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Strawberry Lemonade Cupcakes

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.

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Vegan Red Lentil Bolognese – dairy free and egg free

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

Vegan Tofu Scramble

tofu-scrambleI had this tofu scramble planned for breakfast this weekend, but we ended up not needing breakfast. Eric had the brilliant idea to make the scramble into breakfast burritos and save them for weekday breakfasts! This was an amazing idea. We are usually so slow to get out of bed in the morning. We try to get every last second of sleep we can and generally end up only taking 15 minutes from getting out of bed to walking out the door. Already prepared breakfasts are really our go to. 80% of the time we eat overnight oats because they are just so darn easy. I see a change in our horizon with these breakfast burritos! Continue reading

Vegan Enchiladas

Vegan Enchiladas
We’ve been on a Mexican food kick lately and I think these vegan enchiladas are my favorite so far. I don’t really like the vegan cheeses that you can buy from the grocery store so I decided to stuff these with with a potato filling and a tofu filling. Let me say that these enchiladas really hit the spot.

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Vegan Pot Pie

IMG_0388 (1)Happy Pi Day! This year I had a hard time deciding between a sweet pie and a savory pie. Ugh those decisions are always so tough :-p Originally I was going to do a savory pie for dinner and a sweet pie for dessert. I could bring the dessert pie into lab for pi day, but then I realized most of my group members would be at the ACS conference in San Diego so I settled on just one savory pie instead. Pot Pie! Continue reading