Beet + Chickpea Salad

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I forgot how utterly exhausting socializing is.

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What a blessed 2.5 month break it’s been from having to converse with humans.

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North Carolina is starting to reopen and we are cautiously re-entering society. Kind of.

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We grabbed takeout with a couple friends Sunday and sat outside at a brewery and ate before anyone else arrived. As soon as other peeps showed up, your sane girl made us pack it up and go home. I’m sorry, I’ve never really trusted any strangers, but NOW?! Monday we went to a cookout. Not to worry, I stayed outside, kept my distance and squirted hand sanitizer on me any time someone selfishly shook my hand or went for a hug. I literally kept a bottle by me all afternoon. *Sane* I’m telling you, two days of being out of the house and I was WHOOPED. My voice is actually hoarse today from all of the talking.

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We were also ASLEEP by 8:30pm which isn’t really a huge stretch for us, but still noteworthy.

 

 

Time: 1 hour (prep + cooking) | Serves: 2-3 salads

Ingredients:

  • 3 beets, peeled + rinsed + tops cut off
  • 1 can of chickpeas, drained + rinsed
  • 1 cup of quinoa, cooked
  • 1/4 cup of pickled red onions
  • 4-6 cups of mixed greens
  • Juice of 1 lemon
  • 6 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange each bit in a lil foul patch + drizzle each with a tbsp. of olive oil + some S+P, wrap up em up but not super tight + place on a baking sheet
  • Arrange chickpeas on a separate lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Roast beets for 40-45 minutes or until tender + chickpeas for about 20-25 minutes, tossing once
  • Meanwhile, stir lemon juice + remaining olive oil + S+P
  • Once beets are cooled, dice em up
  • To serve, arrange greens on a plate + top with quinoa + chickpeas + beets + pickled red onions + lemon dressing
  • Once consumed, eat some cake or pie to counteract the nutrition

Beet Burgers

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I just want to be the kewlest house in the neighborhood.

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I can never win at being the kewlest person in any given group ever, but maybe my house can win.

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Certainly not for any sort of interior decorating or gardening competition, oh no. I have no talents or time for such things.

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I just mean among the neighborhood children out trick-or-treating. Garr & I are going to church this evening and while I loathe the thought of missing toddlers in dinosaur costumes and the chance to lure one into my home and keep forever, we must get our Jesus on. So I got a couple of bags of GOOD candy – no off brand junk in this house! I’m talking Snickers, M&Ms & the queen – Reese’s. I put it all in a bowl & have it on the front porch with a sign that reads to take as much as you want. Like, I want some little kid to pick up that bowl and dump the entire thing in his pillow case & run back to his mom screaming about his haul. It’s two-fold, really. I’m generous AF and I don’t want to binge candy tonight because I know I have no self control. Honestly, the only level of rich I want to get to is just rich enough to buy full size candy bars & pass out 12 dozen to each kid at Halloween.

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Do you think the parents would mind if I set up a camera to capture footage of their dressed up kids to just have for my personal archives of cuteness?

 

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 3 beets, washed + peeled
  • 1/2 a red onion, diced
  • 1 can of black beans, rinsed + drained
  • 2 cups of white button mushrooms, chopped
  • 1 tbsp. of garlic, minced
  • 1/2 cup of walnuts, finely chopped or crushed in a food processor
  • 1 cup of quinoa, cooked
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of crushed red pepper
  • 1 tsp. of soy sauce
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Buns, for serving
  • Arugula, for serving
  • Tomato sliced, for serving

How to:

  • Heat oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Turn off heat, add in black beans + mash them bad boys all up together with the mushroom mix
  • Add to a bowl
  • Meanwhile, grate your beets using a cheese grater + add to the bowl along with the quinoa + walnuts + cumin + chili powder + smoked paprika + red pepper + soy sauce + some more S+P, mix to combine
  • Place mix in the fridge for 30 minutes and preheat your oven to 400 degrees while you wait
  • Form burgers into patties + arrange on a lined, greased baking sheet
  • Bake for 40 minutes, flipping once in the middle
  • Serve warm on buns with arugula + tomatoes
  • Eat 8 on Halloween + rub any of the beet crumbles on your mouth + hands so it looks like BLOOD

 

Adapted from here!

Roasted Beet Tacos

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I’m in the best shape of my life.

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That’s really not saying much considering my default state is a giant sack of spoiled potatoes nestled in a couch cushion.

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My daily hot yoga sessions have made me ripped! JK I have like one semblance of a tricep and that’s it, but it’s prob the best I’ll ever get, so I’m milking it.

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Tbh I thought I was ready to like run a marathon or get in a street fight or really take on anything. So when Garr suggested a hike this past weekend I was game. We hiked in WA and I totes held my own – even without triceps! So I fully planned to smoke everyone and come in first place (in the race I created in my mind and shared with no one). I was extra jazzed because G said there was a waterfall at the end of the hike. I was like zomg EPIC photos are about to be ours. I am PUMPED UP. I am pushing it those first 2.5 miles. My breathing is good, I am getting after it. We get to the “waterfall” and it is literally a river surrounded by trees so I can not even take in the majesty of nature and then a couple of like babbling brooks. Womp womp. We got some subpar photos with the trees and recharged with some sammies and kept moving. Ya girl bout fell out on the way back. If Garrett didn’t have a rucksack on his back, I would have absolutely made him carry me to the car.

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It’s been suggested I start doing a lil bit of cardio.

 

 

Time: 1.5 hours (prep + cooking) | Serves: 6 tacos

Ingredients:

  • 6 small beets, cleaned + peeled + cut in 1/2 inch thick quarters
  • 1 zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 2 tbsp. of sunflower seeds
  • 1 avocado, diced
  • 1/2 cup of apple cider vinegar
  • 1 tbsp. of pure cane sugar
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 6 corn tortillas, for serving
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Preheat oven to 400 degrees
  • In a small bowl, combine apple cider vinegar + sugar + 1 cup of warm water + 2 tsp. of S
  • Pour that over a bowl containing your red onion slices, let sit while you prepare the rest of the ingredients
  • Meanwhile, spread beets on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Roast 30 minutes, tossing once in the middle of cooking
  • Sprinkle your zucchini slices with some S+P
  • Warm your tortillas – I throw mine in a warm oven for a couple of minutes or microwave in a wet paper towel for about 20 seconds
  • Place some beets in a tortilla with zucchini + onions + avocado + seeds + cilantro + some lime juice, repeat
  • Roll these lil guys up like taquitos + let them dangle from your lips like delicate, edible, scrumptious cigarillos

 

Adapted from here!