Maple Roasted Veggie Sheet Pan

All this Christmas decor has got me in my FEELIESSSSS.

The tree is up, ornaments are being ripped off by my toddler & stockings are hung on top of bookshelves so she doesn’t yank those down, too.

Tis’ the season!

Our entire neighborhood is like next level about Christmas lights. Every street is LIT, literally, figuratively, etc. We, of course, don’t partake because I am too cheap to spend money on Christmas lights & simply won’t do it until Lou is old enough to ask why we’re the only house in the neighborhood without them. I’m also too cheap to do more decor than just your standard tree and stockings. Especially in the south, I feel like most families bring out BOXES of Christmas decor and every corner is covered in nutcrackers. I ~love~ that for them, but it just can’t be me. Y’all already know I can’t have too much stuff around me &, I’ll say it louder for the people in the back, I’m cheap. I turned to Garr the other night & asked him if he wished I was the kind of person who decorated more for the changing seasons. Luckily, I married a man who gets me & he said, “No, because that’s more crap I have to deal with lugging around.”

Wedded bliss!

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

Ingredients:

  • 1 sweet potato, cubed
  • 2 cups of brussels sprouts, halved or whole if they’re small
  • 2 cups of cauliflower florets
  • 1 red bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 can of chickpeas, rinsed + drained
  • 2 tsp. of maple syrup
  • 1 tbsp. of balsamic vinegar
  • 1/2 tbsp. of soy sauce
  • 1 tsp. of oregano
  • 1 tsp. or garlic powder
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Combine maple syrup + balsamic vinegar + soy sauce + oregano + garlic powder + olive oil + S+P in a small bowl
  • Add all veggies to a bowl + drizzle with marinade
  • Arrange on a lined baking sheet + roast 30-35 minutes, tossing once in the middle, until roasted to your desire
  • Serve over rice or quinoa with your favie sauce
  • You can really just eat this straight off the pan, I won’t tell anyone

Adapted from here!

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