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!

Butternut Noodle Bowls

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How many pairs of eyewear will I purchase online before I realize it’s a very bad idea?

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3 dozen? 100? Does the limit really not exist?

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I legit get a new pair every 8 months because I can no longer stand the sight of myself in the giant goggles I choose.

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I always order from the same site and they are chock full of the latest fashions and v stylish options. I’m hip, I’m trendy, I can wear those ginormous oblong frames, right? Wrong. They even offer free at-home try-ons so you’re not stuck with something that looks horrendous. Do I utilize this convenient service? No, never. I always think this time is going to be different. This pair will perfectly my fit equal parts long face and chubby cheeks. A new pair arrived yesterday. These are much smaller than my old pairs, neatly round, no crazy shape, and pink. Pink! I have found the perfect pair! I sent a selfie to my father who immediately told me I look more and more like a grandmother everyday.

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The BEST part of new glasses is the first couple of days where they haven’t stretched to my face & they are squeezing my head so hard they leave stellar bruises.

 

 

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

Ingredients:

  • 1 butternut squash, spiralized
  • 1 red onion, sliced thin
  • 1 package of cremini mushrooms, sliced thin
  • 1 head of cauliflower, cut into florets
  • 1 zucchini, sliced into thin ribbons
  • 1/2 cup of pomegranate seeds
  • 1 tbsp. of garlic, minced
  • 4 tbsp. of olive oil
  • Juice of 1/2 a lemon
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower on a lined baking sheet with a drizzle of 1 tbsp. of olive oil + some S+P
  • Roast 20-25 minutes, tossing once
  • Meanwhile, heat another tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add mushrooms + S+P, cook another 5 minutes
  • Toss the raw butternut squash noodles + raw zucchini + mushroom + onion mix + cauliflower in a large bowl with remaining olive oil + lemon juice + pomegranate seeds + S+P
  • Refrigerate for a bit + serve chilled or room temp
  • Enjoy slurping the entirety of this guilt free meal + doing a lil happy jig around your party pad in celebration

Miso Veggie Noodles

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Why must I be so incredibly thoughtful?

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It’s really throwing a giant wrench smackdab in the middle of my bank account.

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It’s been my new year’s resolution every year since I can remember that I’m going to be more thoughtful. No longer will I yell “My presence is your present!” at my family when it’s my turn to pass out Christmas gifts.

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So this Christmas, I’ve done something I’ve never done before – purchased real gifts! Not just grab a bottle of wine on the way to the party or craft a last minute coupon book like a 7-year-old, I actually, like, went to stores and perused shelves for things I thought my humans might enjoy. There’s a lot of stuff out there when you aren’t totally self-centered and a major cheap-o! Soon, though, it became an addiction. If I left a store empty handed, I would curse the proprietor for not having equal parts useful and humorous gift options at a sensible price. I felt so defeated the other day after not checking everything off my list, I pouted and cried the rest of the evening.

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I’ve really mastered the “reason for the season” thing.

 

 

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

Ingredients:

  • 2 zucchini, spiralized
  • 2 beets, peeled + spiralized or shredded
  • 1 cup of matchstick carrots or 2 carrots, peeled + shreeded
  • 1 cup of snap peas
  • 1 package of tempeh, cubed
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of sesame miso
  • 2 tbsp. of fresh ginger, minced
  • Juice of 1 lime
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 2 tsp. of toasted sesame oil
  • 1/2 cup + 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine half of the miso + half the ginger + juice of 1/2 the lime + half the soy sauce + half the rice vinegar + half the toasted sesame oil + 1/4 cup of the olive oil, whisk well
  • Add tempeh to the dressing + coat, marinate 10 minutes
  • Meanwhile, mix up the other half of the dressing ingredients, set aside
  • On a lined baking sheet, spread chickpeas into an even layer
  • Drizzle with 1 tbsp. of olive oil + some S+P, bake 20-25 minutes, tossing once in the middle of cooking
  • Meanwhile, heat the remaining tbsp. of olive oil in a skillet over medium heat
  • Add marinated tempeh, cook for 6-8 minutes, browning on all sides
  • Remove from pan + add snap peas, cook 3-4 minutes, remove
  • To serve, combine all veggie noodles in a bowl with tempeh + chickpeas + snap peas + cilantro + toss with dressing
  • Crunch + slurp on your noodles while simultaneously rocking around your Christmas tree

 

Dressing adapted from here!