Butternutty Couscous + Brussels Sprouts

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Poor Topanga, man.

She hasn’t gotten a blog shoutout in a hot minute.

Topanga is our 12yo shihpoo. She’s as cranky & cynical as you can imagine.

But she’s our sourpuss & we love her! Well, Garr & I love her, Lou is tolerant. Mainly because Topanga growls at her every time Lou is within 3 feet. I digress. This pup is in desperate need of a teeth cleaning. They are just…rotting in her head. & her breath! My God, I thought mine was bad. My stank mouth has nothing on Topanga. We’ve finally gotten her in for a teeth cleaning soon & I am just fearful she’s going to lose her mind. Like she’s such an indoor, lazy beast, anytime we break her routine of…nothingness, she freaks. The groomer is an event. This will be nothing short of the worst day of her life.

Honestly, she’ll probably figure out a way to escape the vet so she can find a family with no children to live with.

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

Ingredients:

  • 1 cup of couscous, uncooked
  • 1 package of frozen butternut squash cubes
  • 1 package of Brussels sprouts, trimmed + halved
  • 1 tbsp of maple syrup
  • 2 tsp of yellow mustard
  • 1/2 cup of almond milk
  • 1 shallot, diced
  • 1 tbsp of garlic, minced
  • Juice of half a lemon
  • 3 tbsp of olive oil
  • 1 tsp of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 400
  • In a bowl, combine 1 tbsp of olive oil + maple syrup + mustard + S+P
  • Add Brussels sprouts + mix to combine
  • Spread on a lined baking sheet in an even layer
  • On another baking sheet, arrange butternut squash in an even layer + drizzle with 1 tbsp of olive oil + S+P
  • Roast both for 30 minutes, tossing once in the middle
  • Meanwhile, heat remaining olive oil in a pot over medium heat
  • Add shallot, cook 2-3 minutes
  • Add garlic, cook another minute
  • Add couscous + S+P, cook another minute letting toast
  • Add water + cook couscous to package directions
  • Once squash is done, combine with almond milk in a blender until smooth
  • Add to the warm pot with cooked couscous + adjust seasoning to taste, adding red pepper flakes if you’d like
  • Stir in lemon juice with the heat turned off
  • To serve, scoop some couscous into a bowl + top with crispy Brussels
  • I know it’s still sweltering out there, but make a bowl of this + welcome the autumnal vibes

Adapted from here!

Chickpea + Caper Panzanella

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All I want is bread.

This is not news, necessarily. I’ve always been this way.

Like, I’ll never get the keto diet or just diets in general because they deprive you of one of the Lord’s most purest gifts.

I ate an entire loaf of focaccia in two days, in two sittings. No one helped me. Well, maybe you can consider the baby in my belly as a helper, but she didn’t have much say in the matter. In the moment, I wasn’t shocked. Like, of course I’m going to finish this loaf, I don’t want it to go to waste nor do I want to share. So, that leaves me no choice. It wasn’t until about an hour or so later when I realized I might have gone too hard on the bread after trying to simply walk up the stairs.

You live & learn, however, I will keep living & stuffing myself with bread & not learning my limits.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 loaf of focaccia bread, cubed
  • 1 shallot, diced
  • 1 can of chickpeas, rinsed + drained
  • 1/4 cup of capers, drained
  • 4-5 heirloom tomatoes, chopped
  • 1 tsp of oregano
  • 1 tsp of crushed red pepper
  • S+P, to taste
  • 2-3 tbsp of olive oil
  • 1 tbsp of butter

How to:

  • Heat 1 tbsp of olive oil + butter in a skillet over medium heat
  • Add shallot, cook 2-3 minutes
  • Add chickpeas + S+P, cook another 5-6 minutes until starting to crisp
  • Add capers, cook another 3-4 minutes
  • Add oregano + crushed red pepper, cook another minute
  • Transfer to a bowl
  • Add another tbsp of olive oil to the skillet
  • Add bread cubes, cook about 5-6 minutes until browned a lil bit
  • In a bowl, add bread + tomatoes + chickpea/caper mix, serve warm
  • Unbuckle that belt & get to it

Idea from here!

Tempeh Banh Mi

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I am getting…rather large.

& I keep forgetting about it until I see a mirror or try to, oh I don’t know, just get up off the couch.

I was so hyper aware I was pregnant with Lou. It ruled all my thoughts. This time, it’s just all going by so quickly!

Granted, last time I was pregnant, Covid had locked us all down & I was forced to sit indoors on my large behind & just stare at my belly. This time, I’m moving & grooving! We’re busy with activities! I try to walk up a flight of stairs & am quickly humbled! I’m grateful it’s going by smoothly & quickly, but I also know I’ll miss it when it’s all over. I love feeling her kicks & wriggles. Even though neither Garr or Lou enjoy it…I really hope this kid gets some of my qualities & is not just a slick clone of her father.

All to say, if you see me, I am large, barely in charge & very hungry, so beware.

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

Ingredients:

  • 1 package of tempeh, sliced thin
  • 2 tbsp of soy sauce
  • 2 tbsp of maple syrup
  • 1 tbsp of rice vinegar
  • 1 tbsp of sesame oil
  • 1/2 tsp of corn starch
  • 1 tsp of garlic powder
  • 2 tbsp of olive oil
  • Pickled red onions
  • Pickled cucumbers
  • Shredded carrots
  • Sliced radishes
  • Big bunch of cilantro
  • Crunchy bread
  • Hot sauce or sriracha, for serving

How to:

  • In a bowl, combine soy sauce + maple syrup + rice vinegar + sesame oil + garlic powder
  • Pour over tempeh in a shallow dish, set aside to marinate for 15 minutes
  • Heat oil in a pan over medium heat
  • Add tempeh slices + cook about 3 minutes on each side, reserve the marinade!
  • Add the cornstarch to the remaining marinade
  • When the tempeh is cooked, add the marinade to the skillet + cook another minute
  • To serve, layer some tempeh on your crunchy bread + top with veggies + cilantro + hot sauce or sriracha
  • Grab a bib & dig in

Adapted from here!