Sunday, August 31, 2014

August 2014 Instagrammed

Hey August- Thanks for 31 really fun days. Can't wait to do it again next year.
1-3: I always look forward to August, because it means 3 of my most favorite things all year- The Denver County Fair (1), Tour De Fat Ft. Collins (2) and the annual slumber party I have every year with my friends- Big Green Tent (3) This year was the TWENTIETH annual! Crazy.
4-6: This month my roommate and I also dove face first into the Denver Film Society by checking out some great films, joining Reel Social Club & riding roller coasters all night at Summer Scream. SO fun!
7: I also got to go to a Rockies game with my parents in honor of my Dad's birthday! The Rockies didn't win, but it was still such a nice night with the family :)
8: To cap off a WONDERFUL summer, the Denver Passport had it's finale party yesterday- I can't believe I have to wait 'til next year to start stamping again!
9: Finally, this month would not have been so special if not for Hayley & Jorge's wedding. We cried, we danced, we rolled home in a party bus, and I couldn't possibly be happier for these two amazing people to start a beautiful marriage together ♥

August this year was SO full and fun, it's sad to see it go and take what remains of summer with it. I'm starting to look forward to sweaters and pumpkins and fall things, but right now I wish August could last just a little longer. I hope you're cherishing what's left of your summer too! 

Friday, August 29, 2014

spaghetti squash enchilada bake

This isn't the GREATEST picture I've ever taken, but seriously, I could not waste any time getting this gooey mess of cheesy-enchilada-spaghetti-squash-amazingness in my mouth.
 Yeah. It's that good.
  • 1 spaghetti squash
  • 1/2 cup your favorite enchilada sauce
  • 1/2 cup black beans
  • 1/2 can diced Hatch green chiles
  • 1/2 cup shredded cheddar cheese
  • 2 green onions sliced
  • a dash of salt & pepper

1.  Slice the squash in half, scrape out the seeds & place the squash cut-side down on a baking sheet,  into an oven heated to 400° F
2. Bake the squash for 40 minutes, or until it's soft enough that you can easily insert a fork into the rind
3. When there's about 5 minutes left on the timer, heat the enchilada sauce, black beans and green chiles in a small sauce pan
4. When the squash is ready, remove from the oven & use a fork to scrape away the cooked squash, which will fall away into noodle-like strands
5. Place the cooked spaghetti strands from 1/2 of the squash into a casserole dish, mix in the enchilada sauce mixture, top with cheese, and pop the dish back into the oven for 5 minutes, until the cheese is melted.

Top with sliced green onions, a dash of salt & pepper & try not to inhale the whole thing at once…. but if you do, that's totally okay. I'm right there with you :)

Friday, August 15, 2014

super simple chickpea salad

For those days when you need to pack & eat lunch but don't have the time, whip up a quick chickpea salad, throw it on some toast, and chow down between meetings.
  • hearty 1/2 cup chickpeas
  • 1 1/2 Tbs. Vegenaise 
  • dash of pepper
  • dash of garlic salt
  • 1 or 2 slice of your favorite bread
  • 1/4 avocado sliced & any other veggies you may have in your fridge

1. Place the chickpeas in a small bowl and mush with a fork, leaving it a bit chunky
2. Add the Vegenaise (or your favorite mayo), a little pepper, a little garlic salt & stir the mixture together until combined- that's it!
3. Serve on toast with mustard & avocado, lettuce & tomato, cucumbers & sprouts, or all of the above!

Quick. Easy. Tasty. Now get back to work ;)