Mediterranean Salad Tacos

I know you all were very concerned, but we survived our first family vacations.

Barely.

The biggest lesson I learned: don’t take a sick baby on vacation and expect to have a pleasant time.

Of course Lulu times her first cold to be during our first vacation. The audacity. Very inconvenient for me and her father. She really did OK until night fell. Then all hell broke loose. Like I can’t help that you’re a baby and can’t have pillows in your pack n play and therefore are miserable when you have a stuffed up nose and are horizontal. That’s just not my fault. You don’t have to take it out on me by waking up every hour on the hour for an entire night like a daggum newborn. It’s inconsiderate and frankly I won’t stand for it.

I absolutely stood for it and stayed up with her all night rocking her pitiful, precious, angelic self to sleep every time the sniffles got the best of her.

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

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, halved
  • 1/2 an English cucumber, sliced + quartered
  • 1/2 a red onion, diced
  • 4-5 cups of spinach
  • Juice of 1 lemon
  • 1/4 cup of hummus
  • 1-2 tbsp. of olive tapenade
  • Flour tortillas
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet, drizzle with olive oil + some S+P, roast 20-25 minutes, tossing once
  • Meanwhile, add spinach + tomatoes + cucumber + onion + lemon juice + S+P to a bowl + mix, add chickpeas once roasted
  • Spread some hummus on one side of tortillas
  • Top with heaping scoops of salad + dollop with tapenade
  • Serve room temp
  • Wrap them up tight + shove as much in your mouth as possible, then use your grubby hands to scoop the goodies that slide out

Crunch Wraps

She’s here!

Baby Louisa is on the outside of my body, finally.

And we are starting to have something resembling structured naps??? So I am finally returning to the blog-o-sphere.

She is so kewl, y’all. I won’t share anything embarrassing about her because this will be on the interwebs forever and I don’t really need to give her future teenage self another reason to resent me. So I will just share the following: she smells delicious, like a pink ball of love; she has a thick head of dark lettuce & her daddy’s killer cowlick right up front – something to resent him for down the line for which I’m v grateful; she has big blue eyes but they are deeper than mine and Garrett’s so she could have a different father, who is to say; oh and she was 8.5 lbs at birth & mom paid for it.

That last bit wasn’t embarrassing was it? Because I promised myself the embarrassing bit I wouldn’t share is that she blows out her diapers & gets poop on her belly like once a week.

Time: 45 minutes (prep + cooking) | Serves: 2 crunch wraps

Ingredients:

  • 6 burrito sized flour tortillas
  • 1 can of black beans, rinsed + drained
  • 1.5 cups of brown rice, cooked
  • 2 tbsp. of hummus
  • 1 avocado, mashed or sliced thin
  • 1/2 cup of corn
  • 1 jalapeno, diced
  • 1 roma tomato, diced
  • 1/2 a red onion, diced
  • 2-3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat 1 tbsp. of oil in a skillet over medium heat
  • Lay down a tortilla on a flat surface (not the skillet yet) + top with rice + beans + veggies + hummus + S+P
  • Trim a lil bit off around another tortilla, making it slightly smaller than the one topped with goodness rn
  • Place the smaller tortilla on the bigger one + tuck the bigger one over it, folding all the edges
  • As carefully as possible (there will be spillage), place seam side down in hot skillet, cook 4-5 minutes
  • Flip, cook another 4-5 minutes
  • Repeat with remaining ingredients
  • Carefully cut in half + serve warm
  • Say a prayer you can fold your tortillas better than I can + avoid eating half the contents out of the skillet

Vegan Taco Salad

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The amount of time I can absolutely waste is frightening.

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Especially in the depths of evil that are social media.

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Call me vain, but I just love looking at old pictures…….of myself.

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Last night, I was searching through Facebook for photos of me and my BFF for her birthday and next thing I know, 1.5 hours has gone by. I just love memory lane like 87% of the time! One of the few good things about social media is it basically is a glorified digital photo album. This is usually a good thing unless your bratty friend posts a less than ideal photo of you & won’t remove it so you have to untag & hope your ex boyfriends never see it. I digress. It’s just so fun to revisit old memories! I just don’t need to waste hours of my life staring at a miniature screen. I need to put like a timer on my phone for social media use so I stop going down black holes.

fullsizeoutput_12c8I know they make apps for this, but I’m too lazy to check it out, honestly.

 

 

Time: 45 minutes ( prep + cooking) | Serves: 2-3

Ingredients:

  • 2 cups of green lentils, cooked
  • 1 white onion, chopped
  • 1/2 cup of walnuts, chopped
  • 1 tbsp. of sun-dried tomatoes, diced
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 avocado
  • 1/2 cup of olive oil
  • 1/4 cup of cilantro
  • Juice of 1 lime
  • 1 can of black beans, rinsed + drained
  • 1/2 cup of frozen corn
  • 8 corn tortillas
  • 1 pint of cherry tomatoes, halved, for serving
  • 1 red bell pepper, chopped
  • Arugula or romaine, for serving
  • S+P, to taste

How to:

  • Preheat oven to 350
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + 1/2 the chili powder + 1/2 the cumin + 1/2 smoked paprika + S+P, cook 5-6 minutes
  • Add walnuts + sun-dried tomatoes, cook another 2 minutes
  • In a food processor, combine lentils + onion + walnut mix + pulse until combined but not totally smooth, set aside
  • Clean out food processor + add 1/2 the avocado + 1/4 cup of olive oil + cilantro + lime juice + S+P, blend until smooth, set in the refrigerator until ready to use
  • Meanwhile chop tortillas into strips + arrange on a lined baking sheet, bake 20 or so minutes, tossing once, until crispy to your desire
  • Meanwhile, add remaining olive oil to a pot over medium heat
  • Add beans + remaining spices + S+P, cook 5-6 minutes
  • Add corn, cook another 1-2 minutes until heated through
  • To serve, add some greens to a plate or bowl + top with tomatoes + lentil mix + tortilla strips + beans/corn + avocado + dressing
  • Mix it all up + try to get a lil bite of everything on your fork + then try to fit it all into your giant mouth