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.
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!
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!
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
I can’t believe it’s been over a month with Willow. She’s an actual angel, in case you were wondering. Ha! We’re already finding a pretty good groove (for now, anyways!) I’ve been able to get in the kitchen more to bake and make dinner for Joe, at least. It’s been so nice being able to do that… makes me feel awesome and you know, well-fed. I’ve definitely been more hungry as a breastfeeding mama, but continue to lose the baby weight. I ended up gaining 33 lbs this pregnancy and have already lost 20+ of it. Happy to be feeling myself – happiness all around, really. There are definitely days where I feel off (and irritated) – especially when she’s fussy (like yesterday) but today seems to be off to a good start. A vegetable soup is on the stove and I have a butternut squash in the oven. Small victories.
But anyways, here’s what I’ve been eating lately.
And as always, follow along on Instagram for more plant-based food inspiration. That’s where you’ll find me these days as I continue to soak up all the newborn moments. xx
Hi loves! I started compiling these meals at the tail-end of my pregnancy, but there are also some post-baby meals in here. I’m so fortunate to have amazing family and friends to bring over lots of meals while we got through the first week with a newborn. Thank God, right? Because I am STARVING. Breastfeeding is no joke. Lots of plant-based/vegan food inspiration below the cut!
Home stretch over here! This may be my last vegan pregnancy food post for a bit, so there’s lots after the cut. I am hoping that once I find my groove when she gets here, I’ll start taking photos and posting my food while being a breastfeeding mama. Keep an eye out for that!
Lots of calcium, protein, and as much nutrients as I can get as I come in on the home stretch. I can’t believe we’re in the single digits for weeks left in this pregnancy. I’d say I’ve eaten pretty well (with the exception of the first trimester… that really sucked). If you’re interested in seeing past food posts during this pregnancy, you can browse them all here.
Hi friends! Another overnight oats recipe – surprised? I’ve been on a kick, especially since they are 1) cold, and 2) quick and easy. Oh, and good protein, calcium, nutrients, yada yada. Basically, overnight oats are a pregnant women’s dream (during third trimester in the summer, at that!)
I’m so happy to have teamed up with one of my favorite brands, Bob’s Red Mill, to bring this recipe to you. I’m a huge fan of all their products – from grains to oats to granola and everything in between. I also LOVE their ground flaxseed (it’s my go-to when egg replacing in recipes). With their high-fiber vegan oats and vegan granola, I’ve concocted the below. I was really excited to find that their granola is vegan – a lot of granola brands out there are not always vegan (it’s something to be mindful of). This type is free of honey.
Plus, if you’re totally digging this recipe or are as big of a fan as I am, you have the chance to win both ingredients featured in this post. Details for this giveaway after the cut!