Coming in on the second trimester home stretch over here – I can’t believe it is almost over. Still hungry as all hell, so there is a ton after the cut. You’ve been warned.
As always, follow along on Instagram for more plant-based food inspiration.
Sorry it has been so quiet for a few days. If you follow me on IG, you know I was in sunny FL with my family. It was great to get away, but back to the grind! No place like home :) Sharing sharing a recipe I’ve had on my mind for a while, but just finally getting to it.
If you’ve read the About section on here, you know that I do not label myself vegan because I do consume local, organic honey. More about that HERE. It’s best to be transparent, right?
Now that that is out of the way, [nut] milk and honey tea. It’s one of my favorite drinks. Add the bubbles and I’m in heaven. The bubbles are tapioca balls, better known as boba. I talk more about this and how to prepare them in THIS POST. If you are making the boba for the first time, you’ll have to reference it. You can find them on Amazon if you are unsure of where to grab these guys. You’ll also want to grab the right straws for boba, like these.
Good morning! Another recipe I could not wait to share. I created it by accident, really. It was a Friday… there was almost nothing in the fridge because our shopping day is Saturday morning. But… there was 4 slices of tofurky leftover, literally maybe 1/4 cup of vegan cheese shreds, 1/2 red pepper, and 1/2 onion. The pantry is always loaded with potatoes, so hey… hash it is!
There’s 14 grams of protein in 5 slices of Tofurky (hey, over 10 grams for 4 slices) and lots of nutrients in the veggies. Perfect pregnancy breakfast, right? I’m also going to say that this recipe below served just me (I am very hungry these days) but could definitely serve 2. Double it up for a family serving, because even a meat-eating family would enjoy this potato hash. It’s super flavorful and the toasted tofurky adds an awesome crisp/crunch to it.
Side note, I’ll be away for a few days visiting family in Florida! It’ll be pretty quiet on here, but I’ll be keeping up on IG when I can.
Still hungry as ever, and still trying my best to eat well. It’s definitely hard some days. Some of my more recent cravings have been bagels/toast with tofutti and cream cheese (still), tomatoes in general, pickles, sour gummy candy, chunky peanut butter, salt and vinegar chips, and Del’s lemonade (local frozen lemonade). Definitely hitting all those cravings in the below photos.
As always, follow along on Instagram for more plant-based food inspiration.
Since it’s recommended that pregnant women get about 60-70 grams of protein a day, I’ve been doing my best to monitor my intake. It’s not hard to hit that goal, but it definitely takes some planning when you are busy running around, working, having food aversions, etc.
One way to make sure I get started on the right foot has been making protein-packed smoothies for breakfast. Not only are they filling, but I load ’em up with some of my favorite plant protein sources (soy milk, chia, peanut butter, etc.) This has been one of my favorite recipes so far, so I thought I’d share! It’s a simple recipe, but we all love simple – especially when the majority of my energy is going to this baby making thing, you know?
With almost 30 grams of protein, I proudly present…
Second trimester – weeeeee!! Thankfully my appetite for healthy food came back full throttle toward the end of my first trimester and right into the second. Finally!! I feel so much better – more energy, “cleaner”, and just not as sluggish. And now I can focus on all the good stuff that this little girl needs. Judging by all the fruit I have been consuming, I may birth a watermelon. ;)
There’s a ton after the cut – more energy = more motivation to take pics of my food. So, get ready! Aaaaaaand as always, follow along on Instagram for more plant-based food inspiration.
This post is long overdue, I know. The Forager Project sent me a ton of vegan goodies a couple months ago, but life has been crazy/hectic and I kept putting this post off. I apologize! But finally, I am taking time today to catch up on blogging and review the best vegan yogurt I’ve had the pleasure of eating (yes, best!)
I always want to share how I dressed up my yogurt with all the fixings – you know, just some inspiration. A review and my “recipes” after the cut. :)
I’ve said it before and I’ll say it again – I just am not a fan of protein powders. Even when people tell me, “you can’t even taste it!” It’s like… yeah, yeah I can. Probably doesn’t help that I sit there and try to pinpoint the protein taste, but anyways… I just am not into them. So I’ve been relying heavily on smoothie ingredients that are loaded with protein on their own to avoid the dreaded powder. For me, my go-to has been cashews. Just 1/4 cup of raw cashews has 7 grams! Loaded.
This is a smoothie, but I mean… I’m calling it a milkshake. It is so creamy and indulgent. It is loaded with protein, healthy fats, energy (from the date), and all that good stuff. It’s basically dessert, in the best way.
It’s a simple recipe, but I think you’ll appreciate it. Especially if you are an expecting plant-based mama who is looking for easy ways to sneak in more protein! Or you know, not expecting but just want something decadent and delicious chockfull of good ingredients.
Hey there friends – I’ve been compiling all the things I ate over my first trimester, and now I can finally share with you! So warning, there is A LOT after the cut. Not going to lie though – a lot of what I ate is not on here because it was way too boring and just not interesting (plus I kept forgetting to take photos – rather, did not have the energy or drive to!) I had a rough couple weeks (7-9 were ughhh) and I ate a whole lot of carbs. Think: bread, dry cereal, pasta with butter, crackers, potatoes, frozen waffles, etc. But in between and towards the end, I did get to eat some good stuff and that’s what you’ll find below. Plus… so many oranges. All I want is orange juice and oranges. It’s wild. xx
Oh, and as always, follow along on Instagram for plant-based food inspiration!
Happy Monday, friends! How are you? I’m feeling so good lately – more energy, less nausea. Joe and I also bought tickets for alt-j at one of our very favorite outdoor venues this summer. I’ll be 33 weeks pregnant – oof. But alt-j is one of my favorites, and I’ve never seen them! I gotta do everything before this little lady comes… and this will be a summer night to remember, I’m sure of it. I bought tickets toward the back and on an end (who knows how much I’ll have to get up and down at that point – lol!) The best part is the venue is right on the water, so if I need to take a breather, there’s that. Yay – I cannot wait!
Excitement aside, for now. Ha!
So like I was saying, thankfully I’ve had more energy lately. But… pregnancy is still exhausting, to put it lightly. I always heard people say it, but you really don’t understand until you are going through it. Some days, I feel like I got hit with a sedative. Even making breakfast in the morning will have me a bit winded and ready to sit back down. So, I’ve been trying to make breakfast in batches – quick and easy on the weekend to have during the week. It’s easier to grab something pre-made when I am rushing around to get to work (especially since I’ve been sleeping in more!)
These peanut butter cookie energy balls have been a go-to for me. Aside from tasting like dessert, they are made with dates. Dates are known for boosting energy levels. That’s because the carbs in dates are mostly simple sugars. Simple sugars are easily and quickly converted into glucose for cells to use as energy (according to NaturalLifeEnergy.com!) Paired with some oats, walnuts, and peanut butter… these babies are a protein and nutrient powerhouse.