Sweet Potato Black Bean Bowls

SWEET POTATO BLACK BEAN BOWLS WITH KALE, SEEDS, AVOCADO, AND LEMON-TAHINI SAUCE. A LIGHT BUT FILLING SHEET PAN DINNER THAT ALSO HAPPENS TO BE VEGAN!

An overhead of two sweet potato black bean bowls on a grey table with a grey linen, a bowl of tahini sauce, pepitas, and a jar of pickled onions.

In case you’re getting to a point where you can’t stand to eat one more damn cookie from the batch that you thought would be a good idea to freeze in case you got snacky and sad, here’s some vegetables and super foods! When I said in my blog post last week that I meal prepped, I meant it! I threw together these sweet potato and black bean bowls early last week, and they lasted so long, that Marc and I definitely won’t be eating them again for at least two more months. But, it was fun while it lasted, and I learned how to switch up veggie bowls so that I don’t get entirely too sick of them!

On top of feeding us for lunch and dinner for a few days, these bowls also happened to make a great breakfast! Rice is unnecessary when you go the breakfast route, because you can just plop the veggie mixture on a plate, top with a runny egg, and voilà, it’s suddenly a hash.

Here’s what you’ll need for sweet potato black bean bowls

An overhead shot of a pot of rice placed on a linen, bowl of pepitas, bowl of tahini dressing, avocado, bowls, and half a lemon in a curved shape on a grey speckled counter.

The best part of these bowls is that they require mostly basic pantry staples + a few things from the produce aisle! While the lemon-tahini sauce is optional, I would highly recommend making it! It adds so much delicious, nutty flavor to the dish. However, if you can’t find tahini, no worries. We’ll talk about it later.

Also, I realize this looks like a ton of ingredients, but a lot of it is spices and other typical things you probably already have in your kitchen. You can mix up the ingredients if you want to customize your bowls, but here’s what I used:

  • Sweet Potatoes: I use jewel sweet potatoes, but any are ok!
  • Olive Oil: Or whatever oil you like to use for roasting.
  • Chili Powder: For spice.
  • Smoked Paprika: Or regular!
  • Cayenne: For more spice.
  • Salt and Pepper: Always.
  • Garlic: A necessary component of any savory dish.
  • Rosemary: Fresh or dried is fine!
  • Kale: I use curly, but get whatever you can find.
  • Red Bell Pepper: Or pepper of choice.
  • Black Beans: Just one can.
  • Tahini: See substitutions below!
  • Lemon: Goes perfectly with tahini.
  • Brown Rice: Or any grain you like.
  • Toppings: Avocado, seeds (I like pumpkin, chia, and flax), cheese, eggs, etc.

Time to make sweet potato black bean bowls!

Two bird's eye shots of a sheet pan placed on a grey table. On the first pan, there is roasted sweet potatoes. On the second pan, there is roasted sweet potatoes, peppers, and kale.

Before you begin, remember to start your rice! How many times have you forgotten to start the rice and then dinner is half an hour late? The woooorst.

Next, spread the sweet potatoes on a sheet pan, and drizzle with olive oil. Toss with the chili powder, smoked paprika, cayenne, garlic, rosemary, salt, and pepper and bake at 400°F for about 10 minutes.

Meanwhile, chop up the pepper and tear the kale. Toss with more olive oil, salt, and pepper, and add to the sheet pan. Bake for another 10-15 minutes, until the veggies are tender and the kale is crispy. Sprinkle the black beans over the sheet pan, and bake for another 3-5 minutes, just until the beans are warmed.

While everything is baking, you’ll want to prepare your rice, any toppings, and the sauce! If you’re making the lemon-tahini sauce, just whisk together the tahini, lemon juice, some water, a clove of garlic, and a pinch of salt. It will seize and get clumpy, but just keep going! If it’s thick, continue adding water or lemon juice until it’s nice and saucy.

Serve the veggies over rice with sauce, seeds, avocado, and other toppings of choice!

