Mango Chile Lime Salad

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I am a nomad, a wanderer, an earth child, one with mother nature.

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Perhaps a little extreme, but I do feel akin to an adult Dora the Explorer these days.

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We went to Asheville, NC this weekend and bopped around. Every single time we go to a new city, I am reminded that I am my best self when traveling for fun. Allow to overshare.

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One – because I know I’m going to get some fresh selfies with my boo thing. Two – I LOVE going to places where there is 0 chance I’m going to run into any human being I have ever encountered. Can you say liberating?! Three – I get to debut new outfits to an entirely new audience. Strangers are the only people I trust. Four – I like pretending to be a local wherever I go and acting like I have a clue what I’m doing. For instance, when exiting an establishment and heading to the next, one must always be prepared to immediately turn left or right. Do not lolly gag outside of the place of business asking your travel bud where to go. FAKE IT UNTIL YOU FIND SOMETHING KEWL. Five – all the new tastes in my mouth from all of the delightful, local restaurants. If you travel and go to the Chili’s….we need to have a conversation. I just love traveling around the hunk of land we call America with my man. Even better that we get to live all over the doggone place and move every couple of years to get a feel for everything. I really am obsessed with not knowing where we’re going to be next or for how long.

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Unless they send us to the middle of nowhere Iowa or something, then I’m OUT.

 

 

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

Ingredients:

  • 1 ripe mango
  • Juice of 1 orange + zest of 1/2
  • 3 tbsp. of lemon juice
  • 3 tbsp. of apple cider vinegar
  • 1 tsp. of ground ginger
  • 1 tbsp. of sweet chili paste
  • 2 tbsp. of cilantro
  • Arugula
  • 1/2 a red onion, sliced thin
  • 1 pint of cherry tomatoes, halved
  • 1/4 cup of roasted pumpkin seeds
  • 1 cup of quinoa, cooked
  • 1 avocado, sliced thin
  • S+P, to taste

How to:

  • In a food processor, combine mango + orange juice + zest + lemon juice + vinegar + ginger + chili paste + cilantro + S+P, process until smooth
  • To assemble salad, arrange arugula on a plate + top with some red onion + some cherry tomatoes + some pumpkin seeds + some quinoa + some avocado + drizzle with dressing, repeat with remaining ingredients
  • Serve chilled
  • Pick up a fork in each hand + scoop together large heap, slingshot at face as if your mouth is the bullseye

 

Salad dressing adapted from here!

Roasted Root Veggies + Chipotle BBQ

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Well it’s the most wonderful time of every 2-3 years.

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The time when Leonardo DiCaprio graces us with a new award-worthy performance in a major motion picture.

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It’s been an especially long four years for me, personally, since The Revenant. While we finally got our Oscar, it left a little something to be desired as far as him really getting to highlight his range, ya know?? Hanging out in a horse carcass is kewl and all, but I want a little more from him.

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Despite it being a Quentin Tarantino film, I was so super jazzed for Once Upon a Time in Hollywood. That cast? I mean, come on. Star-studded! Even from the trailer, you can tell the sets and wardrobe are a visual delight. Using my dazzling snaggletoothed smile and underwhelming wit, I convince my husband who detests going to the movies more than any activity under the sun to go see this flick with me. We make it an event with a large popcorn and everything. We settle into these dope recliners and I’m ready for movie magic. While my baby boo delivered a performance I contend will earn him several nominations even *fingers crossed* a win or two and he and Brad made the cutiest pair of all time like I’d watch them watching paint dry, I was underwhelmed with the plot. I mean, it was entertaining, but I just can’t get behind QT’s perspective on things I suppose. Something about the blood, guts & gore just doesn’t jive with me???

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Why can’t L just do like a sweet romantic comedy opposite Kate Winslet once in a while?

