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!
Another day, another smoothie recipe. I know these are simple, but if I can help someone nail a high-protein breakfast/snack, then hey. I know I am always searching and sifting through vegan recipes with extra protein (pregnant or not!)
This one gets bonus points for tasting like dessert. Chocolate peanut butter pie-like. I’ve had a major sweet tooth during this pregnancy, so I’ve been opting for lots of fruit, smoothies, date candies, etc. I did cave and ate a ton of vegan cake, but I’m only human!! This at least is full of much-needed nutrients, vitamins, and minerals. It’s good stuff!
Now entering third trimester plant-based goodness. How is it my third trimester already?! Still have a good appetite and trying to do my best to hit all nutritional goals. I think I’ve been doing pretty okay!
Sharing a very easy recipe today that looks like fancy breakfast, but really, it only took you 10 minutes tops to put together. That, plus it is also super healthy. Fruit for breakfast is my favorite – it’s clean, sweet, and starts my day with a ton of vitamins and nutrients to get my energy up and running.
Topped with a few different superfoods (hello chia and cacao nibs), I think (hope) you’ll enjoy. Also walnuts, which I have been eating like crazy throughout this entire pregnancy. That’s a good thing, because walnuts are a great source of omegas and are encouraged for pregnancy. Just 1/4 cup is all you need to receive your daily recommended value of plant-based omega-3 fats (among a plethora of other things). Weeeee healthy fats!
Okay, onto this tropical and summery smoothie bowl. Everyone loves a loaded smoothie bowl, right?
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. Continue reading →
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.
Still hungry as ever, and still trying my best to eat well. It’s definitely hard some days. Some of my more recent cravings have been bagels/toast with tofutti and cream cheese (still), tomatoes in general, pickles, sour gummy candy, chunky peanut butter, salt and vinegar chips, and Del’s lemonade (local frozen lemonade). Definitely hitting all those cravings in the below photos.
As always, follow along on Instagram for more plant-based food inspiration.
Since it’s recommended that pregnant women get about 60-70 grams of protein a day, I’ve been doing my best to monitor my intake. It’s not hard to hit that goal, but it definitely takes some planning when you are busy running around, working, having food aversions, etc.
One way to make sure I get started on the right foot has been making protein-packed smoothies for breakfast. Not only are they filling, but I load ’em up with some of my favorite plant protein sources (soy milk, chia, peanut butter, etc.) This has been one of my favorite recipes so far, so I thought I’d share! It’s a simple recipe, but we all love simple – especially when the majority of my energy is going to this baby making thing, you know?
Second trimester – weeeeee!! Thankfully my appetite for healthy food came back full throttle toward the end of my first trimester and right into the second. Finally!! I feel so much better – more energy, “cleaner”, and just not as sluggish. And now I can focus on all the good stuff that this little girl needs. Judging by all the fruit I have been consuming, I may birth a watermelon. ;)