A side photo of sweet potato black bean bowls, surrounded by another veggie bowl and ingredients on a speckled grey table.

Sweet Potato Black Bean Bowl Toppings

These bowls are customizable, which is the best part! You can use different veggies, different grains, whatever you like. As for toppings, I like to add avocado, a squeeze of lemon, and lots of seeds to my bowls! (Seeds are basically savory sprinkles, yeah?) However, if you’re feeling a little ambitious, there are lots of other fun things you can add to round out the meal:

  • Fried Eggs: Obviously not vegan, but so delicious!
  • Feta Cheese: Parmesan or queso fresco are great too if you can’t find feta.
  • Pickled Onions: Anything pickled, really.
  • Fresh Herbs: There’s never a bad time for fresh herbs. Try chives or cilantro!
  • Greek Yogurt: I’ll put plain Greek yogurt on anything.
  • Chicken: If you need some meat, grilled or sauteed chicken would be delicious.

What if I can’t find tahini?

I’m lucky that tahini just sits on the shelves in my grocery store. However, I know that’s not the case for everyone. If you can’t find tahini, but you still want to make a sauce, try plain Greek yogurt! As much as I love tahini, I will never say no to garlicky, lemony yogurt sauce. Or, you can always order tahini online!

Bonus: Sweet potato black bean bowls are vegan!

If vegan is your thing, then these bowls are for you! Obviously, if you add eggs and cheese and yogurt, that will not be the case. But, they will still be vegetarian! They also happen to be gluten free. So, you can pretty much make these bowls for anyone which is gr8.

How to meal prep sweet potato black bean bowls

These are my perfect meal prep situtation! Once you get all of the ingredients prepped, all you have to do is layer the bowls together into six airtight containers however you please. Top with a lid, and store them in the fridge for up to one week. I would recommend adding seeds right before you eat, or they may get soggy in the fridge. Also, maybe add avocado last-minute, or it’ll get brown and funky.

A few tips and tricks

  • Make sure not to crowd the veggies, or they will steam rather than bake. If necessary, use two sheet pans so that the veggies get nice and crisp.
  • Double the tahini dressing if you have no self control (hi, me).
  • The veggies may get a bit soggy in the fridge. To crisp them back up, reheat them at 350°F just until they are warm.
A closeup bird's eye shot of a veggie and grain bowl with avocado, lemon, and a fork sticking out of the side.

Other delicious veggie recipes!

Farro Salad with Acorn Squash, Kale, + Pomegranate
Spring Panzanella Salad
Kale Salad with Greek Yogurt Caesar Dressing
Carrot Salad with Pistachios, Queso Fresco, + Shallot Dressing

Sweet Potato Black Bean Bowls



xo Sara Lynn

*Song of the day: What Would I Do? by Strawberry Guy

Sweet Potato Black Bean Bowls with Kale, Avocado, and Lemon-Tahini Dressing | Serendipity by Sara Lynn
Sweet Potato Black Bean Bowls with Kale & Lemon-Tahini Dressing | Serendipity by Sara Lynn

Cacio e Pepe with Fried Shallots

CHEESY, PEPPERY, AND PERFECTLY AL DENTE CACIO E PEPE WITH FRIED SHALLOTS.

An overhead view of three bowls of pasta on a grey table surrounded by a dark green linen, a glass of white wine, and a bowl of fried shallots.
A side shot of a white bowl of pasta on a grey background, surrounded by more bowls, a green linen, a bowl of fried onions, and a glass of wine.

So far this week, I have done enough squats for my legs to turn into jelly, planned (but not yet planted) a small front-porch garden, and made a Sunday dinner consisting of leftover Easter brunch cinnamon rolls and chicken with brown rice and veggies. I even *meal prepped* and took a two-hour nap which, for me, is unheard of. The line between productivity and self-annihilation is thin, but it is one I’m willing to ride out.

