Now entering third trimester plant-based goodness. How is it my third trimester already?! Still have a good appetite and trying to do my best to hit all nutritional goals. I think I’ve been doing pretty okay!
This is a really easy recipe, I know. It’s nothing crazy or unique, but it is one of my favorite quick dishes – and it has been helping me get more protein in my diet lately. They recommend 60-70 grams of protein for pregnancy – and I mean, it is definitely doable but I do need to make mental notes for myself to make sure I am remotely close some days! Between the black and kidney beans and the avocado, this dish makes it easy for me to get at least 15-20 grams of protein in a heaping serving (because duh, I am starving).
The best part is that it takes literally no energy or time to make. In under 10 minutes – done. Works for me! I was on the couch in no time.
I’ve made and eaten this very simple dish (or side dish) so many times in the last few months that I might as well share the recipe here. Baked fries are so easy and quick. Joe always raves about them, too, which makes me happy. If we don’t know what to do for dinner, it’s always “well, how about you make some fries at least?” Sure thing – I’ll eat fries every day of the week! I bake mine and only use cooking spray so they are much healthier than you would think. Paired with this cheesy cashew cream dipping sauce and you’re golden. Comfort food at its finest hour.
So if you are stuck on what to make, I highly recommend fries and cashew cheese dip. The fiber and starch from the potatoes will fill you up and the cashew dip is loaded with protein.
Eat fries for dinner. Seriously – they don’t have to be greasy, unhealthy, and loaded with trans fats. To be honest, Joe and I enjoy a plate of fries and dip for dinner more often than I care to admit. It’s just soooo good. So filling. SO CHEAP. Potatoes, man. They are cheap cheap cheap.
I try to balance out the fact that we’re eating just fries for dinner by pairing with a dip. While I usually opt for some cashew cheese dip on the side, I thought a black bean dip would be perfect. Black beans are loaded with protein (not to say cashews aren’t) and add a healthy dose of fiber. Side of lime for extra flavor and some fresh lettuce leaves. Romaine lettuce is is super fresh paired with fries. Trust me – just try it!
The best part is that these fries are oil-free, so go to town.
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.
If you’re looking for comfort food, this is it.
Sometimes, I like to be sneaky. And I mean that in the nicest way possible because when I’m sneaky in cooking, it’s just some added nutrients and benefits. Most recently, snuck some mushrooms into our usual mashed potatoes. I asked Joe if he could tell if anything was different, and nope – he couldn’t! Mushrooms are subtle in this recipe, but there is enough to get a good serving and dose of nutrients. They are a good sources of selenium, an antioxidant mineral, as well as protein, and iron.
This recipe would actually be perfect for kiddos who may hate mushrooms. When I was growing up, I despised them. It wasn’t until probably… 23 or so that I embraced mushrooms. Now, I cannot get enough… to the point where I am adding them to my mashed potatoes – ha!
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 guys :)
I know, this is basically the easiest recipe in the box, and it’s not even a recipe, right? I mean… no not really. But this is what I enjoy making, and I know that it will serve as some inspiration to someone out there, right? It’s just too easy and too good to not share some of these classics!
To be honest, I was super inspired because of a youtube video. Have you ever had LightLife Smart Patties? Joe and I are obsessed with the Original flavor. Holy crap – if you are trying to eat plant-based and are missing burgers, these are your guys. This is the closest that I’ve ever gotten to having something taste like a meaty burger. Top it off with some vegan cheese (GoVeggie! is the bessssst!) and you wouldn’t even know it was made with quinoa. Sorry – I had to rant and rave about them for a second because I am loving them right now. But anyways, we were watching reviews on youtube for these burgers and one guy was not only reviewing it, but also making a side of peas and carrots. We literally both looked at each other and said, “Mmm peas and carrots! Haven’t had that in a while – let’s make!!”
Now we’ve been on a kick, and sorry that was a long and weird story but… here I am about to share my quick and easy recipe. I call them sweet carrots and peas, because I like to use coconut oil and it adds a little extra ;)
Life has been crazy lately – between wedding planning (SO SOON) and work, I’ve been mentally exhausted. As a result, I haven’t been making crazy recipes or anything. To be honest, I haven’t cooked all that much. I usually don’t cook at all in the summer – we mostly grill veggies and I make a few sides (helloooo sexy bean salad) but it’s mostly picking at fresh ingredients in the fridge. Lots of fruit… easy chickpea salad… lettuce wraps. October is soon though, and that means I’ll be in my favorite mode – soup mode. Soup all day everyday<3
So for now, I have a pretty simple recipe that is in no way my own, really. I just kinda dumped ingredients into my processor based on what hummus is. I’m sure this recipe is everywhere, but you are here… and hey, I’m just sharing what I do in my life ;)
Once you have had homemade hummus, you really can’t even try to go back to the store bought stuff. I used to go crazy for store bought, but now it just tastes fake (or something). But this stuff? This is the stuff dreams are made of.