Good morning, friends!
Update: Overnight oats have literally changed my life. I don’t know why I never made them before, because they take literally 5 minutes to whip up (you know, aside from waiting overnight to eat them). I often struggle with breakfast before work… I get pretty bored easily and sometimes end up eating leftovers instead of making something breakfast-y (nothing wrong with that). But, I do want to start eating more oatmeal, and I feel like I say this a lot on here. I hate that sugary packaged stuff, so finding my own ways to sweeten and brighten a bowl of oatmeal is necessary.
Goodbye to trying anything else but THIS. There are endless ways to prepare a mason jar of oats – chocolate, vanilla, fruity, peanut butter, carrot cake, cinnamon, ahhhh. I mean, endlessssss. I kicked off my love affair with this recipe with chocolate. Can’t go wrong with chocolate. These oats are dreamy. DREAMY!! They are sweet (without crazy added sugar), filling, and so creamy. I really can’t believe I have never made them before. I think this is the start of a very beautiful relationships with oatmeal… 2017 is looking really good for us.
Inspiration overload right here. Another round-up of all the belly-filling, nutritious bowls of food that I have been eating. And you know… vegan donuts. Have you noticed a trend yet? Basically… throw a bunch of veggies, grains, and whatever-else-is-in-the-fridge into a bowl and call it a meal. Works for me!
Also – I have been sharing my meal photos much more now that I finally created a separate Instagram account for the blog! If you haven’t already, please please follow along… lots of plant-based foodie love. My handle is @thefriendlyfig. xx
I really dig this new format of sharing what I am eating – compiling over the course of a month rather than a structured day. It’s easier for me, and there is a ton to see for you guys :)
Aside from our honeymoon (splurge splurge splurge), I have been really paying attention to my diet lately. I am looking to make some small changes here and there (I kinda always am trying to see what works best for my and how I feel). My mom and I were discussing our eating habits at length recently and we both think it’s time to cut back on the oil we cook with. We’re Italian, so you can imagine how much olive oil we cook with now – literally, it’s on everything. I am also a huge coconut oil advocate – and I’ll still use it to a certain extent… like on my popcorn! – but I do want to also watch my intake and cut back… just to see if I notice any changes or difference in weight/health/etc. We’ll see! I’ll report back if there is anything significant to report. I feel like this oil thing may be harder than when I adopted a vegan diet and gave up cheese!
I also kinda fell off the no-sugar wagon – well, fell off but not as bad as before! For example, I never use sugar in my coffee anymore (huge win for me). I’m also not into the flavor shots anymore, either. Now that the wedding had come and gone and we’re back from the honeymoon, I am ready to commit again and watch my intake. If I do have sweets, it will be something that is totally worth it on the weekend.
I haven’t made up my mind about dates yet – they are loaded with sugar, but… natural sugar? Not sure how I feel yet. Maybe if I am dying for a sweet and losing my mind, I’ll have a date. But… maybe not! I guess we’ll see how I feel. I won’t kill myself over it ;)
Anyways, now that I have rambled on and on about my diet changes as of lately, let’s get to what I have actually been eating. Lots of good stuff (as always!) to inspire.
It’s a cozy day in our home. I got up extra early, read a couple chapters in bed, and had a craving for something sweet for breakfast. I also had fresh figs in the fridge, and I’ve been dreaming of what I was going to use them for. This elegant toast seemed like the way to go. Local honey and fresh baked bread from the Village Hearth Bakery. There’s absolutely nothing better than that.
Life has been a whirrrrlllllwind over here. I haven’t had much time for structure. I feel like this is the first October that will be a blur for me. It feels like something is going on every week… and really, that is how it is! One week into married life, and I feel like we still have so much to do… well… me. Between name changing and then getting ready for our honeymoon, it’s definitely been hectic over here!!
Instead of a diary of my day, I have just been taking photos of my food and would like to compile it all here. This is basically what I have been eating for the past few weeks. Lots of different meals, foods… you know. Variety is key to not getting bored, amiright? ;)
THERE IS A TON AFTER THE BREAK – just a warning. I love taking pictures of my food, so… you know. I think I may like this way of doing things better, too. I may just do a once a month compilation of everything I’ve eaten. I hope it gives you some insight into my eating habits, as well as ideas for your own diet!
