Cauliflower + Pineapple Quesadillas

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I think Garrett may leave me.

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Things are getting tense.

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Garrett’s job is a little more flexible than mine, meaning he has a little more time during this quarantine than I do.

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Meaning, I MIGHT be asking him to do my usual chores for me. Sue me! At first, he offered to pitch in a little more. Then, I saw how good he was at household tasks and started making lil honey-do lists for him. He pouted and procrastinated, but eventually everything got done. Ya girl has somehow not folded laundry or scrubbed a dish this entire quarantine. Little blessings everywhere! But I feel like I’m starting to get too spoiled. Like, I might be acting like an ungrateful brat which is really off brand for me. I noticed it when I was working on a project today and without even batting an eye asked Garrett to refill my water and take out the trash immediately because the stench was annoying me.

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Self-isolating with me is fun!

 

 

Time: 1 hour (prep + cooking) | Serves: 4-5 quesadillas

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1/2 a pineapple, cut into cubes
  • 1 onion, sliced thin
  • 1 can of black beans, rinsed + drained + smashed
  • 1 tbsp. of garlic, minced
  • 2 chipotle peppers in adobo
  • 2 tbsp. of chili powder
  • 1 tbsp. of smoked paprika
  • 1/4 cup of apple cider vinegar
  • Juice of 1 lime
  • 5-6 tbsp. of olive oil
  • S+P, to taste
  • 8-10 whole wheat flour tortillas
  • Cilantro, for serving

How to:

  • In a food processor, combine garlic + chipotle peppers + chili powder + smoked paprika + apple cider vinegar + 1/2 of the pineapple chunks +1/2 the lime juice, blend until smooth
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add cauliflower, cook another 12-15 minutes or until tender
  • Add remaining pineapple, cook for a minute
  • Lower heat, add sauce you made, cook for 10 minutes or until all of the stuff is coated nicely in your sauce
  • Meanwhile add 1/2 the lime juice to your bean smash + mix
  • Remove from pan + wipe clean
  • Heat 1 tbsp. of olive oil in the skillet over medium
  • To assemble quesadilla, spread some bean smash on two tortillas + top one with cauliflower mix + cilantro + smush together with other bean mix tortilla
  • Slide into skillet + cook for 3-4 minutes on both sides, flipping carefully!
  • Repeat with extra oil in the pan if necessary
  • Serve warm with more cilantro
  • Stand up at your kitchen counter with your leg in a tree pose + just go to town on these bad boys

 

Adapted from here!

Veggie Pad Thai

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I haven’t been inside a car in over a week.

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I haven’t even left the confines of my neighborhood.

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I really feel I’m contributing to society over here.

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I have high hopes to make great use of this quarantined time. I want to do lots of projects around the house, get organized for our impending move, catch up on some reading and do a couple of puzzles I haven’t had time for. Valiant goals, I’d say! This first, full quarantined weekend rolled around and your girl laid her happy behind up on the couch the ENTIRE TIME. The amount of Netflix that was watched and naps that were had is honestly embarrassing. I was so exhausted from resting too much….like. I’m a problem. I need the Lord to infuse some motivation in me to make the most of this time and not squander it on watching The Office for literally the 2435th time.

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Once we get through Tiger King, I’ll get off the couch, I promise.

 

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

Ingredients:

  • 2 packages of easy pad thai noodles
  • 6-8 white mushrooms, chopped
  • 2 cups of napa cabbage, chopped
  • 1 red bell pepper, sliced thin
  • 1/2 cup of green onion, diced
  • 1/4 cup of cilantro, chopped
  • Juice of 2 limes
  • 2 tbsp. of garlic, minced
  • 3 tbsp. of soy sauce
  • 2 tbsp. of creamy peanut butter
  • 1 tbsp. of sesame oil
  • Chopped peanuts, for serving

How to:

  • In a food processor, combine lime juice + garlic + soy sauce + peanut butter, set aside
  • Heat sesame oil in a wok over medium heat
  • Add mushrooms + cabbage + bell pepper, cook about 4-5 minutes
  • Add green onion, cook another minute
  • Add noodles + peanut sauce, cook according to noodle package directions, but should be just a couple of minutes
  • Turn off heat + stir in cilantro
  • Serve warm with peanuts + lime wedges
  • Feed to your quarantined sweetie + see if he will finally play Monopoly with you

 

Adapted from here!

Fingerling Potato Salad

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So…. how we feeling, everybody?!

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Hopefully, you are quarantined, chilling, maxing & relaxing, & washing the heck out of your hands!

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We are going to get through this, my people.

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Because I practically live the quarantine life 100% of the time, I thought I could provide some tips that help me not go stir crazy. First, develop crippling social anxiety that makes the thought of leaving your house to hang out with friends paralyzing. If you’re not able to do that, FaceTime some different pals every night! Next, pick up a new hobby like stalking every move of The Bachelor franchise stars. If that’s not your thing, maybe read some nice books! Lastly, order your husband to do all sorts of chores you have been putting off around the house. If he refuses, consider doing them yourself!

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Hope these help. I’m here for you!!!

 

 

Time: 30 minutes (prep + cookjng) | Serves: 4-6

Ingredients:

  • 1 lb. of fingerling potatoes, washed + quartered
  • 2 cups of greens, spinach + kale used here
  • Juice of 1/2 a lemon
  • 1/2 cup of stone ground mustard
  • 2 tbsp. of olive oil
  • 1/2 tsp. of garlic powder
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Gently add taters + boil until tender, about 8 or so minutes
  • In a large boil, add greens + lemon juice + some S, massage a lil
  • Whisk together mustard + olive oil + garlic powder + S+P
  • Add warm, drained potatoes to the bowl with the greens + add mustard, stir well
  • Serve warm or chilled
  • Eat a bunch of taters for dinner like I did, your lil tummy pooch will keep you warm

 

Adapted from here!