Hey heathens. Welcome to my first official wellness wednesday post, and thanks for joining me. We’re officially 8 days into a new decade, and January trends are in full force. My classes at the gym are full of new faces. A bunch of my colleagues suddenly have new haircuts or glasses. And my Instagram feedContinue reading “Wellness Wednesday – Meal prep, homeostasis, and why I don’t eat salads”
I made this recently, it was so easy and pretty quick to throw together. This recipe makes 4 servings. Ingredients: 2 acorn squash, halved with seeds removed 2 cans chickpeas, rinsed and drained 3 stalks celery, thinly sliced or chopped a handful of dried cranberries a handful of walnuts, chopped Preheat oven to 400°F. PlaceContinue reading “Stuffed Acorn Squash Recipe”
My first meal prep of 2020 will be roasting and stuffing these bad boys with a bunch of lovely ingredients. One of my goals for the next few months is to cook more intuitively and use fewer recipes. For this week’s meal prep, I’m using up food that’s already on-hand, including a shit ton ofContinue reading “First Meal Prep of 2020”
is ‘takeout and leftovers’ for every meal season over yet?! with holiday travels finally done, I’m really looking forward to getting back on my regular cooking schedule! delicious meal pictured here from @dirteatclean
a glow up version of the one-pot taco pasta I posted earlier this week, featuring: daiya cheddar (i have other favorite vegan cheeses, but this is one of the best I can get in pre-shredded form) tofutti sour cream veggie confetti pickled jalapenos sliced black olives (store brand)
real, easy, non-glamorous food. my favorite. this one-pot taco pasta is so easy that I’ve even going to cook it on a weeknight! recipe by @sweetsimplevegan & @consciouschris.
these friends of mine are coming together for a ginger sesame sauce, which will top this recipe for sugar snap pea and carrot soba noodles by @cookieandkate.
sometimes all that’s in the kitchen is a potato and a shit ton of frozen edamame so yeah here we are. baked potato, edamame, vegan butter, salt, pepper, nooch, boom! vegan dinner.
but this one turned out pretty well. romaine, chopped (ok, ripped up) basil leaves, cucumber, funky-colored tomatoes, pomegranate seeds, and balsamic vinaigrette.
whipped up this vegan stew – it’s fucking cold, and barley warms my insides and maybe my heart a little too. recipe from @rabbitandwolves.