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Pot Roast, Vegetarian Style
Pot Roast, Vegetarian-Style. Like a warm hug to comfort even the Mondayest of Mondays. This one pot dish is brimming with meaty mushrooms and roasted root vegetables over a creamy cauliflower mash. It’s the epitome of comfort food. And ever since I’ve started eating mostly plant-based, I’ve had a hankering for a pot roast; this hits the spot and the meat isn’t even missed! Plus, it’s dairy-free, gluten-free and can be made Whole30 compliant so that you can please all eaters. Get ready to bring the supper club home. DEATs below!
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Zoodle-dee-doo-dah!
Anything bathed in ghee (or butter) is better…can I get an Amen? Usually shrimp scampi is a don’t, but this VEGGIE NOODLE SHRIMP SCAMPI is a zoodle dee DO. I don’t know about you, but I get bored with the average zoodles and marinara. It’s just not the SAME. But when you jazz up zoodles, it doesn’t need to be anything like the OG because its BETTER than the OG. Case in point, my top 3 zoodles recipes that are more than marinara. Read on for the dEATs!
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Yes and…I’ll Have Dessert
Peach nice cream AND snickerdoodle cookies? You bet your balls I’m embracing the AND. Because we are imperfect…and perfect, at exactly the same time. So yes, I eat ice cream (and sometimes nice cream), I eat burgers (and sometimes they’re veggie) and there are days where I rack up a whopping 3,000 steps (and sometimes it’s 20,000). If you want to give it a label, label it intuitive eating. If you want to give it a definition, consider it embracing your inner wisdom. And my inner wisdom is 100% accepting of sweet treats, especially when it’s hotter than you know what. So read on to learn more about embracing that inner wisdom..and to whip up the sweetest of no bake treats.
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Im{pasta}bly easy meal prep
Pasta lovers, imma ’bout to flip your world UPSIDE DOWN with this completely whole food, plant-based and low carb spaghetti squash carbonara. Im(pasta)ble you say? Oh yes way. Golden bundles of spaghetti squash sub for traditional noodles and a cashew-based ricotta lends creaminess to this dish topped with portabella mushrooms and a generous crack of the pepper mill. I’ve been dreaming this dish up for months after visiting The Butcher’s Daughter in LA and finally recreated the magic. Plus, no oven meal prep is what Texas dreams are made of in the summer. Get the dEATs for this Whole30 and keto-friendly recipe below, along with my pro meal prepping tips!
Food, Fitness, Fashion and my Furbaby
