Each day with the baby, I have the following options when the baby is napping:
- Go outside for a walk
- Work out
- Take a nap
- Tidy the apartment and do laundry
- Work on Inspiralized
What I’m realizing is, is that each day, only ONE of those things happen!
Prioritizing is really tough when you have a baby – it’s easy to get caught up in random house chores and before you know it, it’s the evening and you’re still in your house clothes and you didn’t check off a single thing on your to-do list.
For the past week, I’ve been trying to prioritize writing a blog post. Writing a blog post takes cooking, photographing, editing photos, and writing, SO it’s tough to accomplish, especially in the small windows that Luca gives me.
Today, I was all ready with the ingredients to cook a blog recipe and then, I looked outside and it was seriously dismal and gray (not the best for food photos!) Thus, I’ve decided to simply post up a recipe from Instagram, based on all of your feedback from this post!
I hope you guys don’t mind the lack of ‘professional’ photos in today’s post – I’m keeping it really real. This is the best I can do, BUT this meal is one of my go-to favorites, so I’m really excited to share it – crappy photos and all.
Seriously, I make this meal all the time because it’s truly easy. I can attest to that now as a new mom! It’s one of those meals that you already have the ingredients for in your fridge and pantry and you didn’t even know it. Or, you just need to pick up 1 or 2 items.
You can make this non-vegetarian by adding your favorite meat protein – a pulled chicken or some chili powder seasoned shrimp would work really well here.
Thanks for being patient with me, as I ease back into things!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 15 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Vegan Burrito Bowls with Spiralized Peppers and Onions
- 1 tablespoon extra virgin olive oil
- 1 large red bell pepper Blade A, noodles trimmed
- 1 large green bell pepper Blade A, noodles trimmed
- 1 small red onion Blade A, noodles trimmed
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- salt and pepper
- 2 tablespoons chopped cilantro
- 1/3 cup diced white onion
- 2 roma tomatoes chopped
- 1/2 tablespoon minced jalapeno or more if you like spice
- 1 lime juiced
- 1 cup cooked quinoa any variety will do
- 1 cup canned black beans drained, rinsed
- 1 avocado peeled, pitted, insides cubed
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the peppers and onion. Season with oregano, chili powder, garlic powder, salt and pepper. Toss well and cook until wilted, about 10 minutes.
- Meanwhile, prepare the tomato mixture - place the cilantro, white onion, tomatoes, jalapeno and lime juice in a small mixing bowl and season with salt and pepper. Stir well to combine and set aside.
- Once peppers and onions are done cooking, divide them onto two plates and add the tomato mixture, quinoa, black beans, and avocado. Serve.