Roasted Cabbage + Sweet Potato Salad

Guess what the cat dragged in???
My mother.
You guessed it. Susan is a Colorado resident!!!
Sound the alarms! The band is back together. & we celebrated with a big ole Target run. We did some DAMAGE in the baby section. We probably would have gone harder had there been a better selection, but we’ll get them next time. It is just so neat-o having her right down the street. We haven’t lived near a parental unit in 7 years. Susan & I still haven’t gotten used to it, though, because we keep calling each other every couple of hours like we still live hundreds of miles apart. We need to invest in a walkie talkie system.

Which would make Garr even happier than he already is to be living down the road from his mother-in-law.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1/2 head of cabbage, chopped
  • 1 sweet potato, peeled + chopped
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1/4 cup + 1 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of whole grain dijon mustard
  • 1 tsp. of garlic, minced
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of Italian seasoning
  • S+P, to taste
  • Arugula, for serving

How to:

  • Preheat oven to 425
  • Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P chili powder + cumin + smoked paprika + Italian seasoning
  • In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P
  • Drizzle that on your pan + stir
  • Roast for 30-40 minutes, tossing halfway through
  • Serve warm atop some arugula + with some quinoa
  • Curl up on the couch with a plate of this + a viewing of Halloweentown

Adapted from here!

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!

Mediterranean Salad Tacos

I know you all were very concerned, but we survived our first family vacations.

Barely.

The biggest lesson I learned: don’t take a sick baby on vacation and expect to have a pleasant time.

Of course Lulu times her first cold to be during our first vacation. The audacity. Very inconvenient for me and her father. She really did OK until night fell. Then all hell broke loose. Like I can’t help that you’re a baby and can’t have pillows in your pack n play and therefore are miserable when you have a stuffed up nose and are horizontal. That’s just not my fault. You don’t have to take it out on me by waking up every hour on the hour for an entire night like a daggum newborn. It’s inconsiderate and frankly I won’t stand for it.

I absolutely stood for it and stayed up with her all night rocking her pitiful, precious, angelic self to sleep every time the sniffles got the best of her.

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 an English cucumber, sliced + quartered
  • 1/2 a red onion, diced
  • 4-5 cups of spinach
  • Juice of 1 lemon
  • 1/4 cup of hummus
  • 1-2 tbsp. of olive tapenade
  • Flour tortillas
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, drizzle with olive oil + some S+P, roast 20-25 minutes, tossing once
  • Meanwhile, add spinach + tomatoes + cucumber + onion + lemon juice + S+P to a bowl + mix, add chickpeas once roasted
  • Spread some hummus on one side of tortillas
  • Top with heaping scoops of salad + dollop with tapenade
  • Serve room temp
  • Wrap them up tight + shove as much in your mouth as possible, then use your grubby hands to scoop the goodies that slide out