Warm Spinach Salad

I have officially reentered the workforce.

And now I’ve reached a new level of tired I didn’t know existed.

It’s really pushing me to expand my planning ahead skills.

For instance, this past week, I knew I’d need to cook myself dinner after work one night. I had some leftovers for the other nights, but there was one night I would have to like *cook, cook*. Let me just say, no task has ever felt more impossible than making myself dinner after working all day with a 3 month old strapped to my chest. I’ve resolved to never do it again. That’s how bad it was. And don’t get me started on dishes! So this week, I’m going to make a vat of pasta that should feed me for the week. And if it starts looking gnarly by Friday, so be it! That’s a future Rachel’s stomach problem.

But this salad was supposed to last me two to three days and it lasted one so….

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

Ingredients:

  • 6 cups of fresh spinach
  • 1 onion, thinly sliced
  • 1 pint of cherry tomatoes
  • 1 can of chickpeas, rinsed + drained
  • 2 tbsp. of apple cider vinegar
  • 1 tablespoon of tahini
  • 1 tsp. of honey
  • 1 tsp. of Italian seasoning
  • S+P, to taste
  • 3 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • On a lined baking sheet, spread onion + tomatoes in an even layer
  • Drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once, until tomatoes are nice + blistered
  • Add chickpeas to the baking sheet + toss with Italian seasoning
  • Roast another 5-10 minutes, until the chickpeas start to crisp
  • Meanwhile, combine remaining olive oil + apple cider vinegar + tahini + honey + S+P in a lil bowl
  • Add your spinach to a large bowl + add warm veggies, toss with dressing
  • Serve warm
  • Serve with tater tots to really time travel to 2063

Cauli Rice Lettuce Wraps

I’m not trying to brag or anything…

…But our pediatrician says Louisa is advanced.

I mean, only in physical strength which she got entirely from her father, but I’ll take it.

This baby will literally fight us when she doesn’t want to be held or go to sleep. Like contorts her body HARD to try and wriggle away. She also rolls. Only from belly to back so far, but STILL. My personal favorite trick is her bassinet work. She squirms her way to sides so she can press her face as hard as she possibly can against the mesh. And as of last night, she has learned to do full 360s! Like, I put her down facing one way. Wake up in the middle of the night and she’s the other way. Wake up in the morning & we’re back to square one. We’re skipping walking and potty training entirely and going straight to the Olympics.

One day I’ll get a life & stop talking about my baby.

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 yellow onion, diced
  • 1/2 lb. of shiitake mushrooms, chopped
  • 2 cups of riced cauliflower
  • 1 can of chickpeas, rinsed + drained
  • 3 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 heaping tbsp. of peanut butter
  • 1 tbsp. of sriracha
  • 1 tsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1/2 tsp. of Chinese five-spice
  • Green onions, for serving
  • Romaine hearts, for serving
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a large skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add mushrooms + cauliflower rice + chickpeas, cook another 5-6 minutes
  • In a bowl, combine soy sauce + rice vinegar + peanut butter + sriracha + garlic + ginger + five-spice
  • Pour into veggies + cook another 5-6 minutes
  • To serve, scoop some into a lettuce heart + repeat
  • Motor these lil tugboats right into your pie hole

Mediterranean Nachos

Our world is so divided right now.

We desperately need something to unite us.

Enter: a new season of The Bachelorette.

It feels like months since we’ve had a new season. Oh wait…. I truly feel like yesterday in anticipation of the premiere the internet was the happiest it’s been all 2020. The people really came together in excitement over this absolute dumpster fire of a season. I was jazzed all day until about 3pm when my internet went out. They said it would be back by 7:06 and I resolved to be OK with missing the first 6 minutes. Don’t you know it didn’t come back until 6 THIS MORNING. What a first world, minor inconvenience I had to suffer and be BEHIND on this morning’s internet jokes and memes.

But I’m caught up now and you cannot convince me otherwise that Clare and Dale were in cahoots long before this started.

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

Ingredients:

  • Pita chips
  • 1 can of chickpeas, rinsed + drained
  • 1 English cucumber, 1/2 sliced thin + 1/2 shredded on a cheese grater
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup of kalamata olives
  • 1 cup of plain vegan yogurt
  • Juice of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro or parsley, to taste (I hate parsley and you won’t see me use it even when I should)

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Bake 25 minutes, tossing once
  • Meanwhile, combine yogurt + shredded cucumber + lemon juice + remaining olive oil + S+P
  • To serve, arrange some pita chips on a plate + top with chickpeas + cucumber slices + tomatoes + olives + drizzle with tzatziki + top with cilantro or parsley
  • Serve room temp
  • Slap on a bib cause you’re getting tzatziki allllll over you