Recent Recipes We’ve Loved

I frequently share what I’ve made for dinner on my Insta story (hop over and follow me there). I’ve gotten many messages asking for recipes for the dishes I’ve shared and I’m usually pretty good about sending a link if you ask, but I thought it might be good to share them here too.

You might remember, I’m a vegetarian (funny story on how I started down this path) so all of these recipes don’t contain meat but I promise, they’re still awesome!

I don’t buy any meat for our house except for lunch meat for N’s sandwiches to pack his lunch. N does eat meat and I’m often asked if he is bothered by the fact that we don’t eat meat at home. He absolutely is not. He will happily eat anything I make and never complains (score). Which is great because the longer I’m a vegetarian, the more I don’t really love handling meat. Anyway, on to the recipes…

Golden Coconut Lentil Soup

I bought some steamed lentils at Trader Joe’s on a whim and didn’t know what to do with them. This recipe came up in my search for lentil recipes and looked delicious. We both loved this soup and adding the rice makes it much heartier. For the record, it says to use an immersion blender and I don’t have one so I just used a regular blender. We’ve since made this recipe several times.

Strawberry Shortcake Health Oat Smoothie

I was looking for a smoothie with oats in it specifically. Oats are supposed to boost your breast milk (no idea if that’s actually true but they show up on all the lists as breastfeeding super foods). More on how breastfeeding is going for us here.  I tried this smoothie and absolutely love it. It takes just like strawberry shortcake. I now drink this smoothie nearly every day! It’s just as good with blueberries too.

It’s probably a little high in sugar but it’s worth it for the protein from the greek yogurt, the oats, and the strawberries. I use unsweetened plain almond milk in place of regular milk.

Brown Butter Honey Roasted Carrots

These were divine! Albeit, probably not super good for you. I reduced the amount of butter by half and still felt there was a lot of butter in the recipe. The honey worked really well with the garlic. I’m really in to cooked carrots recently so I’ve made these or some variation of these many times since.


Cheesy Garlic Parmesan Spinach Spaghetti Squash

This recipe is heaven, you guys! I made this twice a week when I could find spaghetti squash easily. It hasn’t been available in our Trader Joe’s for a few weeks and the recipe is so good, N keeps asking why we haven’t had it for a while.

I love that this recipe has an entire bag of spinach in it. Even with the cheese, I still feel awesome about eating this. With one large spaghetti squash, N and I each eat a half and we are stuffed. Of note, I don’t use cream, I sub in unsweetened almond milk.


Buddha Bowls

I think Kait was the first person who ever shared the concept of Buddha bowls with me (she has an awesome post – the foolproof guide to buddha bowls). These days I make them 2-3 times a week.


I start with a sheet pan of a variety of veggies, tossed lightly in olive oil. I bake them at 375 (ish, our oven is definitely not exact) until they’re done. I usually put harder veggies in first (like sweet potato and carrots) and add the softer veggies later (like mushrooms and broccoli).


Meanwhile I make a grain and sometimes a protein (sometimes we forego protein. I know, bad vegetarian). For the grain we usually do brown rice or quinoa. For veggies I do sweet potatoes, carrots, broccoli, cauliflower, zucchini, mushrooms, or onion. Protein wise, sometimes we’ll do beans, a fried egg, baked tofu, or veggie sausage. I often top them with fresh cherry tomatoes sliced lengthwise and/or avocado.


I load up our bowls and then top with a dressing from Trader Joe’s. They’ve got new fresh salad dressing in the veggie section of TJ’s. Our favorite is the Goddess or the Almond Butter Tumeric.  If I’m not being lazy, I’ll make pinch of yum’s magic green sauce. I think the best part about these bowls is all the flavor (I cannot eat bland food) combined with the fact that I feel really good after eating them.

Chocolate Chip Cookies

Dare I say it? I’ll never make the Toll House recipe again. This Pinch of Yum recipe is cookie perfection and makes the perfect amount of cookies (about 9-12, depending on how much dough you eat). I discovered this right after we brought Ben home from the hospital and I’ve made it probably once every two weeks since then. They’re soft and wonderful. I usually use dark chocolate chips and eat 3+ cookies worth of dough before I even start cooking them.
Have a recipe that’s your favorite? Please leave it below! We love variety.

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