Lots of bowls over here lately because they are easy to pull together when I have rice and veggies prepped from the weekend.
This recipe may seem intimidating with a lot of steps, but once you have all the ingredients, it is so easy to assemble. It was easy for me because I usually have steamed rice or a grain in the fridge readily available (some of you may do this, too!) Once the tempeh and chickpeas are roasted, everything else is pretty simple to pull together.
And to be honest, do what you will with these guidelines, but add whatever grain or veggies you have on hand! Hey, if you have tofu, bake that instead. The star of this dish is the peanut sauce, so throw together anything else you’d like with that. I think sweet potato or red pepper would also be a great addition!
Just another round-up of what I’ve been eating lately. I am on a hot sauce kick, and you can definitely tell from the below. Trying to eat healthier, but it has been a bit of a struggle over here. Getting back on track is so hard! Anyone else feel me?
As always, follow along on Instagram for more plant-based food inspiration. xx
One of the most common misconceptions about eating plant-based/vegan is that it takes forever to prepare a good meal. Or that it’s all about frozen meals/entrees. While frozen vegan food is awesome (Amy’s non-dairy mac and cheese is life), it’s not healthy to rely on packaged vegan food all the time. There’s plenty of lazy vegan meals that can be made at home with simple ingredients (and cheap)! Here’s a large compilation of (90+!) vegan meal and snack ideas that take little to no time to prepare.
I feel like buddha bowls have been my thing lately. Probably because it is painfully easy to just throw a bunch of ingredients together that I already have pre-cooked in my fridge. Quick and easy is how we do things these days in our house. That is the beauty of a buddha bowl, really. It’s also my favorite type of bowl to make when I have a bunch of leftover veggies that are on the cusp of going bad. Anything goes. It’s fast, filling, and nutritious because it consists of a couple different elements. It’s also a cool way to get creative in the kitchen. You can make a really instagram-worthy bowl – lol.
If you are wondering what the heck a buddha bowl even is, then keep reading. I’m breaking down how to make a vegan buddha bowl in this post with a variety of ideas, plus including the recipe to this one pictured above (a maple tahini buddha bowl!)
Hi loves! I’m finally getting around to sharing this recipe – the photo sat in my iPhone for so long, but I knew I had to share this because I sort of made it up on a whim and it came out so great. It actually turned into quite a staple around here.
I really love spaghetti squash, but two things: 1) I hate preparing it… I always feel like I am going to cut off my finger, lol. 2) I never really got too creative with it, until now. I had a ton of leftover squash, and if you’ve made it before, you know a medium-sized squash can make a lot. I was still pregnant and in dire need of some comfort food after a rough work day… so this casserole was born. Added the broccoli for green and the chik’n for some much-needed protein. Paired with the cheesiest cashew cream sauce, this dish hit all the right spots and I’ve made it countless times since.
It makes such a large serving size, so it is perfect for the entire family. If you are trying to get your tribe to eat more plant-based and enjoy their veggies, this may be a good gateway recipe. Continue reading →
Good morning, friends! We’re getting a ton of snow over here today – plus hurricane-type winds. Basically, the whole family is hunkered down. Hoping to keep power, but I have all my candles and blankets ready to go, just in case. If we lose power, we’ll just be snuggled away under a pile of blankets with Willowbean. ;)
At any rate, while I do have internet… I wanted to share a new go-to recipe in this house – spicy and lemony spaghetti, tossed with warm olive oil, fragrant garlic, and hearty chickpeas. This dinner is so quick, family-friendly, and packs protein (and some heat). If you are not a fan of spicy, you can omit the red pepper flakes or just use less. I am not one for anything crazy hot, but this is definitely one dish I prefer on the spicy side.
But the all-star is the lemon – it’s bright and refreshing while still making this a comfort food kinda meal.
As a part of the new year, I wanted to start a new series based on some of the cheap and easy meals I’m preparing over here. As a new mom, you bet your ass I’ve been making super quick meals to get through the day. And not only do they have to be fast, but filling because I am nursing and I am definitely burning through energy to keep up with the demand (Willow is actually the very hungry caterpillar). But as much as I have to eat to keep up, I also have been feeling pretty sluggish with my diet, so I am definitely trying to eat more salads that pack on the protein. Both Joe and I are trying to eat better to get back into shape.
ALSO, I know that a lot of people have concerns when it comes to eating vegan or more plant-based. I think the top concerns and excuses that I usually get are “I don’t have time” or “It seems expensive.” But to be honest, 95% of what I eat will take me less than 20 minutes to prepare. I want to make it my mission to show you that these statements don’t have to be true. I believe that a lot of what I post proves both wrong. But as the new year has begun, now is the perfect time to re-evaluate your diet and give plants a shot. Less/no meat is cheap and easy, trust me. Tack on the fact that a lot of people resolute to be healthier, I thought this cheap and easy salad was the best recipe to kick this series off. I hope you appreciate it’s simplicity.
Good morning! I never got around to sharing the recipe for this bowl after I shared it on Instagram in the past. It’s gorgeous and delicious, so might as well.
Also just a little update on life over here. Willow is coming up on 4 months, and I still can’t believe it. Time is absolutely flying. The holidays helped make it fly by, too. The day after Christmas, I took down all the decor and spruced up the house a bit. I organized and made room for new things (especially Willow’s gifts… SO MANY). It feels good to be organized and cleaned up before the New Year. The weather has been so cold here… in the negatives some mornings. We haven’t gotten out too much and have been laying low and bundled up at home. While I tend to get a little stir crazy some days, I welcome the quiet lately. Focusing on putting together more posts for you all. Any topics you’d like covered? I’m open to anything!
I don’t think we’ll be doing anything crazy for New Year’s Eve this year. Honestly, I don’t have the energy and Willow is still so young. The last thing I need is to mess up her sleeping schedule, because she has been soooo good. 9 hour stretches! We’re lucky with this little girl.
Anyways, just wanted to touch base and share an old recipe. I hope you all have an awesome holiday weekend, and I will be back in the New Year! Continue reading →
Soup recipes are basically all you may be getting lately, haha! This is honestly all I eat this time of year and paired with an infant, even more so. Tossing a bunch of veggies into a pan to simmer all day is so much easier than preparing anything else. I usually do this first thing in the morning during her first nap of the day, then lunch is ready in no time. I also make soup in large batches for leftovers – and I freeze sometimes, too.
This is honestly just a glorified vegetable soup, with its title of “golden” coming from the addition of turmeric. Really great color.
Whether you are a busy mom like me or are just busy in general, here’s an easy and healthy soup to add to your arsenal of recipes. Continue reading →