 

 

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

Ingredients:

  • 1 lb. of brussels sprouts, halved
  • 2 beets, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 2 cups of baby rainbow carrots, chopped
  • 1 red onion, chopped
  • 1/2 cup of tomato puree
  • 1/4 cup of agave
  • 1/4 cup of apple cider vinegar
  • 2 tbsp. of chipotle peppers in adobo + 1 tsp. of the adobo sauce
  • 1 tsp. of soy sauce
  • Cilantro, for serving
  • Quinoa, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425 degrees
  • Arrange brussels + beets on a lined baking sheet + parsnips + carrots + onion on another
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast brussels + beets on bottom + other veggies on top, stirring both once after 20 minutes, bake parsnips + friends for another 10 + brussels + beets another 15-20 or until crisp to your desire
  • Meanwhile, combine tomato puree + agave + vinegar + peppers + soy sauce in a sauce pan over medium-high heat, bring to a boil, reduce heat + simmer for 10 minutes
  • To serve, top some quinoa with veggies + drizzle with bbq sauce
  • Mix all that goodness + slop up that grub + make some oinks in between bites, embracing the inner piggy in all of us

Miso Buddha Bowls

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Isn’t marriage all about sharing or something?

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Like, isn’t that in one of the rule books?

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While it took me a while to come to terms with sharing all of my things with another human (only child probs), I’ve finally come around.

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I thought it especially applied to simple things like the household groceries. I mean, we buy these with our joint funds. What’s mine is yours type thing, right? APPARENTLY NOT, PEOPLE. Ya girl was aboard the struggle bus tonight figuring out what to whip up for dinner seeing as all the blog meals I made this weekend vanished before my very eyes in mere hours. My options were really limited. I trolled through the freezer looking for some frozen veggies to bring to life. I saw a lil bag of frozen sweet taters & thought AHA I will mix this with some black beans, cauliflower gnocchi, carrots and an avocado. Because isn’t that immediately what you would think, too??? Anyways, it turned out p good, I was proud. I’m nomming away when Garr, digging through the freezer goes, “Where are my sweet potatoes?” ………

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And now I’m gorging on the communal peanut butter that he also eats every night and we’re down to like two bites left & we have three more days until grocery day. Selfless love.

 

 

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

Ingredients:

  • 2 medium sweet potatoes, peeled + chopped into cubes
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 package of tempeh, cubed
  • 1/2 cup of raw cashews
  • 2 cups of spinach
  • 1 package of cremini mushrooms
  • 4 tbsp. of miso
  • 4 tbsp. of low sodium soy sauce
  • 1 tbsp. of rice wine vinegar
  • 3 tbsp. of agave
  • 1/2 cup of tahini
  • Juice of 1 lemon
  • 1 tbsp. of garlic, minced
  • 5 tbsp. of olive oil
  • 1 tsp. of madras curry powder
  • 1 tbsp. of turmeric
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange sweet potatoes on a lined baking sheet + chickpeas on a second lined baking sheet
  • Drizzle 1 tbsp. of olive oil on each + sprinkle with some S+P. Add the curry to the chickpeas
  • Bake both for 25 minutes, with taters on the bottom, tossing each once in the middle of cooking
  • Meanwhile, once your quinoa is cooked, add S+P + 1 tbsp. of turmeric, fluff + set to the side
  • In a bowl, combine 1 tbsp. of miso + 1 tbsp. of soy sauce + 1 tbsp. of agave + 1 tbsp. of olive oil + S+P, add in cubed tempeh + coat
  • Cook in a skillet over medium heat until browned to your desire, about 7-8 minutes
  • Meanwhile, combine remaining miso + 2 tbsp. of soy sauce + rice wine vinegar + remaining agave + a lil water to thin
  • Add sweet potatoes to this bowl, + coat
  • Meanwhile, combine tahini + lemon juice + garlic + 1 tbsp. of olive oil + S+P, mix well adding a lil water to thin as necessary, refrigerate until ready to serve
  • Next, heat remaining olive oil in a skillet over medium heat
  • Add mushrooms + S+P, cook 4-5 minutes
  • Add spinach + S+P, cook another 2-3 minutes or until wilted
  • Finally, add cashews to a small skillet + toast on medium, stirring constantly
  • Add remaining soy sauce + cook another 2-3 minutes until absorbed
  • Once cool, chop
  • To serve, combine quinoa + sweet potatoes + chickpeas + tempeh + spinach mix + cashews, drizzle with tahini dressing
  • Mix all that goodness up + go to nom nom town, population you, cool guy