Buffalo Chickpea Pizza

Well, it’s official.

I’m cooking the world’s largest baby.

I am supposed to have like 4.5 weeks to go.

But this baby is already 6lb 15oz. Yes, you read that right. I have a fully grown newborn in me already. Which is truly the BIGGEST blessing (literally). The best part – her head is measuring in the 99th percentile. So like tomorrow she’ll hit 100 and have the biggest baby head of all time literally ever. Like, I’m sorry, how is this child going to get out of me….. My doctor seems unconcerned, though. He’s like, yeah you’re just going to have a big baby! As if there haven’t been enough understatements of 2020.

Apparently, she does have hair, though, so that heartburn wives tale is accurate.

Time: 45 minutes (prep + cooking) | Serves: 1 pizza

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 cups of arugula
  • 1/4 cup of cilantro, diced
  • 1/2 cup of buffalo sauce
  • 1 cauliflower crust
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with olive oil + S+P
  • Bake 20-25 minutes, toss once in the middle
  • Once cooked, spread buffalo sauce on crust + top with chickpeas + red pepper + onion
  • Bake according to package directions
  • Remove + top with arugula + cilantro
  • Serve hot
  • As the buffalo sauce gets you sweating, just chalk it up to exercise

Curry Chickpea Salad Sandwiches

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Skill #632 I have lost in quarantine.

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The ability to do my makeup.

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Not that I ever really knew how to do it. I just kind of slapped it on and hoped for the best.

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But now I REALLY don’t know how to do it. We took maternity photos this weekend. It was really one of the first, true excuses I’ve had to get out of pajamas and put my face on. I gave myself three hours to get ready in case of emergencies. Of which there was really only one and it was that I look a like a clown with a bunch of makeup on. Seriously, I startled myself when I looked in the mirror. Garrett was reassuring, but I just think I’m meant to be the fresh faced, unwashed slob I’ve really become in quarantine.

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I’m happy I’ve finally tapped into my true potential.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cans of chickpeas, rinsed + drained
  • 2 carrots, shredded
  • 1 red bell pepper, diced
  • 1/2 cup of raisins
  • 1/2 cup of cashews, chopped
  • 1/4 cup of cilantro, chopped
  • 1/2 cup of hummus
  • Juice of 1 lemon
  • 1 tbsp. of curry powder
  • S+P, to taste
  • Croissants (or mini croissants as seen here!) for serving

How to:

  • In a bowl, add chickpeas + mash until about 1/2 are mashed
  • Add carrots + red pepper + raisins + cashews
  • Meanwhile, combine hummus + lemon juice + curry powder + S+P in a lil bowl
  • Pour dressing over chickpea mix
  • Serve as a sandwich on croissants
  • Serve a few on doily-lined tray + eat these daintily like the pretty princess you are

 

Adapted from here!

Triple Berry + Crunchy Chickpea Salad

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Have I mentioned how fun home ownership is?

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One thing they don’t advertise on Zillow is all of the projects you get to do on weekends!!!

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Not that I, personally, am doing any projects, but I am overseeing.

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This weekend, Garr worked on painting our kitchen cabinets. They were the darkest brown you’ve ever seen with no hardware and just kind of drab. My dream has been to have white kitchen cabinets basically since Pinterest launched. Well, he made them come true! He and some of our pals started painting this weekend and the first thing he said as he made his first brushstroke was, “Yeah, that’s not good…” so it’s really surprising they turned out as well as they did. We also added hardware and as Garr was putting them on he was like, “Oh no…” and we realized he drilled the holes incorrectly on about 3/4th of the cabinets. I love my handyman.

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Then I cooked & grease splattered on all of them & the dream went into the dumps.

 

 

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 cup of strawberries, sliced
  • 1 cup of blueberries
  • 1 cub of blackberries
  • 1/4 cup of walnuts
  • 6 cups of mixed greens
  • 1 tsp. of cinnamon
  • 1/2 tsp. of crushed red pepper
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of agave
  • 1 tsp. of dijon mustard
  • 1 shallot, minced
  • 1/3 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tsp. of olive oil + cinnamon + red pepper + S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, whisk together apple cider vinegar + agave + mustard + shallot + remaining olive oil + S+P
  • Meanwhile toast your walnuts for a few minutes over low-medium heat, tossing often
  • To assemble, add greens to a bowl + top with berries + chickpeas + walnuts + dressing
  • Serve chilled
  • Prepare a bowl for yourself + sit out on your porch + feel the health + sunshine running through your veins

 

Adapted from here!