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!

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!

Cold Summer Veggie Soba Noodles

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Y’all, the Lord is doing WORK up in here!

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Not that He’s not always busy concocting up some miracles & what not, but I’ve just been really feeling it lately.

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It’s been a tough like….year and a half lawlz. My struggles are no greater than anyone else’s. Just normal life stuff. But occasionally I feel like a tyrannosaurus rex has sucker punched me in the jugular and I just need a few minutes to wallow.

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Then, God, man. He just comes on in there and shakes me up a lil, tells me to get a grip & keep going. Like, He has surrounded me with the most abundant blessings. I have food, water, a roof over my head, clothes on my back, a hella sexy hunk that gets me, and fab friends and fam. Tbh, that’s way more than I deserve, so why I BE COMPLAININ’ ALL THE TIME?! Through lots of prayer and reflection, I just feel like the Lord is planting a lil more peace up in me to just accept the plans He has and keep on keepin’ on. Hallelujah for our dope church that has helped us grow in our faith & just become all around nicer, less judgmental folks, too lol. I don’t talk about the big man in the sky too often, but it hit me a few months ago when a pal asked me if I prayed that I am obvio not doing enough if it’s not clear in how I live that I love Jesus with my whole entire ridiculously lame being. Prob because I spew negativity and self-hatred so much, but it’s called BRANDING, PEOPLE. So, just a reminder that there is a beautiful, kind, compassionate, forgiving, gracious, merciful, love bug of a God who thinks the world of you and wants nothing but good for you.

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Unless you’re still team Jed after that Bachelorette finale, then you need to get right with the Lord.

JK, but seriously, we need to talk.

 

 

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

Ingredients:

  • 1 package of soba noodles
  • 1/2 of an english cucumber, sliced in matchsticks
  • 6 radishes, sliced in matchsticks
  • 1 red pepper, sliced thin
  • 1 cup of carrots, sliced in matchsticks
  • 1/3 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 tbsp. of Sriracha
  • 1 tbsp. of toasted sesame oil
  • Green onion, for serving
  • Cilantro, for serving
  • Sesame seeds, for serving
  • S+P, to taste

How to:

  • In a bowl, combine rice vinegar + olive oil + Sriracha + sesame oil
  • Add all veggies to a bowl + pour sauce on top, stir to combine
  • Cook soba to package directions + rinse under cold water
  • Add to bowl with veggies + season with some S+P, toss to coat
  • Serve chilled with green onion + cilantro + sesame seeds
  • Twirl a big ole spoonful of this ish onto your fork + prancercise around your kitchen

 

Updated from here!