Butternut Squash + Sage Pesto Pizza

I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback

Chickpea Biryani

I’ve really evolved over the last several years.
I used to be one of those girls that abhorred the outdoors.
But after living in Washington, North Carolina and now Colorado, I finally appreciate, understand, and ~sometimes~ even crave the fresh mountain air.
We went on a hike this weekend. I can’t lie, I feel really at peace and centered when traipsing up a mountain. Granted, Garr is carrying Lou on his back and I’m completely uninhibited, just gliding through the forest. We were having a lovely time, the endorphins were flowing, giggles were had. As we’re coming back down, I notice a spot in front of me that looked wet. I was telling myself “Be careful, do not slip on that wet spot” when BOOM, down I go, using my forearm and hand as brakes. I walked the rest of the way with my arm up in the air – not because I needed to keep the blood from gushing out, but because I like the drama. Also, it is a pretty sweet battle scar and I look like I mean BUSINESS.
The most upsetting is that my mom assumed I was wearing tennis shoes because I couldn’t possibly own real hiking boots.

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

Ingredients:

  • 1-2 cups of cooked chickpeas
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1/2 cup of matchstick carrots
  • 2 cups of uncooked basmati rice
  • 1 tbsp. of minced garlic
  • 1 tbsp. of ground ginger
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of cinnamon
  • 1/2 tsp. of pumpkin pie spice
  • 1/2 tsp. of za’atar seasoning
  • 2 bay leaves
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of raisins
  • 1/2 cup of cashews, chopped
  • Cilantro, for serving

How to:

  • Add rice to a bowl + cover with hot water, set aside
  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add carrots + red pepper, cook another 3-4 minutes
  • Add garlic + all spices, cook another minute
  • Drain rice + add to pot along with 1/2 the raisins + four cups of water
  • Bring to a boil, reduce heat, cover + simmer for 30 minutes or until rice is cooked
  • Serve warm with more raisins + cashews + cilantro
  • Eat slowly over like three days + turn into a basmati rice grain

Adapted from here!

Smashed Potato Skillet

It has been a MINUTE, y’all!

Not that anyone was waiting around with bated breath or anything, but I missed you all.

Life with a 6 month old is magical and busy and smelly.

We have had a lot of family visitors over the last month, keeping me busy and literally completely out of the kitchen. All of my meals have either been made for me, taken out from a restaurant or from a freezer for the last 6 weeks, it seems. But the buck stops here, pals! Mama is back in the kitchen. Somewhere in those 6 weeks, Louisa went from not letting me out of her sight for more than three minutes, to letting me spend a full 30 minutes in the kitchen cooking while she played without screaming bloody murder. I don’t know who this angelic creature is who replaced my insane child, but I’m into her.

So now that I have time to cook, someone give me the motivation to adapt more recipes because your girl’s brain power is still pretty limited.

Ingredients:

  • 8 baby red potatoes
  • 1/4 cup of lentils
  • 1 1/2 cups of sugar snap peas, chopped
  • 2 green onions, diced
  • 1 lemon
  • 1 red bell pepper, sliced thin
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 2-3 tbsp. of vegan sour cream
  • 2 tbsp. of vegan butter
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Cook lentils according to package directions, drain + set aside
  • Bring a pot of boiling water to a boil
  • Add taters, cook 10-12 minutes until fork tender, drain
  • In a bowl, combine snap peas + 1/2 the green onion + lemon juice + 1 tbsp. of olive oil + S+P, set aside
  • Once cooled, smash potatoes with a fork
  • Heat remaining olive oil in a cast iron skillet over medium heat
  • Add taters + cook 3-5 minutes until golden brown
  • Add lentils + red pepper + jalapeno + garlic + butter + smoked paprika + S+P, cook another 3-5 minutes
  • Top with snap pea slaw + remaining green onion + sour cream
  • Pour a big bowl of this + stand in front of a mirror to eat + tell yourself how proud you are for eating a bowl of potatoes for dinner

Adapted from here!