Triple Berry + Crunchy Chickpea Salad

fullsizeoutput_1344

Have I mentioned how fun home ownership is?

fullsizeoutput_133d

One thing they don’t advertise on Zillow is all of the projects you get to do on weekends!!!

fullsizeoutput_133f

Not that I, personally, am doing any projects, but I am overseeing.

fullsizeoutput_1340

This weekend, Garr worked on painting our kitchen cabinets. They were the darkest brown you’ve ever seen with no hardware and just kind of drab. My dream has been to have white kitchen cabinets basically since Pinterest launched. Well, he made them come true! He and some of our pals started painting this weekend and the first thing he said as he made his first brushstroke was, “Yeah, that’s not good…” so it’s really surprising they turned out as well as they did. We also added hardware and as Garr was putting them on he was like, “Oh no…” and we realized he drilled the holes incorrectly on about 3/4th of the cabinets. I love my handyman.

fullsizeoutput_1345

Then I cooked & grease splattered on all of them & the dream went into the dumps.

 

 

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 cup of strawberries, sliced
  • 1 cup of blueberries
  • 1 cub of blackberries
  • 1/4 cup of walnuts
  • 6 cups of mixed greens
  • 1 tsp. of cinnamon
  • 1/2 tsp. of crushed red pepper
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of agave
  • 1 tsp. of dijon mustard
  • 1 shallot, minced
  • 1/3 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tsp. of olive oil + cinnamon + red pepper + S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, whisk together apple cider vinegar + agave + mustard + shallot + remaining olive oil + S+P
  • Meanwhile toast your walnuts for a few minutes over low-medium heat, tossing often
  • To assemble, add greens to a bowl + top with berries + chickpeas + walnuts + dressing
  • Serve chilled
  • Prepare a bowl for yourself + sit out on your porch + feel the health + sunshine running through your veins

 

Adapted from here!

Quinoa + Chickpea Thai Bowls

fullsizeoutput_1334

The third trimester is…..no joke.

fullsizeoutput_1331

I’ve only been in it for four days, but I am WHOOPED.

fullsizeoutput_1332

It feels like the first trimester…just fatter.

fullsizeoutput_1333

I was trying to blame not feeling well on the altitude, but after two solid weeks in CO, I think I’m adjusted. That means I can only blame one thing – my unborn child! It’s good I’m starting early so I can get the hang of it, I’m hopeful we’ll find so many wonderful things to blame each other for over the years. My personal favorite side effect is the acid reflux I’ve developed. It wakes me up in the night, feeling like my throat and chest are filled with fiery bile. I’m hopeful, though, that the old wive’s tale is true and all this heartburn means a super hairy baby. I’d be fine if she’s bald, of course, but I love a good hairy babe.

fullsizeoutput_1336

Have I ruined your appetite yet?

 

Ingredients:

  • 2 cups of quinoa, cooked
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of purple cabbage, chopped
  • 1 large carrot, peeled + shredded
  • 1 red bell pepper, chopped
  • 1/4 cup of creamy peanut butter
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tsp. of agave
  • 1/2 tsp. of Sriracha
  • Juice of 1 lime
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with olive oil + S+P
  • Bake 20-25 minutes, tossing once
  • Meanwhile, combine peanut butter + soy sauce + rice vinegar + agave + Sriracha + lime juice
  • To serve, combine quinoa + chickpeas + cabbage + carrot + bell pepper + peanut butter sauce + cilantro
  • Serve warm or chilled
  • Grab a fork in each hand + dig in, alternating forks between bites to save time

 

Adapted from here!

Mediterranean Orzo Salad

fullsizeoutput_131c

Buying a house is fun.

fullsizeoutput_1319

I recommend doing it sight unseen in a global pandemic.

fullsizeoutput_131a

Just adds an element of ~surprise~ to the process.

fullsizeoutput_131b

Before we move, we were hoping to get some work done on the house. Ya girl just wants some fresh paint on the walls. Really, I just want all the walls painted a deep gray to match my soul and the energy I’m bringing with me into the house. We got our first quote from a company yesterday. These fools want me to pay $5,000 for them to paint a few walls! Y’all best believe I’m about to get some overalls and a set of paint brushes and I’ll go to town myself. Baby can breathe in paint fumes, right??

fullsizeoutput_131d

I already miss our rental homes and not caring about scuffs and imperfections and weird smells.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cups of cooked orzo
  • 1/2 an English cucumber, quartered
  • 1 pint of cherry tomatoes, halved
  • 1/2 a red onion, diced
  • 1 red bell pepper, diced
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of cilantro
  • 1/4 cup of olive oil
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • In a bowl, combine orzo + cucumber + tomatoes + red onion + bell pepper + olives + cilantro + some S+P
  • In a little bowl, combine olive oil + lemon juice + some S+P
  • Drizzle dressing on orzo, stir to combine
  • Serve room temp or chilled
  • This holiday weekend, just sit in front of the tube with your pants unbuttoned + stuff your face with some colorful orzo goodness