Sweet Potato + Apple Hash

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2020 is the year of decluttering.

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I want to sell all of my possessions and live in a sterile environment with the bare essentials. I feel like I really just need a bed, a plate or two, a pot and maybe like a hot plate or something.

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Basically, I should just go to jail.

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I need space! Mental and physical space to just roam and focus on the important things in life. Or something. Idk what I’m talking about anymore. But I do know I’m decluttering! This weekend, I’m forcing Garr to help me tackle the kitchen and bathroom cabinets. I want to get rid of at least 1/2 the things we own and organize what remains. He loves when I have a really long honey-do list for him on Saturdays. In addition, I have unsubscribed from almost all emails. Literally only Bath and Body Works can get in touch with me now. I am also off Facebook and my personal instagram. I simply do not have the mental capacity to scroll through social media and process all the selfies and political rants anymore. I’m exhausted. Hopefully with all this mental and physical space I will have the room to find and fulfill my destiny!

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Which is probably just being really good at puzzles and avoiding socialization.

 

 

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

Ingredients:

  • 2 sweet potatoes, peeled + chopped
  • 1 red fuji apple, chopped
  • 1 onion, chopped
  • 1 package of tempeh, cubed
  • 1 cup of kale, chopped
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of soy sauce
  • 1 tbsp. of garlic
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Avocado, for serving

How to:

  • In a bowl, combine dijon + soy sauce + garlic + 1 tbsp. of olive oil
  • Add tempeh, coat + set aside
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add sweet potatoes + chili powder + smoked paprika + cumin + S+P, cook 8- 10 minutes or until potatoes start to brown on the outside + become tender
  • Add tempeh, cook another 3-4 minutes
  • Add apple, cook another 2-3 minutes
  • Add kale + S+P, cook one more minute
  • Serve warm with some avocado slices
  • Enjoy guilt free knowing you didn’t even cave + add a bucket of rice to this

Copycat Panera Bread – Modern Greek Salad

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Why, oh why, was I not born in the early 1800s to a wealthy English family?!

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I think I could have really excelled.

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But only if I had money. I wouldn’t survive if I had to slum it.

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I went to a tea parlour this weekend with some girlfriends. My gosh, it was posh. This darling old lady waited on us wearing the most gorgeous apron I’ve ever seen. The whole place was decorated with these ornate paintings of British aristocrats. My people! We each had a pot of tea, served to us in these adorable tea pot coozies. Who knew such a happy thing existed in this world? Floral tea pot coozies! We ate scones and little biscuits (British for cookies, you wouldn’t understand) and just gabbed and sipped. In that moment, I felt I had truly found my calling. I am meant to be surrounded by beautiful things and delicate floral patterns and fine china and adorable little sugar cubes with equally adorable miniature sugar cube tongs. I now know I need at least three hours a day in the early afternoon for my tea time. Unfortunately, this is unacceptable in our heinous, overworked society.

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I feel like the Bronte sisters are probably the only ones who get me.

 

 

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

Ingredients:

  • 2-3 cups of kale, washed
  • 2-3 cups of romaine lettuce, washed + shredded
  • 1/2 cup of kalamata olives, halved
  • 1/2 cup of slivered almonds, toasted
  • 1 english cucumber, quartered
  • 2 cups of dry quinoa
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 15 oz. can of crushed tomatoes
  • 1 tsp. of italian seasoning
  • 1 tsp. of paprika
  • 2 tbsp. of white wine vinegar
  • 1 tsp. of oregano
  • Juice of 1/2 a lemon
  • S+P, to taste
  • 6 tbsp. of olive oil

How to:

  • Cook the quinoa according to package directions, drain excess water
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add garlic, cook another minute
  • Add crushed tomatoes + italian seasoning + paprika + S+P
  • Bring to a boil, reduce heat + simmer for 15 minutes
  • Stir in quinoa + some S+P
  • To make the dressing, whisk remaining olive oil with vinegar + oregano + lemon juice + some S+P
  • To serve, combine kale + romaine + cucumber + olives + toasted almonds + quinoa sofrito + drizzle with dressing
  • Serve chilled

 

Adapted from here!

Vegan Kale + Squash Pesto Pizza

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I’m working on an exposé.

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About the people we become in airports.

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This is going to be hard-hitting journalism, people.

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A taste of the full piece: some of us become germaphobes and wipe down our armrests and tray tables with Clorox wipes (this is what I strive to be). Some of us put on suits and compare diamond elite status and frequent flyer miles with one another. Some actually walk through the airport in heels and, while we look amazing doing this, our pinky toes temporarily fall off of our feet (also strive to this because pain is beauty). Occasionally, we roll out of bed and rock the latest sleepy pant fashion and pretend we do not have a care in the world. Sometimes we become complainers and comment on everything from the refreshment selection to the safety precaution presentation the airlines make to KEEP US ALIVE AS WE FLY THROUGH SPACE.

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My favorite, though, are those who become shoe-taker-offers. How bold!

 

 

Time: 1 hour (prep + cooking) | Serves: 1 pizza

Ingredients:

  • 1 whole wheat pizza dough (me gusta Trader Joe’s)
  • 1 bunch of kale, washed + removed from the stem + chopped
  • 1 zucchini, sliced thin
  • 1 yellow squash, sliced thin
  • 2 cups of fresh basil
  • 1/4 cup of walnuts
  • 2 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • 1/4 cup of nutritional yeast
  • 4 tbsp. of olive oil
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of chili powder
  • S+P, to taste

How to:

  • Preheat oven to 300 degrees
  • In a food processor, combine basil + walnuts + garlic + lemon juice + 1/2 the nutritional yeast + some S+P, process on low + drizzle in 2 tbsp. olive oil + some water to thin it
  • In a bowl, combine kale + 1 tbsp. of olive oil, massage well
  • Toss remaining nutritional yeast + garlic powder + onion powder + chili powder + S+P into the kale bowl
  • Arrange on a lined baking sheet, bake for 10 minutes, toss + bake another 10, remove + set aside
  • Up the heat to 350
  • Arrange zucchini + squash on a lined baking sheet + drizzle with remaining olive oil + S+P, roast for 15 minutes
  • Stretch yo dough, spread lots of pesto + top with roasted squash
  • Bake for 8 minutes
  • Top with kale chips + serve warm
  • Fold pizza in half like a taco to double the amount you can cram in your piehole at once