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!

Avocado + Charred Corn White Pizza

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Want to know how to keep the romance alive in your marriage?

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I have some tried and true tips for you.

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When there is an overly commercialized holiday like Valentine’s Day, first things first. At the very last minute, get each other grocery store cards featuring lil animals. Accompany the card with some candy that the other person does not want and will inevitably take to work to share with colleagues.

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To fully celebrate the occasion, plan to do absolutely nothing. Less than nothing. Crawl into your hermit shells and hibernate, in fact. When you get hungry, make some homemade pizzas at like 3pm and eat them standing up at the kitchen counter. Then, go for a walk around town to work off the many carbs you just consumed. Come back home, put on your fugliest sweats and make the man watch Netflix original teen rom coms. Get in bed by 8pm – SHARP! Read a few chapters of your books. Lights out by 9pm.

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Keeping it spicy!

 

 

Time: 1 hour (prep + cooking) | Serves: 1 pizza

Ingredients:

  • 1 avocado, chopped
  • 1/2 cup of corn
  • 1/2 cup of cherry tomatoes, halved
  • Handful of spinach
  • 1/2 cup of fresh basil
  • 1 cup of cashews, soaked overnight
  • 1/4 cup of unsweetened, plain almond milk
  • 2 tbsp. of all-purpose flour
  • 1 1/2 tbsp. of nutritional yeast
  • Juice of 1/2 a lemon
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Pizza crust of your liking (I used a cauli crust here!)

How to:

  • Pulse cashews in a food processor until nice + crumbly
  • Add milk + flour + nutritional yeast + lemon + garlic powder + onion powder + 1 tbsp. of olive oil + most of the basil, reserving a lil for topping, + S+P, process until smooth + creamy
  • Preheat oven to 425
  • In a cast-iron skillet, heat remaining olive oil over medium heat
  • Cook corn for a few minutes, charring + getting some color on those bad boys
  • Spread cashew cream on a crust + top with spinach + corn + tomatoes
  • Bake 13-15 minutes until your crust is done + your tomatoes + spinach or wilted
  • Remove + top with avocado + more basil, serve warm
  • Rub any leftover white sauce on your face + let it harden like a face mask, allowing the cashew nutrients to fully clog your pores

 

Sauce adapted from here!