I know you all were very concerned, but we survived our first family vacations.
Barely.
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
Ingredients:
- 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
Emerging Adult Eats 