If you are wondering what it looks like to eat vegan or plant-based as a breastfeeding mom, you’re in the right place. I’ve compiled a mega post of all the meals I have enjoyed for energy and joy throughout my postpartum/breastfeeding journey. I hope these ideas give you a little encouragement or inspiration, mama.
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 – search “escarole”
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.
Tea season!
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!
This quick burrito is just rice, lentils, kidney beans, vegan sour cream, and hot sauce.
Curry rice + veggie mix (my mom made this for me while she was babysitting, weeeee) and some spicy roasted cauliflower.
Another day, another burrito. The filling is zucchini, onion, lentil, and couscous with some vegan sour cream and hot sauce. I made too much filling, which is on the side!
Vanilla soy yogurt with pb + chocolate chunks for a sweet snack.
Sautéed spinach with hot sauce + whole wheat english for breakfast.
Citrus for breakfast.
Breakfast potatoes with hot sauce (I am on a weird kick lately).
Sesame bagel with vegan cream cheese, hot sauce, and everything bagel seasoning (from Trader Joe’s)!
Burrito with beans, corn, lettuce, mayo, and hot sauce.
Rice and lentils with a kick.
Using an aden + anais blanket as my backdrop, in true mom fashion. This smoothie is banana, cherries, strawberries, cocoa powder, and almond milk.
Asian sesame noodles – my aunt always makes this for me, and I am obsessed with it. It’s super simple and filling!
Breakfast burritos are my forever jam. This one has lentils, rice, broccoli, lettuce, tofutti cream cheese, and hot sauce.
Chocolate strawberry banana ice cream with a swirl of cocoa syrup (made easily with just a tbs of cocoa powder and some maple syrup!)
Mango and orange slice midday snack.
I made these BBQ jackfruit nachos for joe and my brother. They are piled with black beans, corn, olives, vegan cheese, and vegan sour cream. YUM.
New Year’s Day breakfast was this tofu + vegan sausage breakfast sandwich. I used the Lightlife sausage roll and shaped them into patties. Kinda a last hurrah – my resolution is to eat less mock meat products.
Garlicky broccoli rabe with olives, served with pasta.
Quick salad topped with red pepper, carrots, scallions, rice, and lentils. Spicy hot sauce dressing.
Peanut lentil stew – hoping to share this recipe with you guys soon.
Lentils, rice, veggies, and tahini.
Side salad with spicy tempeh.
Warm oats + thick chocolate pb banana “nice cream.” The contrast of temperature is soooo good. Topped with frozen blueberries, cherries, and some agave.
Broccoli rabe and pasta, again.
Pickled veggies for a quick snack.
More oats + nice cream/smoothie. This one was chocolate blueberry topped with cinnamon. Yummm.
Burrito bowl! Shared this recipe recently – find it in the archives by searching “TVP” :)
Roasted cauliflower (tossed with olive oil, smoked paprika, salt, and pepper before roasting) with some fire-roasted salsa from Trader Joe’s.
Leftovers.
Chickpea breakfast bowl – some onion, brussels sprouts, and potatoes.
English muffin with pb + coconut flakes.
Just some sautéed portobello mushroom.
TVP + bean tacos – a little tomato, vegan sour cream, and hot sauce.
Loaded veggie wrap – this one has avocado, spinach, tomato, carrots, olives, hummus + hot sauce.
Tortilla pizza with some olives, onions, and tofurky hotdogs for pepperoni lmao. Cashew cheese, too.
Chik’n and avocado tacossssss.
Chocolate raspberry oats!
Mashed chickpeas with some pesto! Lettuce wraps are refreshing as hell. Topped with carrot, green onion, and bbq sauce.
Lots of asparagus for snack.
This looks not so great, but it was. And it was fast! Vegan chik’n wrapped up with lettuce and pesto.
Huge lemon water to start my day. I squeeze a whole lemon top off with a slice.
Fast dinner – pasta with some hummus and lemon. Topped with Beyond Meat chilk’n.
