Hi friends!
If you follow me on Instagram, you now that I reached a bit of a breaking point a while back and vented about not feeling myself lately. I know postpartum has everything to do with it, but I still get in my own head sometimes. I know that I will find and accept my new “normal” as motherhood progresses, but I really needed a change. I’ve been trying to be more active (taking more walks with the nicer weather) and have modified my diet a bit. After having Willow, I honestly was just eating whatever, whenever. That is what felt right. Now that she is 7 months, I am starting to feel a bit more conscious of what I am eating again. Instead of turning to processed frozen meals/foods, I am going back to my whole foods approach. It was so easy for me to just eat white pasta, tofurky, or some gardein chik’n, because it was fast and filling! That is exactly what I needed when I was busy with a newborn. Trust me. But I always feel so much better when I am making my meals from scratch and eating primarily veggies, fruit, legumes, lentils, tempeh, and grains. With Willow a bit more independent these days, I have time to do that. It’s definitely making me feel much more “me.”
I also decided to cut out refined oil and processed sugar (still eating fruit and dates). Making these small changes are serving as a bit of a “reset” for me and it feels pretty great. Since starting this at the beginning of March, I have actually lost at least 10 lbs. Another plus! I’m excited to share what I’ve been eating, because it is definitely the healthiest round-up I’ve had in a long time. And super delicious.
As always, follow along on Instagram for more plant-based food inspiration. xx
Hummus wrap with swiss chard, tomatoes, cucumbers, and broccoli.
Mushrooms are life.
Romaine, kale, and swiss chard salad! A lemony cashew cream dressing.
Nourishing bowl for lunch with some spinach, broccoli, sweet potato, rice, avocado, and lemon.
Lentils for life.
Mango, grapes, and strawberries with unsweetened coconut shreds.
Zoodles with a quick tomato sauce (bulked up a bit with black beans, peas, mushrooms, onions, and cayenne pepper).
Avocado and hot sauce.
Cinnamon oatmeal with granola, berries, and pb.
Loaded baked sweet potato! This has some sautéed kale, black beans, mashed avocado, lime, and tahini drizzle.
Mushrooms, avocado, and spinach.
Big salad with a tahini lemon dressing.
Chocolate overnight oats topped with almond butter and strawberries.
Quick burrito bowl for dinner.
Cooked carrots + leftover mashed avocado.
Lettuce wraps featuring kidney beans/tahini mash with some sweet potato chunks, rice, and tomato.
Oatmeal topped with almond butter and strawberries.
Toast with pb (mixed with a bit of cocoa powder and almond milk… yum)
The making of roasted veggies. Instead of oil, I just use a non-stick baking sheet (like this) and season with salt.
Rainbow rice rolls! Ughhh these were so good. I served with a spicy peanut sauce.
Avocado toast! Topped with some purple cabbage (looks like flower petals… love that) and tomatoes.
Roasted veggies, rice, and lentils.
Date, banana, almond milk, and cocoa powder smoothie.
Again… this chocolate almond butter toast is life.
Zoodles with marinara and nooch.
Mmmmm you know.
I can’t stop eating these to save my life.
Leftover rice wraps for lunch with a side of steamed broccoli.
Leftover rice, roasted veggies, salsa, and guac.
Almond butter + cocoa powder mixed well on toast.
Whattaya know – more chocolate oats.
Tea before bed.
Chocolate oats drowning in almond butter.
Lentil stew and hummus pasta.
Butter bean + veggie “scramble” with avocado and hot sauce.
Warm quinoa salad… need to share this recipe soon.
Soy capp.
Snacking on mango and strawberries.
Another morning, another bowl of chocolate and almond butter oats.
Another warm quinoa salad for me.
The same as above, but messy messy. It doesn’t stay pretty and styled and long!!
Quick spinach + romaine salad tossed with lemon and topped with avocado, chickpeas, olives, and tomatoes.
Dark chocolate oats.
This mediterranean quinoa salad was soooo good.
The post What I’ve Been Eating for Postpartum Weight Loss (Vegan, Oil + Sugar-Free) appeared first on The Friendly Fig.