What We’ve Been Cooking Lately

Whenever I post food stories on Instagram, I always get questions on what we’re cooking or to send along the recipe. Well, since I think that’s been the majority of my Instagram Story content lately, I figured I’d round up those recipes and share them with you all here. 

As a little bit of background here, we did “dry January” and also cut down on sugar and carbs in January. For the last couple of weeks, we’ve been trying to still do most of that (with the exception of Mardi Gras and Valentine’s Day treats!), and have also been trying to do more of a plant-based diet. I, personally, am limiting dairy in my diet, as well. None of this is really for any specific reason, but more so just to see how some of these changes make me feel. 

We’ve also been trying to make things that are large portions and make leftovers. The boys are in so many activities lately that we really just want to come home, warm something up and call it a night. Everything on this list has been great for that!

What We’ve Been Making

Black Beans & Brown Rice // This is my absolute favorite black beans recipe and I have been making it for YEARS. Lately we’ve been making this with cauliflower rice instead of brown rice, and then adding shrimp and corn to make burrito bowls. 

Vegan Caesar Salad // This one is SURPRISINGLY close to an actual caesar salad. We ate ours with salmon and an extra squeeze of lemon, and that was great for lunches. The chickpea “croutons” are SUPER good and I would eat those as a snack. I will say, do NOT put the chickpeas in the fridge to store them. It made them smushy and not as good. 

Broccoli “Cheese” Soup // Okay, spoiler alert: there’s no cheese in this soup. But it’s really, really good and I highly recommend making this. Do the bread croutons with it, those are amazingly delicious. This took very little time to make and it was really great for lunches and dinner. 

Green Lentil Mac & Cheese // I was surprised at how good this one was. The pasta is a little stickier than regular pasta, but it really does taste cheesy (even though it doesn’t have real cheese). We also did some sautéed chicken with it and that was really good too. I bet you could add spinach or kale to this and it would be great.

Maple Thyme Roasted Pecans // This is a recipe I have from several years ago where you combine 2 cups of pecans, 1 tablespoon of coconut oil, 3-4 tablespoons of maple syrup, a pinch of salt, leaves from a few sprigs of thyme. Then roast them for 20 minutes at 350. These are great on salads or for a little touch of sweet if you have a craving

I have several more windows open on my phone with “recipes to make” so I will work on doing another recipe update post very soon! Meanwhile, if you have great plant-based recipes to share, I’d love to hear them! 

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