What I’ve Been Eating Lately [Vegan Pregnancy – Second Trimester]

cashew cheesy pasta with asparagus and garlic.

mmmm strawberries for snacking.

tofutti cream cheese, avocado mash + tomatoes. I think this may be my #1 pregnancy dish.

veggie sandwich with lettuce, tomato, onion, cucumbers, avocado, mustard, and hummus.

It’s so nice to have you back in my life, lentils. Mmmmm.

Red peppers, onion, lettuce, tomato, avocado + mustard on multi.

Tofutti + tomato. Side of strawberries.

Mmmm berries + chocolate on the go.

Quick dinner – cannellini beans, onion, green beans, corn, and brussels sprouts.

Spinach bagel – tofutti + tomato!

Leftovers with a side of my usual for breakfast.

Weekend traditions with my love. Everything bagel with tofutti + tomato for me. He got the red pepper hummus and it was bomb.

English muffin with chunky peanut butter. I love the brand Teddie’s – my grandma grabbed it for me and I’m in loooove. Almond milk with some ice (always with ice) for a much needed dose of calcium.

Lightlife black bean burger with chao cheese (the best!!) with some onion, lettuce, and tomato.

Sliced pears on the porch.

Just some coleslaw + corn salad. Yum!

Rice, black bean + corn burrito with lots of veggies.

Dairy-free coconut pinkberry on the first beautiful spring day – sooo good.

My body is literally made up of toast with cream cheese, avocado, and tomato by this point.

Falafel wrap from one of my favorite sandwich shops – Pick Pockets.

Del’s! It’s a local frozen drink and it’s eeeeeverything. Couldn’t decide on cherry or peach-mango… so one for mom, one for baby girl.

The usual at Bagelz (sesame this time) and I caved and bought a decaf blueberry iced coffee. I took like… 4 sips and then was over it.

New day, same cherry Del’s for me.

Lentil and veggie stew – a staple in this house. You can find this recipe in the blog archives – just search “lentil soup”.

Dark chocolate + pistachio cookies. You can find this recipe in the blog archives – just search “pistachio cookies” :)

I got these kale chips in my Vegan Cuts subscription and they are aaaaamazing.

Vegan swirl soft serve with sprinkles!

Coconut curry soup from one of my favorite noodle houses.

Steamed brussel’s sprouts with olive oil, salt, and pepper.

Teddie’s chunky peanut butter on toast – been loving this lately.

A simple tomato salad – tossed with olive oil, balsamic, salt, and pepper.

Melon + berries straight from the rind.

Lentil stew + quinoa – protein, weeee!

Baked friesssss for us both – served with a side of cashew cream for dipping.

Steamed brussel’s sprouts and some cooked down portobellos. Love refreshing dinners like this!

Macaroni salad with veggies – gotta have my carbs.

Salad for lunch with some corn, broccoli, tomatoes, avocado, red onion, croutons, olive oil, and balsamic.

Tofurky + chao cheese sandwich. I’ve been really into sandwiches lately.

More salad!

Vegan chili from the work cafe.

This is called the Rainforest Smoothie – from Wildflour Bakery!

Spanish rice + asparagus from the work cafe.

Quick beans + veggies stir fry for dinner.

Give me all the pineapple.

The more hummus the better, always.

The remainder of a peach ginger scone from Wildflour.

FINALLY! My favorite veggie is back in season.

Just some homemade kale chips. My recipe is in the archives, if you want it.

So Delicious Soy Chocolate PB with sprinkles (always!)

Another day, another veggie wrap.

A quick and easy mac salad.

Another day, another bowl of baked french fries for dinner.

I made this honeydew melon sorbet and then ate it all in a day. It was SO GOOD. Just froze some honeydew and added to a blender with honey, lemon juice, and water. Blended, froze, ate.