I can’t believe it’s been over a month with Willow. She’s an actual angel, in case you were wondering. Ha! We’re already finding a pretty good groove (for now, anyways!) I’ve been able to get in the kitchen more to bake and make dinner for Joe, at least. It’s been so nice being able to do that… makes me feel awesome and you know, well-fed. I’ve definitely been more hungry as a breastfeeding mama, but continue to lose the baby weight. I ended up gaining 33 lbs this pregnancy and have already lost 20+ of it. Happy to be feeling myself – happiness all around, really. There are definitely days where I feel off (and irritated) – especially when she’s fussy (like yesterday) but today seems to be off to a good start. A vegetable soup is on the stove and I have a butternut squash in the oven. Small victories.
But anyways, here’s what I’ve been eating lately.
And as always, follow along on Instagram for more plant-based food inspiration. That’s where you’ll find me these days as I continue to soak up all the newborn moments. xx
Butternut squash. Couscous with spinach, peas, and red onion.
Autumnal bowl – lentils, sweet potato, butternut squash, and rice.
Walnut pesto macaroni!
Chocolate pumpkin overnight oats with some walnuts.
My aunt brought over some spaghetti with olive oil, tomato, and basil. Topped it with nooch. YUM.
English muffin with PB + banana.
I made a vegan crunch wrap supreme… you know I’ll be sharing this recipe eventually.
Buffalo tempeh sandwich.
Savory knot from Wildflour – brought over from our friends, Lynn and Sean!
I made a vegan caesar salad with roasted chickpeas, homemade croutons, and pumpkin seeds. It was so good – Joe LOVED it, too.
Amy’s lentil soup topped with some rice.
Homemade banana bread + baby wearing.
Lentils, mushrooms, peppers, and meatless meatballs.
Butternut squash… feeling like fall over here!
Esacrole, garlic, and cannellini beans. This recipe is in the archives –
English muffin topped with some chocolate almond butter, which is just almond butter, cacao powder, splash of almond milk + maple syrup combined.
Smoothie is banana, strawberry, peanut butter, cacao powder, and almond milk. And a really cute pair of legs.
Coconut lentil stew on a cozy October day. I’ll be sharing this recipe soon.
More escarole + beans with some bread to dunk. The best part, clearly.
A veganized American chop suey for dinner!
English muffin with tofutti + everything bagel seasoning.
Korean Tempeh Tacos from Garden Grille – we went for our first wedding anniversary!
Vegan reuben sandwich from Garden Grille. This was LIFE. Made with seitan.
English muffin with half almond butter, half vegan chocolate hazelnut spread (I have the one made by Endangered Species Chocolate).
Almond butter toast with a drizzle of the chocolate hazelnut spread + bananas.
Some veggies with freekeh + lentils.
Quick leftovers for me before Willow wakes up – the remaining lentils + freekeh.
Hodge podge for lunch – onion, green beans, green pepper, and kidney beans. I seasoned with smoked paprika.
Joe made me this vegan tortilla pizza with homemade marinara and Follow Your Heart cheese. It was SO GOOD and crispy!