Sunday Kind of Love

Happy Sunday! I have the dreaded task of homework to look forward to today, but hopefully you have some free time to chill out, max, and relax all cool. Here’s what I’ve been thinking about this week.

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  1. I’m so inspired by the March For Our Lives. I wish I could have gone into Boston yesterday. Be sure to sign the petition against gun violence!
  2. The Lamplighter, Maria Susanna Cummins—Maybe 19th century sentimental fiction isn’t quite your “thing,” but I am absolutely obsessed with this book right now. The tale of little Gerty is so heartbreakingly sweet. Here’s a link to the Kindle edition, which is free!
  3. Should I do this? It’d be nice to have Spotify Premium again, but I’m so used to that no-commercials Hulu life, that I’m not sure I can go back! It would save me $7/month, and I’d get another service. I’m torn!
  4. This tweet destroyed me. Bless the person that saw that connection.
  5. Give me this vegan queso immediately.
  6. And on that note, I’m making these tacos ASAP.
  7. I’m so excited to watch Champions on NBC! I’m into anything Mindy Kaling is involved with, and the cast is stellar!
  8. Did you know that students and educators get a discount on digital subscriptions to the New York Times? It’s crazy affordable. I just subscribed and am loving all of this nonstop crossword action!
  9. And, last but not least, John Oliver’s staff wrote a book about gay bunnies getting married in response to Mike Pence’s Marlon Bundo book, and it is truly, truly inspiring. It’s out of stock at the moment, but as soon as it’s back, I’m buying one for my future kid.

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See you next week, bunnies!

xoxo,

c

 

 

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Eggy Brekkie Tacos

If you’re anything like me, you often find yourself wondering, “How can I incorporate more tacos into my every day life?” Soft or hard, veggie or bean, I love all tacos indiscriminately (get your mind out of the gutter).

Breakfast tacos aren’t exactly a stunning innovation. The breakfast burrito is a restaurant menu staple for good reason—Tex-Mex and breakfast foods are a beautiful marriage of flavors. But it is my life’s mission to eat (specifically cruciferous) vegetables at every meal, and damn it, I will accomplish it!

These tacos are endlessly customizable, and a great way to pack some serious nutrition into your morning. Plus, everything tastes better in a taco shell. It’s literally science.

Cauliflower is my favorite here, but other veggie options include broccoli, sweet potato, Brussels sprouts, or zucchini!

Eggy Brekkie Tacos

  • soft corn tortillas, taco size
  • 1-2 eggs (per person), scrambled
  • leftover roasted veggies (I recommend cauliflower)
  • salsa

Optional toppings might include: shredded cheese, sour cream, avocado, bean dip, hot sauce, sauerkraut—if you can dream it, you can do it!

If you don’t have any leftover veggies (I seem to always have something in my fridge), toss your chopped veggie of choice in olive oil, salt, and black pepper, and roast until soft and slightly browned.

Scrambled your eggs and heat up as many tortillas as you plan to eat. I like to heat my tortillas over the open flame on the stove, but the microwave or the oven on a very low setting will work just as well. As soon as everything is piping hot, assemble your tacos by dividing the scrambled eggs and vegetables amongst the tortillas. For the less adventurous (read: messy) eaters among us, combine all desired ingredients into a bowl and top with the corn tortillas, chopped. Dig in!

There you have it: every food group before 10 am. Brb—gonna go whip up some more breakfast tacos!

 

This morning’s variation: spinach, black bean dip, salsa, scrambled eggs, beet & red cabbage sauerkraut, hot sauce