Shakshouka goes green in this brunch favorite that is made with a tomatillo-based sauce and summer veggies.
Green Za'atar Shakshouka

On the (ever growing) list of things that surprised me the most about being pregnant and (now) breastfeeding is that no one has ever, NOT ONCE, asked me about my diet.

No one knew that I’m a vegetarian.

No one lectured me on getting enough protein.

No one worried about my iron levels (which are, shockingly, totally fine).

No one (except for my mother – surprise surprise) tried to convince me that being pregnant and not eating a single hamburger was sacrilegious.

And you know what?

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Healthy Vegetarian Meal Plans- an entire week of quick, easy and nutritious meals that the whole family will love! (with vegan and gluten-free options)

Guys, this whole LIFE thing has really gotten in the way of bringing you new recipes. And I’m SORRY SORRY SORRY!!

This week is going to be the week that things get back in order.

Really. I swear.

We had a lot of sort of drama going on, which is kind of the opposite of what you ever want to happen with a newborn. Basically, our nanny quit on her first day of work. I’m not sure whether that reflects poorly on me or on her (hint: it was her, I’m pretty much the nicest boss EVER), but it happened. For real.

Luckily, my mother-in-law has been able to stay with us for the past few weeks while we find/hire/get used to a new nanny but this whole process has seriously prolonged us getting into a back-to-work routine, which has in turn prolonged me getting into a back-to-blogging routine. Luckily, my child seems to be a lot more flexible than I am because she has been her usual happy-going(-ish) self through it all and even decided to do her first belly-to-back roll yesterday!

She also finally got the hang of taking a bottle last week. On the one hand, I’m flattered that she thinks that my boobs are the ULTIMATE in terms of food sources, but on the other hand I’m glad she finally realized that breast milk tastes the same even when it’s in a bottle because it means I can get some work done without having to worry that she’s at home going on a hunger strike while I’m not there.

And with that, I bring you this week’s meal plan! And get excited for some actual new recipes this week. It’s gonna happen. That’s a promise.

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Healthy Vegetarian Meal Plans- an entire week of quick, easy and nutritious meals that the whole family will love! (with vegan and gluten-free options)

If there’s one thing having a baby makes you, it’s a MEAL PLANNING MAVEN.

Or, in my case, a MEAL PLANNING MAVEN wanna-be since every week I make a meal plan and every week I cook next to nothing on it. Everything goes to waste in my fridge and my husband scolds me when he discovers a crisper drawer under the layer of mold that has grown. It is not a pretty sight.

GOOD NEWS. I have a solution and it is all of you!! Plus my friends, Julia, Sarah, Izzy, and Alexis who I’ve joined forces with to bring you a HEALTHY VEGETARIAN MEAL PLAN. Every week.

We are so in this together.

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The bright, fresh flavors of summer come alive in these chimichurri summer vegetable bowls made with quinoa, corn, roasted bell peppers, and black beans!
Chimichurri Summer Vegetable Bowls

Summer came in like a lion.

The kind that has you standing in front of your A/C all the livelong day because your kid is mostly only happy when she’s attached to you and if you thought pregnancy overheating was bad, try baby wearing.

The struggle is so real.

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Sweet-tart and ready to kickstart your morning is the best way to describe these lemon ricotta cornmeal muffins with lemon-vanilla glaze!
Lemon Ricotta Cornmeal Muffins with Lemon-Vanilla Glaze

I’ve always been a fan of the leisurely morning. You know – the wake-up, catch-up-on-the-news-blog-reading, slow-sip-your-coffee, lick-your-muffin-liner-clean kind of mornings.

Guess what. Life post-newborn?


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Strawberries and raspberries lend a natural vibrant hue and fruity flavor to this better for you red velvet pudding.

Disclosure: This post is sponsored by alli®. All thoughts and opinions are my own. For more great recipes visit
Red Velvet Pudding

Three hundred and sixty five.

Otherwise known as the total number of days in a non-leap year,

and otherwise otherwise known as the total number of days in a non-leap year that I crave something sweet at the end of every day.

How many days do I actually indulge in these aforementioned cravings, you ask?!

Hmmph. A lady never tells.

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