Grilled Pineapple Burrito Bowls

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Conflabit, I love a good comeback.

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I am SO here for all of these TV reboots and sequels and adaptations and anything else that gives my eyeballs or earholes fresh content.

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Bring it all back! Jennifer Aniston was on Ellen the other day and she said she’s down for a Friends reboot. CAN YOU IMAGINE?!

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But the comeback I am most unashamedly excited for is none other than….drumroll, please…..The Jonas Brothers. This new album literally ROCKED MY SOCKS OFF. I have not stopped playing it since Friday and the end is nowhere in sight. I wish I could explain what these three brothers meant to me in 2008. I will sum it up by sharing I did have a Joe Jonas fitted tee that I wore under my clothes occasionally. I’ve just always loved them unconditionally. Their music resonated deeply with my naive soul. Plus, they were in Camp Rock which is only one of the top 8 greatest Disney Channel films of all time – supremely underrated and better than the more popular High School Music. Controversial opinion, I know, but I STAND BY IT. I’m just so happy the boys are back together. I really think this is what our country needs right now to bring peace and unity to our communities.

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Also, Garrett is out having divorce papers drafted because he claims he’d rather be alone than listen to the JoBros for one more second. Weird.

 

 

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

Ingredients:

  • 1 onion, diced
  • 1 tbsp. of garlic, diced
  • 1 jalapeno, diced
  • 2 red bell peppers, diced
  • 1 can of black beans, rinsed + drained
  • 1 pineapple, sliced in 1/2 inch thick rounds
  • 2 ears of corn
  • 6 corn tortillas, cut in lil strips
  • 2 cups of brown rice, cooked
  • 1 avocado, for serving
  • Cilantro, for serving
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Heat oven to 350 degrees
  • Arrange tortilla strips on a lined baking sheet + bake for 10 minutes, tossing once in the middle
  • Remove + sprinkle with + S+P, set to the side
  • Meanwhile, heat olive oil in a skillet
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add jalapeno + red peppers + S+P, cook another 3-4 minutes
  • Add beans + chili powder + cumin + smoked paprika + S+P, cook another 4-5 minutes
  • Meanwhile, heat a grill or grill pan over medium heat + spray with oil
  • Grill pineapple on each side for about 2-3 minutes or until you have nice lil char marks
  • Grill corn for about 20 minutes, flipping on each side every 5 minutes or so
  • Once cooled, cut pineapple in chunks + shuck the corn
  • To serve, combine rice + black bean mix + pineapple + corn + avocado + tortilla strips + cilantro
  • Mix up all your bowl ingredients + dump into large trough, eat from it whilst on hands + knees like the animal you are

Butterbean + Avocado Toast

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They told me marriage would be hard.

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That we’d have to work at it every single day.

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But I thought we’d be different. We’d beat the odds. But no one prepared me for the biggest marital threat of all.

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The thermostat. I’m not exaggerating when I say we argue about the thermostat AT LEAST twice everyday. Cozy is really my only aspiration in life. I just want to be comfortable in lil socks, leggings, a tee & perhaps a light sweater. I should NOT have to wear a parka, earmuffs and mittens in my home. It’s cruel! I’m a very normal, 72 degree type of girl. That’s the perfect indoor temperature no matter the season. Garr, on the other hand, would like it at 65 degrees with all ceilings fans on full blast at all times. Yes, he wants me to contract pneumonia. His absolute favorite line to me when I complain or put my ice cold hands on his face, “You can put on more layers, I can only get so naked.” I’m sorry, just because you sweat like a stuffed pig, I’m supposed to freeze to death?!

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When we buy our home, we’re each getting our own wing.

 

 

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

Ingredients:

  • 4 pieces of ezekiel bread, toasted
  • 2 avocados, mashed
  • 1 can of large butter beans, drained (I looked all over for fresh + couldn’t find any – if anyone knows the hookup, let me know!)
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1/3 cup of sundried tomatoes, chopped
  • 1 tsp. of lemon juice
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add beans, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add sundried tomatoes + lemon juice, cook another 3-4 minutes
  • Add crushed red pepper + S+P, stir to coat + turn off heat
  • Meanwhile, add some S+P to your avo mash
  • To assemble, spread a piece of toast with avo + top with butter beans
  • Repeat with remaining ingredients
  • Once you’ve devoured, refer to yourself as Butterbean and force your sweetie to do the same

Stuffed Red Pepper Soup

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I consider myself very responsible.

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I’m organized, make to-do lists just to cross things off, am always on time, look both ways before crossing the road, etc. The pillars of responsibility!

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So at my pal’s bachelorette party this weekend, I obvio offered to be a designated driver.

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I didn’t have a car on this trip, so I drove my friend’s. I was also the keeper of one of our AirBNB keys. See, responsibility is my middle name! Everything went well. I didn’t crash my friend’s car and we all got to our destinations safely. I made sure the AirBNB was locked at all times even when we were inside for 5 minutes – I’m sorry, I trust no one. So a safe and lovely time was had by all. I’m in the airport Sunday sipping on a smoothie, reading my book. I’m really just living my best airport life when I get a text asking where I put my friend’s keys. I mentally retrace my steps. I parked and locked the car. I fished out the AirBNB key. We walked in the house. I set the AirBNB key down, but not the car keys. Where would I have put them???? ………..No, no, no, no, no! I open my purse and there they are, neatly placed in a side pocket where my own car keys usually go. The best part is I’m in Baltimore and 900 miles away from my friend and her car at this point. *Face palm*

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Big shouts to Andre at the BWI UPS for helping a girl out and making me feel a lot better by sharing he ships keys every day. It’s always nice to know you’re not alone in this idiotic world.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 2 red peppers, diced
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 1 cup of red lentils, uncooked
  • 1/2 cup of brown rice, uncooked
  • 3 tbsp. of tomato paste
  • 1 15 oz. can of crushed tomatoes
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of oregano
  • 1 container of vegetable broth
  • 2 cups of spinach
  • 1 tbsp. of olive oil
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Heat olive oil in a large pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add red peppers, cook 3-4 minutes
  • Add lentils + rice, coat to combine + toast for 2 minutes
  • Add tomato paste + crushed tomatoes + seasonings + S+P, cook another minutes
  • Add vegetable broth, bring to boil, lower heat + simmer for 30 minutes
  • Add spinach + adjust seasonings to taste
  • Serve warm with cilantro + avocado
  • Sit outside in the 100 degree summer weather with your hot bowl of soup + pretend you are at a spa in a really nice sauna allowing all the toxins to sweat out of your body

 

Adapted from here!