Beet Burrito Bowls

Why is my toddler the way she is?

I cringe at all the posts of babies where moms refer to them as “sweet, gentle, delicate angels.”

Because mine is a wrecking ball.

I try my best to plan fun, sometimes educational activities for her throughout the week. Today was story time at the library. We’d been once before and she did really well! Was fairly quiet, played well with others, etc. G & I took her today & I’m glad he was with because he wouldn’t have believed it or fully grasped unless he saw it first hand. We go into the room & she just takes off – running around the whole thing, trying to stick her fingers in light sockets, etc. Story time begins and instead of sitting in my lap quietly like all of the other boys & girls, she wants to keep running & terrorizing other kids. Try to calm her with her water, she doesn’t want it so I try to put it back in my bag, but oh wait, she doesn’t want to drink it but she wants the cup. That leads to a melt down. G holds her, she’s ok, then she wants me, but IT’S A TRICK, she only wants me because I’m not as strong & she can break free & run! This leads to a chase & another meltdown. & the cycle continued from there.

It was the longest 20 minutes of my life.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 4 small beets, scrubbed + ends cut off
  • 1 red onion, chopped
  • 1 can of black beans, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup of frozen corn
  • 1 cup of quinoa, cooked
  • Juice of 1 lime
  • Cilantro, for serving
  • Avocado, for serving
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Place each beet on its own lil piece of aluminum foil
  • Drizzle each with some of 1 tbsp. of olive oil + S+P
  • Wrap them up in their foil, but not too tightly, place on a baking sheet + roast for 25-30 minutes
  • Meanwhile, heat remaining olive oil
  • Add onion + S+P, cook for 3-4 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to blister a bit
  • Add black beans + corn + cumin + chili powder + smoked paprika + S+P, cook another 3-4 minutes
  • Turn off heat + add in half of the lime juice
  • Once beets are roasted + cooled slightly, peel + chop
  • To serve, add some quinoa to a bowl + top with beets + bean mix + avocado + cilantro + remaining lime
    Invite friends over for dinner + when you serve them this say, “oh you thought we were having beeF burrito bowls???? My b”

Tempeh + Quinoa Stuffed Peppers

Anyone else practicing their vault run in the kitchen during the commercial breaks of the Olympics?

Just me? Kewl, kewl.

Idk what gives, but whenever the summer Olympics come around, I act like I’ve been competing as an elite gymnast my entire life.

I’m especially into it this year because I’m trying to manifest Lou’s Olympic gymnastic debut at the 2036 games. 2040 at the latest, but she’ll basically be an old hag by then so we’ll see. I just think she has the *it* factor. She likes to play this game where Garr holds both of her feet in one of his hands & she balances & throws her arms out like a daggum cheerleader. She’s a prodigy! I’m making her watch gymnastics with me and I keep telling her these women are her future mentors so watch and learn!

My luck she will blame me for putting immense pressure on her at the ripe age of 8 months old & she’ll do an E! True Hollywood Story on her life painting me as the villain.

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

Ingredients:

  • 4 bell peppers, halved
  • 1 package of tempeh, cubed
  • 1 cup of quinoa, cooked
  • 1 yellow onion, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 tbsp. of garlic, minced
  • 1 cup of tomato sauce
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Vegan cheese shreds

How to:

  • Preheat oven to 350
  • Arrange bell peppers in a baking dish, cut side up
  • Drizzle with 1 tbsp. of olive oil + S+P, bake for 10 minutes, just to soften them a bit
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook 5-7 minutes or until crisp to your desire, remove from the skillet
  • Heat remaining oil
  • Add onions + S+P, cook 3-4 minutes
  • Add zucchini + squash + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add tempeh back to the skillet along with quinoa + tomato sauce + italian seasoning + red pepper + S+P, cook 6-7 minutes or until everything is nice + combined
  • Heap some of your mixture into each pepper half + top with cheese shreds
  • Bake for 20-25 minutes or until cheese is as melty as vegan cheese gets
  • Smash a pepper in a pal’s face like you would a nice cream pie

Harvest Salad

I am exercising again!

Kind of…

Well, I have three times since I was cleared last week, and I don’t think that’s nothing!

I know you can exercise in pregnancy and I really tried, I tell you, and I did pretty well for the first 28 weeks, I think. But once I physically & mentally shifted into the third trimester, I was like…yeah…I’m done moving when it isn’t absolutely necessary. 40 extra pounds is a lot to carry around! But now I’m back in the game. After one gym session and a 20 minute yoga video, my non-existent abs were incredibly sore. So it’s going well.

And despite my maternity leggings all being too big now, I don’t plan on ever wearing real pants again.

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 red apple, sliced thin
  • 1/2 lb. of brussels sprouts, shredded or chopped
  • 1 sweet potato, peeled + diced
  • 1 cup of quinoa, cooked
  • Juice of 1 lemon
  • 4 cups of arugula
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Spread sweet potato + brussels sprouts on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once
  • Meanwhile, combine lemon juice + remaining olive oil + S+P
  • In a large bowl, combine arugula + apple + roasted veggies + quinoa + S+P, drizzle with lemon dressing
  • Serve chilled or room temp
  • Eat this after another 20 minute yoga video + experience the ~height~ of fitness