Hi friends! I hope you all had a beautiful Father’s Day. :)
About a month or so ago I shared one of my favorite calcium-packed pregnancy smoothies. I discussed how I am not always great about tracking calcium, but it is obviously a really important piece of the puzzle when it comes to growing a strong and healthy babe. Hey, it’s important no matter what, right?
I’ve been playing around with combinations for these types of smoothies and really wanted to share this one in particular because it is super decadent and flavorful. AND and it has even more calcium than the last, coming in at a whopping 745mg (72% of your daily calcium requirement during pregnancy).
I make so many smoothies all the times and often wonder if I should even share because they are so easy, but when I post photos on my Instagram, a lot of people seem interested in knowing exactly what it is. So if you are a smoothie person like me and often wonder what I am sipping on… it’s probably this as of lately!
I’ve made and eaten this very simple dish (or side dish) so many times in the last few months that I might as well share the recipe here. Baked fries are so easy and quick. Joe always raves about them, too, which makes me happy. If we don’t know what to do for dinner, it’s always “well, how about you make some fries at least?” Sure thing – I’ll eat fries every day of the week! I bake mine and only use cooking spray so they are much healthier than you would think. Paired with this cheesy cashew cream dipping sauce and you’re golden. Comfort food at its finest hour.
So if you are stuck on what to make, I highly recommend fries and cashew cheese dip. The fiber and starch from the potatoes will fill you up and the cashew dip is loaded with protein.
I’ll be honest – sort of ashamed to say I have never really monitored my calcium intake that well. I just sort of forget about it and hope for the best. While I used to take a multi and calcium supplement every once in a while, I put those aside for my prenatals for the time being. I take this vegan prenatal vitamin, which only has 120mg (or 12% if the daily value recommended). Eesh. Not that great, right?
It’s recommended that pregnant mamas are at least getting 1000mg (and after that, 1200-1400mg if you are breastfeeding). Needless to say, I have been trying to be much more mindful.
With all the beans, almonds, and veggies in my diet, I feel pretty good that I am obviously getting calcium, but it doesn’t hurt to give it a boost. Baby girl is taking all that she needs to grow her own strong bones, which means she takes whatever the hell she can from me. I need to stay strong, too.
I’ve found this calcium-packed and vegan smoothie to be my #1 go-to for a HUGE chunk out of my intake. It has 701mg (or 70%) calcium. 70%! That, plus 12% from the prenatal and my normal eating habits throughout the day… I definitely feel some peace of mind after having this smoothie.
Hi friends! Hope you’re all well. Only good things for the most part over here. :)
You may have noticed from some of my “what I’ve been eating” round-ups that I have been on a sandwich kick this pregnancy. I mean, I always love a good sandwich but I can’t get enough lately. My new favorite for a boost of protein is this white bean salad sandwich. I know most people make chickpea salad (which is also awesome – I love this chipotle recipe) but I actually prefer the texture of white beans over chickpeas. They are a bit softer and easier to mash up. They are much creamier, too.
This recipe is a great plant-based substitute for your typical chicken or tuna salad sandwich. It also features my favorite – Just Mayo – so you know it’s legit. ;)
Eat fries for dinner. Seriously – they don’t have to be greasy, unhealthy, and loaded with trans fats. To be honest, Joe and I enjoy a plate of fries and dip for dinner more often than I care to admit. It’s just soooo good. So filling. SO CHEAP. Potatoes, man. They are cheap cheap cheap.
I try to balance out the fact that we’re eating just fries for dinner by pairing with a dip. While I usually opt for some cashew cheese dip on the side, I thought a black bean dip would be perfect. Black beans are loaded with protein (not to say cashews aren’t) and add a healthy dose of fiber. Side of lime for extra flavor and some fresh lettuce leaves. Romaine lettuce is is super fresh paired with fries. Trust me – just try it!
The best part is that these fries are oil-free, so go to town.
