Mediterranean Salad Tacos

I know you all were very concerned, but we survived our first family vacations.


The biggest lesson I learned: don’t take a sick baby on vacation and expect to have a pleasant time.

Of course Lulu times her first cold to be during our first vacation. The audacity. Very inconvenient for me and her father. She really did OK until night fell. Then all hell broke loose. Like I can’t help that you’re a baby and can’t have pillows in your pack n play and therefore are miserable when you have a stuffed up nose and are horizontal. That’s just not my fault. You don’t have to take it out on me by waking up every hour on the hour for an entire night like a daggum newborn. It’s inconsiderate and frankly I won’t stand for it.

I absolutely stood for it and stayed up with her all night rocking her pitiful, precious, angelic self to sleep every time the sniffles got the best of her.

Time: 40 minutes (prep + cooking) | Serves: 2-3


  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 an English cucumber, sliced + quartered
  • 1/2 a red onion, diced
  • 1 roasted red pepper, chopped
  • Handful of kalamata olives, chopped
  • 4-5 cups of spinach
  • Juice of 1 lemon
  • 1/4 cup of hummus
  • 1-2 tbsp. of olive tapenade or Greek dressing
  • Flour tortillas
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, drizzle with olive oil + some S+P, roast 20-25 minutes, tossing once
  • Meanwhile, add spinach + tomatoes + cucumber + onion + red pepper + olives + chickpeas + lemon juice + S+P to a bowl + mix
  • Spread some hummus on one side of tortillas
  • Top with heaping scoops of salad + dollop with tapenade or dressing
  • Serve room temp
  • Wrap them up tight + shove as much in your mouth as possible, then use your grubby hands to scoop the goodies that slide out

Falafel Platter


Our house is on the market.


Which I’d probably care about if we owned it, but alas.


However, I DO care that a whole host of strangers are traipsing through here and touching all of my things with their grubby paws.


The realtor was over recently taking some fresh pix. I had been gone the entire week and, while tidy, the house was not up to my unusually high standards. The realtor was like, “This place is definitely going to get offers. It helps that you live so ~clean~.” While I took a bow in my mind and thanked the Academy for this honor, I simultaneously started downplaying her compliment and assuring her I usually keep a much better home! Her words fueled me for days. UNTIL I realized she was likely just buttering me up for the chaos that was to ensue – that being the dozens of feet that would enter my home to judge my decorative choices and open my drawers. Felix (my Roomba) has truly been working overtime trying to clear all of the foreign particles from our carpet fibers.


Am only interested in spacious bubbles for our next home.



Time: 10-12 hours (overnight soaking + prep + cooking) | Serves: 4-6


  • 2 cups of uncooked chickpeas, soaked overnight + drained + rinsed in the morning (used 1 1/2 cans of chickpeas if you don’t have time to soak fresh ones)
  • 1/3 cup of flat-leaf parsley, + more for serving
  • 4 tbsp. of garlic, minced
  • 1/2 of an onion, diced
  • 2 tbsp. of flax meal (or your flour of choice
  • Juice of 1 lemon
  • 1 tbsp. of cumin
  • 1 tsp. of coriander
  • 1 tsp. of cayenne pepper
  • 1 cup of white quinoa, cooked to package directions
  • 1 english cucumber, diced
  • 2 roma tomatoes, diced
  • 1 red pepper, sliced thin
  • Pita, for serving
  • 2-3 tbsp. of olive oil
  • 1/2 cup of tahini
  • 1/2 tsp. of garlic powder
  • 1/4 cup of warm water
  • S+P, to taste

How to:

  • Cook chickpeas according to package directions, drain + rinse
  • In a food processor, combine chickpeas + parsley + garlic + onion + flax meal + 1/2 of the lemon juice + cumin + coriander + cayenne + S+P, pulse until a pasty dough (gross) forms
  • Refrigerate for an hour
  • Meanwhile, combine quinoa + cucumber + tomatoes + remaining lemon juice + S+P, set aside
  • Meanwhile x2, combine tahini + garlic powder + S+P + the warm water in a lil bowl, adjust seasoning to taste
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Form chilled falafel dough into lil balls using a cookie scoop
  • Fry in the skillet a couple at a time, turning on all sides + not letting burn!
  • To serve, arrange some quinoa on one side, then falafel, followed by some red pepper + pita with the tahini sauce on the side + extra parsley
  • Using only the contents of this platter, create mural, let dry + hang in prominent spot in home

Grilled Mediterranean Veggie Pizza

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Pizza is my comfort food. Grilled food is the most scrumptious taste God gave us. Grilled pizza? I die a thousand deaths.

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Literally, the world is a better place because of grilled pizza. I do believe grilled pizza has the power to solve the bulk of our world conflicts.

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Hummus is used instead of tomato sauce, adding to the rich decadence that is this pie.

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How stunning do these look slapped on a grill? I melt.

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Light ’em up & grill some pizza. I beg of you.

Serves: 2

Time: 25 minutes (prep + cooking)


  • 2 flatbreads or pizza dough, store bought
  • 1 container of flavored hummus
  • 8 oz. of mozzarella, sliced
  • 1 green bell pepper, sliced
  • 1 red onion, sliced
  • 1 container of roasted red peppers
  • 1 oz. of feta cheese
  • 1 tsp. of crushed red pepper
  • P, to taste

How to:

  • Heat a grill or grill pan over medium heat and spray with olive oil
  • Spread hummus over each flatbread, add mozzarella slices evenly across
  • Top with red peppers + onion + green pepper + feta + crushed red pepper + P
  • Add to grill and cook until cheese is melted and bubbling