Over two months as a breastfeeding mama and there has been no shortage of good food over here. I am definitely hungrier than usual, but have been trying to eat as well as I can. Being home does make this tough… especially when it’s too easy to make a vegan mug cake. I find myself gravitating towards a lot of carbs, too. I think this is mostly because making pasta is quick and easy when I am so busy during the day taking care of Willow. But I’m not perfect. I’ve also been trying to make more salads and greens. Balance is a good thing, yeah? Anyways. You’re here for the food inspiration and ideas.
As always, follow along on Instagram for more plant-based food inspiration. xx
Macaroni + lentil balls.
Buffalo tempeh salad with roasted chickpeas and Follow Your Heart Bleu Cheese dressing. This was so good!
Lentil stew – so fast, easy, and cheap.
Cheese quesadillas for dinner – made with Follow Your Heart cheddar and smoked gouda.
Our first brunch out with Willow! I had an everything bagel with tofutti + avocado.
Purple sweet potato with tahini drizzle + pepper.
Blueberry smoothie blended with frozen banana, almond butter, almond milk, and cocoa powder.
More cheese quesadillas because I couldn’t stop to save my life. They are so easy to make and delicious. I know it isn’t the healthiest but, I’ll take what I can get these days.
Made this vegetable + chickpea soup while Willow was napping. It’s loaded with spinach, carrots, celery, zucchini, onion, and purple sweet potato. Turmeric broth for an extra nutritional boost.
Butternut squash made with a little Earth Balance + salt. Simple and packed with vitamins.
Picking on tofu bites. I have this recipe in the archives – search “tofu”
Tried this cauliflower tempura from Trader Joe’s and it was a hit. Will definitely be buying again – it’s such a quick and easy meal for those days I just don’t get around to making dinner.
Gardein chickenless sandwich with some mayo + lettuce.
To curb a sweet tooth – baked apples + almond butter.
Vegan honey mustard + Gardein chickenless strips.
Cherry chocolate smoothie.
Sweet potato burger with vegan mozz, avocado, and lettuce.
Chickpea pasta – I need to share this recipe in the future. It was so good.
Vegan pizza with olives, onions, and mushrooms for me + my husband’s choice. Pizza + Stranger Things!!
Roasted red peppers tossed with spinach.
Homemade sweet potato and pumpkin soup.
Eat the rainbow!
Joe made me this quick pizza with homemade marinara, vegan meatballs, mushrooms, and onions.
Rice bowl with bbq mushrooms, corn, kidney beans, and rice.
Quick salad for lunch – romaine, walnuts, Beyond Meat grilled chickenless strips with a little lemon + olive oil.
Canteloupe + pomegranate [!!] for breakfast.
Rice bowl with roasted butternut squash, pink beans, bbq sauce, and hummus.
Homemade hummus on wheat, sprinkled with everything bagel seasoning!
Leftover rice, beans, and butternut squash tossed with some buffalo sauce.
Chickpea and greens for breakfast – an alternative to a tofu scramble.
Baked potato with some olive oil… for breakfast, lol.
Stumbled upon one last vegan donut at Whole Foods and had to have it.
Happy about this yam being shaped like a heart! Mashed up the middle and stirred in some tahini.
Vegan Thanksgiving feast at my mom’s! It’s all about the sides.
Mom’s homemade antipasto on Thanksgiving.
Super stuffed artichoke. Recipe for these bad boys, here.