Over two months as a breastfeeding mama and there has been no shortage of good food over here. I am definitely hungrier than usual, but have been trying to eat as well as I can. Being home does make this tough… especially when it’s too easy to make a vegan mug cake. I find myself gravitating towards a lot of carbs, too. I think this is mostly because making pasta is quick and easy when I am so busy during the day taking care of Willow. But I’m not perfect. I’ve also been trying to make more salads and greens. Balance is a good thing, yeah? Anyways. You’re here for the food inspiration and ideas.
As always, follow along on Instagram for more plant-based food inspiration. xx
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Macaroni + lentil balls.
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Buffalo tempeh salad with roasted chickpeas and Follow Your Heart Bleu Cheese dressing. This was so good!
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Lentil stew – so fast, easy, and cheap.
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Cheese quesadillas for dinner – made with Follow Your Heart cheddar and smoked gouda.
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Our first brunch out with Willow! I had an everything bagel with tofutti + avocado.
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Purple sweet potato with tahini drizzle + pepper.
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Blueberry smoothie blended with frozen banana, almond butter, almond milk, and cocoa powder.
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More cheese quesadillas because I couldn’t stop to save my life. They are so easy to make and delicious. I know it isn’t the healthiest but, I’ll take what I can get these days.
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Made this vegetable + chickpea soup while Willow was napping. It’s loaded with spinach, carrots, celery, zucchini, onion, and purple sweet potato. Turmeric broth for an extra nutritional boost.
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Butternut squash made with a little Earth Balance + salt. Simple and packed with vitamins.
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Picking on tofu bites. I have this recipe in the archives – search “tofu”
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Tried this cauliflower tempura from Trader Joe’s and it was a hit. Will definitely be buying again – it’s such a quick and easy meal for those days I just don’t get around to making dinner.
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Gardein chickenless sandwich with some mayo + lettuce.
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To curb a sweet tooth – baked apples + almond butter.
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Vegan honey mustard + Gardein chickenless strips.
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Cherry chocolate smoothie.
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Sweet potato burger with vegan mozz, avocado, and lettuce.
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Chickpea pasta – I need to share this recipe in the future. It was so good.
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Vegan pizza with olives, onions, and mushrooms for me + my husband’s choice. Pizza + Stranger Things!!
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Roasted red peppers tossed with spinach.
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Homemade sweet potato and pumpkin soup.
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Eat the rainbow!
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Sweet potato breakfast bowl – so November of me. This recipe can be found here.
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Joe made me this quick pizza with homemade marinara, vegan meatballs, mushrooms, and onions.
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Cherry smoothie!
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Rice bowl with bbq mushrooms, corn, kidney beans, and rice.
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Quick salad for lunch – romaine, walnuts, Beyond Meat grilled chickenless strips with a little lemon + olive oil.
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Canteloupe + pomegranate [!!] for breakfast.
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Rice bowl with roasted butternut squash, pink beans, bbq sauce, and hummus.
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Homemade hummus on wheat, sprinkled with everything bagel seasoning!
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Leftover rice, beans, and butternut squash tossed with some buffalo sauce.
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Chickpea and greens for breakfast – an alternative to a tofu scramble.
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Baked potato with some olive oil… for breakfast, lol.
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Stumbled upon one last vegan donut at Whole Foods and had to have it.
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Happy about this yam being shaped like a heart! Mashed up the middle and stirred in some tahini.
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Vegan Thanksgiving feast at my mom’s! It’s all about the sides.
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Mom’s homemade antipasto on Thanksgiving.
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Super stuffed artichoke. Recipe for these bad boys, here.
The post What I Eat As A Vegan Breastfeeding Mom appeared first on The Friendly Fig.