More budget and money-saving tips! I love reading posts like this, so I hope you can appreciate.
In the past, I’ve shared my $50 vegan shopping list for Trader Joe’s. As we’re trying to save more and more for baby girl on the way, we’ve opted to buy more from PriceRite. Do you have a PriceRite near you? I believe it’s a New England (or maybe just upper East Coast?) chain but oh man, it is SO INEXPENSIVE AND CHEAP! And cheap does not mean poor quality in this case, because the fruit and veggies are awesome here, as well as other name brand products. One of the ways that PriceRite keeps it costs down is the fact that you need to bring your own bags, so don’t forget yours (if you do, they are only 10 cents a bag).
I’ve been so impressed with our shopping habits these days that I wanted to share what a week’s worth of vegan/plant-based food from PriceRite looks like for under $50. I hope it helps! I love having proof that eating vegan/plant-based does not mean expensive. You can still be frugal and eat like a queen (or king). ;)
Another recipe I tried recently that came together better than I expected. One thing about me is that I really just trying throwing things together to see if they work. Sometimes they do, sometimes not. These vegan jackfruit enchiladas definitely were a hit with me and my husband. I apologize for the pretty crap photos… there’s not really any great way to take a nice picture of enchiladas (not in my case, anyways!) But taste is what matters here, right?
I made these quickly in the midst of us both binging Shameless (any other fans?) Not sure what took us this long to watch, but we’re hooked! We blew through the first season in two days. Haha!
Sorry it has been so quiet for a few days. If you follow me on IG, you know I was in sunny FL with my family. It was great to get away, but back to the grind! No place like home :) Sharing sharing a recipe I’ve had on my mind for a while, but just finally getting to it.
If you’ve read the About section on here, you know that I do not label myself vegan because I do consume local, organic honey. More about that HERE. It’s best to be transparent, right?
Now that that is out of the way, [nut] milk and honey tea. It’s one of my favorite drinks. Add the bubbles and I’m in heaven. The bubbles are tapioca balls, better known as boba. I talk more about this and how to prepare them in THIS POST. If you are making the boba for the first time, you’ll have to reference it. You can find them on Amazon if you are unsure of where to grab these guys. You’ll also want to grab the right straws for boba, like these.
Good morning! Another recipe I could not wait to share. I created it by accident, really. It was a Friday… there was almost nothing in the fridge because our shopping day is Saturday morning. But… there was 4 slices of tofurky leftover, literally maybe 1/4 cup of vegan cheese shreds, 1/2 red pepper, and 1/2 onion. The pantry is always loaded with potatoes, so hey… hash it is!
There’s 14 grams of protein in 5 slices of Tofurky (hey, over 10 grams for 4 slices) and lots of nutrients in the veggies. Perfect pregnancy breakfast, right? I’m also going to say that this recipe below served just me (I am very hungry these days) but could definitely serve 2. Double it up for a family serving, because even a meat-eating family would enjoy this potato hash. It’s super flavorful and the toasted tofurky adds an awesome crisp/crunch to it.
Side note, I’ll be away for a few days visiting family in Florida! It’ll be pretty quiet on here, but I’ll be keeping up on IG when I can.
Hi guys! I have to be honest – I haven’t been doing much in the kitchen, considering how much I have been eating lately. A lot of what I eat is very quick and usually just some chopped up veggies with a side grain. Not much experimenting going on.
But the other night I did end up making a new macaroni salad recipe on a whim. Joe was excited when he got home because he loves mayo-based mac salad (and so do I) but I haven’t made it in a while since going vegan. ENTER JUST MAYO. Just Mayo is my absolutely favorite vegan mayo because it literally tastes… just like mayo (texture, consistency, taste, everything). This recipe tastes just like the good ‘ol pasta salad recipes I used to love at cookouts.
The key to my recipe is having pickle juice. Vinegar is one thing, but… the pickle juice truly elevates the flavor (in my opinion) and this isn’t just because I am pregnant, I promise. Haha!