Quick and simple blueberry cashew smoothie for breakfast.
At my last acupuncture session, I realized just how little I was eating and promised my acupuncturist at Two Tiger Acupuncture (these guys are amazing) that I would make a much greater effort to eat three meals a day and go to bed earlier. In the three days since, I’ve eaten more in those 72 hours than in the entire week prior.
As a proclaimed breakfast hater, I needed to find foods that I wouldn’t just make and stare at from a distance. I was on a mission to find seven tasty foods that were quick and easy to make and that I wouldn’t mind having on a weekly basis. The Booby Boosting Dark Chocolate and Cherry Oatmeal quickly took up that first spot. I loved the Nutella French Toast Sandwiches, but I was searching for something a tad more nutritious than bread and chocolate. Then it hit me–SMOOTHIES!!!
I love a good smoothie. Not only do they fit the super quick & easy to make category, but they are easy to drink while I’m busy with a five month old, and as a BONUS do not, in any way shape or form, represent a traditional breakfast. They can also be packed full of nutrients, and this refreshing Blueberry Cashew Smoothie is no exception.
Dealing with your low milk supply couldn’t be any sweeter.
Dare I say it, these are the best lactation cookies ever. Not only will they noticeably boost your supply in less than 24 hours, but you will devour them because they taste divine.
They fit so many needs seamlessly: Plagued by low milk? Eat a cookie. Looking for a quick breakfast? Eat a cookie. Baby going through a growth spurt? Eat a cookie. Just want something to satisfy your sweettooth? Eat a cookie. Need a gluten-free and/or vegan version? No problem. These cookies still turn out head and shoulders above the rest with two simple ingredient swaps.
That’s not chicken. That’s not fake meat. That’s cauliflower, Baby!
A while back we were vegan. And gluten-free. And sugar-free. And 80% raw.
Sounds crazy, I know, but I had a bunch of health problems at the time and I figured trying a specialized diet couldn’t hurt. My husband was kind enough to do the same so that I could have support in my journey. It was a great experiment. I not only learned how to listen to my body and decipher what my cravings meant, but I was turned onto new foods from which I had previously shied away.
In my pursuit for tasty goodies, I discovered that there is a lot of crap vegan food out and about. Most vegan food, in my opinion, is very, very underseasoned. I have no idea why so many vegan chefs shy away from using a spice or two. There is nothing worse than heading out to a vegan establishment, dropping $40 or so for lunch and being met with a boring bowl of undersalted quinoa and plain steamed veggies or worse–far worse–fake meat. God, I HATE fake meat. In a previous post I mentioned I hate breakfast, but breakfast is incredible compared to fake meat. (There is one, and only one recipe that I have ever found worked with fake meat. It’s a taco dish and I’ll post it the next time I make it.) My feeling is that if you want something with the texture of meat, just eat meat. Otherwise, use the incredible amount of non-animal source food out there to create an insanely tasty truly vegan dish.
These wings are AMAZING. We are no longer vegan and I still make them–that’s how good they are. I normally serve them as is, but I’ll post a raw vegan ranch dip in the near future in case people want a side sauce.
Swiss chard. What a great green vegetable. It can hold its own when tossed amongst pastas or chickpeas and bring out the flavor in a well prepared chicken or steak dish. Perhaps its best quality, in my humble opinion, is that it is an easy green vegetable to wash. Let’s face it–the reason I don’t make a green veggie every single time I cook is that I absolutely hate washing bits of dirt out of the myriad of places it has hidden itself amongst greens. Lettuces, leeks, and spinach are bad, but cilantro… Man, don’t even get me started on cilantro.
I made this lovely swiss chard dish last night as I felt our nutrient-less dinner of mac & cheese needed some serious boost of vitamins. It was well worth the washing time.
When I was pregnant, I ate pounds upon pounds of kimchi. This dish was my way of being able to shovel even more of it down my throat.
Now it’s a great go-to dish when I’m craving something spicy that’s super easy to make (20 minutes tops). What’s even better is that this recipe makes a good 4 bowls of food; enough to get my husband and I through two meals.
I’ve been on a soup kick lately because it is super easy to make and gives me a giant dose of veggies. Plus, soup has been known to keep one satiated longer which is great because I’m finding that I have to choose between eating, sleeping, or catching up on some mundane house chore. Usually, catching up on the house chores wins out (quickly followed by a small creative project) and when I finally head to bed (around 2ish) I find I’m starving.
Giant bonus, Faye completely digs this soup. I let her try a bit from her own spoon and she went nuts for it.
Dessert for Breakfast: Oatmeal with Dark Chocolate Chips, Cherries, Flax Seeds, and Pumpkin Seeds.
Let me put this out there early on in this blog: I hate breakfast. I dislike most “breakfasty” type foods. If I can wait until lunchtime to eat, I do. If it’s anywhere close to noon, I will hem and haw until a feasible lunch time rolls around.
There are those times when it’s 8 or 9 am, I’m starving, and there is nothing in the house for me to eat, so I must look to a breakfast food. A breakfast food that is quick and easy to assemble as well as easy for me to get down without gagging.
Last week, after one such day, I stumbled upon this beauty. Not only is this oatmeal quick and easy, but it is absolutely delicious!!!! I find myself looking forward to breakfast when I awake.