Butternutty Couscous + Brussels Sprouts

Poor Topanga, man.

She hasn’t gotten a blog shoutout in a hot minute.

Topanga is our 12yo shihpoo. She’s as cranky & cynical as you can imagine.

But she’s our sourpuss & we love her! Well, Garr & I love her, Lou is tolerant. Mainly because Topanga growls at her every time Lou is within 3 feet. I digress. This pup is in desperate need of a teeth cleaning. They are just…rotting in her head. & her breath! My God, I thought mine was bad. My stank mouth has nothing on Topanga. We’ve finally gotten her in for a teeth cleaning soon & I am just fearful she’s going to lose her mind. Like she’s such an indoor, lazy beast, anytime we break her routine of…nothingness, she freaks. The groomer is an event. This will be nothing short of the worst day of her life.

Honestly, she’ll probably figure out a way to escape the vet so she can find a family with no children to live with.

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

Ingredients:

  • 1 cup of couscous, uncooked
  • 1 package of frozen butternut squash cubes
  • 1 package of Brussels sprouts, trimmed + halved
  • 1 tbsp of maple syrup
  • 2 tsp of yellow mustard
  • 1/2 cup of almond milk
  • 1 shallot, diced
  • 1 tbsp of garlic, minced
  • Juice of half a lemon
  • 3 tbsp of olive oil
  • 1 tsp of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 400
  • In a bowl, combine 1 tbsp of olive oil + maple syrup + mustard + S+P
  • Add Brussels sprouts + mix to combine
  • Spread on a lined baking sheet in an even layer
  • On another baking sheet, arrange butternut squash in an even layer + drizzle with 1 tbsp of olive oil + S+P
  • Roast both for 30 minutes, tossing once in the middle
  • Meanwhile, heat remaining olive oil in a pot over medium heat
  • Add shallot, cook 2-3 minutes
  • Add garlic, cook another minute
  • Add couscous + S+P, cook another minute letting toast
  • Add water + cook couscous to package directions
  • Once squash is done, combine with almond milk in a blender until smooth
  • Add to the warm pot with cooked couscous + adjust seasoning to taste, adding red pepper flakes if you’d like
  • Stir in lemon juice with the heat turned off
  • To serve, scoop some couscous into a bowl + top with crispy Brussels
  • I know it’s still sweltering out there, but make a bowl of this + welcome the autumnal vibes

Adapted from here!

Vegan Naan Pizzas

I really thought I was one of the very few lucky ones.

But alas, I am just like mostly everyone else.

I have a toddler who is picky AF.

For a while there, she would really eat and/or try just about anything! For months, this child really only wanted meat. She couldn’t get enough. No discrimination. Now, meat is the enemy, which, like, I personally understand, but it’s annoying after I spend my time preparing it in fun and exciting ways for her!!! Even chicken strips & things when we go out aren’t good enough for her. What kid doesn’t like chicken strips?! Oh my favorite – she hates mac & cheese. Won’t touch it. Will only eat pasta in spaghetti form. I’m running out of ideas that aren’t Dino Nuggets (the only safe meat, right now). I say all this because naan bread is v safe right now. I had these out to assemble into pizzas and next thing I know, she has a piece of naan hanging out of her pie hole.

At least we can now confirm my love of carbs is genetic.

Time: 40 minutes (prep + cooking) | Serves: 6-7 pizzas

Ingredients:

  • Mini naan bread
  • 1 red onion, sliced thin
  • 1 package of crimini mushrooms, chopped
  • 1 cup of butternut squash, cubed
  • 1 tbsp. of balsamic vinegar
  • 1/2 cup of pasta or pizza sauce
  • Vegan mozz, for baking
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 20-25 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 5-6 minutes
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Add balsamic vinegar, cook another minute, remove from heat
  • To assemble, arrange naan on a baking sheet + top with sauce + veggies + cheese
  • Bake for 10 minutes
  • Serve hot
  • They’re practically appetizer sized to eat about 12 for dinner

Idea from here!

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