Hi friends! I’ve been eating all things warm and cozy – basically anything that tastes like fall. With Thanksgiving around the corner, I wanted to share a recipe that would make a great addition to your table. Full of sweet potatoes, carrots, and pumpkin, you’ll most likely have all the ingredients readily available. Coconut milk makes it creamy and a dash of cinnamon gives it the warmth you may be looking for. I hope you’ll give it a try!
Quick post today – nothing fancy. Willow is sleeping next to me and I am really enjoying the calm. It took almost 4 hours to put her to sleep last night (but thankfully she did sleep through for almost 7 hours!) So I had some time this morning to eat something more than just a banana with peanut butter. I’ve been struggling with breakfast ideas while being home, to be honest. I’m getting pretty bored of english muffins/toast but haven’t been in an oatmeal or smoothie mood either (my two other go-tos).
So instead of oatmeal for some warmth, I gave this sweet potato bowl a go. It’s fast and easy to make and packed with fiber. So before Will wakes up, I wanted to share it with you.
Two weeks into motherhood and I couldn’t stay out of the kitchen. I was inspired to make this recipe by Sarah’s Vegan Kitchen. Are you a fan of her YouTube channel? I love her videos and personality… and she is always cooking up something awesome. Like vegan crunch wraps. I can’t remember the last time I had a crunch wrap supreme from Taco Bell… maybe 8th grade? After seeing her video, I couldn’t get them out of my head and had to go and make up my own version. She uses beefless crumbles and potatoes for her filling, but mine is a bit different. I hope you like this alternative.
Also, I know I said I’d be taking a break (and I have been) but I’m happy to post at least once a week. When Willow is down for a nap, I honestly cannot sleep. Plus, she has been pretty good sleeping through the night, so I don’t feel the need to nap during the day. Focusing on the blog and getting in the kitchen definitely makes me feel myself and adds some normalcy to life (especially in the very beginning when everything was new!) If you are on Instagram and follow me, you’ll notice that I am doing my best to keep up there, too.
But okay, onto the recipe. Who doesn’t love Taco Bell when it is cruelty-free?!
Good morning, friends!
With our autumn baby around the corner, I wanted to get in some fall things before we’re too tied up and tired to do much of anything (except soak up her presence!!) The weather has cooled down and the air has that smell and perfect crisp to it. I’ve been loooving it so much. First activity on the list: apple picking. I always joke that I must have been a gatherer or forager in my past life because I love it so much. Berries, peaches, apples… doesn’t matter. Give me a basket and a field of fruit and I’m content.
We visited Narrow Lane Orchard – if you are local, this is a must for yourself or family. They also have peach/nectarine picking in the summer and even blackberry picking. When we went, I was really excited to see that they had a few blackberry bushes around that weren’t picked over. Literal heaven on earth – they were so sweet and juicy. Nature’s gems.
But back to the apples – I grabbed quite a variety, including Honeycrisp, Macoun, Liberty, McIntosh, Courtland, and Gala. For 1/2 peck bag, it cost only $10.
Good morning, friends!
A really quick and easy recipe today as I start to wind down before taking time to myself before and after baby. More on that later when I have a bit more energy to write. I’ve been so drained lately (rightfully so) with a mix of anxiousness before our little one’s birthday.
To try and keep my energy up, I made a batch of these healthy fudge bites/balls whatever you want to call them. Dates for the energy, of course. Also dates in general because I heard it eases labor… so along with my caramel date smoothie, these guys have been my go-to.
Cashews for protein. Dates for energy (and ahem, labor). Cocoa powder for my sweet tooth. ;)
Truth: Joe and I ate these nachos for dinner and don’t regret it one bit. Who says you can’t have nachos for dinner when the queso is super healthy and it’s loaded with protein? I mean… these are just as good – if not better – then nachos I would eat when I wasn’t vegan and they are way way way healthier. Okay yes, the chips are not great but if that is the worst of it… fine.
This recipe makes an entire sheet pan (which we devoured by ourselves in like 10 minutes) but would work awesome for a party, too. The more people enjoying these cruelty-free nachos, the better.
Just a note that this recipe features vegan queso that I’ve made in the past. Make sure you check out that recipe here before you begin to make sure you have those ingredients ready to go, too.
Hiiii friends! I had a lot of questions about the homemade queso I posted on my IG not too long ago, so I wanted to share my recipe.
I know there are lots of vegan queso recipes out there, but this is my own spin on it. I feel like all recipes that I’ve looked at either have the boiled veggies with nutritional yeast or cashews and nutritional yeast. Well, I want really cheesy and the protein from the cashews doesn’t hurt either… so I combined. And the result was reeeeallly cheesy and delicious!
I debated on posting this recipe after I shared on IG because it isn’t exactly a recipe… but inspiration for sure. But I thought oh what the hell, this is a space for inspiration anyways and I always appreciate easy meals to make. This has been a staple during my pregnancy because not only is it minimal energy but puts a dent in my protein intake for the day and ups the folate factor (yes, there is a real nice heaping handful of spinach under all that good stuff!) If you are also enjoying a plant-based pregnancy, I hope you’re excited about this. If you are not pregnant or plant-based or anything of the like, I still think you’ll appreciate because it’s just delicious. Really hope you guys don’t mind me pointing out the pregnancy stuff here and there in recipes – it’s just what I am currently living, so hey. I have to say it!
The very best (though, not the healthy) part of this is the vegan ranch sauce that I’ve been hooked on. I can’t stop making or eating it to save my life.
I’ve been busy testing freezer recipes over here for the past couple months – from sauces to muffins and everything in between. I’m hoping to compile a post of all my favorites in the future, but for now I wanted to share this walnut pesto sauce recipe.
It’s very quick to dump all ingredients into a blender and go to town. For this recipe, I used 1/2 of it for 1/2 lb of pasta for dinner and stored the other half in an air-tight container for future use. If you’d like more, just double the recipe up. I definitely will be in the future. I can’t imagine having to cook extravagant things (or cook in general) once our sweet girl is here, so anything that feels decadent and can be stored in the freezer for future use is a win for me. Literally… just boil water and cook pasta, thaw out sauce, and you have yourself lunch/dinner that tastes like it took an hour to prepare.
Hi friends – I’ve been very much into pasta (specifically pasta with cashew cream sauce) lately. Maybe because it is fast and easy? Whatever the case, it is definitely vegan comfort food at its finest.