These vegetable enchiladas are filled with pantry ingredients and are so easy to make! Start your week off with a batch of them in your fridge, and you can’t go wrong.
Vegetable Enchiladas with Black Beans, Corn, and Spinach

Fully embracing the glory of starting out the week with a full casserole pan in the fridge.

For a working mom (or heck, any busy human), that is basically the best feeling.

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Good news!! We got our money back.

PHEW.

If you have no idea what I’m talking about, then read the last post and then come back and breathe a collective sign of relief with me.

Definitely a cause for celebration and, coincidentally, the.boy and I are going out tomorrow night to celebrate our 3rd wedding anniversary! I have to work the next day, so I’m sure we won’t party too hard, but we are going to one of the best Indian restaurants in the city and there may or may not be a wine tasting menu involved. Stay tuned.

I’ve also heard that it’s snowing for the first time this season in a large part of the country, so what better time to stay in, sip hot cocoa, and cook! I’m sure I’ll be doing my fair share of that during my day off tomorrow as well.

Happy eating!

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Truly THE BEST homemade falafel, these are full of vibrant fresh herb flavor. They are moist and tender on the inside and deliciously crispy on the outside.
The Best Homemade Falafel

I could write an epic novel on all the wrong ways to make falafel.

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It’s my favorite part of the week!!!

MEAL PLAN TIME.

Seriously, I would meal plan every day if I could. I’m already starting to put together my Christmas cookie list, which will undoubtedly go through at least 20 iterations before Christmas day. This is serious stuff, people. Having a good collection of cookies in front of you can really make or break your holiday spirit.

Which brings me to ask: are you holiday planning yet?! If so, I want to know all the cookies you’re making so that I can add them to my short list. I can’t guarantee them a spot in the final line-up but you can bet that I’ll be trying them before the holiday season is up.

In-between all the cookie ogling I’m sure you’re doing, we still need to eat real food! Which brings us to this week’s healthy vegetarian meal plan. Happy eating!!

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Chickpea shawarma burgers topped with maple-chili roasted butternut squash and a tahini sauce drizzle. These will be your new go-to veggie burger!
Chickpea Shawarma Burgers with Maple-Chili Roasted Butternut Squash

Did you overshop for ingredients on Thanksgiving?

I’ve personally had a surplus of butternuts loitering on my kitchen floor since August. I mean, that exact squash hasn’t been there since then, but basically I bought too much one time and it’s been a vicious cycle ever since.

This is an every year problem, you guys. One day I’m going to learn how to grocery shop with my mind instead of my pumpkin-loving heart.

One day.

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