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!

Carrot Cake Muffins

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Our house is being overrun.

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By baby items.

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I’m not complaining – I’ve dreamed of this for years, but it is getting hard to maneuver around the ginormous boxes this stuff comes in.

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We’re having a virtual shower in a couple of weekends so I’m not allowed to open any of them either which adds an extra layer of fun. Any package that arrives that doesn’t seem like the shape of something we personally ordered just goes straight into the nursery. Or in the case of a couple boxes that are the size of an 8 year old, they will just sit in the dining room until I’m allowed to open. All these boxes are putting a damper on my ~nesting~ of which I tried to begin this weekend. Washing and folding all of her little ‘fits and crawling on my hands & knees in her room trying to make sure none of the little plastic tags I ripped off her clothes lodged themselves in the carpet for her to eat.

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I’m a natural at motherhood!

 

 

Time: 45 minutes (prep + baking) | Serves: 12 muffins

Ingredients:

  • 2 cups of all-purpose flour
  • 1 cup of rolled oats
  • 2 tsp. of baking powder
  • 2 tsp. of ground cinnamon
  • 1 tsp. of nutmeg
  • 1 tsp. of ground ginger
  • Pinch of S
  • 1/2 cup of coconut oil
  • 2 medium carrots, grated
  • 1 cup of unsweetened almond milk
  • 3/4 cup of brown sugar
  • 2 tsp. of vanilla extract
  • 2 tbsp. of ground flaxseed meal
  • 1/4 cup of walnuts, chopped

How to:

  • Preheat oven to 375
  • Grease a muffin tin + place muffin cups in each holder
  • Combine flax meal + 1/3 cup of water in a lil bowl + set aside
  • Combine flour + oats + baking powder + cinnamon + nutmeg + ginger + S
  • Microwave coconut oil until liquid
  • Add coconut oil to a separate bowl + add carrots + milk + brown sugar + vanilla
  • Stir wet ingredients into dry ingredients
  • Divide batter between tins + top with a sprinkle of oats + walnuts
  • Bake 16-18 minutes or until a toothpick comes out clean
  • Serve warm
  • Serve to your husband too and see if the first words out of his mouth are also “wow, these taste healthy”

 

Adapted from here!

Cauliflower Po’Boy

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I saw humans IN PERSON this weekend!

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After 29 years of extreme introversion, who knew I’d be so happy to leave the house?

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Don’t worry, I didn’t touch a soul & it was a small, trusted group at someone’s home.

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It just felt so nice to do something seemingly ~normal~. I love Garrett with my entire heart, but he is LITERALLY the only human being I’ve really seen in 2 months. It was nice to converse in person with others. The not hugging or getting too close thing was a little odd, but tbh I could get used to it. I’ll do whatever it takes for this virus to get gone & business to reopen! Idk about where y’all live, but NC has just barely begun to open up. Still no bars or dining in at restaurants which I’m grateful for, but it is nice to see the streets a bit busier. If only we could all just wear our masks, social distance & follow the daggum rules, we might actually get through this quarantine & not have to do it again after all!

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But my faith in mere mortals is lacking these days, so we’ll see.

 

 

 

 

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

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 1 1/2 cups of all-purpose flour
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tbsp. of cajun seasoning
  • 1 tsp. of cumin
  • 1 tsp. of paprika
  • 3/4 cup plain almond milk
  • 2 cups of panko breadcrumbs
  • 1 tbsp. of grainy mustard
  • 1 tsp. of sriracha
  • Juice of 1 lemon
  • Tomato slices, for serving
  • Arugula, for serving
  • Toasted hoagies, for serving

 

How to:

  • In a large bowl, combine flour + garlic + onion powder + cajun seasoning + cumin + paprika + S+P
  • Add in milk + 3/4 cup of water, combine until formed into a batter
  • In another bowl, add bread crumbs
  • Dredge cauliflower florets in batter, then bread crumbs + place in air fryer basket in an even layer (might have to do two rounds of frying)
  • Air fry for 20 minutes, flipping once
  • Meanwhile, combine mustard + sriracha + juice of 1/2 a lemon
  • To serve, spread your mustard mix on both sides of a hoagie, add tomato slices + cauliflower + arugula + drizzle with some of the remaining lemon juice
  • Serve hot
  • Squeeze the bread together to kind of mush everything together + unhinge your jaw + go to town

 

 

Adapted from here!