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.
As I’ve mentioned before, I’ve been taking a teaspoon of maca a day and having fun trying to come up with new ways to enjoy it. My favorite is by smoothie, and I think I nailed it with this one.
Also – having taken it for a bit now, I can tell you that the taste doesn’t bother me anymore. I hardly notice it – finally! I think this smoothie in particular does a great job at covering up the taste (for any of those who are not into it… I get it).
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.
I am really excited to compile this post. I have a lot of inspiring, amazing people in my life who support me and this blog (and probably 97% of them do not eat vegan/plant-based). One of my biggest fans is my out of this world aunt. She’s always the first one to send me a text at 5 AM (early bird club for life, me and her) and gush about how much she loved a post. She honestly has no idea how much this means to me every time. I’m beeeeeyond grateful for her encouragement!
This post is dedicated to her, because she was the one to propose the idea to me. The idea behind it is to share a couple easy dishes/meal plans that would not intimidate someone who is transitioning or just trying to eat less meat/dairy. No tofu, no tempeh, or any other ingredients that some people may have to ease into. Just the same ‘ol food they would normally eat, but veganized. Challenge accepted, auntie!
Here are five separate days with breakfast, lunch, and dinner recipes that anyone would enjoy – minus the meat, cheese, milk, and other animal-based ingredients. I hope this proves just how easy (and still delicious) a plant-based day can be.
Now that I [finally] realized Trader Joe’s carries acai packs, I’ve been on a kick. They are much more inexpensive here than I have seen anywhere else. While I love grabbing a bowl at my favorite local spot, it’s much more budget-friendly to make your own gorgeous acai bowl. I like mine extra sweet piled with a few favorite toppings.
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.
I’ve shared maca benefits and smoothie recipes on the blog in the past, but always expressed a love/hate relationship with it. But, more recently I have been craving the nutty flavor. It is definitely unique, and at first it kinda made me gag, then it was tolerable, and now I am at peace with it. Strange how your taste buds work, right? But honestly, I am glad I am coming around because I really always wanted to love this stuff.
I’m actually trying to include a teaspoon of maca into my smoothie every day for the next month or so to see if I notice any difference in how I feel. Mainly, to help balance hormones, promote fertility, and boost energy.
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.