Edamame Burger Lettuce Wraps

fullsizeoutput_fed

I’m lucky to be surrounded by so many people who think my food crap is kewl.

fullsizeoutput_fd9

Everyone is so supportive of my lil blog and instagram and they are almost used to waiting to eat their meals until I take photos.

fullsizeoutput_fda

Perhaps there is no bigger fan, though, than our friend Josh. This man has PLANS for my “brand.” I’m talking he wants to direct videos and introduce a musical element (you would have to hear his vision to fully grasp this) and ultimately just make me the next Food Network star with my own line of cookware at Target.

fullsizeoutput_fdd

All to say, he’s an angelic creature…. who just so happened to back into my car this afternoon. I mean, pretty much smashed my left rear door. I was honestly impressed his little Civic could do so much damage. I could tell he was crest fallen, so naturally I asked Garrett if I could pretend to be really mad, but apparently that would be insensitive? An hour goes by, Garrett and I have forgotten about it, Josh shows back up at the house with a device to remove car dents that he just purchased at Lowe’s. Angelic, I tell you! Truly, I could care about nothing less than a car dent. I think it adds to my street cred. The mom-mobile needed a little character besides the Seahawks stickers I’ve slapped all over it.

fullsizeoutput_feb

But this is coming out of your commission, Josh.

 

 

Time: 1 hour (prep + cooking) | Serves: 4 burgers

Ingredients:

  • 1 1/2 cups of frozen edamame, shelled + thawed
  • 1 cup of brown rice, cooked
  • 1 heaping tbsp. of natural peanut butter
  • 1/2 cup of chopped green onion
  • 1 tbsp. of red thai curry paste
  • 2 tbsp. of soy sauce
  • 2 tbsp. of sesame oil
  • Handful of carrots, thinly sliced
  • 1/2 a red onion, thinly sliced
  • Juice of 1 lime
  • Bibb lettuce, for serving

How to:

  • In a food processor, combine edamame + rice + PB + green onion + red thai curry paste + 1 tbsp. of soy sauce + juice of 1/2 the lime until well combined
  • Shape into 4 patties + arrange on greased plate (so they don’t stick
  • Meanwhile, combine carrots + onion in a bowl with the remaining soy sauce + lime juice, set aside
  • Heat sesame oil in a skillet over medium heat
  • Add patties, cooking for 4-5 minutes on each side or until browned to your desire
  • Arrange in lettuce leaves + top with drained carrots + onion
  • Turn up these lil love boats + sail right into your beautiful pie hole

 

 

Adapted from here!

Moroccan Chickpea + Quinoa Salad

fullsizeoutput_f49

I’m really proud of me.

fullsizeoutput_f41

We cut back on Christmas gifts BIG TIME this year.

fullsizeoutput_f42

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

fullsizeoutput_f43

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.

fullsizeoutput_f4c

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