Wednesday night (or any night) dark chocolate brownies that come together in minutes and will pull you out of a midweek slump with their rich chocolate flavor.
Wednesday Night (or Any Night) Dark Chocolate Brownies

We’re only two weeks in, but I can say with a hundred percent certainty that what this year calls for is BROWNIES, and lots of them.

Middle of the week, one bowl, gooey, thrown together in the time in takes your significant other to read your child a bedtime story (and best eaten after she’s gone to sleep) dark chocolate brownies.

Who’s in?

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Shawarma spiced Beyond Beef meatball pita bowls are filled with fresh Mediterranean flavors including a tomato-cucumber salsa and creamy tahini sauce.
Shawarma Beyond Beef Meatball Pita Bowls with Tomato-Cucumber Salsa and Creamy Tahini Sauce

Yes, I’m as shocked as you are to find myself sharing a recipe for Beyond Beef meatballs, but here we are!

For years now, my husband has been trying to get me to make some of his favorite childhood meals using meat substitutes in place of actual meat. His dream is actually to serve them to his family without telling them to see if they’ll notice the difference (he…has a weird sense of humor). So far I’ve resisted because (a) the flavor/texture of meat actually really grosses me out and (b) I just don’t like cooking with such intensely processed ingredients.

Enter: pregnancy and a solid 24 hours where I thought I might be diagnosed with gestational diabetes (spoiler alert: I wasn’t), leading me to purchase all of the high protein/low carb vegetarian options out there, which (as you may have guessed) included a package of Beyond Beef.

The rest, as they say, is history.

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What To Cook This Week - Week 2

Keeping January delicious, one meal plan at a time!

Because really if we don’t have good food, then what do we even have at this point? (No, seriously. I’m asking.)

I’m feeling a little bit more energetic this week. Maybe it’s the new year, maybe it’s the doctor-prescribed iron supplements…who knows. All I can say is that I have plans to bake a pie, finish my first book of the new year, do a 100-piece solar system puzzle with Remy, and make enchiladas! It’s going to be good.

Here’s what we’re cooking this week:

  • Starting off the week with roasted butternut squash ravioli with sage brown butter. A little indulgent, but we deserve some of that in our weekend.
  • Next up – LOADED lemony Greek salad with bulgur, chickpeas, and feta cheese. This is like an amped up tabbouleh and is filled with such bright, fresh, flavors. It’s also perfect for weekday lunches!
  • On Tuesday we’re making cheesy pinto bean stuffed poblano peppers and I am here for it.
  • Baked tofu with peanut sauce, pickled peppers, and coconut lime rice is brightening up the middle of our week.
  • Finally, we’re closing things out with my absolute favorite pumpkin, black-eyed pea and coconut curry. I make this every January for good luck!
  • For dessert we’re making golden oaties – the BEST oatmeal cookies made with golden raisins. Trust me.

Happy eating!

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An easy skillet roasted red pepper pasta bake topped with crispy breadcrumbs and creamy pockets of mozzarella cheese.
Skillet Roasted Red Pepper Pasta Bake

This is the story of how I swore I would *never* become dependent on jarred pasta sauce for dinner then had a kid and got pregnant and have no energy and now my child says it’s her favorite meal in the world that I “make”.

Motherhood (and pregnancy) is humbling you guys. That’s the long and short of it.

Also – there are some impressively good jars of pasta sauce out there. We are far past the days of sugary Ragu and Prego (<– completely blame these two for my former jar sauce hatred). Now there’s Rao’s, Cucina Antica, Delallo, and even certain of the Whole Foods 365 brand are pretty darn good (specifically, the Tomato Mascarpone Pasta Sauce). I keep at least one jar of one of these on hand at all times for dinner emergencies and it has been life saving.

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Spicy Mexican halloumi and black bean bowls tossed with farro, corn, poblano peppers, and a vibrant honey-lime vinaigrette.
Spicy Mexican Halloumi and Black Bean Bowls with Honey-Lime Vinaigrette

Well, HELLO!

Ringing in the first Meatless Monday of the year with probably one of the best things I’ve ever eaten. Not to be dramatic or anything, BUT – crispy spiced up halloumi resting on a farro bed along with black beans, corn, poblano peppers and a zippy honey-lime vinaigrette.

Yes, these bowls are IT.

Even my husband declared them his favorite thing I’ve ever made, so ringing endorsements all around.

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What To Cook This Week - Week 1

First week of the new year!

I am resolution-free and not mad about it. My only goal this year is to SURVIVE. No expectations other than that. Considering that we’re growing our family from one to two kids in April and starting out our year in the middle of an insane virus surge, I don’t think that is unreasonable.

Are you all making any resolutions – cooking-related or otherwise? If so, leave them in the comments!

This week’s meal plan is a balance of healthy and indulgent food, all of it delicious.

Here’s what we’re cooking this week:

  • Starting off the week with butternut squash, taleggio, and sage risotto. I have a *lot* of winter squash risottos on the site, but this is one my favorite (shhh don’t tell the others). The squash gets cooked in the broth that is used to cook the rice, which adds so much flavor. And then dreamy taleggio is stirred in at the end. Gah, I love it.
  • Next up – chickpea, tomato, and orzo soup with basil pesto. So many fresh flavors in this one, it is just a bowl of comfort.
  • On Tuesday we’re making an easy Mexican vegetable quinoa casserole. This was the most popular recipe in 2017, so you know it’s a good one.
  • Sweet potato vindaloo is hearty, spicy, and so tasty.
  • Finally, we’re closing out the week with pasta sauced in a black lentil, carrot, and chard ragout.
  • For dessert we’re making funfetti angel food cake!

Happy eating!

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