Soyrizo + Chickpea Rice Bake

Ahh, a new year.

Time to set some goals I will never meet!

And convince myself that THIS is the year I become thoughtful!

Let’s face it, it’s not going to happen, I am who I am. I am, however, a fairly new member of the Peloton cult and plan on doing as many classes as possible this year! No, I don’t have a bike, you all already know I am far too cheap to spend that much money on a BIKE! But the app is wonderful. I was working out with G in our garage gym, but it is soooo very chilly in the winter and it plummeted my motivation. If I’m waking up at 5:30 to work out before Lou gets up, can I at least be warm doing it? Peloton classes to the rescue! The forced motivation from the coaches is a little much sometimes, but I’ve officially drank the juice & there is no going back.

Be my peloton friend! @Topangasmom – obviously.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of yellow rice (this is the kind I used)
  • 1 yellow onion, diced
  • 1 tbsp. of garlic, minced
  • 1 package of soyrizo
  • 1 can of chickpeas, rinsed + drained
  • 1 15oz can of diced tomatoes
  • 1/2 cup of raisins
  • 4-5 cups of veggie stock
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add soyrizo, cook until browned, 5-6 minutes
  • Add chickpeas + tomatoes + raisins + cumin + chili powder + paprika + S+P, cook for a few minutes until tomatoes are gently simmering
  • Add rice, cook another 3-4 minutes, toasting the rice
  • Add stock, enough to cover, + bring to a boil
  • Put pan into oven for 30 minutes
  • Once rice is cooked, serve hot with cilantro

Adapted from here!

Chocolate Crinkle Cookies

This Christmas season has been one of the most shocking of my life.

Not only did I get the fewest presents I have ever received (but who is counting or complaining),

But I discovered this seemingly universal trend that I am not on board with.

Santa doesn’t wrap presents?????? What kind of absolute malarkey is this? Apparently, he doesn’t have “time” or something, I don’t really know, I tuned out. I just can’t get behind this. Santa ALWAYS wrapped my presents. I’m not saying he did this himself, those elves of his certainly had a hand. & you know Mrs. Claus spends the entire year preparing bows & what not. I just cannot stand seeing photos of people’s Christmas mornings and there are all of these gifts just under the tree all willy nilly! Naked gifts! That’s fewer gifts to unwrap which is literally the most fun part. I’m not budging on this.

My Santa also did little gift tags on my presents that said “to: Rachel from: Santa” & while it is suspicious Santa & my mother had the same handwriting, I respect how well put together the wrappings were.

Time: 45 minutes (prep + baking) | Serves: 12-16 cookies

Ingredients:

  • 1 cup of cane sugar
  • 1/3 cup of olive oil
  • 1/3 cup of almond milk
  • 1 tsp. of vanilla extract
  • 1 1/4 cups of whole wheat flour
  • 1/2 cup of cocoa powder
  • 1 tsp. of baking powder
  • Pinch of S
  • Powdered sugar, for rolling

How to:

  • Preheat oven to 350
  • In a bowl, combine sugar + oil
  • Add milk + vanilla, stir to combine
  • Add flour + cocoa powder + baking powder + S + combine
  • Using a cookie scoop, scoop some dough + rub in powdered sugar, place on lined baking sheet (I used baking mats), repeat
  • Bake for 10 minutes, remove from the oven + let sit on the hot sheet pan a couple more minutes
  • After a few minutes to let them firm up, transfer to a wire rack to cool
  • Calories don’t count in 2021 anymore, eat them all!!!!!

Adapted from here!

Maple Roasted Veggie Sheet Pan

All this Christmas decor has got me in my FEELIESSSSS.

The tree is up, ornaments are being ripped off by my toddler & stockings are hung on top of bookshelves so she doesn’t yank those down, too.

Tis’ the season!

Our entire neighborhood is like next level about Christmas lights. Every street is LIT, literally, figuratively, etc. We, of course, don’t partake because I am too cheap to spend money on Christmas lights & simply won’t do it until Lou is old enough to ask why we’re the only house in the neighborhood without them. I’m also too cheap to do more decor than just your standard tree and stockings. Especially in the south, I feel like most families bring out BOXES of Christmas decor and every corner is covered in nutcrackers. I ~love~ that for them, but it just can’t be me. Y’all already know I can’t have too much stuff around me &, I’ll say it louder for the people in the back, I’m cheap. I turned to Garr the other night & asked him if he wished I was the kind of person who decorated more for the changing seasons. Luckily, I married a man who gets me & he said, “No, because that’s more crap I have to deal with lugging around.”

Wedded bliss!

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 sweet potato, cubed
  • 2 cups of brussels sprouts, halved or whole if they’re small
  • 2 cups of cauliflower florets
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 can of chickpeas, rinsed + drained
  • 2 tsp. of maple syrup
  • 1 tbsp. of balsamic vinegar
  • 1/2 tbsp. of soy sauce
  • 1 tsp. of oregano
  • 1 tsp. or garlic powder
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Combine maple syrup + balsamic vinegar + soy sauce + oregano + garlic powder + olive oil + S+P in a small bowl
  • Add all veggies to a bowl + drizzle with marinade
  • Arrange on a lined baking sheet + roast 30-35 minutes, tossing once in the middle, until roasted to your desire
  • Serve over rice or quinoa with your favie sauce
  • You can really just eat this straight off the pan, I won’t tell anyone

Adapted from here!