It’s been so long since I’ve posted and so much has happened! The past 6 months have been super crazy finishing up my dissertation, graduating, and starting a new job. But being so busy was worth it! Now that I have a steady schedule (and I’m no longer in grad school woo hoo) I’m hoping to make more regular posts.
Vegan chili is the perfect meal for the rainy weather we have been having lately. I love when it’s gloomy and drizzly outside. I just want to curl up on the couch with a blanket, a good book, and a glass of wine! It seems to be clearing up just in time for the weekend, though, so I don’t think that we will be snuggling up during cloudy weather.
I love that this meal was so easy to prepare, but so tasty at the same time. It’s great when a dinner so good is so simple to make. I literally just woke up Thursday morning, threw all of the ingredients into the crock pot, turned it on, and left for work. When we came home the house smelled so nice. Usually we eat around 9 pm because we get home so late, but slow cooker meals are the best because you walk in the door to a prepared dinner. Slow cooker meals also help keep dishes to a minimum, which is nice because our dishwasher is currently broken.
The other great thing about this chili is that it is so filling. You really don’t miss the meat at all. Lately I have been really into red lentils (I think they are orange lentils, but hey) as a ground beef replacement. They give a great texture and are packed with protein. This week I am going to try baked quinoa as a ground meat replacer. I saw a recipe for taco meat on Minimalist Baker’s website recently and think it would be fun to put a different twist on it! Hopefully it comes out great!
Coming home from vacation and getting back in the swing of things was difficult, but we are finally getting into a routine again. I really thrive on routine so it feels great to be on a schedule. We’re also starting to plan things for the year ahead, which is fun and exciting. Eric’s mom got us an awesome calendar with pictures of the family on it, so I’ve been marking everything in there. We already booked a trip to Portland, OR in May. So excited!!! Eric and I are taking the train up the west coast in a private sleeper car, staying a few days, then flying back. Usually we take our annual vacation in October, but we wanted to go a little earlier this year since I’ll be starting a new job in June (crazy). I’m really looking forward to the rest of 2017 and it has been great so far!
This vegan red lentil bolognese recipe came to me for two reasons. One of the reasons is that I want to start eating healthier in 2017, so this is really part of my New Year’s resolution. I can already tell this vegan red lentil bolognese is going to be a healthy staple for us in 2017. We already try to prepare healthy meals, but I want to add portion control and heartier grains into our diets. Meal prep and planning is not an issue for us. I plan our meals for the entire week (breakfast, lunch, dinner, snacks and desserts) on Fridays when we grocery shop. We then cut all of our veggies and cook our grains on Sunday. This system works wonders for us and our busy grad school schedules. With meal prep done on the weekends we are able to cut cook time down to about 30 minutes per meal. Since we cook 6 dinners, 7 lunches, and 7 breakfasts a week this is a huge time saver. Continue reading
When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading
Happy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.
What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious. Continue reading