Hi friends! Another plant-based day entry. Lots of vegetables for this lady, as you’ll see. With summer closing out, my fruit choices will shift – more apples, pears, pomegranates, and grapes for me. Occasionally, I will try to grab mangoes if they look good because I neeeeeed them, but mostly I just get disappointed. Fall, I love love love you above all the rest, but your choice in fruit lacks compared to summer. It’s fine, though. Autumn everything else makes up for it.
Anyways, here’s what I’m noshing on lately.
The bright orange sweet potatoes against the blue bowl in the above pic is making my life. I love blue and orange together <3 Haha – hi!
How are you guys? I’ve been good – still feeling the stress/anxiety from the wedding in… like… a week. How the hell did that happen so fast?! We were just engaged a year ago… it’s insane how fast that flew. I know I am overthinking everything. I have to keep reminding myself that whatever happens, whatever! As long as Joe is up there at the alter, then I am happy ;)
So here’s a quick and easy breakfast idea. The story behind this recipe is the usual – I chopped up a bunch of leftover items in the fridge and dumped them in a pan with some olive oil. The magic of it, is that this always works for me and ends up becoming a household staple. Sweet potato and kale is a killer combo health-wise. Both are loaded with nutrients and give you a great start to the day. Plus, it’s filling.
Hi friends! I feel like I haven’t wrote one of these posts in a little bit, so here’s a quick update on what I’ve been munching on lately. I really hope these posts serve as inspiration for anyone who is looking to eat more plant-based meals (or making the transition entirely). Definitely let me know if you’re still digging it. I don’t want to bore anyone to death ;)
good morning sunshines :)
Today is going to be crazy busy for me because I am finishing up packing and preparing for my VEGAS bachelorette weekend! Aahhhh. We’re off to not only visit my sister out in Vegas, but to see Britney Spears (my very first CD), adventure the desert, and soak up the sun by the pool. I’m soooo excited! Huge thanks and props to my amazing sister for making it happen and putting it all together. I can’t wait to see her place and just get away. Myself and three of my nearest and dearest are leaving today and won’t be back until Monday. Weeee!
Okay, so aside from THAT. <3
Breakfast. They say it’s the most important meal of the day, and yeah… that is definitely true! It’s the first thing you put into your body each day, so of course it should be packed with nutrients, vitamins, minerals, protein… all that good stuff.
I have to say though – after I began eating vegan, my love for breakfast kind of dipped for a bit. I never knew what to make, and would always settle on a smoothie. Smoothies are awesome, but man… they can get pretty boring after a while. I just never know what to make that is quick and easy! Instead, I would grab for leftover beans and greens (who says you can’t eat dinner for breakfast?) or grab a Clif bar. I’m totally down with the beans and greens, but the Clif bar probably wasn’t doing me many favors (sorry – but you know I love you in a pinch, Clif!)
Now, I really do try to make extra time in the morning for something delicious. If you are in the same boat with me on vegan breakfast, I hope that this compilation will help. I tried to mix it up with easy and quick things to something with a little more substance. Either way, these are perfect for weekdays, and especially for an easy breezy Sunday morning.
hi pretty people :)
I’ve been in a wicked oatmeal mood lately, which is weird because I’ve never been the biggest fan of oatmeal. I mean, I always loved the sugary packaged kind before I went vegan… you know, the strawberries and cream, or maple brown sugar… or the one with the dinosaur eggs that hatch while you eat it – hahaha. I’m such a sucker for that stuff.
Basically, if it was sugary oatmeal, I was good with it. The first time I had rolled oats prepared without sugar… oof! Not into it. But thankfully, my taste buds have adjusted over time, and I have found ways to prepare oatmeal without all the crazy sugar and additives. One of my favorite ways to do this is with good ‘ol peanut butter. Aside from sweetening it up, it is also that boost of protein that I need to kick off my day. Two tbs is about 8 grams of protein – perfect.