Tag: avocado

Beet Burrito Bowls

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Why is my toddler the way she is?

I cringe at all the posts of babies where moms refer to them as “sweet, gentle, delicate angels.”

Because mine is a wrecking ball.

I try my best to plan fun, sometimes educational activities for her throughout the week. Today was story time at the library. We’d been once before and she did really well! Was fairly quiet, played well with others, etc. G & I took her today & I’m glad he was with because he wouldn’t have believed it or fully grasped unless he saw it first hand. We go into the room & she just takes off – running around the whole thing, trying to stick her fingers in light sockets, etc. Story time begins and instead of sitting in my lap quietly like all of the other boys & girls, she wants to keep running & terrorizing other kids. Try to calm her with her water, she doesn’t want it so I try to put it back in my bag, but oh wait, she doesn’t want to drink it but she wants the cup. That leads to a melt down. G holds her, she’s ok, then she wants me, but IT’S A TRICK, she only wants me because I’m not as strong & she can break free & run! This leads to a chase & another meltdown. & the cycle continued from there.

It was the longest 20 minutes of my life.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 4 small beets, scrubbed + ends cut off
  • 1 red onion, chopped
  • 1 can of black beans, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup of frozen corn
  • 1 cup of quinoa, cooked
  • Juice of 1 lime
  • Cilantro, for serving
  • Avocado, for serving
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Place each beet on its own lil piece of aluminum foil
  • Drizzle each with some of 1 tbsp. of olive oil + S+P
  • Wrap them up in their foil, but not too tightly, place on a baking sheet + roast for 25-30 minutes
  • Meanwhile, heat remaining olive oil
  • Add onion + S+P, cook for 3-4 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to blister a bit
  • Add black beans + corn + cumin + chili powder + smoked paprika + S+P, cook another 3-4 minutes
  • Turn off heat + add in half of the lime juice
  • Once beets are roasted + cooled slightly, peel + chop
  • To serve, add some quinoa to a bowl + top with beets + bean mix + avocado + cilantro + remaining lime
    Invite friends over for dinner + when you serve them this say, “oh you thought we were having beeF burrito bowls???? My b”

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Perfect Summer Salad

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It’s SPOOKY season, people!!
If October isn’t your favorite month of the year, I have nothing in common with you!
It’s the true mark of the season when G & I buy overpriced autumn flavored coffees & the whole house smells ~spooky~ in the morning.
But this season is better than ever with our little Lulu. I can’t stop buying jackets for her. I love seeing that big ole noggin in a little hood. We’re trying to do all the autumn events with her despite the fact she’s basically a giant potato who won’t remember anything. The pictures of her in a little wagon going through a pumpkin patch are for ME, ok?!

& if you think I don’t have two Halloween costumes for her already, you are wrong!

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

Ingredients:

  • 1 package of tempeh, cut into thin slices
  • 2 tbsp. + 2 tsp. of soy sauce
  • 1 tbsp. of apple cider vinegar
  • 1 tbsp. of honey
  • 1 tsp. of smoked paprika
  • 2 shallots, chopped
  • 1-2 cups of frozen corn
  • 1 cup of cherry tomatoes, halved
  • 1 avocado, sliced thin
  • 1/4 cup of cilantro
  • 1 lime
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Arugula, for serving

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of apple cider vinegar + honey + smoked paprika + 2 tbsp. of olive oil + S+P
  • Arrange tempeh slices in a container + pour marinade over them, cover, shake + refrigerate for 3 hours, if you have the time, if not, as long as you can
  • Once marinated, heat remaining olive oil in a skillet over medium heat
  • Cook tempeh until crisp on both sides, remove from pan
  • Add shallots to pan, cook 2-3 minutes
  • Add corn, cook until starting to crisp, about 5-6 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to burst a lil
  • Remove mix into a bowl + stir in lime juice + cilantro
  • To serve, arrange some arugula on a plate + top with tempeh + corn mix + avocado
  • Eat quickly because as soon as you are done, fall is officially here

Crunch Wraps

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She’s here!

Baby Louisa is on the outside of my body, finally.

And we are starting to have something resembling structured naps??? So I am finally returning to the blog-o-sphere.

She is so kewl, y’all. I won’t share anything embarrassing about her because this will be on the interwebs forever and I don’t really need to give her future teenage self another reason to resent me. So I will just share the following: she smells delicious, like a pink ball of love; she has a thick head of dark lettuce & her daddy’s killer cowlick right up front – something to resent him for down the line for which I’m v grateful; she has big blue eyes but they are deeper than mine and Garrett’s so she could have a different father, who is to say; oh and she was 8.5 lbs at birth & mom paid for it.

That last bit wasn’t embarrassing was it? Because I promised myself the embarrassing bit I wouldn’t share is that she blows out her diapers & gets poop on her belly like once a week.

Time: 45 minutes (prep + cooking) | Serves: 2 crunch wraps

Ingredients:

  • 6 burrito sized flour tortillas
  • 1 can of black beans, rinsed + drained
  • 1.5 cups of brown rice, cooked
  • 2 tbsp. of hummus
  • 1 avocado, mashed or sliced thin
  • 1/2 cup of corn
  • 1 jalapeno, diced
  • 1 roma tomato, diced
  • 1/2 a red onion, diced
  • 2-3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat 1 tbsp. of oil in a skillet over medium heat
  • Lay down a tortilla on a flat surface (not the skillet yet) + top with rice + beans + veggies + hummus + S+P
  • Trim a lil bit off around another tortilla, making it slightly smaller than the one topped with goodness rn
  • Place the smaller tortilla on the bigger one + tuck the bigger one over it, folding all the edges
  • As carefully as possible (there will be spillage), place seam side down in hot skillet, cook 4-5 minutes
  • Flip, cook another 4-5 minutes
  • Repeat with remaining ingredients
  • Carefully cut in half + serve warm
  • Say a prayer you can fold your tortillas better than I can + avoid eating half the contents out of the skillet