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!
It took me a long while to get into vegan cheese. I have mentioned it on here in the past, but when I first went vegan, I just couldn’t find a substitute I liked. I think it had to do with my tastebuds adjusting, because once they did, I started to enjoy vegan cheese blends and products more and more. And to be honest, I feel like there are way more options now then when I first started eating vegan. Actually, I even hated nutritional yeast at first (hated it) and now I can’t get enough. It’s crazy how your tastebuds will adjust over time. So basically, if you aren’t a fan of vegan cheese or think you are, keep trying! And most importantly, try a variety of brands because no two cheese substitutes are the same – trust me.
I’m so excited to have teamed up with the Follow Your Heart brand on this post, because they are by far my favorite for cheesy products – from slices to blocks to dressings. They just nail the taste and consistency. The cheese products melt beautifully – whether you are making a grilled cheese, pizza, or even adding to a soup.
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
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?!
I can’t tell you how happy I am to have gone through my very first pregnancy plant-based. Knowing that my Willow was literally powered by plants made me so happy. I felt great during my pregnancy for the most part (which you can read more details about in my first, second, and third trimester posts). Of course there were the typical aches and pains, but I always felt very healthy with no crazy issues. I gained exactly what I needed to gain and had nothing but good reports from my doctor with each visit. I’m very grateful to have been so lucky – and I do feel that eating vegan/plant-based contributed to much of this.
So many people – friends, family, and strangers – have been curious about my pregnancy and ask questions concerning my diet. Some people were skeptical and would make some unnecessary comments (to those people, I would kindly reply that I feel amazing and my doctor says I am doing great) but most were genuinely impressed. I’ve also connected with a lot of you on Instagram who were also going through a vegan or plant-based pregnancy, or were maybe interested in transitioning. I received so many questions through IG messages/chat and trust me, I would happily reply because I love talking about it!
At any rate, I am totally rambling, but the point is… I know a lot of people have questions and concerns or maybe just need some meal inspiration. I documented a lot of my pregnancy on here, so I want to compile all my posts in one spot. I hope that you find what you are looking for below – or comment and ask. We’re all different and may have different needs, but this is my personal experience and I hope that it inspires any else who may have an interest in a similar journey.
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!
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. ;)
Truth: Joe and I ate these nachos for dinner and don’t regret it one bit. Who says you can’t have nachos for dinner when the queso is super healthy and it’s loaded with protein? I mean… these are just as good – if not better – then nachos I would eat when I wasn’t vegan and they are way way way healthier. Okay yes, the chips are not great but if that is the worst of it… fine.
This recipe makes an entire sheet pan (which we devoured by ourselves in like 10 minutes) but would work awesome for a party, too. The more people enjoying these cruelty-free nachos, the better.
Just a note that this recipe features vegan queso that I’ve made in the past. Make sure you check out that recipe here before you begin to make sure you have those ingredients ready to go, too.
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!