Roasted Beet Tacos

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I’m in the best shape of my life.

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That’s really not saying much considering my default state is a giant sack of spoiled potatoes nestled in a couch cushion.

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My daily hot yoga sessions have made me ripped! JK I have like one semblance of a tricep and that’s it, but it’s prob the best I’ll ever get, so I’m milking it.

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Tbh I thought I was ready to like run a marathon or get in a street fight or really take on anything. So when Garr suggested a hike this past weekend I was game. We hiked in WA and I totes held my own – even without triceps! So I fully planned to smoke everyone and come in first place (in the race I created in my mind and shared with no one). I was extra jazzed because G said there was a waterfall at the end of the hike. I was like zomg EPIC photos are about to be ours. I am PUMPED UP. I am pushing it those first 2.5 miles. My breathing is good, I am getting after it. We get to the “waterfall” and it is literally a river surrounded by trees so I can not even take in the majesty of nature and then a couple of like babbling brooks. Womp womp. We got some subpar photos with the trees and recharged with some sammies and kept moving. Ya girl bout fell out on the way back. If Garrett didn’t have a rucksack on his back, I would have absolutely made him carry me to the car.

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It’s been suggested I start doing a lil bit of cardio.

 

 

Time: 1.5 hours (prep + cooking) | Serves: 6 tacos

Ingredients:

  • 6 small beets, cleaned + peeled + cut in 1/2 inch thick quarters
  • 1 zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 2 tbsp. of sunflower seeds
  • 1 avocado, diced
  • 1/2 cup of apple cider vinegar
  • 1 tbsp. of pure cane sugar
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 6 corn tortillas, for serving
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Preheat oven to 400 degrees
  • In a small bowl, combine apple cider vinegar + sugar + 1 cup of warm water + 2 tsp. of S
  • Pour that over a bowl containing your red onion slices, let sit while you prepare the rest of the ingredients
  • Meanwhile, spread beets on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Roast 30 minutes, tossing once in the middle of cooking
  • Sprinkle your zucchini slices with some S+P
  • Warm your tortillas – I throw mine in a warm oven for a couple of minutes or microwave in a wet paper towel for about 20 seconds
  • Place some beets in a tortilla with zucchini + onions + avocado + seeds + cilantro + some lime juice, repeat
  • Roll these lil guys up like taquitos + let them dangle from your lips like delicate, edible, scrumptious cigarillos

 

Adapted from here!

Summer Fritters

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Apparently, I’m going to have to take over ALL of the household chores.

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I give the man such simple tasks. He does outside, I do inside. Meaning, he has to keep a pair of cars clean and the garage tidy. That’s it!

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Living in a townhouse, we have peeps that do our yard, so like the man’s chore time is truly minimal. Living in a townhouse also means we have communal trash receptacles. His most important job is to simply take the trash to said receptacles. Simple, right?

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We didn’t drive my car during the entire hurricane because it’s basically a Tonka truck and might get swept away in heavy winds. After the storm, I hop in to run some errands. I’m instantly hit what a stench reminiscent of putrid animal flesh. I look all around this car and find nothing. I pump up the air, roll down the windows and continue on my journey, gagging constantly. At one point, I convinced myself the animal was actually still alive and going to crawl on me any second and, while I don’t eat animals, I also don’t love being near them. By the time I get home, I’m thoroughly disturbed. “GARRETT! GARRETT! Something has died in my car!!!!!!” He goes to check it out and comes back in with these sad puppy dog eyes. “I did something bad………….I left a bag of trash in your trunk….for probably a week.”

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BEST BELIEVE your girl will not be letting this one go for a minimum of 13 weeks!

 

Time: 45 minutes (prep + cooking) | Serves: 8-10 fritters

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 2 corn on the cob, grilled or roasted + shucked, or 1 can of roasted corn, drained
  • 1 zucchini, shredded with a cheese grater
  • 1/2 a white onion, diced
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of nutritional yeast
  • 1/4 cup of flax meal
  • 1/2 cup of whole wheat flour
  • 1 tsp. of cumin
  • 1 tsp. of paprika
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • 2-3 tbsp. of olive oil

How to:

  • In a bowl, mash the chickpeas
  • Add all other ingredients minus the olive oil, mix well
  • Refrigerate about 20 minutes or so
  • Heat olive oil over medium heat in a cast iron skillet
  • Form lil patties + cook no more than 4 at a time for about 2-3 minutes on each side
  • Remove + repeat with remaining patties
  • Serve hot with some sprouts + a lil salad
  • When feeling angry at your sweetie, use a lil fritter as a punching bag + eat the crumblies off your knuckles

Zoodle Stir Fry

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I wish I were great at something.

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I mean, I’m decent at, like, everything, but I’m not really great at anything.

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I’ve dabbled in a lot of activities, but I don’t know if I’ve ever found my *thing*.

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I’m not very good at singing, I kind of do that throaty thing you’re not supposed to do. I was pretty good at acting, I think, but it seems I’ve developed acute stage fright over the years so no go. I enjoy writing, but am not sure what a subordinate clause is so I don’t think that’s going anywhere. I’m really loving yoga these days, but cannot get that daggum crow pose down! I was exceptionally terrible at dance, but I blame it on the lack of toes (explanation saved for another post). I suppose I’m destined for mediocracy.

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Honestly, my parents shouldn’t have let me quit the violin in the 1st grade. That was probably my calling.

 

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

Ingredients:

  • 4 zucchini, peeled + zoodled with a spiralizer
  • 1 cup of snap peas
  • 1 can of water chestnuts, drained
  • 1 can of baby corn, drained
  • 1/2 cup of peanut butter
  • 1/3 cup of sesame oil + 1 tbsp for cooking
  • 1/2 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 2 tbsp. of gochujang hot pepper paste
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, peeled + minced
  • Cilantro, for serving

How to:

  • In a bowl, whisk peanut butter + 1/3 cup of sesame oil + 1/3 cup of soy sauce + rice vinegar + gochujang + garlic + ginger in a bowl, refrigerate
  • Meanwhile arrange zoodles on paper towels + cover with more paper towels, getting a lil of the water out
  • In a wok, heat the remaining sesame oil over medium heat
  • Add snap peas + water chestnuts + baby corn, stir fry for 2-3 minutes until they start to brown + get crisp
  • Add remaining soy sauce, cook another 2 minutes
  • Add a tbsp of the sauce you made earlier, cook another minute
  • Add zoodles to a bowl + top with veggies + cilantro
  • Just before serving, add a lil more of your sauce to your zoodle stir fry + combine (this keeps the zoodles crisp!)
  • Fashion zoodles into wig +  place it atop your head + ask your sweetie if you’re pretty

 

 

Sauce idea from right here!

http://pinchofyum.com/sesame-zoodles