Chickpea Greek Salad

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It’s weird, like, I have all the time in the world right now.

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Yet less motivation than ever to make healthy choices.

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For a minute there, I was a real big workout guy. Lifting weights and exercising hardcore everyday. All before my work day began!

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Now my lazy behind is snoozing until 7. I’m lucky if I get up, ride the lil stationary bike and go for a quick walk around the ‘hood. I’m just really taking this time of rest to a new level. Let’s not get started on diet, either. I’ve basically dubbed myself the quarantine snack queen. I found a box of graham crackers in the back of the pantry and just destroyed them. I’m a bottomless trash panda. I think I’m letting myself go because I really don’t plan to interact with humans or take photos for the foreseeable future? It’s kind of nice not to be totally consumed with my appearance for a change, though! Or just my general health and wellness.

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I’m gonna fleek when my motivation returns right smack dab in the middle of bikini season.

 

 

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

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, rinsed + drained + halved
  • 1 english cucumber, rinsed + quartered
  • 1/2 a red onion, diced
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/2 cup of kalamata olives, halved
  • 2 tbsp. of olive oil
  • Juice of 1 lemon
  • 1 tsp. of garlic, minced
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + roast for 25 minutes, tossing once
  • Remove + sprinkle with S+P
  • Meanwhile, combine all veggies in a bowl + S+P
  • Stir in chickpeas
  • Meanwhile, combine olive oil + lemon juice + garlic + S+P
  • Drizzle over salad
  • Serve chilled
  • Use any leftovers as toppings on a pizza like a daggum PRO

 

Adapted from here!

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!