Plant-Based Life: What I’ve Been Eating Lately

Dark chocolate oats and cherries, duh.

Quinoa with a portobello mushroom, kale, sweet potato, avocado, hummus, and pecans. So much going on, but it worked.

Tempeh summer salad – recipe in archives.

This is the worst photo of all time, but this was in the middle of me eating vegan shepherd’s pie. It was too good to not photograph, and clearly so good that I dug in without thinking.

In my blender: blueberries, cherries, banana, mango, and almond milk.

Spinach salad with carrots and pecans… the dressing is ACV, tahini, water, and a bit of salt.

Lemon water always.

PB toast with dates and cinnamon.

Black bean + rice tacos from Tallulah’s Taco Shack. Soooo good!

Toasted pita with a side of blueberry jam and pb.

Coconut lentil stew for me and Willow.

Mango avocado summer rolls + spicy peanut dipping sauce.

Bananas + mango for breakfast.

Quinoa tossed with carrots and peas for a quick lunch.

Green smoothie bowl – base is frozen banana, frozen mango, spinach, dates, and almond milk. Topped with frozen raspberries, blueberries, mango, coconut, and cacao nibs.

Cold quinoa salad with fresh corn, tomatoes, avocado, and scallions.

Lentils with quinoa.

Chocolate oats with date syrup and almond butter.

Lettuce and bok choy salad tossed with ACV, lemon juice, salt, and pepper… some quinoa, tomatoes, and avocado.

Sometimes I just want a potato for breakfast with avocado.

My 4th of July plate! Portobello burger, vegan potato salad, tempeh salad, and grilled corn.

Sautéed spinach, mango, avocado with hot sauce.