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FunnyLove

family + food + feelings

Healthy Eating

Spicy Crab Poke Bowls

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…what can I say except, you’re welcome? 

We’ve been watching a lot of Moana around here lately. Which is PERFECT for this island fusion bowl to start your week, theme movie + dinner totally unplanned. Obviously it goes without saying that the Moana-obsessed toddler in this house would turn her nose up in disgust at the lack of only crackers in this bowl, but it’s developmentally appropriate to be a total ass about diverse foods at this age, so I forgive her. 

You, however, you will adore this. It’s a re-do of one of the most popular recipes on the site, this spicy crab salad. I know there are many that turn their nose up at anything with fake crab and mayo calling itself sushi, and that’s fine. But-however-also, this stuff is popular for good reason: it’s delicious, and so simple to make on your own. I love spicy crab ANYTHING when we order sushi, right next to my all-raw authentic fare, but the ingredients are so simple and cheap that it seems silly to save spicy crab for special sushi nights. …

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Fresh Tomato Butter Sauce + Spaghetti Squash

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Raise your hand if you recently had surgery and ate all of the things while not moving for nearly a month!!!

Jay is raising his hand right now. We’ve had the weirdest few months – we were all three sick in increments so basically someone in the house was sick for over a month, then Jay traveled for work, then had surgery, and in that time frame we decided that CARBS AND DAIRY GOOD and KALE BAD. Which honestly emotionally was exactly what we needed, but still. Can’t do that forever, sad aging bodies don’t work well that way. Now, let me be super clear that I think Jay looks no different and he’s maintained a super duper great outlook on health and food in 2018 so far, BUT, I definitely get that sometimes after a slump it feels great to eat especially lighter or healthier meals. For us, that means less/no red meat, fewer carbs, and smaller portions. We aren’t cutting out anything exactly, but more fish + veggies + vegetarian options feels great to us right now. With cheese on top. 

So to continue our Whole30-is-over-but-white-carbs-aren’t-great way of eating, spaghetti squash is back in the house with a fun vengeance, because we both love it. The idea for this fresh sauce came from Pinch of Yum, which I read all the time and adore, and serving it over spaghetti squash seemed like a no-brainer. The way to make this delicious is a teeny bit of butter in the sauce, parm on top, and LIBERAL use of salt and pepper. Unsalted anything isn’t great, but an unsalted healthy-on-purpose meal is just the most sad. Salt for president! 

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Spring Veggie and Farro Soup

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Because apparently we are a sick house and I only want to eat broth-based things ever. 

Our week of healing is going well, thanks to incredible amounts of support from our friends and family and narcotics for Jay. I, on the other hand, have gotten some kind of cold-on-top-of-a-cold and can’t stop craving salty brothy things to make my throat feel better and my nose unclog slightly. Doing a surgery recovery with a toddler while sick and doing regular work has been a struggle; we feel like we.just.can’t.quite. catch up on sleep and housework, but we’re getting there, one day at a time. 

The good news is that the Porta Potty was picked up from our FRONT YARD where it has been for nearly 6 months, so small victories, you know? 

So this soup is part three in the “let’s eat green stuff” accidental spring series – we had a salad, then pasta, and now this soup! I adore farro for the texture, it’s so chewy and holds up well in soups; I buy the quick cooking kind at Trader Joe’s. With that, this entire soup comes together in less than half an hour, and fresh herbs and lemon spritzes all over the place wake up the entire bowl for the warm weather. As a bonus, this recipe is vegan if you use veggie stock and dairy free + probably gluten free and paleo and Whole30 friendly if you check labels carefully, which I don’t. 

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Springy Asparagus Salad with Herbs + Lemon

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It’s another non-dressing salad, aka my favorite way to throw together a super quick and fresh meal. 

Our farmer’s market has finally started back here, which means we are in Spring Greens heaven, and so many of these ingredients are able to be found locally right now. I actually created this salad a few months ago for another project, which is encouraging because even if you don’t make this RIGHT NOW, you likely can find the ingredients year-round at any regular grocery store. 

The gist is this: raw greens, fresh herbs, and a few choice veggies blanched super quickly in salted water that get cooled and served on top. Salt, pepper, lemon juice, olive oil, and parmesan top the dish for flavor, so we don’t need to mess with making a dressing. 

I LOVE salads like this this time of year, because you can customize them based on what you like or have in your fridge that needs to be used up. Literally any veggie, herb, or cheese can be swapped out here, this is just a combination that I love. 

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Buffalo Cauliflower Tacos

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We made it to May! And now it’s only a few more days until Cinco de Mayo and right after that it’s Memorial Day and then vacations and 4th of July and two of my besties are having babies and HOW IS IT TIME TO START PLANNING THANKSGIVING. 

But really. Does one ever mature enough to accept that they are old enough to experience the passing of time at a faster rate or is it just….too fast all the time until I die? 

Let’s not think too hard about that. Tacos! Light, healthy, vegetarian tacos, to be exact. I’m a huge fan of Buffalo-flavored anything, and have been seeing cauliflower based dishes all over the internet. I love cauliflower in general, and the idea of it as a meat substitute appealed to me so much – the texture and chew from it plus extra vitamins and low fat/calories YES PLEASE. 

So we are having Buffalo Cauliflower Tacos. I didn’t do any kind of breading or frying for the sake of our bellies and the smell of our houses. Instead, the cauliflower gets roasted until blackened at the edges, then a super quick buffalo sauce goes all over everything. You can dress your tacos up however you’d like, but I’m a huge fan of lettuce (cabbage can get kind of crunchy and overpower the soft cauliflower), queso fresco, green onion, and lime. I ditched the blue cheese and celery for this version because I think it’s kind of obvious BUT those flavors go great with buffalo, so have at it if you have those ingredients on hand!

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