Soooooooooooooooooooooooooooooooooooooooo these happened.
Turn your favorite dip into your new favorite dinner with these Mexican seven layer dip tostadas! Topped with refried beans, loads of cheese, pico de gallo, guacamole, corn, beans, and olives they are truly loaded with deliciousness.
Brace yourselves for one of the best/easiest meals OF YOUR LIFE.
That sounds like an exaggeration, but I pinky swear it’s a hard honest truth.
Maybe my former pre-baby self, who had all the time in the world would have said something was easy out of sheer naivety.
BUT GUYS. I have a kid now. I get it.
And I mean it from the bottom of my heart when I say – THIS. IS. EASY.
My husband also thought it was one of the best meals I’ve ever made. So there’s that.
THANK YOU for all your graduation congratulations, both here and on social media!!
Graduation was a fun day, but an exhausting one. Combine that with moving and unpacking this past week, and we are super in need of a vacation.
SO….we’re taking one!!! We’re leaving for Myrtle Beach today (with Remy in tow) to spend a (hopefully) super relaxing week at the beach/pool/meandering around with our child. We need this. I’m so excited.
Needless to say, I won’t be doing much cooking this week, but even so I hope YOU get excited about this week’s healthy vegetarian meal plan!! Featuring grilled shroom and summer squash quesadillas, kale pesto pasta with cherry tomatoes, thai zucchini soup, Mediterranean chopped salad pitas, and a spring veggie bowl. Happy eating!!
We survived The Move!!!
And we’re not even divorced!
Nor did we accidentally pack our child into a box and (gasp) leave her there!!
I mean, am I just a walking, talking, eating cliché or what?!
Welllllll that was a fast week.
We 100% ran out of Gorilla Bins by, like, Wednesday. I guess when they send enough boxes for a “one bedroom” apartment, they really mean a “one bedroom not inhabited by both a child and a person who owns enough prop plates/bowls to serve the entire US army”. WHO KNEW.
Thankfully before we decided to order the Gorilla Bins, the.boy had scavenged a ton of cardboard boxes from local recycle bins so we’re not totally SOL. And I guess we could call the Gorilla Bins people to send more. But we’re not at quite that level of panic about the box situation. Yet.
I cooked for the last time in our kitchen last night and as of this morning it is officially CLOSED FOR BUSINESS aside from stuff we can easily grab and heat up from the fridge or something that only requires the use of one small pan, like eggs. So while I obviously will be spending my Memorial Day weekend ordering moving take-out and not cooking up a storm, I hope YOU are firing up the bbq and getting busy in your kitchen.
We have some great vegetarian start-of-summer options for you in this week’s healthy vegetarian meal plan, some of which would be perfect for serving up this weekend. These include: vegan broccoli and cheeze chickpea burgers, bbq cauliflower and chickpea burgers, super colorful lentil taco salads, a greek super grains salad dressed up with homemade pita chips, and gorgeously green wasabi veggie bowls. Hopefully you can find something in there to whet your appetite. Happy eating!