Cold Summer Veggie Soba Noodles

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Y’all, the Lord is doing WORK up in here!

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Not that He’s not always busy concocting up some miracles & what not, but I’ve just been really feeling it lately.

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It’s been a tough like….year and a half lawlz. My struggles are no greater than anyone else’s. Just normal life stuff. But occasionally I feel like a tyrannosaurus rex has sucker punched me in the jugular and I just need a few minutes to wallow.

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Then, God, man. He just comes on in there and shakes me up a lil, tells me to get a grip & keep going. Like, He has surrounded me with the most abundant blessings. I have food, water, a roof over my head, clothes on my back, a hella sexy hunk that gets me, and fab friends and fam. Tbh, that’s way more than I deserve, so why I BE COMPLAININ’ ALL THE TIME?! Through lots of prayer and reflection, I just feel like the Lord is planting a lil more peace up in me to just accept the plans He has and keep on keepin’ on. Hallelujah for our dope church that has helped us grow in our faith & just become all around nicer, less judgmental folks, too lol. I don’t talk about the big man in the sky too often, but it hit me a few months ago when a pal asked me if I prayed that I am obvio not doing enough if it’s not clear in how I live that I love Jesus with my whole entire ridiculously lame being. Prob because I spew negativity and self-hatred so much, but it’s called BRANDING, PEOPLE. So, just a reminder that there is a beautiful, kind, compassionate, forgiving, gracious, merciful, love bug of a God who thinks the world of you and wants nothing but good for you.

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Unless you’re still team Jed after that Bachelorette finale, then you need to get right with the Lord.

JK, but seriously, we need to talk.

 

 

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

Ingredients:

  • 1 package of soba noodles
  • 1/2 of an english cucumber, sliced in matchsticks
  • 6 radishes, sliced in matchsticks
  • 1 red pepper, sliced thin
  • 1 cup of carrots, sliced in matchsticks
  • 1/3 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 tbsp. of Sriracha
  • 1 tbsp. of toasted sesame oil
  • Green onion, for serving
  • Cilantro, for serving
  • Sesame seeds, for serving
  • S+P, to taste

How to:

  • In a bowl, combine rice vinegar + olive oil + Sriracha + sesame oil
  • Add all veggies to a bowl + pour sauce on top, stir to combine
  • Cook soba to package directions + rinse under cold water
  • Add to bowl with veggies + season with some S+P, toss to coat
  • Serve chilled with green onion + cilantro + sesame seeds
  • Twirl a big ole spoonful of this ish onto your fork + prancercise around your kitchen

 

Updated from here!

Chickpea + Fruit Salad

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Welp, I’ve fallen in love with Colorado.

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As if I needed another place to become obsessed with.

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Who woulda thunk I’d jive so hard with the midwest? Until now, I always pictured tumbleweeds just flowing through the streets and kids in overalls.

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But Colorado is kewl, man! So many beautiful mountains and plenty of nature things and good places to grub and excellent people watching. The homeless population rivals Seattle, making me feel ever so at home. I just loved everything about it. The main purpose of the trip was to see our favie band at Red Rocks. I thought I would be underwhelmed by the venue because it’s like “the” place to see a show, but nopity nope nope. It was amazing. You’re just watching a radical show surrounded by these giant…red…rocks… It sounds lamer than it is, I promise. We did a couple of hikes too and they about killed me. Apparently elevation sickness is a thing and there is less oxygen in CO. That would explain my incessant wheezing. The other purpose of our trip was to scope out neighborhoods your girl and her man are MOVING there next summer WOOOO. We are so stoked. We had a list of neighborhoods to explore. Ask me how many we got to, just ASK! You’d be right, we saw not a one and instead just ate our way through the state.

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There are so many vegan restaurants I am absolutely going to go bankrupt in this state.

 

 

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

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/2 a red onion, diced
  • 1 jalapeno, diced
  • 1/2 an english cucumber, sliced thin + quartered
  • 1 orange, segmented
  • 1 cup of strawberries, quartered
  • Juice of 1 lime
  • 2 tbsp. of cilantro, diced
  • 1 tbsp. of agave
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet + sprinkle with S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, combine onion + jalapeno + cucumber + orange + strawberries + lime juice + agave + cilantro in a bowl
  • Add chickpeas + S+P, toss well
  • Serve chilled
  • Sit on couch with bowl of chickpea + fruit salad between your legs + eat all of the contents of said bowl while bingeing Handmaid’s Tale so you can talk to me about all of your feelings

 

Mango + Tempeh Curry

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On my ever-expanding journey to become a better person, I’ve decided to stop complaining.

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For a week. I’m only going to stop complaining for a week.

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Baby steps, people.

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I was listening to K-Love on the way to yoga the other morning and was inspired by one of the sweet preachers who basically told me to get my act together and stop complaining all the time because I have everything I could ever need. Like, OK when you put it that way. At first I was like man this is going to be a piece of cake. I’m not really a complainer. I mean, I’m pretty self-deprecating, but I don’t really complain. Or so I thought… Man, I started evaluating my thoughts a little more closely and I whine about EVERYTHING. The weather, money, not having enough hours in the day, my face, my hair, my love handles, etc. You name it, I can probably find something pretty negative to say about it. It’s a gift really. But I’ve actually done pretty well the last 48 hours! Perhaps I’ve turned over a positive leaf!

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Then I had to call my internet provider and complain about my bill so alas I’m starting my week of no complaints fresh tomorrow.

 

 

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

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 tbsp. of coconut oil
  • 2 tbsp. of soy sauce
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ginger, ground
  • 1 mango, diced
  • 1 1/2 cup of coconut milk
  • Juice of 1 lime
  • 1 tbsp. of curry powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 cups of brown rice, cooked
  • Cilantro, for serving

How to:

  • Heat coconut oil in a large skillet over medium heat
  • Add tempeh + soy sauce, cook for 5-6 minutes or until browned slightly
  • Add onion + some S+P, cook another 3-4 minutes
  • Add pepper + garlic + ginger, cook another 4-5 minutes
  • Meanwhile, combine coconut milk + lime juice + curry powder + red pepper + S+P
  • Stir in coconut milk mixture + mango, bring to a boil, reduce heat + simmer for 15 minutes
  • Serve hot over brown rice with some cilantro
  • Using a funnel to avoid spillage, pour mango + tempeh curry into mouth + guzzle it down like a champion

 

Adapted from here!