Tag Archives: plant based

What I Ate Wednesday: The Last Few Weeks!

Well Happy Wednesday to y’all!  I know I’ve been missing for a while, but life has been a bit crazy!  We just got back from Nashville and are preparing to leave again in a few days so our boys can have their surgeries.  I’m trying to manage all this craziness AND stay well.

While in Nashville, I got pretty sick BUT what I love about living a healthy lifestyle is how quickly I recuperate.  I ate fruits & veggies, got plenty of rest, and used essential oils…and I was back to normal in just over 24 hours.

Since I didn’t take pictures of my food on one whole day for my normal post, today I’m sharing things I’ve been eating over the last few weeks.  Hopefully, this gives you some insight into “normal” life over here.

Breakfasts:

I have been eating the same things for breakfast lately.  It usually depends on how cold it is or quite frankly, what I’m in the mood for!

Hot Oatmeal has been my go-to.  I usually top mine with walnuts, bananas, and cinnamon.

oatmeal

 

Avocado Toast. Simple, filling, cheap.  YES!

avocado toast

Green smoothies.  A great way to sneak in some more greens!

smoothie

Non-green smoothies for the days I just don’t want them 🙂

smoothie 2

Hot tea. Lots and lots of hot teas throughout the day.  I usually drink anywhere from 3-6 cups!

hot tea

When I feel like something a little sweeter, I make homemade hot chocolate.  Yum!

hot chocolate

Lunches:

I’ve been sticking with salads & leftovers mainly because it’s what I like!  This is my classic salad with Lemon-Tahini Dressing & sprouted bread croutons.  Sometimes, I’ll eat a kale salad instead or add a bowl of soup or some fruit.  Everything is pretty simple.

salad

Dinners:

For dinners, I usually have some sort of “bowl” with quinoa or rice & veggies.

This is sautéed veggies, roasted broccoli, lentils, and quinoa.

bowl

 

This is a Sweet Potato-Coconut Curry over rice.

Curry

This is a Cauliflower Pizza Crust I made with a kale salad on the side.

Pizza

While Traveling:

When I travel, I don’t stop at fast food–I usually try to stop at a grocery store if at all possible to grab some fresh foods.

When we are stationary, it’s easy to find places to grab healthy foods, especially when there’s a Whole Foods around.

It is true that Green Juices are expensive, so I’m not able to drink them every day, BUT I do make a priority to drink them when traveling to help with sickness and in situations where I may not be able to get my normal green intake in.

This is one I enjoyed from the Franklin Whole Foods Market.

Juice

I always try to find places that have great smoothies–but when I’m coming to Nashville, I already know where I’m eating breakfast (sometimes more than once!)

I love The Franklin Juice Co–their juices, and especially Acai Bowls.  This bowl was topped with almonds, honey, banana, strawberries, and cocoa powder.  SO GOOD!

Acai Bowl

Sometimes I can find vegan restaurants, and sometimes I can’t. But either way, I always find something to eat!

This is a raw pizza and salad from Avo in Nashville. (vegan)

avo lunch

Other times, we go to dinner with people, and I have no control over where we go–so I just call ahead and inform the cook that I’m coming in 😉  I have had so much success with this method–not stressing or looking weird in front of guests!  The cook prepared veggies & quinoa for me, as well as a special salad AND dessert!

veggie and quinoa

Don’t you just love all these colors in these pictures?  I love knowing that I’m fueling my body up with the best nutrients I can!

 

 


What I Ate Wednesday 10-14-15

Can I just say I’ve been in a rut? Oh, and unmotivated.  What a great combo! HA 🙂

I’ve got some pictures for you today, but I do gotta say–I made myself be GOOD this day so I could show you something better than bread and chocolate all day!

You know, sometimes, even ME, we go through times where we are exhausted from food.  I get tired of thinking, cooking, planning, and cleaning dishes too.  I really, really do.

Some days look great, and others–not so much.  The lesson I’ve learned lately is all about balance.  And that eating bread and chocolate all day will make you gain five pounds.  Hello green juice cleanse!

