Hi friends – I’m going to try to do these types of posts twice a month, since you all seem to love them the most. These are my favorite kinds of posts, too! So here’s another huge round-up of what I’ve been eating lately, sans refined/processed sugar and oil.
As always, follow along on Instagram for more plant-based food inspiration. xx
Oil-free fries tossed in some smoked paprika, cayenne pepper, and salt.
Salad with carrot ginger dressing.
A wild rice/lentil blend served with some sautéed spinach, onion, and mushroom. Japanese sweet potato and tahini. Awesome dinner!
Smoothie before: banana, blueberries, oats, unsweetened dark cocoa powder, peanut butter, and almond milk.
Smoothie after!
Lentil stew mixed with some leftover wild rice.
Frozen mango, frozen banana, almond milk, and 2 dates. Topped with strawberries… this was literally like a milkshake!
Spinach, avocado, hummus, and tomatoes rolled up in a flax wrap.
Burrito bowl for dinner!
Frozen mango, frozen banana, almond milk, and 2 dates – layered up with some strawberries and bananas.
An abundance of lettuce cups! Filled with black beans, rice, salsa, and avocado.
Tofu spring rolls with a sunflower seed butter dipping sauce.
Huge salad for dinner – tossed with lemon juice and topped with baked tofu, cukes, tomatoes, olives, steamed cauliflower, and hummus.
Mango mango mangooooo!
Flaxseed wrap filled with lentils, hummus, avocado, salsa, carrot shreds, and spinach.
Aaaaand more chocolate almond oats.
I made this Mexican-inspired pasta on a whim and it came out awesome – featuring black beans, TVP, red peppers, and onions. Quinoa pasta and lots of guac on top.
Frozen banana, frozen mango, unsweetened cocoa powder, 2 dates, peanut butter, and almond milk.
You guessed it.
Mango smooooothie!
Another hodge podge of leftovers – rice, beans, marinara sauce, sweet potato, guac, and spinach.
Cashew mac + cheese with lots of veggies and hot sauce.
Cherry chocolate oats with almond butter. My go-to lately.
Rice, beans, salsa, and avocado.
Sweet potato and avocado spring rolls.
Rice, black beans, veggies, and cashew cream.
This is what Friday night dinner looks like… when we need to desperately go shopping and have leftovers to use up! Rice, lentils, whatever veggies were in the fridge… cashew sauce.
Chocolate cherry oats – I know I like to style my meals a lot, but honestly, this is how it looks 90% of the time.
Collard wraps – will share this recipe soon!
Mmmmm vanilla, banana, and chia oatmeal topped with almond butter, strawberries, and banana.
Vanilla oats with almond butter, cherries, and banana.
Wrap with hummus, chickpea salad, lettuce, hot sauce, avocado.
PB and date ezekiel toast with a side of orange slices and strawberries.
Four ingredient dinner and sooo satisfying and filling.
PB and date ezekiel toast sprinkled with cinnamon.
Mango and avocado spring rolls are my life.
Quinoa, chickpeas, buffalo tempeh, and avocado… smothered in hot sauce.
Rice/quinoa blend, spinach, black beans, veggie burger crumbled, hummus, and a bit of ketchup.
Two types of sweet potatoes smothered in tahini for breakfast.
Kale chips!
VEGAN WEIGHT LOSS E-BOOK
In this e-book, you’ll find 40+ pages of:
- 28 of my go-to weight loss meals (breakfast, lunch, dinner, and snack recipes over the course of 7 days)
- Weight loss tips I swear by
- The ultimate healthy vegan diet shopping list
- Snack list
- Recipes made with whole ingredients – no processed food, oil, or sugar
- Vibrant food photography
- Clean layout
And if you are interested in new recipes, snack ideas, weight loss tips, and more, please consider buying my new e-book
The post What I’ve Been Eating for Postpartum Weight Loss (Vegan, Oil + Sugar-Free) appeared first on The Friendly Fig.