Good morning, friends! I’ve been obsessed with this lunch plate pictured above – not only because it takes no time to assemble, but it’s also full of all the good stuff my body + this baby is craving. I am so happy to have my normal appetite back. There are a few exceptions – still not into thai food (bummer) – but I have been going to town on fruits, veggies, and legumes. This is the stuff I live on – and the ingredients that I thrive on. It’s a simple lunch plate, but I wanted to share for inspiration and also thought I’d dissect it by some of the all-star ingredients. Each have a role on this plate, and that’s something that I always keep in mind when putting this kind of meal together.
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!
It’s a quite day at our place – Minnie is kneading into my leg and Joe is playing Playstation… and I am wrapped in my favorite blanket with tea and this stew.
As usual, I had some leftovers and veggies that were on the outs. Whenever I open a can of pumpkin (usually for a smoothie) I try to make sure I have a game plan for the rest of it. Pumpkin puree works beautifully in a stew like this because it helps to thicken without adding any unnecessary flour or cornstarch. I also had extra cauliflower, celery, aaaaand carrots that were on the way out (and I really hate throwing vegetables out!!)
So, 30 degree day + leftovers = big, piping pot of stew. No oil or unnecessary additions… just whole nourishing, whole foods. Beats canned soup any day of the week.
I’m excited to share a go-to recipe in my kitchen. I like to call it Green Goddess Soup (because goddesses make everything cooler) but it is basically just all your awesome green vegetables pureed into a warm, velvety, cozy soup. You bet this dish is chock-full of nutrients, vitamins, and all the good stuff that comes from the Earth. It features green all-stars, including: spinach, broccoli, green peppers, peas, and zucchini. Full of fiber, which makes it belly-filling. The addition of nutritional yeast gives it a subtle cheesy tiny. It’s really the perfect pot of soup to keep on hand all week – or freeze it for later.
Hi friends! I’m excited to share one of my favorite chili recipes – warm, cozy, smoky, and belly-filling. Joe mentioned that he was craving chili while we were out shopping and I immediately thought YES, I LOVE YOU. I grabbed all the odds and ends I needed and the result is wonderful. I love adding 3 different types of beans to mine for extra protein and fiber – plus the tempeh and portobello makes it extra hearty.
I can’t stop eating peanuts to save my life lately. I’ve been topping them on salads, rolling up in rice wraps, sprinkling on lettuce wraps… eating straight from the bag while working. It’s strange how your taste buds will shift out of nowhere. I never really liked peanuts. I mean, yea, peanut butter and the flavor and all but never a huge fan of the actual nut. Until now.
I also think peanuts have a weird reputation for being fattening (which yes, any nut is pretty fattening when you eat past the recommended serving!) but they actually pack their own cool health benefits. But anyways, I’m pretty hooked. To balance out the extra fat content in peanuts, I like to pair them in a light and refreshing way – lettuce wraps are my go-to.
Hi friends, happy MLK Day!
Another soup recipe – what else is new? I have been trying to get creative in the soup department and branch out from my usual “veggies and greens” – like my favorite green goddess soup. While I could definitely eat that everyday, I love experimenting. This soup, for example, was definitely something new for me. I had cans and cans of chickpeas in the house and really wanted to make a high-protein dish for the week. So hey, chickpea soup it is.
The star of this soup is actually the smoked paprika, though. I’ve never been able to find this stuff in stores and finally my mom found it and picked some up for us. I can’t stop using it!! Smoked paprika is a game changer, my friends. She found it at our local Bed, Bath & Beyond. You can definitely find it online, too. Its subtle smoky flavor is warm and rich. You’ll want to add it to everything.
Anyone else enjoying the quiet after the hustle and bustle of the holidays? It’s been pretty blissful over here.
A new favorite dish in this house. I had mango curry at my favorite thai place (Bee’s Thai, for all you local friends!) and literally raved about it to Joe for months… months and months, begging to go back for more. Of course, why wouldn’t I try my own take on it? Sure, the mangoes are not in season (unfortunately) but I was really craving and decided to give it a go. I will say… definitely need ripe ripe mangoes for this (was not crazy about them in mine because they were too yellow for my taste) but overall, this dish is a game changer. It’s sweet, spicy, and creamy – which basically means, nothing better. I am so looking forward to making it again once the mangoes are ripened to perfection.