Anyways, I know it’s important to stay healthy right now, so we’ve been eating lots of veggies and working out every (week)day. But sometimes, things still feel a bit overwhelming, yes? And we must indulge ourselves with self-care and comfort food akin to mac and cheese! And that, my friends, is when we put on cashmere drawstring sweatpants and make cacio e pepe!

What is cacio e pepe?

Cacio e pepe is a Roman pasta dish that literally translates to “cheese and pepper”, a.k.a. two perfect ingredients. It’s made up with only the most basic pantry staples: pasta, black pepper, and Pecorino Romano cheese, and it’s pronounced “ka-chee-oh eh peh-peh” (which borderline reminds me of Lightning McQueen, but let’s not go there). Think of it as adult mac and cheese, but without all the fancy stuff that comes in “adult” mac and cheese recipes, like gruyere or prosciutto or spring peas. It really is the most basic of dishes but it’s a dream of a comfort food. And in this version, we take it up a notch with fried shallots. Because tbh, there’s really never a bad time for fried onions. 🙂

An overhead picture of a jar of pasta, a bowl of parmesan, a pinch pot of salt, a plate of peppercorns, a bowl of parsley, a spaghetti spoon, and a few shallots on a grey background.

Cacio e pepe ingredients

I really can’t think of a recipe with more basic ingredients, but in this version, we’re getting a little *fancy* with fried shallots! However, this only requires two extra ingredients, so we’re really keeping it simple here. Pantry pasta forever. <3

  • Shallots: Go for two large or three small! Sometimes, I make extra just to have around.
  • Neutral Oil: You’ll want something neutral for frying like vegetable or canola oil. I usually go with canola!
  • Pasta: You’re going to want a long pasta here. I believe that bucatini is the most traditional, but I usually use regular spaghetti since I always have it around!
  • Freshly Cracked Black Pepper: The freshly-cracked part is important. The fresher the pepper, the more flavorful your pasta will be!
  • Pecorino Romano/Parmesan: Some people swear Pecorino Romano is the only way, but I’m fine with Parmesan, and I think you should be too! Use what you have or what’s available to you.
  • Salt: For flavoring the pasta water!

Let’s make fried shallots!

An overhead photo of a black pan filled with shallots frying in oil on a grey speckled counter.

I know, frying, ugh. I can undoubtedly tell you that I usually hate frying. But, shallots are the exception, because they are sooo easy and not messy! Plus, the leftover oil is actually useful and doesn’t need to be thrown away immediately.

To fry shallots, I use the Bon Appetit method! You start by thinly cutting a few peeled large shallots. The best way to do this is with a mandolin, but I don’t like washing a mandolin over two shallots, so I just do it by hand. 🤷 You just want them to be about as thin as a dime! Next, place them in a pan, and fill the pan with just enough canola/vegetable oil to cover the shallots (about 1/3 cup).

Set the heat to medium-low, and cook until the shallots are deep golden-brown about 20 minutes. Stir often with the tines of a fork to separate the shallots! (Pro tip: Keep an eye on these, especially towards the end! Once they start browning, they will brown quick). Drain the fried shallots through a fine-mesh strainer (reserve the oil!) and place on a paper towel to mop up any extra grease. Season with salt and let cool! Store in an airtight container for up to three days.

How to make Cacio E pepe with fried shallots!

A bird's eye photo of a pasta strainer filled with spaghetti on a grey speckled table.

While you are frying your shallots, you will want to start your pasta! Fill a large pot with water and add a few heavy pinches of salt. Cook your pasta for one minute less than the package directions recommend. (We will continue cooking the pasta in the sauce later). Before you drain the spaghetti, make sure to save at least one and a half cups of the cooking liquid which will make up our sauce!

Overhead shot of a white pot filled with oil, fresh pepper, spaghetti, and parmesan.

After draining your pasta, dry the pot, and return it to the stove. Heat three tablespoons of the leftover shallot frying oil over medium heat. Add 1 1/2 teaspoons of freshly cracked pepper (about 50 turns) to oil, and cook to bloom the flavor, about one minute. Stir in half a cup of the leftover pasta water until everything is combined. Add the pasta, and coat well with the sauce, stirring until perfectly al dente. Add more pasta water as necessary until the cacio e pepe is perfectly saucy.

