Family Road Trip!

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Ladies, I am going to sit this one out. We will be out of town for New Years Eve. So, I will be using my Jack$on on some fuel for the road!

This is the first time the three of us (husband, toddler, and I) are going out of town together since Jude was born!

I'm really excited to bring in the New Year just relaxing and enjoying some quality family time!

Happy New Year everyone! May the New Year bring you the wisdom, grace, and strength for the lessons that come your way. But mostly, may it bring you joy.

Love, Becca


Update!

If you follow Bluebird + Blackberries on Instagram, I promised the full recipe for my New Year Lucky Dinner.

Here ya go!

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Smoky Black Eyed Peas + Greens

servings: 10 to 12 (and great for freezing!)

Ingredients:

  • 2 tablespoons grapeseed oil
  • 1½ cups small-diced red onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3½ cups vegetable or no-chicken vegan broth
  • 4 cups washed, de-stemmed + chopped collard greens
  • 2 tablespoons roasted garlic
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon dried thyme
  • ½ to 1 teaspoon paprika (to taste)
  • ¼ teaspoon liquid smoke
  • 6 cups cooked black eyed peas

Directions:

  1. Add the oil to a large Dutch oven over medium heat. Once hot, add the onion, salt, and pepper and sauté until the onion is softened—about 5 minutes.
  2. Add the broth and deglaze the pan if needed, then bring the broth to a simmer. Add the greens a handful at a time, allowing them to wilt slightly before adding the next batch.
  3. Add the roasted garlic, stirring to break up any large cloves. Then add the marjoram, thyme, paprika, and liquid smoke, stirring to combine.
  4. Add the black eyed peas, again stirring to combine. Next, cover and reduce the heat to low. Simmer until completely warmed through but not mushy—15 minutes. Add more salt and pepper to taste and adjust any seasonings before serving.

Notes:

  • These Smoky Black-Eyed Peas + Greens will last in the refrigerator for 3 to 4 days.
  • This recipe is also great for freezing! To freeze, let cool completely then place in an airtight freezer-safe container or bag, removing as much air as possible before sealing the container/bag shut. It should keep in the freezer for up to 6 months.
: @bluebirdandblackberries

: @bluebirdandblackberries

 

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