Spicy Open-Faced Sammies

What’s fun about baby stomach viruses

is that moms get them too.

That’s right, ladies and gents, now I’m down for the count.

And on my baby’s birthday weekend no less! What an utter tragedy. Fortunately, I managed to muster enough energy to celebrate her a wee bit. By that I mean, I still stuck her in her hotdog costume, baked a couple of mini bundt cakes & opened her presents for her. Never have I felt joy like Lou did when she opened up a mini shopping cart with mini groceries inside. Just imagine a hotdog toddling through a kitchen with that. I’ll wait. I don’t know if everyone feels this way, but my kid’s birthday is just so much more fun than my own.

Could be the fact that I’m approaching middle age, but I digress.

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

Ingredients:

  • 2 sandwich rolls – I used french bread
  • 1 can of pinto beans, drained + rinsed
  • 2 large radishes, sliced thin
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced – up to you how many seeds you leave in
  • Juice of 1 lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Vegan mozz

How to:

  • Preheat oven to 375 degrees
  • Slice your rolls open + drizzle 1 tbsp. of olive oil all over them
  • Bake for 4-5 minutes to get golden
  • Meanwhile, combine radishes + tomatoes + jalapeno + 1/2 the lime juice + S+P
  • Meanwhile, heat remaining olive oil in a sauce pan
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook 5-6 minutes, stirring + mashing occasionally
  • Remove from heat + add remaining lime juice
  • Spread some beans on your rolls + sprinkle with your vegan mozz, bake another 5-6 minutes or until the cheese is melty
  • Serve warm with your radish slaw on top

Recipe from here!

Butternut Squash Chili

I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!

Crunch Wraps

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