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

Root Veggie + Miso Risotto

My dad just came to visit for a few weeks to help with Lou.

We had the absolute loveliest time consuming all the content Netflix could throw our way.

And playing Scrabble every night in an attempt to regain some of the brain cells I lost during pregnancy and maternity leave.

He & Lou really bonded. It was so cute to see her light up every time she saw him. She’s more of an “actions speak louder than words type” so she really tried to show him how she felt. First, she peed on him as he was helping get her ready for bath night. The next day, she blew out her diaper while snuggling with him. And finally, after helping me out and giving her a bottle, she promptly spit up all over him. The trifecta, if you will. Our washing machine has never worked harder.

It’s safe to say he’s happy to be home and away from baby bodily fluids.

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 2 tsp. of garlic, minced
  • 2 carrots, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 4-6 cups of vegetable broth
  • 2 tbsp. of white miso paste
  • 1 tbsp. of sesame oil
  • 1 tbsp. of vegan butter
  • Juice + zest of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving

How to:

  • Preheat oven to 400
  • Arrange carrot + parsnip on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast for just about 20 minutes, tossing once in the middle
  • Heat broth in a sauce pan over medium heat
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + S+P, cook another 2-3 minutes
  • Add a ladle of broth to the skillet one at a time, stirring + allowing rice to absorb liquid, repeat until rice is tender, about 40-45 minutes
  • Once rice is cooked, add miso + butter + S+P, cook another 2-3 minutes
  • Stir in lemon zest + juice + roasted veggies
  • Drizzle with sesame oil
  • Serve warm with green onion
  • Cozy up + lick the bowl clean, it’s the only way

Adapted from here!

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