Cous Cous + Apple Salad

Today, I hit a new parenting milestone.

I took Louisa into a store.

Well, I’m not sure the dog groomer counts as a store, but it is an establishment, of sorts.

I’ve been putting this chore off because I couldn’t grasp how I was going to get Louisa & Topanga into the groomer in one swoop. The picture in my mind just seemed too chaotic for me to handle. But Topanga looked mangy & probably had critters living in her fur, so I had to buck up & do it. Well, it was just as chaotic as I imagined. Topanga was in rare form getting to go on a car ride for the first time in a while so she was just a nut job. Lou was basically a perfect angel, but despite having the lightest car seat you can buy, it’s somehow still the clumsiest thing I have ever tried to walk with. We get inside and it’s been so long since I’ve talked to store employees, I really didn’t know how to act. I think I just stood there until someone was like umm we can take the dog for you…. Then I was like oh yes umm ok do I pay now?!?! And they were like ma’am, you pay when you come get her. Then I still just kind of stood around for a few seconds too long. When I finally realized my job there was done, I started to walk away & then yelled back goodbye to Topanga???? It was obscene.

Lou wants a new mom.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of cous cous, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, chopped
  • 1 red honey crisp apple, chopped
  • 1 cup of arugula, packed
  • Juice of 1 lemon
  • Handful of basil, chiffonaded
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Spread chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P, roast for 10 minutes
  • Add onion + some more S+P, bake for another 10-15 minutes, tossing once
  • Meanwhile, cook cous cous according to package directions
  • In a bowl, combine cous cous + chickpeas + onions +apple + arugula + basil + drizzle with lemon juice + remaining olive oil + S+P
  • Serve warm or chilled
  • Just eat the whole thing in one sitting why don’t you

Warm Spinach Salad

I have officially reentered the workforce.

And now I’ve reached a new level of tired I didn’t know existed.

It’s really pushing me to expand my planning ahead skills.

For instance, this past week, I knew I’d need to cook myself dinner after work one night. I had some leftovers for the other nights, but there was one night I would have to like *cook, cook*. Let me just say, no task has ever felt more impossible than making myself dinner after working all day with a 3 month old strapped to my chest. I’ve resolved to never do it again. That’s how bad it was. And don’t get me started on dishes! So this week, I’m going to make a vat of pasta that should feed me for the week. And if it starts looking gnarly by Friday, so be it! That’s a future Rachel’s stomach problem.

But this salad was supposed to last me two to three days and it lasted one so….

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 6 cups of fresh spinach
  • 1 onion, thinly sliced
  • 1 pint of cherry tomatoes
  • 1 can of chickpeas, rinsed + drained
  • 2 tbsp. of apple cider vinegar
  • 1 tablespoon of tahini
  • 1 tsp. of honey
  • 1 tsp. of Italian seasoning
  • S+P, to taste
  • 3 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • On a lined baking sheet, spread onion + tomatoes in an even layer
  • Drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once, until tomatoes are nice + blistered
  • Add chickpeas to the baking sheet + toss with Italian seasoning
  • Roast another 5-10 minutes, until the chickpeas start to crisp
  • Meanwhile, combine remaining olive oil + apple cider vinegar + tahini + honey + S+P in a lil bowl
  • Add your spinach to a large bowl + add warm veggies, toss with dressing
  • Serve warm
  • Serve with tater tots to really time travel to 2063

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