Moroccan Chickpea + Quinoa Salad

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I’m really proud of me.

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We cut back on Christmas gifts BIG TIME this year.

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Our society has grossly commercialized the holiday and I for one am just sick of it!!!! I will not give in!

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And also I hate spending money and am not thoughtful in the slightest and it is so stressful to buy gifts for people. Garr and I set a modest budget for each other and bought all gifts with Black Friday coupons. Thrifty McGees over here. The gifts started to arrive the first week of December. We just sort of looked at each other when they started pouring in, shrugged and said, “Oh, whatever, here you go, just open it.” So we have opened all of our gifts. We live for the anticlimactic. The gifts for our family are even better. I asked for a list and I bought the things on the list. No surprises, no thought. Straight to the point. Not only will I not disappoint anyone, I will save us all precious time opening presents so we can focus on good old fashioned Christian fellowship around the birth of our baby Jesus. The gift that keeps on giving.

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My parents are probably going to be really disappointed.

 

 

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

Ingredients:

  • 1/2 an onion, diced
  • 1 can of chickpeas, rinsed + drained
  • 3/4 cup of dried quinoa
  • 1 cup of frozen edamame
  • 1/2 cup of dried cranberries
  • 1/4 cup of roasted pumpkin seeds
  • 1/4 cup of pomegranate seeds
  • 1 tsp. of turmeric
  • 1 tsp. of cumin
  • 1/2 tsp. of cinnamon
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add turmeric + cumin + cinnamon + S+P, cook another minute, stirring
  • Add quinoa, stir to coat + add enough water just to cover the contents of the pot, bring to a boil, reduce heat, cover + simmer for about 15 minutes
  • Once water is absorbed, stir in chickpeas + edamame + cranberries, cook another 3-4 minutes
  • Serve warm with pumpkin seeds + pomegranate seeds + cilantro
  • Perform magic trick where you sit in front of the television with the pot of food + aimlessly shovel the food into your mouth + 3 minutes later poof it’s gone

Carrot + Ginger Soup

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Birthdays look so different when you’re in your late twenties.

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Especially when you’re just super lame.

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Garr turns 29 tomorrow and the ways in which we are celebrating are similar to that of a 49-year-old and a 9-year-old.

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The man wanted a gold wedding band to replace his silver one – of all things. He’s a true catch. The best is that me and my friends told him to get a gold wedding band originally, but apparently 5 years ago gold was not kewl. Now, only gold is kewl. I digress. In addition to his ring, he has to have lil treats for tomorrow! So I grabbed some of his favorites – chocolate chips for midnight snacks, diet Dr. Peppers that we can’t typically keep in the house because he chugs them and cinnamon rolls for breakfast this weekend. For his birthday dinner, I told him I would make anything in the world. He asked for biscuit breakfast sandwiches. It’s like he’s 90 years old and just wants to visit the local McDonald’s for a nice sausage biscuit breakfast.

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I also have a pan of brownies cooling for him to take to his classmates tomorrow. He’s basically in the second grade.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of carrots, peeled + washed
  • 1 knob of ginger, peeled + diced
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 1 14oz. can of full coconut milk
  • 2 tbsp. of lemon juice
  • 1 tsp. of coriander
  • 1 tsp. of italian seasoning
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Pumpkin seeds, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange carrots on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Bake for 40 minutes, flipping at least once
  • While the carrots cook, heat remaining oil in a dutch oven over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic + ginger + coriander + Italian seasoning + crushed red pepper + S+P, cook another minute
  • Once carrots are cooled, chop them up + add to pot
  • Add broth, bring to a boil, reduce heat + simmer for 15 minutes
  • Turn off heat + blend using an immersion blender
  • Once almost completely smooth, add coconut milk + lemon juice, blend until super duper smooth
  • Serve warm with pumpkin seeds + cilantro
  • Curl up on the couch in as many blankets as you can get your hands on + slurp on your soup until you turn into a knob of ginger or a carrot, whichever happens first

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!