Carrot Cake Muffins


Our house is being overrun.


By baby items.


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.


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.


I’m a natural at motherhood!



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


  • 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!

Veggie Fried Rice


Sometimes I don’t think when I eat.


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


Like I did just now.


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.


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



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


  • 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


Buying a home is fun.


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


We are moving to Colorado…..someday.


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.


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



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


  • 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!