Papas Loco

IMG_0086If you are my friend and want to go out for breakfast/brunch/lunch you know where I am going to suggest. Coffee Cup. Every. Damn. Time. Seriously, it's my favorite place in all of San Diego and I'm not alone, come the weekend there is always a giant line! It's like Diners, Drive Ins, and Dives good, but wayyyyyyy too cool to ever appear on that show. It's nestled in fancy pants La Jolla and barely seats 45, maybe. I have probably been to CC at least 40 times over the past few years… maybe more, maybe a lot more… Rocco has been there 7 times since he's been born… It's a serious obsession. They have my order memorized, yes, I'm happy to announce that I am a regular somewhere. I just love that!!! I even ate there the day I went into labor!! I am super positive it was the jalapeños that started the whole labor shenanigans. But now that our little bundle of joy is here and all kinds of serious about his nap times we don't get to brunch as we used to, so while not nearly as scrumdidilyumtious our recipe hack was pretty freakin yummy. Enjoy!!! IMG_0085Fed 2, but it's probably a good 4 servings… I'm sustaining life, I eat ALL. THE. TIME.

Whatcha need:

3 larget red potatoes, scrubbed clean and diced

1 tablespoon dried rosemary

2-3 tablespoons of olive oil***

1 15oz can of black beans [preferably organic]

1/3 cup onions, chopped super fine

1 clove of garlic, minced

3-4 green onions, sliced [we go a bit crazy with them]

1 jalapeño, sliced [We use the whole thing, seeds and all. If you are a pansy you can seed them]

2-3 tablespoons fresh cilantro, chopped fine

1 avocado, sliced

Serve with your favorite salsa and corn tortillas[preferably organic, non-gmo]

[Step 1] Get potatoes in boiling water or in a steamer, whichever method you prefer. Cook until fork tender. When they are finished strain and then pat dry with paper towel.

[Step 2] In a pot, add a drizzle of olive oil and then toss in green onions and jalapeños turn heat up to high. Add a pinch of salt and some fresh cracked pepper, sauté for just a few minutes until they have some color! Pour out onto a paper towel.

[Step 3] In the same pot, [we like to use as few pans as possible] add another little drizzle of olive oil, toss in onion and garlic. Watch carefully so they don't burn. Cook until translucent. Then toss in beans. Add a pinch of salt and let simmer while you brown up the potatoes.

[Step 4] In a nonstick or cast iron pan, add a tablespoon of oil and get it nice and hot on medium/high heat.  Then toss in potatoes. Smash them down with a spatula and let them just hang out. You can sprinkle a pinch of salt and pepper before you toss them over. If the pan is getting dry you can add another tablespoon of oil. The key here is to get them super brown and crispy!!!

[Step 5] Assemble. Pototoes, then beans, top with jalapeños and green onions, then place avocado and sprinkle with cilantro!! Done and Done. Serve with your favorite salsa and corn tortillas.

***Some of you may know that I don't like to cook with a ton of oil, if any, but I think for a special meal is completely acceptable!!!

Kale, Blueberries, and Avocado, Oh my!

photo 1 I'm officially obsessed with this salad. I eat it 3-4 times a week and it has yet to get old!!! The base is TJ's cruciferous crunch and it is DELISH. It's a mixture of kale, shredded cabbage, broccoli, and brussels sprouts. YUM. I'm a little concerned with all of Trader Joe's recalls lately, so if you are staying away I think a bed of shredded kale would be a perfect base. Definitely wash your greens REALLY well especially if you're knocked up! I swear this salad will complete you!!!! Enjoy.

photo 2Feeds 2 normal people or 1 ravenous pregnant woman

3/4 the bag of Cruciferous Crunch, washed

2 heaping handfuls of organic blueberries, washed

1 large avocado, diced

Dressing [my take on Kim Snyder's dharma dressing]

2 juicy lemons, juiced

Tamari to taste, about 2 tablespoons

2-3 tablespoons of nutritional yeast

1 tablespoon of dulse flakes

Mix everything together, top with dressing and let sit for at least 5 minutes. I think if you can let it sit for 15-20 you are gonna love it even more. This salad is seriously my favorite lil' invention of recent weeks. Don't wait to try this one, make it while berries and avocados are plentiful!!!!!!

 

Avocado Soup

mexican-tortilla-vegan Whilst the greatest mom in the world, Sandy, was in town last week she insisted that we make this delicious soup that she found on good ole Pinterest. It was a meaty recipe from Skinnytaste and with relative ease I turned this into a completely fat free and vegan meal. Yes, I'm that good. I'm such a fan of anything involving avocado and tortillas, so this soup is right up my ally. Seriously. I've eaten meals comprised of only avocados and corn tortillas... okay, well I added a pinch of salt and a squeeze of lime, but mostly only avocados and corn tortillas. I'm truly shocked that so many people people choose wheat tortillas over corn! That shit cray!! Maybe it's my time in SoCal, but I'm seriously obsessed. Becoming a Californian is so damn easy. Sheesh. Anywho, enjoy the recipe!!!!

Serves 4 hungry folks

5 cups + 2 tablespoons of low sodium veggie broth [roughly 1.5 cartons]

1 large tomato, diced

2 large cloves of garlic, minced

1.5 cups of green onions, green and whites

2 avocados, diced

.5 cup of cilantro

1 teaspoon cumin

tortilla chips and fresh tortilla's for dunking

lime wedges for garnish

So this is super easy. With 2 tablespoons of veggie stock  sauté a cup of the green onions and garlic until fragrant. Add the diced tomato, along with the cumin and a few good pinches of salt and pepper. Let soften. Then add veggie stock. Let cook for 20-25 minutes. Split the avocado, cilantro, and the remainder of the green onions into 4 bowls, then ladle broth on top. Serve with a lime wedge and some freshly toasted tortillas. SOOOO good. I wasn't too experimental, but next go around I'm gonna add a can of rinsed organic black beans and I'm gonna kick up the spice by adding more cumin and a bunch 'o' cayenne. But even as is this recipe is simple and super satisfying.  Mmmmmm, good.