Veggie Fried Rice

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Sometimes I don’t think when I eat.

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And I accidentally eat two whole sweet potatoes + a can of chickpeas in a span of 15 minutes.

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Like I did just now.

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I have GOT to start eating more mindfully. AKA not grab my food, plop in front of the computer & work while eating. Mere minutes go by & all my food is gone & my stomach is distended from all of the carbs I shoveled into it. I’m physically ill right now. I cannot get comfortable on the couch. Every position reminds me of the deep shame I feel for being a trash panda. I think Garrett is going to have to actually roll me into the bedroom and put me in my pajamas for me.

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Seriously, can someone come over & pop me like the balloon animal I am?

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 2 cups of cooked brown rice, leftover from day before
  • 1 onion, sliced thin
  • 1 head of broccoli, cut into florets
  • 1-2 carrots, diced
  • 1/2 a head of green cabbage, chopped
  • 1/2 cup of frozen peas
  • 2 tbsp. of sesame oil
  • 1 tbsp. of soy sauce
  • 1 tsp. of sriracha
  • Cilantro, for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a wok over medium heat
  • Add onion + broccoli + carrots + cabbage, cook for 6-8 minutes or until browned in places
  • Remove from pan + add remaining sesame oil
  • Add rice + soy sauce, cook for 3-4 minutes or until toasted
  • Add veggies back in + peas + sriracha, cook another 2-3 minutes
  • Serve warm with cilantro
  • Get on in there with your hands + just chuck all the contents at your face + hope some make it in your mouth

Veggie Tortas

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You know quarantine is getting to you when you’re really excited to PACK!!!!

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While we still don’t know when we’ll be allowed to move, we’re just trying to prepare.

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There’s a very real possibility these bans will lift one day and we’ll be expected to get the heck out the next.

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So packing here we come! Really it’s Garrett doing the work. He woke up this morning and was like, “I think I could probably pack the entire house today!!!” I politely told him I’m not living around a bunch of moving boxes for potentially months so he needs to slow his roll. Did he listen? Absolutely not. This man made not one but TWO runs for packing supplies today because he went through his first round of items so quickly. I’ve never seen the man so motivated and jazzed about a project. However, he did require supervision because he tried to throw away multiple items he claimed I never use but that are very important like my clothes steamer!!!

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The true test of our marriage will be whether we can continue surviving solitary confinement together & a cross country move.

 

 

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

Ingredients:

  • 1 red pepper, sliced thin
  • 1 red onion, sliced thin
  • 1-2 zucchinis, halved
  • 1 can of black beans, rinsed + drained
  • 3-4 kaiser rolls or crusty bread
  • 3 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Sriracha

How to:

  • Preheat oven to 400
  • Arrange zucchini + red pepper on a lined baking sheet, drizzle with 1 tbsp. of olive oil + some S+P
  • Bake for 20 minutes, tossing once
  • Meanwhile, heat another tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 6-7 minutes until caramelized, set aside
  • Meanwhile, add beans to a pot over low-med heat + add cumin + chili powder + smoked paprika + S+P, smush em up a bit
  • Add remaining olive oil to skillet
  • To assemble sammies, spread some sriracha on the inside of bans + add beans + veggies + smush breads together + grill on each side for 2 minutes, repeat
  • Serve hot
  • Tuck yourself gently in between the warm bread slices + take a snooze

 

 

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