Remove the pasta from the heat, and quickly stir in the Pecorino Romano/Parmesan until you have a smooth, silky sauce. Taste, season with salt, and divide between four bowls. Top with fried shallots and enjoy!

Parmesan or pecorino Romano?

Traditionally, Pecorino Romano cheese is used in cacio e pepe. But, I’m all about accessibility and not every store has the cheese aisle of a French market. If you can’t find Pecorino Romano, just use some grated Parmesan! P.S. of course freshly grated is always better than pre-grated. But I don’t like shredding cheese, and if you don’t either, let’s just use pre-grated and not feel bad about it, ok?

How do I know when spaghetti is al dente?

Pasta is al dente when it has just a tiny bite to it. It will not be mushy or crunchy, and the center will have a slight white core. Package directions are not always clear, so it’s important to try your pasta to make sure it’s perfectly al dente!

You need to use freshly cracked black pepper, trust

Ok, I know this seems fussy, but it’s v important for cacio e pepe! When pre-ground black pepper (or any herb for that matter) sits around exposed to air, it rapidly loses flavor over time. But, when we use freshly ground black pepper, it isn’t exposed for the air for too long before we start cooking with it. This will lead to bright, aromatic, spicy flavors, not dull and boring nothing-ness.

cacio e pepe is great with all kinds of pasta

Bucatini is the most common pasta used in cacio e pepe, but it’s not the only option! Usually, I use spaghetti because it’s what I can find in the grocery store. While long, thin pastas work best with the cheese and pepper sauce, there are a few other types of pastas you can use! Besides bucatini or spaghetti, I would also recommend:

  • Fettuccine: A flat, long pasta
  • Pappardelle: A very thick, long pasta. One of my faves!
  • Linguine: A little thicker than spaghetti but not as thick as fettuccine.
  • Stuffed pastas: Tortellini, ravioli, etc.

Unfortunately, tubed pastas such as penne or rigatoni don’t work great, because they don’t hold on to the sauce quite as well.

A close-up overhead shot of a bowl of cacio e pepe next to an emerald green linen, bowl of fried shallots, and a small wooden bowl of salt on a grey background.

pasta water vs. regular water

The reason we use pasta water to bring everything together is the starch! The salts and starches in the water not only adds flavor, but it also binds the oil, pepper, and cheese to the pasta so you get a smooth, silky sauce! If you use regular water, you’ll just end up with a puddle of water at the bottom of the pot instead of a sauce.

Butter or shallot oil?

A lot of recipes call for butter in the sauce, because butter is just straight-up delicious. However, I like to use the reserved shallot oil, because 1. it’s adds soooo much good flavor, and 2. less waste. You will probably have more shallot oil leftover after this recipe, so just store it in a jar and use it for other sauces, stir fries, and salad dressings in the future!

Storing Cacio E Pepe

Cacio e pepe is really one of those dishes that is just better day-of. The pasta will dry out a little bit once you put it in the fridge. It’s not necessarily bad, just not as good as fresh cacio e pepe! If you refrigerate the leftover pasta, just keep it in an airtight container, and add a small splash of water before you microwave the pasta. Stir well, top with leftover fried shallots, and enjoy! Definitely don’t store the cacio e pepe with the fried shallots in the fridge, or the shallots will get soggy!

How to serve cacio e pepe

Cacio e pepe is honestly good on its own, but if you’re like me, a veggie or side completes a meal! Here are a few things we like:

  • An arugula salad with a simple vinaigrette
  • Roasted broccoli or green beans
  • Grilled asparagus or zucchini
  • Caprese salad
  • Melon with prosciutto!
  • Garlic bread (duh)

Cacio e pepe ad-ins

If you want to take cacio e pepe up a notch, you can always add:

  • A couple handfuls of arugula or spinach (let it wilt before serving)
  • Fresh spring peas!
  • A few cloves garlic
  • Cooked chicken, bacon, or prosciutto
  • A squeeze of lemon!
  • Fresh herbs. I like a little fresh parsley once in a while.

