Veggie Fried Rice

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Sometimes I don’t think when I eat.

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And I accidentally eat two whole sweet potatoes + a can of chickpeas in a span of 15 minutes.

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Like I did just now.

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I have GOT to start eating more mindfully. AKA not grab my food, plop in front of the computer & work while eating. Mere minutes go by & all my food is gone & my stomach is distended from all of the carbs I shoveled into it. I’m physically ill right now. I cannot get comfortable on the couch. Every position reminds me of the deep shame I feel for being a trash panda. I think Garrett is going to have to actually roll me into the bedroom and put me in my pajamas for me.

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Seriously, can someone come over & pop me like the balloon animal I am?

 

 

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

Ingredients:

  • 2 cups of cooked brown rice, leftover from day before
  • 1 onion, sliced thin
  • 1 head of broccoli, cut into florets
  • 1-2 carrots, diced
  • 1/2 a head of green cabbage, chopped
  • 1/2 cup of frozen peas
  • 2 tbsp. of sesame oil
  • 1 tbsp. of soy sauce
  • 1 tsp. of sriracha
  • Cilantro, for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a wok over medium heat
  • Add onion + broccoli + carrots + cabbage, cook for 6-8 minutes or until browned in places
  • Remove from pan + add remaining sesame oil
  • Add rice + soy sauce, cook for 3-4 minutes or until toasted
  • Add veggies back in + peas + sriracha, cook another 2-3 minutes
  • Serve warm with cilantro
  • Get on in there with your hands + just chuck all the contents at your face + hope some make it in your mouth

Veggie Taquitos

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Buying a home is fun.

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Throw in a global pandemic and it’s just a barrel of monkeys!

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We are moving to Colorado…..someday.

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And we will need some shelter. So we had a call with our realtor tonight to talk through the landscape given COVID-19. We had high hopes of flying out there in the next couple of weeks to house hunt. That’s obviously not happening. Look, being a military family, I’m kewl doing things on the fly. Buy a house sight unseen in a neighborhood I’ve never been in? Honestly, I can roll with it. No biggie. Really, it just isn’t that difficult for me to make huge life decisions like six-figure investments. I’d pull the trigger tonight if I found a house I like. I can NOT however make up my mind on where I want to order takeout from tomorrow. It’s like do I want french fries or Mexican food, it’s just too big for one person to decide on her own.

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But really do y’all want to pick out a house for me?

 

 

Time: 1 hour (prep + cooking) | Serves: approx. 16-20 taquitos

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 8 oz. of cremini or white mushrooms, chopped
  • 1 white onion, chopped
  • 4-5 baby carrots, chopped
  • 1 tbsp. of garlic, minced
  • 1/4 cup of sun-dried tomatoes, chopped
  • 3/4 cup of raw walnuts
  • 1 can of black beans, rinsed + drained
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 16 -20 corn tortillas
  • Guacamole, for serving
  • Cilantro

How to:

  • In a food processor, combine sun-dried tomatoes + walnuts, pulse until crumbly + combined, set aside in a bowl
  • In the food processor, combine cauliflower + mushrooms + onion + carrots + garlic, process until well-combined + crumbly
  • Heat a skillet over medium heat
  • Add cauliflower mix + S+P, cook for 10 minutes
  • Add sun-dried tomato mix + beans + cumin + chili powder + paprika + S+P, cook another 4-5 minutes
  • Preheat oven to 425
  • Warm the tortillas so they’re pliable – I wrap a couple in a wet paper towel + microwave for 15-20 seconds
  • To assemble, place some of the veggie + bean mix to one side of a tortilla + roll length wise, placing seam side down on a lined baking sheet
  • Repeat
  • Spray with a lil cooking spray + bake for about 20 minutes
  • Serve warm with cilantro + guacamole
  • Enjoy your nice, light lunch of 14 taquitos

 

Adapted from here!

Cauliflower Tagine

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So I just binged this show “Cheer” on Netflix.

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And I was reminded I danced in high school.

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A fact I absolutely cannot even believe is true given my lack of talent and disdain for group activities.

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I was so bad, dude. Like, I had no business on that team. I couldn’t turn or jump, I think I made it cause I was short and could be hidden easily. I literally danced because I thought it would make me kewl. Spoiler alert: that didn’t work. And in turn I was fairly miserable. It’s just not fun being the very worst in a room of like 30 people at something! We did win Nationals one year which was pretty dope. I legit think it came down to me hitting my triple turn which I BARELY DID. In the video, you can practically see me gritting my teeth and just praying the Lord would spin me around three times. I was so happy I hit it, I almost stopped and ran off the floor right then and there I was so pumped.

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I should have listened to my parents when they politely told me I had no future in dance and should stick to literally any other activity.

 

 

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

Ingredients:

  • 1 onion, chopped
  • 2 tbsp. of olive oil
  • 1 lemon, skin peeled + chopped
  • 1 head of cauliflower, sliced into florets
  • 1 can of chopped tomatoes
  • 8-10 baby carrots, sliced thin
  • 1/2 cup of kalamata olives, chopped
  • 1 tbsp. of tomato paste
  • 1 cup of raw lentils
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 2 tsp. of ground coriander
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + coriander + crushed red pepper + some S+P, cook another minute
  • Add the tomatoes + tomato paste + lemon zest + S+P, cook another 1-2 minutes
  • Add olives + carrots + cauliflower, coat + cook 2-3 minutes
  • Add about 1/2 cup of water, cover + simmer for 15 minutes or until cauli is tender
  • Meanwhile, cook lentils according to package directions + season with S+P
  • Add lentils to cauli skillet, cook 2-3 minutes
  • Serve warm with cilantro
  • Dive into this rainbow journey + discover the pot of gold at the end of the trail, aka a v happy gut

 

 

Adapted from here!