Veggie Enchilada Skillet

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My wrist hurts.

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From e-signing a bunch of documents in this daggum house hunt.

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Mostly my head hurts from trying to decipher the legal jargon.

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My pebble brain does not know what half of this crap means. I am probably signing away my rights and first born child. Garrett and I read through every document, look at each other and go, “Just sign it, we’re never going to understand.” This is how you make major life decisions, right? Just wing it and hope you don’t get sued? There are so many real estate acronyms that we are just ~expected~ to know. And what actually IS escrow?  Is it a place? Is it a state of mind?

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I’m just trying to spend an exorbitant amount of money in exchange for a roof over my head, is that too much to ask?

 

 

 

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

Ingredients:

  • 1 white onion, diced
  • 1 poblano pepper, seeded + chopped
  • 1 bell pepper, chopped
  • 1 zucchini, sliced thin + halved
  • 1 head of cauliflower, cut into florets
  • 1 cup of frozen corn
  • 1 can of black beans, rinsed + drained
  • 1 jar of red enchilada sauce or this homemade version
  • 8-10 corn tortillas, cut into lil strips
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Preheat oven to 450
  • In a large cast iron skillet, heat oil
  • Add onion + S+P, cook 3-4 minutes
  • Add poblano + bell pepper + zucchini + cauliflower + S+P, cook another 6-7 minutes
  • Stir in corn + black beans + cumin + chili powder + smoked paprika + S+P, cook another two minutes
  • Pour in half the enchilada sauce + stir
  • Fold in tortilla strips + stir in remaining sauce, cook for 2-3 minutes
  • Place in oven to toast up for about 5-6 minutes
  • Serve warm with cilantro + avocado
  • Mix it all up + slingshot a big heaping helping right into your pie hole

 

Adapted from here!

Mexican Quinoa Salad

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One of my great joys in life is dining out.

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Since we obviously cannot do that, we are really fine-tuning our takeout skills.

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As such, I’ve developed an addiction to reading menus.

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We’ve gotten into kind of a takeout routine. We order dinner Friday and usually lunch Saturday. All other meals are made at home. Two chances to eat out a week present a very important decision. I don’t want to blow a meal on something crappy! There is a strategy and an art to this. It requires thorough research. I typically have our takeout locales planned for the next two weeks. I have very little to do these days, people, don’t judge. So on Monday I begin reviewing the restaurant’s menu and weighing my meal options. I like to have my choices locked and loaded by Wednesday to allow at least 48 hours to appropriately salivate over my impending meal.

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I think I need to get out of this house.

 

 

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

Ingredients:

  • 6 cups of arugula
  • 1 can of black beans, rinsed + drained
  • 1 cup of red quinoa, cooked
  • 2 ears of fresh corn, shucked
  • 1/2 a red onion, diced
  • 2 oranges, 1 segmented
  • 1 avocado, sliced thin
  • 1/4 cup of cilantro, chopped
  • Juice of 1 lime
  • 2 tsp. of agave
  • 2 tsp. of hot sauce
  • 2 tsp. of cumin
  • 2 tsp. of chili powder
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Combine 1/2 the avocado + lime juice + juice of 1 orange + agave + hot sauce + 1 tsp. of cumin + 1 tsp. of chili powder + olive oil + 1 tbsp. of cilantro + some S+P in a food processor + process until smooth
  • Heat up the beans in a pot over medium heat + add remaining cumin + chili powder + some S+P
  • To serve, arrange arugula on a plate + top with beans + quinoa + corn + orange segments + onion + avocado + cilantro + dressing
  • Sit outside + let the warm sun roast you while you stuff your insides with this sunshiney goodness

 

Idea from here!

Avocado Pesto Pasta

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Today is probably the biggest day of my life.

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My child turns 10. Double DIGITS!!!!!!

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Topanga wants you all to know, though, she’s a youthful 10 and plans to live another decade.

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We’re OBVIOUSLY throwing her a birthday pawty (see what I did there) this weekend. Complete with a new pink, sequined dress and party hat. We also ordered rose gold party decorations – very classy. Today I ordered some pup cakes – topped with peanut butter & cream cheese frosting & rainbow sprinkles. You could say I’m the best mother in the entire world. Oh, and we invited no other dogs, so she could be the star, of course. She has, however, requested everyone out by 9pm sharp so she can get her full 8 hours of beauty sleep. She’s very regimented in her old age.

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Don’t let me forget to brush her teeth before the party, her rotting old lady teeth reek.

 

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 a ripe avocado
  • 1 cup of fresh basil leaves
  • 1 tbsp. of garlic, minced
  • 2 tbsp. of pine nuts, + more for serving
  • Juice of 1/2 a lemon
  • 1/4 cup of nutritional yeast
  • 1 package of whole wheat pasta
  • 1 broccoli crown, cut in florets
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • In a food processor, combine avocado + basil + garlic + pine nuts + lemon juice + nutritional yeast + S+P
  • Pulse + drizzle in 1 tbsp. of olive oil + a lil water if needed to thin out the pesto
  • Refrigerate until ready to use
  • Meanwhile, arrange broccoli on a lined baking sheet + drizzle with remaining olive oil + S+P
  • Roast for 25 minutes, tossing once
  • Meanwhile, cook pasta to al dente, drain + add back to the pot with the heat off
  • Stir in pesto + broccoli + more S+P, if needed
  • Serve warm with more pine nuts
  • Play a fun game where you can see how many noodles you can fit on a fork + subsequently your mouth

 

Pesto adapted from here!