Cowboy Caviar Stuffed Avocados

We had the loveliest virtual shower this weekend!

I was incredibly anxious about it – surprise, surprise.

As you all know, I never mind being the center of attention…except when it’s for real life things.

Allow me to explain. I don’t mind getting on stage at a karaoke bar and belting out Adele to a room full of strangers – friends taking embarrassing photos, the whole nine. I DO, however, mind things like birthday parties and showers where I am the object of everyone’s focus for no other reason than existing. Add in having to open presents in front of people?! I can’t imagine a more pure form of torture. THEN throw in doing it virtually?! You would think that might make it better, but it adds another layer of complex emotions I can’t handle. So basically I spent the morning of this baby shower crying. I’d like to blame hormones, but it’s just me.

We did get some DOPE gifts tho, I just wish Garrett was forced to open and react on camera instead.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3-4 ripe avocados
  • 1 cup of cooked quinoa
  • 1 can of black beans, rinsed + drained
  • 1 can of black eyes peas, rinsed + drained
  • 1 corn on the cob
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • Juice of 2 limes
  • 1/4 cup of cilantro
  • 1/2 tsp. of cumin
  • S+P, to taste

How to:

  • In a bowl, combine quinoa + beans + corn + red bell pepper + red onion + lime juice + cilantro + cumin + S+P
  • Open an avocado + remove the pit + add some of the caviar + more cilantro
  • Serve chilled
  • Smash it all up + slop up the contents of the plate

Adapted from here!

Brussels + Chickpea Salad

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Why have I been doing my own grocery shopping all these years?

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When there are people you can pay to literally do it for you????

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I’ve been v resistant to the instant cart/click list whatever your grocery store calls their grocery shopping service life.

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I am one of those freaks who LIKES grocery shopping. I like creating my list and picking out all of my things myself. A simple pleasure. Which has been stripped from me since COVID! I truly haven’t stepped foot in a grocery store since March. Been v blessed to order Garr around to do my bidding. But we decided to try something different last week and order our groceries online and just pick them up curbside. Umm…absolute GAME CHANGER. I have seen the light! Now, I do need to offer my training skills for how to pick out avocados to last a full week. And the art of digging around the spinach boxes for the best possible expiration date.

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But baby steps, people.

 

 

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

Ingredients:

  • 1 lb. of brussels sprouts, roughly chopped
  • 1 can of chickpeas, rinsed + drained
  • 1/4 cup of walnuts, chopped
  • 1/4 cup of pickled red onions, sliced
  • 1/2 cup of dried cranberries
  • 1/4 cup + 2 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 1 tbsp. of agave
  • 1 tbsp. of Dijon mustard
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange brussels on a lined baking sheet + chickpeas on another
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Bake for 20-25 minutes, tossing once in the middle of cooking until roasted to your desire
  • Meanwhile, combine remaining olive oil + apple cider vinegar + agave + Dijon mustard + S+P
  • To serve, combine brussels + chickpeas + walnuts + onion + cranberries + dressing
  • Serve warm
  • Swan dive into the bowl + doggy paddle your way out with your mouth

 

Mexican Stuffed Spaghetti Squash

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It’s a sad day when you realize your idea of fun is traveling an hour to the Trader Joe’s.

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That’s how we spent our Saturday. The first Saturday we had BIG plans in weeks.

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It was amazing.

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We started the day off with a nice brunch in Raleigh. I found a place that serves $1 mimomas and has a buffet that’s included with your entree. OK, this sounds like a Ruby Tuesdays, but I promise it was pretty legit and economical! Then we did some major damage up in the TJ’s. I mean, we come prepared. We literally pack an ice chest so I can stock up on frozen things and produce…. we’re sane, we know. We ended our Saturday adventure at the most super duper Target I have ever seen. It had a DELI. Like, nice folks ready to slice me up some ham. At the Target! I’ve dreamed about this before, but never thought it would actually happen for me.

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I have nothing going for me, I realize this.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 2 boats!

Ingredients:

  • 2 spaghetti squash, halved + de-seeded
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 cup of frozen corn
  • 3 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • 1 lime
  • Red cabbage, for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 375
  • Drizzle 1 tbsp. of olive oil in each spaghetti squash + add some S+P
  • Roast, halved side down, for 45 minutes
  • Meanwhile, heat remaining olive oil in a skillet over medium heat
  • Add red onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 3 minutes
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook another 4-5 minutes
  • Add corn + juice of 1/2 the lime, cook another 3-4 minutes
  • Once squash is cooled, using a fork, start loosening up some of the noods
  • Top with bean mix + cabbage + cilantro + serve with lime wedges
  • Twirl up some noods + goodness + enjoy your luxury vacation in your spaghetti squash boat!

 

Adapted from here!