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

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!