Grilled Pineapple Burrito Bowls

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Conflabit, I love a good comeback.

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I am SO here for all of these TV reboots and sequels and adaptations and anything else that gives my eyeballs or earholes fresh content.

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Bring it all back! Jennifer Aniston was on Ellen the other day and she said she’s down for a Friends reboot. CAN YOU IMAGINE?!

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But the comeback I am most unashamedly excited for is none other than….drumroll, please…..The Jonas Brothers. This new album literally ROCKED MY SOCKS OFF. I have not stopped playing it since Friday and the end is nowhere in sight. I wish I could explain what these three brothers meant to me in 2008. I will sum it up by sharing I did have a Joe Jonas fitted tee that I wore under my clothes occasionally. I’ve just always loved them unconditionally. Their music resonated deeply with my naive soul. Plus, they were in Camp Rock which is only one of the top 8 greatest Disney Channel films of all time – supremely underrated and better than the more popular High School Music. Controversial opinion, I know, but I STAND BY IT. I’m just so happy the boys are back together. I really think this is what our country needs right now to bring peace and unity to our communities.

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Also, Garrett is out having divorce papers drafted because he claims he’d rather be alone than listen to the JoBros for one more second. Weird.

 

 

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

Ingredients:

  • 1 onion, diced
  • 1 tbsp. of garlic, diced
  • 1 jalapeno, diced
  • 2 red bell peppers, diced
  • 1 can of black beans, rinsed + drained
  • 1 pineapple, sliced in 1/2 inch thick rounds
  • 2 ears of corn
  • 6 corn tortillas, cut in lil strips
  • 2 cups of brown rice, cooked
  • 1 avocado, for serving
  • Cilantro, for serving
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Heat oven to 350 degrees
  • Arrange tortilla strips on a lined baking sheet + bake for 10 minutes, tossing once in the middle
  • Remove + sprinkle with + S+P, set to the side
  • Meanwhile, heat olive oil in a skillet
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add jalapeno + red peppers + S+P, cook another 3-4 minutes
  • Add beans + chili powder + cumin + smoked paprika + S+P, cook another 4-5 minutes
  • Meanwhile, heat a grill or grill pan over medium heat + spray with oil
  • Grill pineapple on each side for about 2-3 minutes or until you have nice lil char marks
  • Grill corn for about 20 minutes, flipping on each side every 5 minutes or so
  • Once cooled, cut pineapple in chunks + shuck the corn
  • To serve, combine rice + black bean mix + pineapple + corn + avocado + tortilla strips + cilantro
  • Mix up all your bowl ingredients + dump into large trough, eat from it whilst on hands + knees like the animal you are

Sweet + Sour Pineapple + Peppers

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This is probably going to be my last post.

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Because my husband has spent all of our money and we cannot afford to pay the internet bill anymore.

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Like, I throw the man a bone and he wants the whole steak. (This is a metaphor I just made up, I hope it makes sense.)

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The human I married has been pestering me for actual years about investing in equipment for a home gym. I’m not talking a treadmill in the den, people. I’m talking, take everything out of the garage and fill it with barbells and bikes and rowing machines and something called a squat rack, I don’t even know. I’ve been incredibly against this for a couple of valid reasons: 1) the expense is thousands of dollars – mama likes to have nice things, too. 2) I don’t think parking in my own garage is really too much to ask 3) the sound of a barbell dropping on concrete sends me into full-blown panic & I convince myself the foundation is cracking & we are going to get sucked into a sink hole.

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I caved after he looked at me all lovingly and whispered, “If I have a home gym, I get to be home with you more, babe……….”

 

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

Ingredients:

  • 1 pineapple, cut in chunks
  • 1 red bell pepper, cut in chunks
  • 1 yellow bell pepper, cut in chunks
  • 1 orange bell pepper, cut in chunks
  • 1 tbsp. of ketchup
  • 1 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 4 tbsp. of agave
  • 2 tsp. of cornstarch
  • 2 tbsp. of olive oil
  • 1/2 cup of raw cashews, toasted
  • Brown rice for serving,
  • 2 green onions, diced
  • 1/4 cup of cilantro, chopped
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Arrange pineapple + peppers on a lined baking sheet
  • Drizzle with olive oil + S+P
  • Bake for 15 minutes, toss, bake another 15 minutes
  • Meanwhile, in a bowl, combine ketchup + soy sauce + rice vinegar + agave
  • Combine 1/3 cup of water + cornstarch, stir until cornstarch dissolves
  • Add cornstarchy water to ketchup mix
  • Add to saucepan, bring to a boil, turn down + simmer for 6-8 minutes or until thick + sticky, but drippy
  • In a bowl, combine sauce + roasted peppers + pineapple
  • Serve over brown rice with green onions + cilantro
  • With hands, scoop mix + throw at blank wall, finger paint to create art

 

Sauce from here!

Hawaiian BBQ Chickpea Bowls

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Garrett and I are going on our first vacation together tomorrow.

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Well, kind of.

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It’s our first reallllllll vacation that’s just the two of us. No family, no friends, just two young lovebirds out on an adventure, left to our own devices to make it in a strange city………… Just the two of us, all alone…….

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I’ve left Garr in charge of logistics. Plane, rental car, hotel. Fingers crossed we make it alive, are driving something safer than a Tonka truck and aren’t staying in the outhouse of a unabomber. Oh, I’ve also put him in charge of dining and explorations. He’s just so much better at the internet than I am and can google things at lightning speed. Plus, I need my phone battery to take food pix so.

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Also, only one argument so far because I want to check a bag so I can take my hot rollers.

 

Time: 1 hour (prep + cooking) | Serves: 4-6 bowls

 

Ingredients:

  • 1 pineapple, peeled + cubed
  • 4 tbsp. of honey
  • 2 tbsp. of apple cider vinegar
  • 2 tsp. of liquid smoke
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of garlic powder
  • 1 tsp. of cayenne
  • 1 tsp. of crushed red pepper
  • 1 cup of water
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 jalapeno, diced
  • 1 avocado, cubed
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Brown rice for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 425
  • In a food processor, combine 1 cup of pineapple + honey + vinegar + liquid smoke + tomato paste + garlic powder + cayenne + crushed red pepper + S+P + water, pulse until smooth
  • Transfer to a small pot + warm over medium heat
  • Meanwhile, arrange chickpeas on a lined baking sheet
  • Drizzle with olive oil + S+P, roast for 20-25 minutes, stirring once
  • Once cooked, dump chickpeas into BBQ sauce pot + turn off heat
  •  To serve, put some rice in a bowl + top with some pineapple + onion + peppers + avocado + BBQ chickpeas + cilantro
  • Create catapult with spoon + launch contents at sweetie

 

BBQ sauce idea from here!

http://ifoodreal.com/hawaiian-bbq-sauce/#_a5y_p=5521070