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
I filled this out well over a year ago and had fun looking back on my answers. While some of my answers remain the same, a lot of things have changed. So I’m updating! I hope that you’ll share some of your answers with me in the comments below. I love things like this. It’s just another cool way to document who you are. What better time than the start of the New Year?
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!)
One of my very favorite things to do while nesting was baby laundry and organizing her dresser. Loving the laundry sounds crazy now, but it was really fun while we waited for her arrival! My mother-in-law was very generous to gift us this changing table. Aside from taking almost 3 hours to complete (that’s always fun), we really love it. It has just the right amount of storage space and doesn’t take up a lot of room in her small room. I also love that it will grow with her – the changing table portion comes off easily and will become her dresser.
I love watching/reading others’ posts and organization videos, so I wanted to share how we organized this one. I’m sure this is going to continue to change as she grows, but you get the idea. Here’s a look at how we’ve been functioning – right from the start!
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 →
Trying to decide where to register for your baby on the way is a job in itself. There are so many different stores and websites, but for me, it was an easy decision. I had used Amazon to register for our wedding and loved it so much. I just knew it was going to be a top contender for my baby registry. Once I got started, checked out the perks, and compared pricing to other baby websites, there was just no competition. If you are wondering why you should use Amazon, I’m laying out 10 important reasons that not only made registering easier and cheaper, but so satisfying.
This post is in no way sponsored or anything… I am just obsessed with Amazon.
If you are interested in seeing what my baby registry looked like, you can see that here. I feel like I also need to write a post on what I would do different and actually put on my registry now that I know. Maybe I’ll do that if you guys are interested, too. Spoiler alert: I would do A LOT of things different!
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.