Hey guys – I know this isn’t really a recipe, but more of a lunch idea. You know, just some inspiration if you are stumped on what to make. I can’t count how many times I will just stare into my fridge when its lunchtime with no clue what to do. No need for lunchmeat ever when you have fresh vegetables on hand. For me, an avocado is all I need to be the star of a veggie wrap. But if you want a major protein, you could also add beans/tempeh/tofu, etc.
This wrap is so fast and refreshing. So next time you are stumped, see what you have going in the veggie department and just throw it in a wrap. Easy easy. Continue reading →
Adding peanut butter to soup is my new thing. I’ve always been a peanut butter lover (like everyone else) but can’t get enough of it lately. I added it to my usual lentil stew recipe and it pretty much changed the game. It is even warmer than before. With the additional dash of cinnamon and cumin, it’s definitely something different and unique to add to your list of go-to soups.
Side note: I can’t wait until Willow is old enough to have peanut butter. So many awesome snacks and recipes for her to finally try. Weeeee!
I don’t think I’ve ever posted as many pasta recipes on here than lately. I am trying hard to not eat as many carbs, but it is not easy. Pasta is the perfect postpartum food. It’s fast and easy to make. It’s starchy and comforting. It’s filling, especially for nursing moms. But hey, at least this pasta recipe features a great dose of greens.
I used to hate broccoli rabe because of its bitterness, but have grown to love it over the years. I can’t get enough. When you pair it with pasta, it is much less bitter (in my opinion). If you haven’t tried this green before, this may be a good recipe to ease into it. The copious amount of garlic is also helpful. Continue reading →
Rice and lentils are a cheap AF staple in my diet. Literally, every single week I will make a huge pot of white rice and a huge pot of brown lentils cooked according to package and then blend, store away, and enjoy throughout the week. To some, this may seem bland on its own (it’s not) but I find creative ways to eat this throughout the week for either breakfast, lunch, or dinner.
Not only does it take only 20 minutes to prep this combo, but it’s filling, nutritious, and the best past… CHEAP!! A 5 lb bag of rice cost me $5. A lb of lentils cost me $1. Each serving is literally pennies. You just can’t go wrong with this combo. Of course, if you aren’t into lentils, you could always sub in beans. I go back and forth between the two, but lentils are my number one.
Anyways, now that I’ve sold you on how cheap this is, here are some easy ways that I enjoy my rice and lentils throughout the week. Continue reading →
Hi friends! I’m sure you know by now that I really love simple recipes… and they may not seem like much, but if you are like me and are strapped for time, then I hope you can appreciate. This stew is super fast. I usually make it while Willow is down for her first morning nap so that I can have it ready for lunch. Most of the time it takes to make this is chopping up the vegetables. Other than that, it simmers on the stove for a while and is ready in no time.
Packed with protein from the lentils and quinoa, it is very filling (especially for this breastfeeding mama). This recipe makes a huge batch, which is convenient for leftovers all week.
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 →