Sweet Potato + Mango Bowls

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WHAT A TIME TO BE ALIVE, PEOPLE.

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I’m sorry I’ve been so MIA. I think I’m back now.

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Cross country move + pregnancy + working = a very sleepy giwl.

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But we are here! We are in Colorado! Breathing the fresh mountain air! Skin so dry we are bathing in lotion! Noses so bloody we are keeping Puffs in business! Hopefully our bodies adjust soon because our wallets certainly haven’t to home ownership. We are trying to get settled, but there is so much to do and so little time in a day. Plus, our dishwasher is already broken so that is a very fun thing to deal with when you are a food blogger. But truly no complaints, the views are ridiculous and it feels crazy that WE, a couple of fools, own THIS house. I keep waking up, coming downstairs and being like am I on vacation or is this everyday life?

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But hot DOG it was nice when an appliance broke to just call the maintenance people and have them come fix it for free….

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, peeled + cut into thin wedges
  • 1 can of kidney beans, rinsed + drained
  • 1-2 cups of cooked brown rice
  • 1 mango, chopped
  • 1 red onion, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • Arrange sweet potatoes on a lined baking sheet + drizzle with 1 tbsp. of oil + chili powder + smoked paprika + cumin + S+P
  • Bake 20-25 minutes until crisp to your desire
  • Heat remaining olive oil in a skillet over medium heat
  • Add 1/2 the onion + S+P, cook 3-4 minutes
  • Add beans + S+P, cook another 3-4 minutes
  • Turn off heat, add rice + stir
  • Meanwhile, combine mango + remaining red onion + most of the cilantro (reserving a little to top the bowls) + lime juice + S+P
  • To serve, add some rice mix to a bowl + top with mango salsa + some sweet potato wedges + cilantro
  • Serve warm
  • Trick your mind into believing your having a french fry bowl + really enjoy yourself

 

Adapted from here!

Mango Chile Lime Salad

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I am a nomad, a wanderer, an earth child, one with mother nature.

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Perhaps a little extreme, but I do feel akin to an adult Dora the Explorer these days.

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We went to Asheville, NC this weekend and bopped around. Every single time we go to a new city, I am reminded that I am my best self when traveling for fun. Allow to overshare.

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One – because I know I’m going to get some fresh selfies with my boo thing. Two – I LOVE going to places where there is 0 chance I’m going to run into any human being I have ever encountered. Can you say liberating?! Three – I get to debut new outfits to an entirely new audience. Strangers are the only people I trust. Four – I like pretending to be a local wherever I go and acting like I have a clue what I’m doing. For instance, when exiting an establishment and heading to the next, one must always be prepared to immediately turn left or right. Do not lolly gag outside of the place of business asking your travel bud where to go. FAKE IT UNTIL YOU FIND SOMETHING KEWL. Five – all the new tastes in my mouth from all of the delightful, local restaurants. If you travel and go to the Chili’s….we need to have a conversation. I just love traveling around the hunk of land we call America with my man. Even better that we get to live all over the doggone place and move every couple of years to get a feel for everything. I really am obsessed with not knowing where we’re going to be next or for how long.

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Unless they send us to the middle of nowhere Iowa or something, then I’m OUT.

 

 

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

Ingredients:

  • 1 ripe mango
  • Juice of 1 orange + zest of 1/2
  • 3 tbsp. of lemon juice
  • 3 tbsp. of apple cider vinegar
  • 1 tsp. of ground ginger
  • 1 tbsp. of sweet chili paste
  • 2 tbsp. of cilantro
  • Arugula
  • 1/2 a red onion, sliced thin
  • 1 pint of cherry tomatoes, halved
  • 1/4 cup of roasted pumpkin seeds
  • 1 cup of quinoa, cooked
  • 1 avocado, sliced thin
  • S+P, to taste

How to:

  • In a food processor, combine mango + orange juice + zest + lemon juice + vinegar + ginger + chili paste + cilantro + S+P, process until smooth
  • To assemble salad, arrange arugula on a plate + top with some red onion + some cherry tomatoes + some pumpkin seeds + some quinoa + some avocado + drizzle with dressing, repeat with remaining ingredients
  • Serve chilled
  • Pick up a fork in each hand + scoop together large heap, slingshot at face as if your mouth is the bullseye

 

Salad dressing adapted from here!

Mango + Tempeh Curry

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On my ever-expanding journey to become a better person, I’ve decided to stop complaining.

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For a week. I’m only going to stop complaining for a week.

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Baby steps, people.

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I was listening to K-Love on the way to yoga the other morning and was inspired by one of the sweet preachers who basically told me to get my act together and stop complaining all the time because I have everything I could ever need. Like, OK when you put it that way. At first I was like man this is going to be a piece of cake. I’m not really a complainer. I mean, I’m pretty self-deprecating, but I don’t really complain. Or so I thought… Man, I started evaluating my thoughts a little more closely and I whine about EVERYTHING. The weather, money, not having enough hours in the day, my face, my hair, my love handles, etc. You name it, I can probably find something pretty negative to say about it. It’s a gift really. But I’ve actually done pretty well the last 48 hours! Perhaps I’ve turned over a positive leaf!

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Then I had to call my internet provider and complain about my bill so alas I’m starting my week of no complaints fresh tomorrow.

 

 

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

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 tbsp. of coconut oil
  • 2 tbsp. of soy sauce
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ginger, ground
  • 1 mango, diced
  • 1 1/2 cup of coconut milk
  • Juice of 1 lime
  • 1 tbsp. of curry powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 cups of brown rice, cooked
  • Cilantro, for serving

How to:

  • Heat coconut oil in a large skillet over medium heat
  • Add tempeh + soy sauce, cook for 5-6 minutes or until browned slightly
  • Add onion + some S+P, cook another 3-4 minutes
  • Add pepper + garlic + ginger, cook another 4-5 minutes
  • Meanwhile, combine coconut milk + lime juice + curry powder + red pepper + S+P
  • Stir in coconut milk mixture + mango, bring to a boil, reduce heat + simmer for 15 minutes
  • Serve hot over brown rice with some cilantro
  • Using a funnel to avoid spillage, pour mango + tempeh curry into mouth + guzzle it down like a champion

 

Adapted from here!