Braised Spinach + Chickpea Stuffed Sweet Potatoes

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Like, can we just not with the hurricanes?

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I mean, who has the time?

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Dorian is a lil brat.

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He’s just chilling over the Bahamas, wreaking havoc, leaving the rest of us to wonder where he’s headed next on his quest for destruction. I legit didn’t even know NC was in this bro’s path. I was at tea with pals this weekend and one mentioned prepping for the storm and I was like aca-scuse me? My anxious behind obvio ran straight to the grocery store to stock up on non-perishable foods. Do you know how hard it is to make healthy vegan meals with only canned or boxed goods?! It ain’t great! And of course the grocery was out of bottled water already. These peeps go berserk, man. Like, apparently schools are already closed for Thursday. Ya girl is just over here praying to the good Lord above I don’t lose power & have to sleep in a boiling hot home for nights on end again. (First world problems, I know, OK?!)

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Though I did stock up on some new Bath & Body Works candles because like hurricane prep, duh.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 stuffed sweet potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 lb. of spinach
  • 1 can of chickpeas, rinsed + drained
  • 1 yellow onion, diced
  • 1/2 cup of sun-dried tomatoes, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • Juice + zest of a lemon
  • 1 14 oz. can of coconut milk
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Pierce potatoes all over with a fork + roast for an hour
  • Arrange chickpeas on a lined baking sheet + bake for 20-25 minutes
  • Meanwhile, heat olive oil in a large rimmed skillet or dutch oven over medium heat
  • Add onion + some S+P, cook 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add sun-dried tomatoes + lemon zest + crushed red pepper, cook another 3 minutes
  • Add spinach, one handful at a time, letting each handful wilt slightly
  • Add chickpeas
  • Add coconut milk + lemon juice + S+P, bring to a boil, turn down heat + simmer for 10 minutes
  • Slice open cooled sweet potatoes + top with spinach + chickpea mix, top with cilantro + serve hot
  • Using your fork as a lil shovel, just dig up a scoop of that goodness + slingshot it at your sweetie’s face + give him or her a creepy, soft smile from across the room

 

 

Adapted from here!

 

Lemon Tarts

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In a galaxy far, far away lives the version of myself that used to be fun.

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There was a time when I was the life of the party!

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That’s a lie, my social anxiety has always kept me from obtaining that title.

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But I could hang! I mean, in WA, Garr and I used to start a Saturday with a fab brunch & spend the next 8 hours exploring & shopping & eating & listening to live music & doing photoshoots & stumbling upon random festivals & strolling by the water. Fast forward like 1.5 years & Garr and I go to Raleigh for the day, thinking it’ll be like our wild Seattle days. NAHT. We kick things off with brunch, old faithful. Turns out, this place makes all vegan desserts. Mmkay. So we order a peanut butter pie. At 11am. MISTAKE. We immediately need to be tucked in for a nap. But we must persevere! We decide to walk around downtown and find some coffee. This helps but only momentarily. We’re fading. It’s 12:30pm. We try to shop but nothing is catching our eye. We try to stop and grab a drink at this really hip restaurant but there are no seats at the bar. The world is conspiring against us! We’re at a crossroads, we can power through or we can embrace our aging, failing bodies and ditch the downtown scene, go to Trader Joe’s and go home for a siesta. 

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Got to TJ’s in time to snag ALLLLL the cauliflower gnocchis. Holler.

