Harvest Salad

I am exercising again!

Kind of…

Well, I have three times since I was cleared last week, and I don’t think that’s nothing!

I know you can exercise in pregnancy and I really tried, I tell you, and I did pretty well for the first 28 weeks, I think. But once I physically & mentally shifted into the third trimester, I was like…yeah…I’m done moving when it isn’t absolutely necessary. 40 extra pounds is a lot to carry around! But now I’m back in the game. After one gym session and a 20 minute yoga video, my non-existent abs were incredibly sore. So it’s going well.

And despite my maternity leggings all being too big now, I don’t plan on ever wearing real pants again.

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 red apple, sliced thin
  • 1/2 lb. of brussels sprouts, shredded or chopped
  • 1 sweet potato, peeled + diced
  • 1 cup of quinoa, cooked
  • Juice of 1 lemon
  • 4 cups of arugula
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Spread sweet potato + brussels sprouts on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast 25-30 minutes, tossing once
  • Meanwhile, combine lemon juice + remaining olive oil + S+P
  • In a large bowl, combine arugula + apple + roasted veggies + quinoa + S+P, drizzle with lemon dressing
  • Serve chilled or room temp
  • Eat this after another 20 minute yoga video + experience the ~height~ of fitness

Butternut Squash Chili

I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!

Tomato + White Bean Soup

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Riddle I can’t solve: why Christmas decorations cost 83 million dollars.

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I have been a full-blown, emerging adult for, like, four years now, and have gone four Christmases sans decorations.

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It is not because I am the Grinch, though I am the world champion Grinch face-maker and will one day prove this to you all, but I digress!

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It is because I do not see the point spending triple digits on items that are displayed in my home for 4 weeks max. The only person around to appreciate them is Topanga and she’s color blind. Alas, my festive hunk decided we simply MUST join the masses this year and decorate. I will admit, it was nice drinking pomosas and dancing to Christmas music and having Garr hook the ornaments for me so I could really focus on my vision for the tree.

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My vision is “red and gold” because I did not want to spend money on a third color of ornaments.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 6

Ingredients:

  • 1 can of whole tomatoes
  • 2 cans of cannellini beans, rinsed + drained
  • 1 yellow onion, diced
  • 2 carrots, peeled + chopped
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of white wine vinegar
  • 3 cups of vegetable broth
  • 1/4 cup of raw cashews
  • 4 sprigs of fresh thyme
  • 1 cup of spinach
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat oil in a stock pot over low-medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic + carrots + S+P, cook another 10 minutes
  • Add tomatoes + cook for another 8 minutes
  • Add vinegar + 1 can of white beans + broth + thyme + crushed red pepper + S+P, simmer for 20 minutes
  • Turn off heat + remove thyme springs
  • Blend with an immersion blender until smooth
  • Add remaining beans + spinach + a lil more S+P if you like
  • Serve hot
  • Tuck in your bib + settle into your highchair + have someone spoon feed you this

 

 

Adapted from here!

https://www.loveandlemons.com/creamy-white-bean-tomato-soup/