Tag: vegetables

Grilled Veggies + Beans

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What kind of world do we live in that I get excited about….a face mask?

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This kind, apparently!

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Unless you’ve been living under a rock (which may not be a bad idea, v few people under there), you know the CDC recommends we all wear masks when we go out now.

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Not typically a problem for me considering I’ve been holed up in this house for 5 weeks, but I DO still have a couple of doctor appointments to make. Since I previously shared I have no actual skills like sewing and since paper masks are equivalent to gold bars in today’s society, I was about to be plumb out of luck! Until a sweet angel friend swooped in with her heavenly wings and whipped me up a lil cloth mask. She even let me pick the pattern…like. I chose a lemon print because…obviously. I put it on and I’m just like, “COVID-19, but make it fashion.”

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I don’t yet have the hang of breathing while wearing it, but baby steps.

 

 

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 4 carrots, peeled
  • 1 bunch of asparagus, ends trimmed
  • 1 pint of cherry tomatoes
  • 1 red onion, halved
  • 1 can of cannellini beans, rinsed + drained
  • 1/4 cup of sun-dried tomatoes, chopped
  • 3 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat grill
  • Drizzle veggies with 2 tbsp. of olive oil evenly + some S+P
  • Grill carrots + asparagus directly on flame, turning a couple times until tender
  • Place onion halves face down on grill for about 3-4 minutes before turning
  • Wrap tomatoes in foil + grill until blistered, about 6-7 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add cannellini beans + S+P, cook 6-7 minutes
  • Add sun-dried tomatoes, cook another 3-4 minutes
  • Serve veggies warm with beans on top
  • Grab a knife + fork + cut up into these bad boys + then just start lapping up the contents

Chickpea Greek Salad

4 Comments

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It’s weird, like, I have all the time in the world right now.

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Yet less motivation than ever to make healthy choices.

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For a minute there, I was a real big workout guy. Lifting weights and exercising hardcore everyday. All before my work day began!

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Now my lazy behind is snoozing until 7. I’m lucky if I get up, ride the lil stationary bike and go for a quick walk around the ‘hood. I’m just really taking this time of rest to a new level. Let’s not get started on diet, either. I’ve basically dubbed myself the quarantine snack queen. I found a box of graham crackers in the back of the pantry and just destroyed them. I’m a bottomless trash panda. I think I’m letting myself go because I really don’t plan to interact with humans or take photos for the foreseeable future? It’s kind of nice not to be totally consumed with my appearance for a change, though! Or just my general health and wellness.

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I’m gonna fleek when my motivation returns right smack dab in the middle of bikini season.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 pint of cherry tomatoes, rinsed + drained + halved
  • 1 english cucumber, rinsed + quartered
  • 1/2 a red onion, diced
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1/2 cup of kalamata olives, halved
  • 2 tbsp. of olive oil
  • Juice of 1 lemon
  • 1 tsp. of garlic, minced
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + roast for 25 minutes, tossing once
  • Remove + sprinkle with S+P
  • Meanwhile, combine all veggies in a bowl + S+P
  • Stir in chickpeas
  • Meanwhile, combine olive oil + lemon juice + garlic + S+P
  • Drizzle over salad
  • Serve chilled
  • Use any leftovers as toppings on a pizza like a daggum PRO

 

Adapted from here!

Roasted Root Veggies + Chipotle BBQ

2 Comments

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Well it’s the most wonderful time of every 2-3 years.

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The time when Leonardo DiCaprio graces us with a new award-worthy performance in a major motion picture.

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It’s been an especially long four years for me, personally, since The Revenant. While we finally got our Oscar, it left a little something to be desired as far as him really getting to highlight his range, ya know?? Hanging out in a horse carcass is kewl and all, but I want a little more from him.

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Despite it being a Quentin Tarantino film, I was so super jazzed for Once Upon a Time in Hollywood. That cast? I mean, come on. Star-studded! Even from the trailer, you can tell the sets and wardrobe are a visual delight. Using my dazzling snaggletoothed smile and underwhelming wit, I convince my husband who detests going to the movies more than any activity under the sun to go see this flick with me. We make it an event with a large popcorn and everything. We settle into these dope recliners and I’m ready for movie magic. While my baby boo delivered a performance I contend will earn him several nominations even *fingers crossed* a win or two and he and Brad made the cutiest pair of all time like I’d watch them watching paint dry, I was underwhelmed with the plot. I mean, it was entertaining, but I just can’t get behind QT’s perspective on things I suppose. Something about the blood, guts & gore just doesn’t jive with me???

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Why can’t L just do like a sweet romantic comedy opposite Kate Winslet once in a while?

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of brussels sprouts, halved
  • 2 beets, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 2 cups of baby rainbow carrots, chopped
  • 1 red onion, chopped
  • 1/2 cup of tomato puree
  • 1/4 cup of agave
  • 1/4 cup of apple cider vinegar
  • 2 tbsp. of chipotle peppers in adobo + 1 tsp. of the adobo sauce
  • 1 tsp. of soy sauce
  • Cilantro, for serving
  • Quinoa, for serving
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425 degrees
  • Arrange brussels + beets on a lined baking sheet + parsnips + carrots + onion on another
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast brussels + beets on bottom + other veggies on top, stirring both once after 20 minutes, bake parsnips + friends for another 10 + brussels + beets another 15-20 or until crisp to your desire
  • Meanwhile, combine tomato puree + agave + vinegar + peppers + soy sauce in a sauce pan over medium-high heat, bring to a boil, reduce heat + simmer for 10 minutes
  • To serve, top some quinoa with veggies + drizzle with bbq sauce
  • Mix all that goodness + slop up that grub + make some oinks in between bites, embracing the inner piggy in all of us