In Pinning News…

So every few weeks I thought it would be fun to catch you up with my latest Pinterest obsessions because, as it turns out, I'm a superiorly talented pinner. I wish I could make it a job… Does that mean I should be an editor?! I think yes. Anywho, a few years ago I even won a Rachel Zoe Pinterest contest and besides my wedding day and the birth of my child, it's my proudest moment. You think I'm joking. I'm not.  My handwritten note from Rach is most definitely framed on my dresser… No shame. She's Bananas. BA- NAN- NAS. Moving on, here are my top pins from last week!

sloppy joes[I never actually had a sloppy joe when I was a kid. I mean, ew. But lately they sound delicious. I'm gonna share my own red lentil sliders recipe later this week.]

snickers[Vegan Snickers Ice Cream Bars, literally one of my favorite things in the world pre-veg!! Can't wait to try these. The Minimalist Baker is my hero]grey jacket[This is my top repin of the past 2 weeks. I love the all white with the boxy gray coat. The black bag and nails are perf.]subway[I'm currently obsessed with moving and buying a house. A house, hopefully, full of subway tiles]

diy[How much fun is this!? I want to make one in a fun color to hang on the all white walls of my new imaginary home!!]


Improv Pasta

IMG_9608 Like anyone short on time and sleep, I find that eating, while epically important, is easy to forget to do and some nights it's a scramble just to eat anything at all let alone make a dinner. Well The Captain and I have found at least one meal that we can make on the fly and be eating in less than 15 minutes, and it's warm and filling and chock-o-block full of veggies. I would say that's a major step above rice cakes or cereal for dinner.

IMG_9609[Step 1]

Boil salted water in a sauce pan. Preheat oven to 375.

[Step 2]

In another pan, sauté onions and garlic in oil [or water for a low fat option.] Add anything you have in the fridge or pantry. Seriously. Just about anything. Whoaaa dream big.

Bell peppers

Kalamata olives

Artichoke hearts

Sliced mushrooms



The possibilities are endless. We used peppers, olives, and artichokes. Add your desired ingredients to the pan.

[Step 3] Open up a can/jar/container of leftover red sauce and top all the veggies. Lower the heat to low and let simmer whilst you make some garlic bread.

[Step 4] Add your favorite pasta to the water. I use Trader Joes brown rice fusilli, gluten free and DELISH.

[Step 5,6,7ish] If you are like us if you buy a loaf of bread you will eat the whole damn thing, so for a little portion control I use 1 ciabatta roll for both of us. I keep them in the freezer. Pop in the microwave to defrost. Cut into 4 pieces about an inch thick. Take some more minced garlic and pop in the microwave with a tablespoon of earth balance butter. Stir in about a tablespoon of olive oil, a pinch of salt, and a pinch of dried parsley. Pour all over the ciabatta pieces [I stuff them all in an aluminum foil boat so I don't have to do more dishes because I despise dishes] Toss in the oven for 5-6 minutes.

[Step 8ish] Enjoy your tasty meal in less than 20 minutes.

We got the beets…

photo 2I have a love affair with beets. I love them so very much. Now, until you've actually had a fresh roasted beet,  I don't want to hear it. So go and buy the beets with the greens, so they are nice and fresh, chop off the tops and follow these directions here on how to roast them. They are super easy and literally taste like candy!!! Organic beets were on sale, so I had to make a big salad. For my birthday dinner, we dined at a fabulous Italian restaurant in Little Italy and while I super enjoyed my pasta, I found myself craving my healthy friend Chelsea's delish salad, so I decided that I would have to make it myself. I had my beets, so I was halfway there. This salad is fresh and super satisfying. Serves 1 hungry person or 2 sorta hungry people [I ATE the whole damn thing myself]

1 head of romaine lettuce, washed and chopped

1 cup of diced roasted beets, give or take, I could eat 3 pounds of beets...

handful of kalamata olives, sliced

1 cup of sugar snap peas, washed and trimmed

Kim Snyder's Dharma's Kale Salad dressing here

Whisk everything together and enjoy!! Next time I make this I'm going to put in a whole chopped avocado… You like where my head's at!? I thought you might. Also, don't be alarmed if you have fuchsia pea or purple poo after eating this salad. Beets aren't joking. I could eat this every single day… Enjoy!!!

Vegan Afritada. BOOM.

afritata-filipino-vegan-veggieI've mentioned it before, but I am indeed an honorary Filipino. I love Filipino food, unfortunately it does not love me. Trying to get my Filipino family to understand the concept of being a vegan or plant based diet is like trying to explain nuclear fusion to a kindergarten class. Not only do they not understand, they don't retain the information. To my mother-in-law vegetarian means there is a vegetable somewhere in the meal. I've been to a few Filipino restaurants and their veggie menu reads, eggplant with minced pork, string beans with minced shrimp, so on and so forth. So if I want it, I cook it. I make veggie lumpia, tofu adobo, and my favorite, afritada. The Captain's late Grandpa Lolo made the best afritada I've ever had in my life. Full of pork, oil, msg, and magic. It tasted like heaven! A few years before he passed, I was able to sit with him and watch him lovingly make his recipe. There were no measurements, just a gut feeling of what was needed. It's one of my favorite memories ever. I've changed very little of his basic recipe while cutting out the stuff we don't eat. The Captain always has a shot of Lolo's beloved Crown before we feast, it's a tradition. I love watching his face when he takes a bite, it's like tasting a memory and that fills my heart with joy. afritata-filipino-vegan-veggieFeeds 3-4 super hungry people [doubles/triples/quadruples well]

2 red bell peppers, chopped into large chunks

4 large russet potatoes, peeled and chopped into large chunks

2 cups carrots, peeled and chopped

2 garlic cloves, minced

1 tablespoon coconut oil

2 tablespoons smooth peanut butter

1 15 oz can organic garbanzo beans, rinsed and drained

2 cups veggie stock

1 15 oz can tomato sauce

1/4 cup ketchup [yes, ketchup... and none of that fancy organic shit with no sugar, the real deal]

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon black pepper

2 teaspoons sea salt

A pinch of cayenne

This is so simple. Start the coconut oil and the garlic over medium heat. Once the garlic is fragrant, add carrots, peppers, and potatoes. Stir about until they are lightly coated in the oil. Add garbanzo beans, veggie stock, tomato sauce, ketchup, and peanut butter. Stir well. Finally add all the spices and mix together. Bring to a boil and then turn the heat down. Cover and cook on low for an hour or so, until the veggies are soft. The only way to eat this is with steamed jasmine rice. Brown rice is acceptable, but trust me you should try it first with white.

Enjoy!! Trust me, this is comfort in a bowl and it will warm your body and your soul... yep, it's that good!