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.
Good morning! I never got around to sharing the recipe for this bowl after I shared it on Instagram in the past. It’s gorgeous and delicious, so might as well.
Also just a little update on life over here. Willow is coming up on 4 months, and I still can’t believe it. Time is absolutely flying. The holidays helped make it fly by, too. The day after Christmas, I took down all the decor and spruced up the house a bit. I organized and made room for new things (especially Willow’s gifts… SO MANY). It feels good to be organized and cleaned up before the New Year. The weather has been so cold here… in the negatives some mornings. We haven’t gotten out too much and have been laying low and bundled up at home. While I tend to get a little stir crazy some days, I welcome the quiet lately. Focusing on putting together more posts for you all. Any topics you’d like covered? I’m open to anything!
I don’t think we’ll be doing anything crazy for New Year’s Eve this year. Honestly, I don’t have the energy and Willow is still so young. The last thing I need is to mess up her sleeping schedule, because she has been soooo good. 9 hour stretches! We’re lucky with this little girl.
Anyways, just wanted to touch base and share an old recipe. I hope you all have an awesome holiday weekend, and I will be back in the New Year!
Soup recipes are basically all you may be getting lately, haha! This is honestly all I eat this time of year and paired with an infant, even more so. Tossing a bunch of veggies into a pan to simmer all day is so much easier than preparing anything else. I usually do this first thing in the morning during her first nap of the day, then lunch is ready in no time. I also make soup in large batches for leftovers – and I freeze sometimes, too.
This is honestly just a glorified vegetable soup, with its title of “golden” coming from the addition of turmeric. Really great color.
Whether you are a busy mom like me or are just busy in general, here’s an easy and healthy soup to add to your arsenal of recipes.
Breakfast burritos are one of my all-time favorite morning staples. I love tofu scramble breakfast burritos, but I don’t always have tofu on hand. But honestly, who needs it when you have a ton of other protein-packed ingredients at your disposal. Filled with sweet potatoes, quinoa, black beans, and tempeh, this eggless breakfast is wholesome, colorful, and filling.
With Willow, it’s hard for me to make and enjoy breakfast some days. What I love about this recipe is that I can prepare all these ingredients ahead of time and store away for use all during the week. On Saturday mornings when Joe can hang with her, I usually prepare 5 sweet potatoes in the oven to stash away in the fridge for a quick and healthy grab. I make a large batch of quinoa (versatile for any meal, really) and marinate and bake tempeh to keep on hand. The rest of the ingredients are easy enough to toss in quickly. In just 5 minutes, I have myself a filling and nutritious plant-based breakfast to kick off my morning. It pays to prepare and bulk cook!
I hope everyone is staying cozy this month. Cozy meals are happening on this end, battling the cold and getting ready for the holidays. This time of year is my favorite – and it is even better with little Willow. She makes everything better!
And by now, I’m sure you know that I’m all about soup in the fall and winter. I think that’s pretty much all I make and eat these days. This soup came about because I wasn’t sure what to do with my leftover lentils, and I’m really happy about it. Gorgeous golden color. Hearty vegetables. Warm spices. Creamy coconut. It’s tastes like winter. I hope you enjoy it.
Hi friends! I’ve been eating all things warm and cozy – basically anything that tastes like fall. With Thanksgiving around the corner, I wanted to share a recipe that would make a great addition to your table. Full of sweet potatoes, carrots, and pumpkin, you’ll most likely have all the ingredients readily available. Coconut milk makes it creamy and a dash of cinnamon gives it the warmth you may be looking for. I hope you’ll give it a try!
Quick post today – nothing fancy. Willow is sleeping next to me and I am really enjoying the calm. It took almost 4 hours to put her to sleep last night (but thankfully she did sleep through for almost 7 hours!) So I had some time this morning to eat something more than just a banana with peanut butter. I’ve been struggling with breakfast ideas while being home, to be honest. I’m getting pretty bored of english muffins/toast but haven’t been in an oatmeal or smoothie mood either (my two other go-tos).
So instead of oatmeal for some warmth, I gave this sweet potato bowl a go. It’s fast and easy to make and packed with fiber. So before Will wakes up, I wanted to share it with you.
Two weeks into motherhood and I couldn’t stay out of the kitchen. I was inspired to make this recipe by Sarah’s Vegan Kitchen. Are you a fan of her YouTube channel? I love her videos and personality… and she is always cooking up something awesome. Like vegan crunch wraps. I can’t remember the last time I had a crunch wrap supreme from Taco Bell… maybe 8th grade? After seeing her video, I couldn’t get them out of my head and had to go and make up my own version. She uses beefless crumbles and potatoes for her filling, but mine is a bit different. I hope you like this alternative.
Also, I know I said I’d be taking a break (and I have been) but I’m happy to post at least once a week. When Willow is down for a nap, I honestly cannot sleep. Plus, she has been pretty good sleeping through the night, so I don’t feel the need to nap during the day. Focusing on the blog and getting in the kitchen definitely makes me feel myself and adds some normalcy to life (especially in the very beginning when everything was new!) If you are on Instagram and follow me, you’ll notice that I am doing my best to keep up there, too.
But okay, onto the recipe. Who doesn’t love Taco Bell when it is cruelty-free?!
Good morning, friends!
With our autumn baby around the corner, I wanted to get in some fall things before we’re too tied up and tired to do much of anything (except soak up her presence!!) The weather has cooled down and the air has that smell and perfect crisp to it. I’ve been loooving it so much. First activity on the list: apple picking. I always joke that I must have been a gatherer or forager in my past life because I love it so much. Berries, peaches, apples… doesn’t matter. Give me a basket and a field of fruit and I’m content.
We visited Narrow Lane Orchard – if you are local, this is a must for yourself or family. They also have peach/nectarine picking in the summer and even blackberry picking. When we went, I was really excited to see that they had a few blackberry bushes around that weren’t picked over. Literal heaven on earth – they were so sweet and juicy. Nature’s gems.
But back to the apples – I grabbed quite a variety, including Honeycrisp, Macoun, Liberty, McIntosh, Courtland, and Gala. For 1/2 peck bag, it cost only $10.
Good morning, friends!
A really quick and easy recipe today as I start to wind down before taking time to myself before and after baby. More on that later when I have a bit more energy to write. I’ve been so drained lately (rightfully so) with a mix of anxiousness before our little one’s birthday.
To try and keep my energy up, I made a batch of these healthy fudge bites/balls whatever you want to call them. Dates for the energy, of course. Also dates in general because I heard it eases labor… so along with my caramel date smoothie, these guys have been my go-to.
Cashews for protein. Dates for energy (and ahem, labor). Cocoa powder for my sweet tooth. ;)