Warm Chickpeas + Kale

I’m not entirely sure what the definition of a blizzard is.

But I am 100% positive I was in one this weekend.

It was just snow. Snow, everywhere. Whipping around in equally horrifying wind gusts.

It’s like, I like Colorado just fine, ya know? Then it has to go and do this. And I’m reminded, I’m not sure I like it all that much after all. I’m pretty sure we got several feet of snow, though I can’t confirm because I did not go out there with my tape measure. But I did look across the street at my neighbor’s house and there was snow piled up on their doorway. Like, if they had opened their door, snow just would have fallen onto their threshold. Poor Topanga has a hard enough life these days competing with Louisa for attention. Add in pooping in chest deep snow and she about called it quits on me this weekend.

But it’s starting to melt & I’m left here wondering…”Will all this snow cause the ground to soften too much and sinkholes to form & my house to get sucked down????”

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 bunch of kale, rinsed + destemmed + roughly chopped
  • 2 medium shallots, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 1 tsp. of paprika
  • 1/4 cup of olive oil
  • S+P, to taste
  • Brown rice, for serving
  • Juice of a 1/2 a lemon

How to:

  • Heat olive oil in a stock pot over medium heat
  • Add shallots + garlic + S+P, cook 3-4 minutes
  • Add cumin + crushed red pepper + paprika, cook another minute
  • Add chickpeas + 1/4 cup of water, cook 6-8 minutes, mashing chickpeas a bit as you go
  • Add kale + S+P, cook 3-4 minutes until kale is wilter
  • Serve over brown rice with lemon juice
  • Curl up + watch the blizzard + contemplate what you led you to this tundra while you eat

Adapted from here!

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