Spicy Thai Basil Tofu + Veggies


After 6 long weeks, my boo is HOME.


We’ve done way longer obvio, but this time particularly sucked because we couldn’t speak. As soon as he came through the front door, I presented him with a list of 83 things I’d written down to tell him so as not to forget including inconsequential things like, “I put this new lamp together all by myself.”


I got a couple of letters which was nice. I liked to pretend it was the 1940’s and I was just a sweet, naive debutante awaiting word from her handsome beau that all was well. Except in these letters he’s more interested in telling me about his meals (fajita chicken with rice and beans was a really good day) than professing his love.


The best is just like getting back into a routine with each other. As much as I missed him, I got used to my evenings on the couch with Topanga, bingeing whatever our hearts desire. Only having to do laundry once a week. Having the tidiest home, with everything in its proper place. Really enjoying the numbers in the bank account because the online shopping queen was without his devices.  He, on the other hand, got used to sleeping in the wilderness surrounded by a bunch of dudes who hadn’t showered. Different strokes. It just takes like 48 hours to adjust when he returns. Like, I can’t lose my mind when he leaves his clothes on the floor and he can’t get mad at me because we, as a household, have adopted a new way of folding said clothes!


Honestly, I’m just so happy he’s home. The house is finally starting to smell like itself – the perfect mix of Bath & Body Works candles and farts.



Time: 40 minutes (prep + cooking) | Serves: 3-4


  • 1 package of extra firm tofu, excess water drained (I like to wrap it in a towel + then press a heavy pan on top)
  • 1/2 a head of green cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup of carrots, sliced thin
  • 1 tbsp. of red chili paste
  • 1 tbsp. of brown sugar
  • 1 tbsp. of soy sauce
  • 2 tbsp. of lime juice
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 tbsp. of sesame oil
  • 1 tbsp. of olive oil
  • 1 cup of fresh basil, chopped
  • S+P, to taste
  • 1 tsp. of crushed red pepper
  • Brown rice for serving

How to:

  • In a lil bowl, combine chili paste + brown sugar + soy sauce + lime juice, set aside
  • Heat oils in a wok over medium heat
  • Add tofu + a lil S+P, cook until crisp to your desire about 6-7 minutes
  • Remove from pan
  • Add garlic + ginger, cook one minute
  • Add cabbage + peppers + carrots, cook 5-6 minutes
  • Add tofu + sauce in, cook for 2-3 minutes until combined + luscious looking
  • Turn off heat, stir in basil
  • Serve hot with brown rice
  • Wrap mouth around one end of the plate + tip your head back + mouth up, allowing all contents to gracefully slide into your pie hole


Adapted from here!

Zoodle Stir Fry


I wish I were great at something.


I mean, I’m decent at, like, everything, but I’m not really great at anything.


I’ve dabbled in a lot of activities, but I don’t know if I’ve ever found my *thing*.


I’m not very good at singing, I kind of do that throaty thing you’re not supposed to do. I was pretty good at acting, I think, but it seems I’ve developed acute stage fright over the years so no go. I enjoy writing, but am not sure what a subordinate clause is so I don’t think that’s going anywhere. I’m really loving yoga these days, but cannot get that daggum crow pose down! I was exceptionally terrible at dance, but I blame it on the lack of toes (explanation saved for another post). I suppose I’m destined for mediocracy.


Honestly, my parents shouldn’t have let me quit the violin in the 1st grade. That was probably my calling.


Time: 40 minutes (prep + cooking) | Serves: 4


  • 4 zucchini, peeled + zoodled with a spiralizer
  • 1 cup of snap peas
  • 1 can of water chestnuts, drained
  • 1 can of baby corn, drained
  • 1/2 cup of peanut butter
  • 1/3 cup of sesame oil + 1 tbsp for cooking
  • 1/2 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 2 tbsp. of gochujang hot pepper paste
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, peeled + minced
  • Cilantro, for serving

How to:

  • In a bowl, whisk peanut butter + 1/3 cup of sesame oil + 1/3 cup of soy sauce + rice vinegar + gochujang + garlic + ginger in a bowl, refrigerate
  • Meanwhile arrange zoodles on paper towels + cover with more paper towels, getting a lil of the water out
  • In a wok, heat the remaining sesame oil over medium heat
  • Add snap peas + water chestnuts + baby corn, stir fry for 2-3 minutes until they start to brown + get crisp
  • Add remaining soy sauce, cook another 2 minutes
  • Add a tbsp of the sauce you made earlier, cook another minute
  • Add zoodles to a bowl + top with veggies + cilantro
  • Just before serving, add a lil more of your sauce to your zoodle stir fry + combine (this keeps the zoodles crisp!)
  • Fashion zoodles into wig +  place it atop your head + ask your sweetie if you’re pretty



Sauce idea from right here!


Peanut Butter Cauliflower Stir Fry

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That moment when you look at your bank account & see someone has spent $800 at a Target in Illinois.

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God has blessed me with the crazy obsession that is checking our bank accounts. I know how much is in each account down to the penny. It’s a gift, really.

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So when I logged on yesterday morning to see that we were $800 light, my mind began to race. First, I blame Garr. “IS HE SURPRISING ME WITH ADELE TIX?!” Then, I blame responsibilities. “Did we use $800 worth of electricity this month?!” Finally, I come to the truth. A sad woman in Illinois (let’s call her Tammy) went all willy nilly in the Tarjay on my dime.

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I’m not even that upset anymore – I’m getting my money back. I’m mostly just impressed. I have dropped absolute stacks in that establishment, but I have never come close to an $800 tab. Tammy, if you’re out there, how did you do it? How many carts does $800 worth of crap fill? Did you get a new wardrobe on top of all of the televisions I’m certain you purchased? Did you at least get some bargains? I’m trying to get a visual here.

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Tammy, if you weren’t such a troll for stealing people’s money, we might actually make a good team.




Time: 40 minutes (prep + cooking) | Serves: 4-5


  • 2 packages of frozen cauliflower
  • 1 package of frozen broccoli
  • 1 red pepper, sliced
  • Half a head of cabbage, sliced thin
  • 1 package of frozen edamame
  • 3 tbsp. of peanut butter
  • 1/4 cup of almond milk
  • 1/4 cup of soy sauce
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1 tbsp. of sriracha
  • 1 tbsp. of honey
  • 1 tbsp. of red wine vinegar
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Peanuts, for serving
  • Rice, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower on a lined baking sheet
  • Drizzle with olive oil + S+P, roast for 20-25 minutes
  • In a bowl, combine peanut butter + almond milk + soy sauce + garlic + ginger + sriracha + honey + vinegar + S+P
  • Heat other tbsp. of olive oil in a big skillet over med/high heat
  • Add broccoli + red pepper + S+P, cook for 3 minutes
  • Add cauliflower + edamame + cabbage + peanut butter dressing, cook for 3-4 minutes
  • Serve hot over rice + with peanuts
  • Eat as much as your gut will allow + then heat the rest up for lunch the next day + physically rub it in your coworkers faces