A few tips!

Cacio e pepe is a pretty simple dish, but there are a few things to keep in mind to make sure it’s perfect!

  • When boiling the pasta, make sure not to use too much water! We want the pasta to cook in a small amount of water so it gets very starchy and flavorful.
  • Reserve some of the pasta water right before you drain to make sure it’s nice and starchy!
  • Bloom the freshly ground pepper by cooking it in the oil for about a minute. This will bring out all of the amazing flavors!
  • Remove the pasta from the heat before you add in the cheese, or it will get too hot and clump up.
  • Add more pasta water as necessary to get a nice, silky sauce.
  • Top with fried shallots right before serving so they don’t get soggy.
A side shot of a bowl of spaghetti with fried shallots on top, surrounded by a green linen, more bowls of pasta, fried shallots, and a glass of wine on a grey table.

Some other italian dishes you’ll love!

Marinated White Beans with Toast
Best Sicilian Pizza
Marc’s Meatball Subs
Lasagna Bolognese
London Fog Tiramisu with Lavender

cacio e pepe with fried shallots



xo Sara Lynn

*Song of the day: He Loves Me by Brittany Howard

Cacio e Pepe with Fried Shallots | Serendipity by Sara Lynn
Cacio e Pepe (literally "cheese and pepper) made with spaghetti, freshly-ground pepper, Pecorino Romano, and topped with homemade fried shallots.

Roasted Vegetable Orzo Salad

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While in London, I ate french fries and gelato every single day.  I also indulged in a pint (or two) of craft beer.  Every single day.  For a month straight.  In short, my destructive, unhealthy diet was a sober vegan’s worst goddamn nightmare.

Needless to say, by the time I got home, I was prepping myself for an intense detox consisting of straight juiced kale and other horrible concoctions nutrition bloggers insist are good for the body and the soul.

While I didn’t *exactly* end up subjecting myself to some kind of horrible, liquid diet (I mean, last weekend was my birthday, so of course I was going to eat steak and cake!), I was able to come up with some yummy, clean recipes.

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One recipe from the mix is this roasted vegetable orzo salad.  It’s light and summery which made me extra excited to eat it for lunch all week.

Although I’m longing for sweater weather season with soup-based dinners and a nice mug of warm tea before bed every night, I’m still trying to push as much summer recipes into my life as I can before it’s too late!

This recipe is especially great served over spinach with a little extra dressing and a grilled chicken breast.

On a side note: My heartburn has gone away since I started incorporating more veggies and less french fries into my life.  Weird right?!

Roasted Vegetable Orzo Salad:

1 1/2 c. orzo pasta (whole wheat if you can find it)

2 zucchinis, cubed

2 yellow squashes, cubed

1 red bell pepper, diced

1 yellow or orange bell pepper, diced

1 can chick peas, drained

1/2 c. walnuts, toasted

Crumbled feta, for topping (optional)

Dressing:

1/4 c. olive oil

2-3 Tbs. red wine vinegar

2 garlic cloves, chopped

1/2 tsp. Dijon mustard

1/4 tsp. dried parsley

Onion powder, to taste

Salt and pepper, to taste

Pinch of sugar, agave, or honey

Preheat oven to 350* F.  Toss zucchini, yellow squash, and bell peppers in olive oil and a few pinches of salt.  Spread onto a greased baking sheet.  Bake for about 20 minutes, or until tender.

Meanwhile, cook orzo according to package directions.  Drain and let cool to room temperature.

While pasta is boiling, whisk dressing ingredients together until incorporated.

To make the salad, mix cooled roasted veggies with the orzo, chickpeas, and walnuts.  Pour dressing over the top and mix to coat the orzo.  Cover with a lid or plastic wrap and store in the fridge until ready to eat.

Serve with crumbled feta over the top.

