Root Veggie + Miso Risotto

My dad just came to visit for a few weeks to help with Lou.

We had the absolute loveliest time consuming all the content Netflix could throw our way.

And playing Scrabble every night in an attempt to regain some of the brain cells I lost during pregnancy and maternity leave.

He & Lou really bonded. It was so cute to see her light up every time she saw him. She’s more of an “actions speak louder than words type” so she really tried to show him how she felt. First, she peed on him as he was helping get her ready for bath night. The next day, she blew out her diaper while snuggling with him. And finally, after helping me out and giving her a bottle, she promptly spit up all over him. The trifecta, if you will. Our washing machine has never worked harder.

It’s safe to say he’s happy to be home and away from baby bodily fluids.

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 2 tsp. of garlic, minced
  • 2 carrots, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 4-6 cups of vegetable broth
  • 2 tbsp. of white miso paste
  • 1 tbsp. of sesame oil
  • 1 tbsp. of vegan butter
  • Juice + zest of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving

How to:

  • Preheat oven to 400
  • Arrange carrot + parsnip on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast for just about 20 minutes, tossing once in the middle
  • Heat broth in a sauce pan over medium heat
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + S+P, cook another 2-3 minutes
  • Add a ladle of broth to the skillet one at a time, stirring + allowing rice to absorb liquid, repeat until rice is tender, about 40-45 minutes
  • Once rice is cooked, add miso + butter + S+P, cook another 2-3 minutes
  • Stir in lemon zest + juice + roasted veggies
  • Drizzle with sesame oil
  • Serve warm with green onion
  • Cozy up + lick the bowl clean, it’s the only way

Adapted from here!

Cauli Rice Lettuce Wraps

I’m not trying to brag or anything…

…But our pediatrician says Louisa is advanced.

I mean, only in physical strength which she got entirely from her father, but I’ll take it.

This baby will literally fight us when she doesn’t want to be held or go to sleep. Like contorts her body HARD to try and wriggle away. She also rolls. Only from belly to back so far, but STILL. My personal favorite trick is her bassinet work. She squirms her way to sides so she can press her face as hard as she possibly can against the mesh. And as of last night, she has learned to do full 360s! Like, I put her down facing one way. Wake up in the middle of the night and she’s the other way. Wake up in the morning & we’re back to square one. We’re skipping walking and potty training entirely and going straight to the Olympics.

One day I’ll get a life & stop talking about my baby.

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

Ingredients:

  • 1 yellow onion, diced
  • 1/2 lb. of shiitake mushrooms, chopped
  • 2 cups of riced cauliflower
  • 1 can of chickpeas, rinsed + drained
  • 3 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 heaping tbsp. of peanut butter
  • 1 tbsp. of sriracha
  • 1 tsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1/2 tsp. of Chinese five-spice
  • Green onions, for serving
  • Romaine hearts, for serving
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a large skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add mushrooms + cauliflower rice + chickpeas, cook another 5-6 minutes
  • In a bowl, combine soy sauce + rice vinegar + peanut butter + sriracha + garlic + ginger + five-spice
  • Pour into veggies + cook another 5-6 minutes
  • To serve, scoop some into a lettuce heart + repeat
  • Motor these lil tugboats right into your pie hole

Crunch Wraps

She’s here!

Baby Louisa is on the outside of my body, finally.

And we are starting to have something resembling structured naps??? So I am finally returning to the blog-o-sphere.

She is so kewl, y’all. I won’t share anything embarrassing about her because this will be on the interwebs forever and I don’t really need to give her future teenage self another reason to resent me. So I will just share the following: she smells delicious, like a pink ball of love; she has a thick head of dark lettuce & her daddy’s killer cowlick right up front – something to resent him for down the line for which I’m v grateful; she has big blue eyes but they are deeper than mine and Garrett’s so she could have a different father, who is to say; oh and she was 8.5 lbs at birth & mom paid for it.

That last bit wasn’t embarrassing was it? Because I promised myself the embarrassing bit I wouldn’t share is that she blows out her diapers & gets poop on her belly like once a week.

Time: 45 minutes (prep + cooking) | Serves: 2 crunch wraps

Ingredients:

  • 6 burrito sized flour tortillas
  • 1 can of black beans, rinsed + drained
  • 1.5 cups of brown rice, cooked
  • 2 tbsp. of hummus
  • 1 avocado, mashed or sliced thin
  • 1/2 cup of corn
  • 1 jalapeno, diced
  • 1 roma tomato, diced
  • 1/2 a red onion, diced
  • 2-3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat 1 tbsp. of oil in a skillet over medium heat
  • Lay down a tortilla on a flat surface (not the skillet yet) + top with rice + beans + veggies + hummus + S+P
  • Trim a lil bit off around another tortilla, making it slightly smaller than the one topped with goodness rn
  • Place the smaller tortilla on the bigger one + tuck the bigger one over it, folding all the edges
  • As carefully as possible (there will be spillage), place seam side down in hot skillet, cook 4-5 minutes
  • Flip, cook another 4-5 minutes
  • Repeat with remaining ingredients
  • Carefully cut in half + serve warm
  • Say a prayer you can fold your tortillas better than I can + avoid eating half the contents out of the skillet