Let’s Bowl

Hey, hey, Friends! Happy Wednesday!

It might seem a little cliché to eat healthy at the start of a new year but it’s more of a lifestyle for me and I’ve been seeing a lot of bashing at the moment online about already not making the goals you set. Rude. Every single day is a new day and if you’re at least trying then good for you.

Two things about me: I’m typically a very healthy eater and I’m an over preparer. I also discovered last year that eating a mostly plant based diet makes me feel so good for a number of reasons. I experimented a lot with that way of living last summer. I have one day a week where I eat whatever I feel like. But I think dairy is out to get me.

Anyway. I meal prep on Sunday’s much of the time. If you’re trying to get a little healthier or would just like to save time, throwing together a lunch bowl is a very easy way to eat a healthy, fast lunch. Today I’m sharing one of my absolute favorites.

what you do:

1. Roast sweet potatoes and broccoli in the oven on about 400. Let them cook until the sweet potatoes are tender.

2. With the edamame, I took the easy way out and just made a frozen bag of them.

3. For the chickpeas, I used some that were already roasted to save time. But you can always roast them yourself too.

4. Lastly throw everything together and split up evenly if you’re meal prepping. Add the avocado right before eating.

   Life hack? I always have avocado cups in the fridge for things such as this.

This meal is very filling and easy to throw together. Which is what we all need, right? Healthy and fast is the name of my game. Except when it’s decadent and slow. Ha. Typical Gemini here.

Thanks for stopping by today!

Pumpkin in the Air

It sure has been a perfectly chilly fall week in my neck of the woods…

It can be easy to forget how much you truly love something until you smell it. I experienced this just yesterday when I decided to make vegan pumpkin bread. All I can say is make this recipe for the way your house will smell alone.

So here is your guilt-free pumpkin bread recipe (found on go.veganrecipe4u on insta) that takes no time to throw together, toss it in the oven, forget about it, and wait for the scent of fall to fill your kitchen.

what you do:

1. Preheat oven to 350 degrees.

2. Mix wet and dry in two different bowls.

3. Minus the chocolate chips, add the wet to the dry mix until a smooth batter forms.

4. *in Moira Rose voice* fold in the chocolate chips

5. Line a loaf pan with parchment paper and pour batter into it and top with chips.

6. Bake for about 50 minutes.

   This recipe is simple, delicious, and perfect for this time of year. I always like to have a little snack of some sort on my counter (kitchen reveal hopefully coming soon) just in case company arrives. This flavorful pumpkin bread is perfect for just that. Add a little butter and you’re in business.

   Enjoy your Thursday!

When It Rains…

Hello, Hello!

So, here’s what happened. It rained and I had to use up some mushrooms before they went bad. It was time to make soup. If you know me then you probably know how much I love soup. Like a lot. I threw this recipe together so fast, and it was the best!

what you do:

1. Melt butter in a pot and then toss in the onions until nice and soft.

2. Add mushrooms and spices, then let cook until mushrooms are also soft. Sprinkle with flour and stir.

3. Stir in veggie broth and simmer for about ten minutes or so.

4. Then add in your almond milk. I also threw about one tablespoon of cornstarch just to thicken it a little.

Now that I used up all of my mushrooms, I have to buy more mushrooms because I’m making this soup on repeat all fall long. It’s so easy, fast, and perfect for a weeknight meal.

Enjoy!