Makes 4 entree servings or 8 side servings.

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Although I miss the nights of drinking pale ale at the Craft Beer Company in London, eating deep fried foods, and laughing with my friends, I’m also happy to be on a normal eating schedule again!

It’s also nice to not have to take an antacid before bed every single night.

Can’t say I wouldn’t do it all again!

Signature

Song of the Day: Smother–Daughter

The Best Homemade Snickerdoodles

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I like the name snickerdoodle because it’s cute and funny, although it does not sound appetizing in the least.

But I think most people will agree that snickerdoodles are actually super appetizing.

I may or may not have already eaten like, 10 of them.

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These cookies are a family recipe, and they’re by far my brother’s favorite.  He asks me to make them whenever I bake, and they’re gone in just a few minutes.  And I normally do make them because they’re sooooo easy.

However, I will warn you that they have shortening in them.  I am totally against shortening in almost all cases, but not in a few family recipes (where shortening is used a lot).  The shortening makes these cookies chewy and gives them a great texture, so just go ahead and trust me on this, okay?

I wouldn’t give you guys any recipe that wasn’t amazing, I promise.

Cause you guys are da besss.

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Ingredients:

1 1/2 c. sugar

1/2 c. butter

1/2 c. shortening

2 eggs

2 3/4 c. flour

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

2 Tbs. sugar mixed with 1 Tbs. cinnamon

Preheat oven to 350*.   Whisk together flour, baking soda, cream of tartar, and salt.  In a mixing bowl, cream sugar, butter and shortening until fluffy.  Add eggs one at a time.  Gradually mix in flour mixture.  Form into 1 inch balls and roll in cinnamon sugar mixture.  Bake for 8-10 minutes.

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I really did make the dough for these in about 8 minutes.

Go make them you beautiful people.

XO Sara

Song of the Day: NYC Baby–Karen O

Orange Drop Cookies

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This is the first time I have left the kitchen all day.  Literally, I have been in the kitchen since I woke up this morning.

(Granted, I slept in til 10:30, but that is irrelevant).

Every single year my mom makes this whole big deal about how “we’re not doing any holiday baking this year!”

And then I say, “Hahaha okay, if you need me, I’ll be in the kitchen baking cookies” (Because baking around the holidays is just a thing.  It’s the only time you can eat as much as you want and blame it on a holiday…?!?!)

We then proceed to make about 100 more baked goods, because once you start, you can’t stop.  Luckily, we have a good compilation of holiday recipes going on.

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These orange cookies are one of my family’s favorite recipes.  It’s my grandma’s recipe, and the family always gets excited when these are around.  We make them for all occasions, but I thought they’d be good for Christmas since oranges are a winter fruit (although I always associate them as summer-y?)

They pretty much taste just like cupcake tops with sticky, melty icing, which would normally be my worst nightmare, but when something is this good, exceptions can be made.

Thanks to Grandma for passing this recipe along.

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Ingredients:

1 c. brown sugar

1/2 c. white sugar

1 c. shortening

2 eggs

1 c. buttermilk

1 scant tsp. baking soda, dissolved in buttermilk

1/2 tsp. salt

3 1/2 c. flour

2 tsp. baking powder

Grated rind of 1 orange

Juice of 1/2-1 orange (about 1/2 cup)

1 tsp. vanilla

Preheat the oven to 350* F.  Cream the shortening and sugars until fluffy.  Add eggs one at a time.  Mix in buttermilk, orange rind, orange juice, and vanilla.  Add flour, salt, and baking powder until smooth.  Drop by the spoonful on a greased baking sheet.  Bake for 10 minutes.  They will seem too soft and will dent if you press them in, but they will be done and slightly browned on the bottom.  Frost with icing.

Icing:

3 c. powdered sugar, sifted

1 Tbs. butter, softened

3 Tbs. orange juice

1 Tbs. orange rind

1-2 Tbs. milk, or enough to desired consistency

Mix ingredients together with a mixer until desired consistency.  Frost slightly warm cookies with icing and let it harden before stacking and storing!

