Another recipe I tried recently that came together better than I expected. One thing about me is that I really just trying throwing things together to see if they work. Sometimes they do, sometimes not. These vegan jackfruit enchiladas definitely were a hit with me and my husband. I apologize for the pretty crap photos… there’s not really any great way to take a nice picture of enchiladas (not in my case, anyways!) But taste is what matters here, right?
I made these quickly in the midst of us both binging Shameless (any other fans?) Not sure what took us this long to watch, but we’re hooked! We blew through the first season in two days. Haha! Continue reading →
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. Continue reading →
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.
Hi guys! I have to be honest – I haven’t been doing much in the kitchen, considering how much I have been eating lately. A lot of what I eat is very quick and usually just some chopped up veggies with a side grain. Not much experimenting going on.
But the other night I did end up making a new macaroni salad recipe on a whim. Joe was excited when he got home because he loves mayo-based mac salad (and so do I) but I haven’t made it in a while since going vegan. ENTER JUST MAYO. Just Mayo is my absolutely favorite vegan mayo because it literally tastes… just like mayo (texture, consistency, taste, everything). This recipe tastes just like the good ‘ol pasta salad recipes I used to love at cookouts.
The key to my recipe is having pickle juice. Vinegar is one thing, but… the pickle juice truly elevates the flavor (in my opinion) and this isn’t just because I am pregnant, I promise. Haha! Continue reading →
Most people who know me know that I am a sucker for anything lavender. Lavender iced coffee, lattes, iced tea, muffins, scones… if it had lavender in the title, I’m going to want to try it. Since a lot of coffee shop and bakeries around here don’t usually carry lavender drinks and baked goods, I grabbed my own lavender buds and made this sweet syrup. It’s perfect for homemade iced coffee, lattes, or baking. Plus, it was really easy!
Leaving the cold weather behind, I am opting for lighter soups these days. I definitely am one of those crazy people who eats soup year-round, but I think this is a happy-medium. It’s warm and comforting, but not too heavy like some of the soups and stews I make during the winter.
Lemongrass is one of my favorite flavors (and scents), and this is actually one of the first times I have used it in cooking. Happy with the results!
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?
Just another recipe from the pregnancy craving chronicles. I had leftover beefless crumbles from that time I made vegan NY system hot weiners, so hey. Why not?
I’ve never even been a huge fan of chili and cheese fries, but the idea of this really excited me because anything having to do with potatoes and cashew cheese is amazing. The cashew cheese is also loaded with protein (about 7 grams) and the beefless crumbles are also a great source (12 grams in just a 1/2 cup!) And even better, this was a really quick and easy dinner to make –minimal energy.
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. ;)