I’ve been trying to keep things simple–so if I buy sprouted grain english muffins, I eat them for breakfast until they are gone.  Somewhat boring this way–but I’m at a stage of life where I don’t have the mental energy to think beyond that.  Anyone with me?

breakfast

Since it’s been a little chilly in the morning, I’ve been loving either hot chocolate or hot tea.  I make my hot chocolate each time using almond milk, cacao powder, vanilla, and maple syrup.  Yes–the basic recipe I use is coming soon!!

hot chocolate

For lunch I started with a salad.  And as always, I try to make it look like a rainbow with some plant based protein on top.  This day the protein was nuts, seeds, and hemp hearts.

salad

I also ate a small bowl of veggie soup.  I like to make my soups creamy by adding cashews!  I put 1/2 cup of cashews in 1 cup of the veggie broth I use to make the soup and blend it up until it’s smooth.  Then I add it in when I’m thinning out the soup.  It makes an awesome, creamy and dairy free soup!

soup

I go through phases where I love to drink wine, then hate to drink wine. Love to drink sweet tea, then hate to drink sweet tea.  See my pattern?  I’m such an emotional eater–something I really have to keep in check. Daily.  Eat to live, don’t live to eat.

But this particular day, I needed wine.  You know, needed it.

This is the one I’ve been liking as of late.

wine

For dinner Andrew was craving alfredo–so I came up with this based on what we had in the pantry.  I made one for Sawyer, too, out of avocados, and I ended up liking his better than mine even though mine was DELICIOUS. So, I’ll be sharing that recipe soon too.

The alfredo was made from almond milk, cashews, avocado, garlic, lemon juice, and a few more pantry ingredients. I made the sauce and added cooked quinoa noodles, peas ‘n carrots, spinach, and steamed broccoli.  I’m not sure if the picture does it justice.  But it was fabulous.

dinner

Aaaaand, confession time.  I’m never allowed to make these chocolate covered rice krispy treats. EVER. AGAIN. I literally have no restraint.  NONE.

But nonetheless, this is what I ate for dessert. And probably breakfast the next day. And then for a snack.  And maybe desert again.  Seriously, never again. 🙂

dessert

I need to know what y’all have been eating lately!!! Let me know 🙂  I need some inspiration myself!


Homemade Marinara & Cashew Parmesan

As we get closer to the feel of fall, my body starts craving comfort food.  And for me, one of those foods is a good homemade spaghetti.

Marinara 2

Since I’m juggling my vegan lifestyle and my husband’s meat lovin’ one, I usually make this tasty marinara and cook ground turkey on the side (with mushrooms too since I don’t like the texture) for him to add in as we fix our plates.

It’s been the best solution for our family!  Those are things you can certainly add in to this recipe –or make “as-is” for a plant-based version of spaghetti.

To make this a complete meal, I serve with organic brown rice spaghetti noodles (or you could use 100% Whole Wheat noodles), a salad, and garlic bread that I make using Ezekiel Bread, Earth Balance Butter, and Garlic Powder.  Sometimes, I add sautéed kale or these sweet and spicy Brussels sprouts if I have time!

Because my youngest son is dairy-free and I’m a vegan, I had to figure out a way to still have that Parmesan topping.  This raw, cashew-based Parmesan takes about two minutes to make, and can be stored in the fridge for as long as you need.  I use it to top pizzas, salads, and more!

Cashew Parm

Homemade Marinara & Cashew Parmesan
 
Ingredients
Marinara:
  • ½ large onion, diced
  • 4-5 cloves of garlic, minced
  • veggie broth or water for sautéing
  • 2 28 ounce cans crushed tomatoes
  • ¼ cup fresh basil, chopped
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • ½ T maple syrup
  • ½ T crushed red pepper
  • salt & pepper to taste
Cashew Parmesan:
  • 1 cup raw cashews
  • 3 T nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
Instructions
  1. Heat a pan over medium heat. Add onion and garlic.
  2. When they start sticking to the pan, add a little bit of water or veggie broth until it stops sticking. Repeat when necessary.
  3. Continue to saute for 4-5 minutes until soft and fragrant.
  4. Add all other ingredients and stir well.
  5. Bring to a slow boil, stirring occasionally.
  6. Reduce heat and cover for 15-20 minutes (or longer for better flavor), stirring on and off.
  7. Meanwhile, add all Cashew Parmesan ingredients in a food processor. Pulse until it looks like Parmesan Cheese.
  8. Serve with whole grain noodles, salad, and garlic bread! Enjoy!

 

 


What I Ate Wednesday 7/22/15

Happy Wednesday y’all!  Here’s a look at my eats 🙂

This particular morning I didn’t have much to make for breakfast besides this juice.  But I had a busy day ahead, so I was fine with some liquid energy 😉

 

WIA breakfast

 

I stayed busy at work right up until lunch time, and I chowed down on a salad with leftover walnut taco meat on top, and an oil-free dressing I’ve been loving lately.  I ate a side of quinoa & millet topped with almonds, gluten-free soy sauce, and a drizzle of tahini.  For dessert, I ate fresh cherries!

