Mushroom Fajitas with Arugula + Pecan Salad

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I have made a grave error.

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I asked my husband to train me and whip my behind into shape.

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I already regret my decision.

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I’ve gotten this *workout* buzz about 4 times since we’ve been married, I’d say. I last maybe three weeks and then call it quits after I lose two pounds and see some lil muscles forming. THIS TIME WILL BE DIFFERENT. Yes, I’ve said this before, but I really actually think I might possibly be a little more motivated this go round! I’ve done just over a week of his daily workouts. I am sore all over and would prefer to get around via wheelchair right now, but alas. I’m also counting my macros which I actually hate more than the working out. I didn’t need a lil app to tell me I eat more carbs than I should – I KNOW, OK, IT’S CALLED AN ADDICTION AND I’M WORKING ON IT.

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I weighed out my peanut butter snack the other day and learned I have been eating 1230958x an appropriate amount……………..

 

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

Ingredients:

  • 1 lb. of shiitake mushrooms
  • 1 can of black beans, drained + rinsed
  • 1 green pepper, sliced thin
  • 1 white onion, slice thin
  • 1 tbsp. of garlic, minced
  • 2 cups of arugula
  • 1 cup of toasted pecans, chopped
  • 2 jalapenos, diced
  • Juice of 1/2 a lime + more for serving
  • 1/4 cup of olive oil + 1 tbsp
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • S+P, to taste
  • Tortillas, for serving
  • Brown rice, for serving

How to:

  • Heat 1 tbsp. of olive oil in a cast-iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add green pepper, cook another 2-3 minutes
  • Add garlic, cook another minute
  • Add mushrooms + cumin + chili powder + S+P, cook 5-7 minutes
  • Add black beans + S+P, cook another 2-3 minutes
  • Meanwhile, combine arugula + pecans + jalapenos + juice of 1/2 a lime + 1/4 cup of olive oil + S+P in a bowl
  • To serve, arrange some mushroom mix in a warm tortilla + top with arugula + serve with extra lime + brown rice
  • Locate the Honey, I Shrunk the Kids device + shrink yourself to fajita size + curl up in tortilla + nap in between the goodness

 

Adapted from here!

 

Sushi Bowls

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I have a thing with sushi.

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And not in the normal, upper middle class female sort of way. Like, I can’t handle it.

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Don’t get me wrong. I used to love it. There is this fried sushi roll at this basic as heck place in Memphis that I used to TEAR UP.

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Right when we got to WA, we searched for the best sushi in town and FOUND IT. It was so dope. One night we went out and ordered no joke $100 worth of sushi and just gorged until we puked. No, really, I puked it all up. There is something about seaweed coming back up that just turns you off, ya know?? Since then, I have avoided the little round delights like the plague. But I don’t want to live this way forever! I dream of a world where I’m able to enter my sketchy sushi place in Memphis, dine on a tornado roll and not gag. These bowls were a step in the right direction. One lil sheet of seaweed cut in tiny strips. I only avoided 82% of the strips as I ate these bowls…

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And now I have four more sheets of the stuff & it gawks at me every time I open the pantry.

 

 

 

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

Ingredients:

  • 2 cups of brown rice
  • 3 tbsp. of rice vinegar
  • 2 tsp. of soy sauce
  • 1 tbsp. of agave
  • 1 sheet of nori (seaweed)
  • 2 cups of edamame, cooked
  • 1 carrot, shredded with a veggie peeled
  • 1/2 an english cucumber, cut into matchsticks
  • 1 avocado, sliced thin
  • 1 tbsp. of vegan mayo
  • 1/2 a tbsp. of sriracha

How to:

  • Cook rice according to package directions
  • Meanwhile, heat rice vinegar + soy sauce + agave in a lil sauce pan over medium heat + cook until agave is dissolved
  • As rice is almost done cooking, add in vinegar mix + finish cooking
  • Meanwhile, combine mayo + sriracha + refrigerate until you’re ready to use
  • Meanwhile, toast nori in a dry skillet over low-medium heat, flipping once after about 3 minutes, remove + crumble into lil bits
  • To serve, put some rice in a bowl + top with nori bits + edamame + carrot + cucumber + avocado + some sriracha mayo, serve warm or chilled
  • Mix all of that goodness up, grab a pair of chopsticks + count how many chopstick lifts it takes you to finish this meal, my guess is 163

 

 

Adapted from here!

Cauli Rice Risotto with Fennel + Peas

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TELL ME some of you guys are following along with this slick crazy Instagram scavenger hunt engagement/wedding happening over the last few days.

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If not, allow me to fill you in with an abridged version.

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This Instagram influencer and her banker boyfriend are apparently getting engaged. Dude set up this wild scavenger hunt for her starting Tuesday and it’s literally still happening and she’s still not engaged or seen her beau. She went from NYC to the Hamptons to Miami and is now on her way to Paris. And she is posting every detail on her insta story and it’s gone viral Like, modern America, you gotta love it.

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I know this seems really exciting and thoughtful and romantic or something, but I have some questions. This gal has a 9-5 (supposedly), so is her boss really kewl with her just leaving work in the middle of a random Tuesday and not coming back for who only knows how long?? That must be one heck of a benefits package! Next, she doesn’t know where she’s going so doesn’t know what to pack. Literally one of my worst nightmares. I pack 12 outfits for one night because I can think of that many things that could go wrong, requiring backups. Additionally, she is on all of these planes and going, going, going, yet she shows absolutely no sign of travel bloat. I don’t buy it! Either she doesn’t eat or she is a specimen we need to lock up and study because the travel bloat is not something even the rich and famous can escape. Finally, this woman is getting showered with free gifts. Like, goodies are raining from the sky on her because of how big of a deal this is becoming. They are obvio already wealthy otherwise how is this happening in the first place, but now she’s getting free outfits and jewelry?! The cruel injustices of our social media-addicted world! Of which I am addicted.

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What happened to getting engaged on the porch of your boo’s house with your BFF stashed in a bush taking iPhone pix?? The good ‘ole days.

 

 

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

Ingredients:

  • 1 head of cauliflower, grated into rice on a cheese grater
  • 1 white onion, diced
  • 1 tbsp. of garlic, monced
  • 1/4 cup of dry white wine
  • 1/4 cup of vegetable broth
  • 6 tbsp. of walnuts
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of vegan buter
  • 1 fennel bulb, sliced thin
  • 1 cup of frozen peas
  • 2 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat one tbsp. of olive oil in a large pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add cauliflower, coat + cook another 3-4 minutes
  • Add wine, cook another 2 minutes
  • Add broth, cook another 5 minutes or until absorbed by the cauli rice
  • Meanwhile, heat the remaining olive oil in a skillet over medium heat
  • Add fennel + S+P, cook 5-7 minutes
  • Meanwhile, pulse walnuts + nutritional yeast + some S+P in a food processor
  • Turn heat to low + add in walnut mix + butter + fennel + peas + crushed red pepper + S+P, cook another 3-4 minutes
  • Serve warm
  • Eat 6 bowls of this back to back because it’s basically like eating air

 

Adapted from here!