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To make them more Christmas-y you could even add dried cranberries!  That might be my project next year…

Keep an eye out for more holiday recipes in the next few days!

XO Sara

Song of the Day: This Girl’s in Love with You (cover)–She & Him

Thai Marinated Cucumbers and The World is a Beautiful Place (and I Am No Longer Afraid to Die)

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Does anybody (besides me) like the smell and idea of pickles but not actually like pickles themselves?

Because I’m finding that I have that kind of relationship with pickles.  I want to like pickles, I just have a hard time with them for some reason.

Probably cause I’m a weirdo.

Which is coincidentally what my roommate thinks I am after I took him to see The World is a Beautiful Place and I Am No Longer Afraid to Die (or to shorten it: The World is a Beautiful Place/TWIABP)

Oh, you don’t know who that is either?

I’m not surprised actually, but you should check them out.  I’m a little bit in love with them <3

(ily TWIABP)

Uhhhhhh…back to the pickle thing now?

I’m not huge on pickles, although I am trying, but I looooove Thai marinated cucumbers.  I don’t know how you couldn’t.  They’re kind of sweet and vinegar-y and go great with chicken satay with peanut sauce or homemade ramen just sayin’.  Also, they’re way healthier than pickles, so there’s that.

And you should try them about rightthisverysecond.

Okay?

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Ingredients:

1 cucumber

1/4 c. rice vinegar

2 Tbs. sugar

1 clove garlic, minced

Salt and pepper, to taste

Red chili flakes, to taste

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Slice your cucumber.  I really like pickling cucumbers for these because they’re super crunchy, but I couldn’t find any at the store this time, so a regular one works just fine! (Also, this is like, half a cucumber because that’s just what happens sometimes).

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Whisk together the vinegar, garlic, sugar, salt, pepper, and chili flakes.

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Pour vinegar mixture over cucumbers.

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Mix together.  Let marinate for about 20 minutes (or longer if you like it really strong) and then pour out extra vinegar.

“Hey Sara, you need to go get your nails done now”–you guys.

“I know, I’ll try to do better in the future”–me.

(Thank for loving me anyways) (Even when I enter weird made up commentary mid directions).

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Put these on everything.

XO Sara

Song of the Day: Space Exploration to Solve Earthly Crises–TWIABP (fitting, yes?)

Also ft. Chris Zizzamia who does an awesome spoken word/poetry collab with the band which you will hear in this song!  Cool, right?

Black Bean and Corn Guacamole

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“Hey, Sara.  Why are you taking pictures of that guacamole?”

“Errrrrrr, uhhhhhm, weeeeelllllllll…..”

I feel like that just summed up my life in two sentences.

That was a quote from one of my roommates.  Sometimes it takes a while to openly admit that you’re a food blogger.  Not that I’m ashamed.  Just that it’s not something that just comes up all the time.

Until your roommate walks in, practically smacking you in the head with the front door while you “rap squat” with a camera pointing directly at a bowl of guac.  Don’t know what the “rap squat” is? Check this out here.  That should sum it up for you/give you a good laugh.

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Anyways, yeah, guac.  I’m pretty sure that I’m allergic to avocados considering I never feel all that great after eating them, but I don’t care.  Because they’re worth it.  Why are they so good?!

This guac has corn and black beans in it, like that really great salsa, except that it’s in guacamole!  Yes, please and thank you.

But Sara, doesn’t regular guacamole have tomatoes and onions in it?

Uhm, don’t you have something better to do?  Shouldn’t you be watching Netflix or something?  I recommend It’s Always Sunny. (No, Netflix is not compensating me for that comment.  But I am interested Netflix.  Need a cute little redheaded spokesgirl?  Sorry, was that conceited?).

But for real, the answer is yes.  But I hate raw onions and I forgot tomatoes at the store.  You may add them if you want.  I just did not have the necessary ingredients with me.  Sorry ¯\_(ツ)_/¯

Let’s get started!