 

 

Time: 3 hours (prep + baking) | Serves: 12 tarts

Ingredients:

  • 1 1/2 cups of unsweetened, shredded cocount
  • 1 cup of whole wheat flour
  • 1 tbsp. of coconut sugar
  • 1 tbsp. of brown sugar
  • 1/2 cup of coconut oil
  • 1 cup of raw almonds, soaked overnight or placed in a bowl + covered in boiling water, letting soak for 30 minutes-hour, drained
  • Juice of 2 lemons
  • 2 tbsp. of agave
  • 1 tsp. of vanilla extract
  • Pinch of turmeric
  • 1/4 cup of coconut milk
  • Pinch of S
  • Blueberries + raspberries for serving

How to:

  • Preheat oven to 350 degrees
  • In a food processor, combine coconut + flour + sugar + 2 tbsp. of the coconut oil + the S, pulse until well combined + sticks together
  • Scoop a tbsp. of the crust mix in lined muffin tins + press flat
  • Bake for 10 minutes
  • Meanwhile, rinse out food processor
  • Add remaining coconut oil + almonds + lemon juice + agave + vanilla extract + turmeric, process + slowly pour in coconut milk, process until smooth + creamy
  • Scoop 1-2 tbsp. of lemon filling onto each crust + smooth it out
  • Freeze for 2 hours
  • Serve chilled with fruit on top
  • Take a giant bite out of a tart + smile as wide as the dent you made in it + snap a selfie with your tart + make it your profile picture

 

Adapted from here!

 

 

 

Lemon Blueberry Poppyseed Muffins

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I’ve gone to warm yoga 15 times in the last month and feel I can officially call myself a yogi now.

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It is so unlike me to try something new all on my own, but I just strutted up into that yoga studio one day and pretended like I knew what I was doing and BAM! Now your girl can do crow pose. (It happened once for 10 seconds, but counting it as a W.)

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Why didn’t you all make me join a studio sooner? Did you like me being mentally unstable and flabby?

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I mean, I’m definitely the worst person in every single class I attend, but the judgement is really minimal. I’ve only been corrected like two times! I absolutely sweat my socks off so I leave feeling detoxified and refreshed and so disgusting I must rush home immediately to avoid being seen and confused for someone who just fell down a well. All of the instructors are so beautiful and unique and have the most soothing voices. Sometimes they read from meditation books and I’m like, do y’all wanna come over and  read me novels while I do household chores cause I wouldn’t hate it and also I would not turn down a bedtime story. THE VERY BEST is at the end when they place a lavender-infused cold cloth on my dripping forehead & massage my neck and shoulders. I’m so relaxed and genuinely happy in that moment I always have to stay really aware of my mouth. “Rachel, keep it together, do NOT creepily smile in this chick’s face!!”

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I don’t let myself think about the fact that she massaged 20 other sweaty humans without using hand sanitizer in between. Nope.

 

 

 

Time: 1 hour (prep + baking) | Serves: 1 dozen

Ingredients:

  • 2 cups of whole wheat flour
  • 2 1/2 tsp. of baking powder
  • 1/4 tsp. of baking soda
  • 3 tbsp. of poppyseeds
  • Juice + zest of 1 lemon + 2 tbsp. (grab 2 lemons at the store)
  • 2/3 cup of granulated sugar
  • 1/3 cup of olive oil
  • 1 cup of flax milk (or other non-dairy milk)
  • 1 tsp. of apple cider vinegar
  • 1 cup of blueberries
  • Pinch of salt
  • 3/4 cup of powdered sugar

How to:

  • Preheat oven to 375
  • In a lil bowl, combine flax milk + apple cider vinegar, set aside for 10 minutes and let curdle (isn’t curdle the worst word on planet earth?)
  • In a large bowl, combine flour + baking powder + baking soda + salt + poppyseeds
  • In another bowl, combine juice of 1 lemon + zest (reserve the other 2 tbsp) + granulated sugar + olive oil
  • Whisk in curdle milk
  • Now pour wet ingredients into dry, whisking as you pour
  • Fold in blueberries
  • Using a lil cookie scoop, pour some muffin mix into a lined muffin pan
  • Bake 15 minutes
  • Meanwhile, whisk together remaining lemon juice + powdered sugar until you got a lil drizzle
  • Remove muffins + top with lemon glaze + let cool
  • Serve warm
  • Stab each of your fingers into individual muffins, lift hands + do muffin finger puppet shows for friends

 

Adapted from here!