WIA Lunch

For a snack and pre-workout drink, I made banana nice cream (and ended up sharing with sweet Beckham).  This is just frozen bananas and a little bit of unsweetened almond milk processed in the blender.  Great energy boost to get through a workout!

WIA Snack

Usually by mid-week, I’m almost out of groceries, so dinners are usually just what’s left in the house. This night, I ate a salad and sweet potato fries!  I had no dressings, and I’m finally tired of tahini, so I made a weird dressing that ended being pretty interesting.  It was made with almond butter, lemon juice, water, and dijon mustard.

WIA Dinner

 

I know a lot of people wonder where I get my protein from since I am mainly plant-based.  In this dinner, there are approximately 15 grams of protein just in the avocado, almond butter, hemp seeds, and sweet potato.  🙂

I didn’t end up having dessert this night….crazy, I know!

I hope you gained some inspiration for your week!  Love you all!


Maple-Balsamic Stir Fry

Final

This beautiful creation came out exactly like I wanted.  Sometimes, I’ve just got a taste that I must create–and this one hit the spot on the first try!

I’m so inspired by many of the one bowl meals I’ve seen on many blogs–and wanted to try my hand at one.  But since I’ve got a sweet tooth and an itching for all things fall, this Maple-Balsamic inspired dish was a perfect solution.

Because I don’t eat meat or any animal products right now, this is a vegan rice bowl.  But, I can imagine that some grilled chicken would be an AMAZING addition on top.

I’d like to say that this recipe serves 2 people, but let’s be honest.  I eat a LOT.  Like, a LOT.  So, this is a one portion meal for me.  Partly because I was lazy & didn’t make anything else.  To make this a full meal–and to make it stretch a bit, next time, I will most likely serve a salad first and add a piece of chicken to my husband’s–and that’s a full meal.

Regardless, it’s very simple to double or even triple this recipe!

A few things about this recipe:

  • Make your brown rice ahead of time and keep it in the fridge to get it very cold.  That helps make for a crispy stir fry.  I usually make a huge bowl of rice at the beginning of the week because Mexican Rice Bowls are always on the menu around here.
  • I use a soy-free Vegan butter made by Earth Balance because my son Beckham can eat it–and it saves me from having to make an extra meal.  If you aren’t vegan, regular butter (preferably organic or local) will be perfect!

Maple-Balsamic Stir Fry
 
Ingredients
Balsamic Roasted Brussels Sprouts:
  • 1 cup Brussels Sprouts, ends trimmed & cut in half
  • 1 t oil
  • 1.5 t balsamic vinegar
  • pinch of salt
Buttered Carrots:
  • 2 large carrots, peeled & chopped
  • 1 heaping t vegan or regular butter
  • drizzle of maple syrup
  • pinch of salt
Balsamic Glaze:
  • ¼ cup maple syrup
  • 3 T Balsamic Vinegar
  • 2 t Dijon mustard
Stir Fry:
  • spoonful of vegan or regular butter
  • 2 cups cooked brown rice, cold
  • 1 t sesame seeds, plus more for topping
  • ½ t Sriracha sauce
  • 1 green onion, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Place trimmed & cut Brussels sprouts in a small baking dish.
  3. Add oil, vinegar, and salt.
  4. Stir until combined.
  5. Bake for 25 minutes, stirring halfway through.
  6. Meanwhile, put chopped carrots in a small saucepan and cover with water.
  7. Bring to a boil and boil for 7-9 minutes, stirring occasionally.
  8. In a small saucepan, combine Maple-Balsamic glaze ingredients.
  9. Bring to a boil, and let boil for 3-5 minutes, stirring frequently, until mixture has thickened. Set aside.
  10. Drain carrots, and return to pan. Add the butter, maple syrup, and salt. Stir until combined. Set aside.
  11. In a wok, melt a spoonful of butter.
  12. Add rice, and saute until heated through and crisp.
  13. Add cooked carrots, roasted Brussels Sprouts, sesame seeds, and Sriracha sauce.
  14. Stir until well combined.
  15. Add Maple-Balsamic glaze & stir fry until heated through.
  16. Top with green onion & sesame seeds.
  17. Enjoy!