Roasted Root Veggies + Chipotle BBQ


Well it’s the most wonderful time of every 2-3 years.


The time when Leonardo DiCaprio graces us with a new award-worthy performance in a major motion picture.


It’s been an especially long four years for me, personally, since The Revenant. While we finally got our Oscar, it left a little something to be desired as far as him really getting to highlight his range, ya know?? Hanging out in a horse carcass is kewl and all, but I want a little more from him.


Despite it being a Quentin Tarantino film, I was so super jazzed for Once Upon a Time in Hollywood. That cast? I mean, come on. Star-studded! Even from the trailer, you can tell the sets and wardrobe are a visual delight. Using my dazzling snaggletoothed smile and underwhelming wit, I convince my husband who detests going to the movies more than any activity under the sun to go see this flick with me. We make it an event with a large popcorn and everything. We settle into these dope recliners and I’m ready for movie magic. While my baby boo delivered a performance I contend will earn him several nominations even *fingers crossed* a win or two and he and Brad made the cutiest pair of all time like I’d watch them watching paint dry, I was underwhelmed with the plot. I mean, it was entertaining, but I just can’t get behind QT’s perspective on things I suppose. Something about the blood, guts & gore just doesn’t jive with me???


Why can’t L just do like a sweet romantic comedy opposite Kate Winslet once in a while?



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


  • 1 lb. of brussels sprouts, halved
  • 2 beets, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 2 cups of baby rainbow carrots, chopped
  • 1 red onion, chopped
  • 1/2 cup of tomato puree
  • 1/4 cup of agave
  • 1/4 cup of apple cider vinegar
  • 2 tbsp. of chipotle peppers in adobo + 1 tsp. of the adobo sauce
  • 1 tsp. of soy sauce
  • Cilantro, for serving
  • Quinoa, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425 degrees
  • Arrange brussels + beets on a lined baking sheet + parsnips + carrots + onion on another
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast brussels + beets on bottom + other veggies on top, stirring both once after 20 minutes, bake parsnips + friends for another 10 + brussels + beets another 15-20 or until crisp to your desire
  • Meanwhile, combine tomato puree + agave + vinegar + peppers + soy sauce in a sauce pan over medium-high heat, bring to a boil, reduce heat + simmer for 10 minutes
  • To serve, top some quinoa with veggies + drizzle with bbq sauce
  • Mix all that goodness + slop up that grub + make some oinks in between bites, embracing the inner piggy in all of us

Hawaiian BBQ Chickpea Bowls


Garrett and I are going on our first vacation together tomorrow.


Well, kind of.


It’s our first reallllllll vacation that’s just the two of us. No family, no friends, just two young lovebirds out on an adventure, left to our own devices to make it in a strange city………… Just the two of us, all alone…….


I’ve left Garr in charge of logistics. Plane, rental car, hotel. Fingers crossed we make it alive, are driving something safer than a Tonka truck and aren’t staying in the outhouse of a unabomber. Oh, I’ve also put him in charge of dining and explorations. He’s just so much better at the internet than I am and can google things at lightning speed. Plus, I need my phone battery to take food pix so.


Also, only one argument so far because I want to check a bag so I can take my hot rollers.


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



  • 1 pineapple, peeled + cubed
  • 4 tbsp. of honey
  • 2 tbsp. of apple cider vinegar
  • 2 tsp. of liquid smoke
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of garlic powder
  • 1 tsp. of cayenne
  • 1 tsp. of crushed red pepper
  • 1 cup of water
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 jalapeno, diced
  • 1 avocado, cubed
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Brown rice for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 425
  • In a food processor, combine 1 cup of pineapple + honey + vinegar + liquid smoke + tomato paste + garlic powder + cayenne + crushed red pepper + S+P + water, pulse until smooth
  • Transfer to a small pot + warm over medium heat
  • Meanwhile, arrange chickpeas on a lined baking sheet
  • Drizzle with olive oil + S+P, roast for 20-25 minutes, stirring once
  • Once cooked, dump chickpeas into BBQ sauce pot + turn off heat
  •  To serve, put some rice in a bowl + top with some pineapple + onion + peppers + avocado + BBQ chickpeas + cilantro
  • Create catapult with spoon + launch contents at sweetie


BBQ sauce idea from here!




BBQ Brussels Sprouts Pizza

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I got stuck in an elevator.

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I had an entirely different post planned, but then I got STUCK. IN. AN. ELEVATOR.

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I don’t just mean that the doors got jammed for a second. I mean, I got in the elevator, the doors shut, & the metal death trap shudders & DROPS to the next floor. K, time to talk to Jesus. “Lord Jesus this is not the way I want to go please get me out of this.” *Shudders & Drops to the NEXT floor* “No, Jesus, you don’t understand I AM NOT FINISHED HERE YET!!!”

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The doors finally open & I’m free. I fall to the concrete floor & kiss it. (I do not do this). I do, however, throw a hissy fit to my coworkers. Come to find out that the shudder & loud bang it made each time it dropped – that was the death trap catching itself. FROM CATAPULTING ME TO MY DOOM.

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Suffice it to say that I’ll be taking the stairs everywhere I go & will have the most toned behind you’ve ever seen.


Time: 40 minutes (prep + cooking) | Serves: 2 pizzas


  • 2 pizza crusts (Trader Joe’s Organic crust used here)
  • 1 lb. of brussels sprouts, peeled + trimmed + cut in quarters
  • 1 red onion, diced
  • 1-2 cups of BBQ sauce (use my homemade here)
  • 1-2 cups of mozzarella cheese, shredded
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Parmesan cheese, for serving

How to:

  • Preheat oven to 425 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 1-2 minutes
  • Add brussels sprouts + S+P, cook for 5-6 minutes or until they start to brown
  • Spread BBQ sauce on each pizza crust
  • Add brussels sprouts mix + S+P
  • Top with cheese
  • Bake for 14-15 minutes or until cheese is melted + golden brown
  • Serve hot with parmesan cheese
  • Fashion leftover slices as earrings