply don’t have the required wisdom to rock the salt and pepper look. I only recently came to grips with the mousy brown ‘do I’ve sported my entire life, it’s too soon for a change! I’m always in awe of women who rock their gray – they are always so gorgeous and confident and I idealize them. I want to be them one day. That day is just not today. I’m also not really interested in dying my hair. Can I dye a single strand? It legit looks like a silver Christmas tassle dangling from my noggin. I just don’t know what could have caused this. My diet and exercise haven’t changed and I have been in a perpetual state of crippling anxiety for 10 years now, so I can’t blame it on an increase in stress. Perhaps it’s time I come to grips with my mortality and embrace my old age.

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Specifically, I look most forward to finally receiving the early bird specials at my favorite chain restaurants.

 

 

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

Ingredients:

  • 1 cup of barley
  • 1 lb. of brussels sprouts, trimmed + halved
  • 1 honey crisp apple, peeled + cut in small chunks
  • 2 shallots, sliced thin
  • 1 cup of edamame, cooked
  • 1/4 cup of pumpkin seeds, toasted
  • 1/4 cup of dried cranberries
  • 1 tbsp. of agave
  • 1 tsp. of smoked paprika
  • 1/4 cup of balsamic vinegar
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 400 degrees
  • Cook barley according to package directions
  • Arrange brussels sprouts on a lined baking sheet + drizzle with 1 tbsp. of olive oil + sprinkle with S+P, bake for 15 minutes, remove from oven, toss with agave + bake another 10 minutes
  • Arrange apple + shallots on another lined baking sheet + drizzle with remaining olive oil + smoked paprika + S+P, bake 15 minutes, tossing once in the middle
  • Meanwhile, reduce vinegar in a lil sauce pan
  • To serve, combine barley + brussels + apples + shallots + edamame + pumpkin seeds + cranberries + stir with balsamic vinegar
  • Serve warm or room temp
  • Put baggiest sweater on + swaddle self in scarf, pour mug of hot tea + sit by a roaring fire with your sweetie, tossing brussels into one another’s pie holes