Vegan Mexican Lasagna

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We’re finally doing it!!!!

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We are MOVING, people!!!

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Well, God willing. Until we’re in the giant truck on the road I won’t believe it’s happening.

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We’ve known we were moving to Colorado for over a year and have been anticipating it ever since. North Carolina has been a delight and all, but we are nomads in need of a change of scenery! We’ve literally been packing for months in the hopes we would get out of here sooner than later. I forget what it’s like to not have to shimmy around boxes to get around. I also have been wearing the same 6 outfits for a month, but I’m not sure if that’s because clothes are packed or I am lazy and only fit in 6 outfits right now.

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Also, I am ready to escape the suffocating heat and humidity. Ask me again in 6 months how I enjoy the snow.

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 6-8 corn tortillas
  • 2 cups of brown rice, cooked
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 can of diced tomatoes
  • 1/2 cup of frozen corn
  • 1 can of diced green chiles
  • 1 cup of enchilada sauce
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 2 minutes
  • Add chili powder + cumin + smoked paprika + S+P, cook another 1-2 minutes
  • Add the beans + tomatoes + corn + chiles, cook for 1-2 minutes
  • Add enchilada sauce + remove from heat
  • In a greased baking dish, lay a couple of tortillas, can rip them into shapes to cover the entire bottom
  • Add a big ole scoop of bean mix + spread evenly
  • Add rice evenly
  • Top with more bean mix
  • Top with rest of tortillas
  • Top with remaining bean mix
  • Bake for 25 minutes
  • Remove + serve warm with cilantro
  • Cut off a giant square + go to town on your carb fest

Mediterranean Orzo Salad

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Buying a house is fun.

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I recommend doing it sight unseen in a global pandemic.

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

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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??

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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

Classic Totchos

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It’s time I reveal a secret to you.

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I would prefer to wait until the very last minute, but literally nothing else is going on in my life so here it goes.

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We’re pregnant!!!!

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And not just with tater tots. But a real, live fetus. Growing in my womb. I still can’t believe. We tried for so long and were first class passengers on the fertility struggle bus. This little bit is the biggest blessing of our whole lives!!!! But she is also trying to kill me. I thought girls don’t fight with their moms until they’re like 14??? Who knew it would happen this soon?! Really she’s just making my BP plummet on random occasions and making me feel like I’m going to faint while leading a Zoom call. V professional. Whatever, she’s worth it. But I am adding it to the spreadsheet of all the crap she’s put us through that I plan to whip out and review when she’s being a big ole turd.

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Oh, and fried potatoes are a pregnant girl’s #1 BFF.

 

 

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

Ingredients:

  • Half a package of frozen tots
  • Cheese sauce from here
  • 1 can of black beans, rinsed + drained
  • 1 red pepper, diced
  • 1/2 pint of cherry tomatoes, halved
  • 1/4 cup of pickled red onions
  • Cilantro, for serving

How to:

  • Cook tots according to package directions
  • Meanwhile, prepare cheese sauce
  • Once tots are crisp, scooch them together + top with beans + red pepper + cherry tomatoes + cheese sauce
  • Pop back in the oven at 450 for about 5-6 minutes or the broiler for just a hot minute until cheese has browned a little
  • Top with red onion + cilantro
  • Serve hot
  • Put a whole slop of these into a bowl + just enjoy the tater tot bowl of your dreams