Ingredients:

1 avocado

2 cloves garlic, chopped

1/2 lime, juiced

1/4 tsp. onion powder

Salt and pepper, to taste

4 drops Tobasco, or to taste

1/4 c. corn (fresh, frozen, canned, your choice)

1/4 c. black beans (I used canned.  Make sure to drain and rinse!)

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Cut your avocado in half, around the pit.  Jam your knife into the pit and yank it out.  Just twist a little, it’ll come out.  Don’t cut your hand!  You can do this guys.

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Put the avocado in a good mashing bowl with your garlic, lime juice, onion powder, salt and pepper, and Tobasco.

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Smash it with a fork!

Screw the fork, this is taking to long.  Use a potato masher.

Oh yeah, I don’t have a potato masher.

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The fork works.

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Stir in black beans and corn!

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Serve with these!  They’re way healthier than regular corn chips and they’re way more delicious!

Again, not being compensated.  Again, interested.

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This should serve 4 regular, healthy sized portions.  But we all know you’re going to eat half of it like me.  Don’t be like me, kids.  Do yourself a favor.  Learn portion control.

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You know what, avocados are really good for you, eat however much you want.

And let me know how that goes.

Tips:

1. To find a good avocado, take the little stem off.  If it’s green, it’s ripe!  If it’s creamy white/tan, it’s not ripe.  If it’s dark brown or black, it’s bad!

2.  To keep guacamole from going brown and goopy, cover it with water.  Then just dump it out and stir whenever you want to eat it.  Kind of sounds gross, but it’s not (it’s just water) and it’s better than brown clumpy guac.  The reason it works is because food can’t oxidize in water!  Yeah, science bitch!  (Breaking Bad, anyone?)

XO Sara

Song of the Day: Honestly?–American Football

Crockpot Baked Potato Soup

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I know that it’s June.  I know that it’s in the 90s and even reaches the 100s.  But I can’t get over soup.

However, it was 75 degrees in Reno all day today, which is totally acceptable soup weather if you ask me.

Especially if you’re making baked potato soup.  Baked potato soup is special.  Believe me.  I made it for a group of friends.  One claimed it was “the best she’s ever had”.  Now that’s a compliment if I’ve ever heard one.

Ahem.

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On another note, do you fellow food bloggers ever notice random things in your photos?  Like a reflection of you taking a picture in the spoon?  Ha.

Before I give you this recipe, please note that I do not normally use “cream of anything” soups.  I really prefer to make most of my food from scratch, but sometimes it’s nice to have a semi-homemade meal.  If you also do not like using cream soups, just give it a chance, you’ll thank me 😉 (Also, this soup definitely should only be eaten on occasion, for the sake of your waistline!)

Ingredients:

1-30 oz. package frozen hashbrowns (the cubed kind)

28 oz. chicken broth (may want more for thinner soup)

1 can cream of chicken soup

1 can cheddar cheese soup

8 oz. cream cheese

1/2 tsp. garlic powder

1/2 tsp. onion powder

Salt and pepper, to taste

Toppings: bacon, cheddar cheese, sour cream, green onions

In a crockpot, combine hashbrowns, chicken broth, cream of chicken soup, cheddar cheese soup, garlic powder, onion powder, salt, and pepper.  Cook on low for about 8 hours.  30 minutes before serving, add cream cheese and stir until melted.

Top bowls of soup with bacon bits, cheese, sour cream, and green onions, or whatever you feel like 🙂

Serves about 6-8.

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I personally like to add lots of bacon and cheese.  Weird right?  Also, I served these with pretzel rolls from my local bakery.  Ah-may-zing.

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As I mentioned earlier, this is not a soup for those on a diet.  But it’s so easy, and so good for a crowd that you should make it for family dinner or movie night sometime.  And then let me know how you like it (or love it?).

*Bonus:  If made with gluten free cream soups, this recipe is perfectly gluten free!  Remove the bacon and it’s vegetarian!*

XO Sara