Wow, what a week it has been! Thank you all so much for your support of my new cookbook. I love reading your reviews on Amazon and in our Facebook community, particularly because I developed this collection of recipes during one of the most challenging times in my life. There’s a reason why the recipes in my new book are so quick and easy— I was developing them when I had just found out I was pregnant, so my energy levels were at an all-time low, but I still had to take care of my toddler and work my full-time job. Needless to say, speediness was a necessity if we were going to eat anything remotely healthy.
My pregnancy also left me craving more vegan fare, which is why so many of the recipes in the new book are vegan or vegan-friendly. Meat and cheese were totally unappealing to me, although, if we’re being honest, there were times when only bagels sounded appealing to me during that time… so I guess we’re lucky I branched out at all. Ha! To be on the safe side, I did have nearly 35 other people testing my recipes, too, just to make sure my pregnant taste buds weren’t off the charts.
Speaking of, if you haven’t been over to my YouTube channel yet, I’ve started making new cooking videos– starting with some of the recipes from my new cookbook. Be sure to check out the Vegan Chocolate Cake, Vegan Chocolate Buttercream (made with sweet potato!), Deep Dish Chocolate Chip Cookie, White Bean & Rosemary Dip, Speedy Black Bean Burgers, and 5-Minute Freezer Fudge. I’ve also got some more How-To videos coming your way this week, like my latest one showing you how to make vegan chia “eggs.”
Adding “video editor” to my evening schedule has made me feel busier than ever, but I love the creativity that comes with it. I feel most like “myself” when I’m doing something creative, which is why I also love my job as a greeting card illustrator so much. (You can see some of the cards I’ve designed over on Cardfool.com.) With my busy schedule the past couple of weeks, I’m trying to keep my meals as quick and simple as possible.
Here’s a look at how I’ve been eating and snacking lately– I realized that yesterday was a totally vegan day of food!
Morning: I’m currently obsessed with the Frosty Chocolate Shake found in No Excuses Detox. Austin was especially thrilled when I added peanut butter to it one morning! It’s one of the best chocolate “milkshakes” EVER.
Snack: Because my appetite is through the roof with breastfeeding, I also tend to snack on whatever recipe I tested the night before–yesterday it was vegan black bean brownies. (Still need work, but they’re tasty!) Yes, that means I ate chocolate twice before noon.
Afternoon: I’ve been working on more Instant Pot recipes for you, and this Vegan Burrito Bowl is one coming soon. I’ve been eating it everyday! Makes a great packed lunch, because most days I eat it straight from the fridge.
Snack: I usually need a little more around 3 or 4 pm, so I’ve been making the Strawberry Basil Blast from Everyday Detox. It’s one of my all-time favorite smoothies! I also snack on some Mary’s crackers when I want a crunchy/salty fix.
Evening: We’ve been eating the Rainbow Lo Mein from the new cookbook at least once a week. It’s delicious when served cold for lunch the next day, too! Sometimes I purposely try to save some for tomorrow… (This recipe does call for honey, but you can use maple syrup to make it vegan.)
I used to be a big dessert person after dinner, but lately we’ll either brew some decaf coffee or tea to sip on while watching a show, or if dinner was really light or early (before toddler bedtime), I’ll make another chocolate “milkshake” for me and Austin as a late-night snack.
If you guys enjoy seeing more “what I ate” style posts, be sure to follow me on Instagram, because I tend to share a peek at what I’m eating most days using Instagram stories.
Reader Feedback: What are YOU eating this week?