Time for monthly food favorites again!! It’s been a great month for food. We’ve had some ah-mazing meals out, both in our own city as well as on vacation. Hello, gluten-free burgers and pizzas and blood orange olive oil truffles and waffles and hush puppies…
But back to my own less-than-gourmet kitchen. Here are all of the food goodies and recipes I’ve been loving this month:
Baked Apple Pumpkin Oatmeal Breakfast Pie. I love all of the great nutrients in this baked oatmeal (chia seeds, flax, hemp seeds, oh my!), and it’s downright easy to make, too. I baked it at the beginning of the week and had a delicious and nutritious breakfast just waiting for me in the fridge each morning. I also froze some to pull out later on (it made more than I could eat on my own before I went out of town four days later), and that worked well also. I veganized it by using soy milk and Ener-G Egg Replacer.
Roots Lima Bean Hummus. Oh my gahhhhh so good. It has a whipped texture and is just so fluffy and flavorful. Wes likes the Mango Sriracha flavor as well. And it’s made in NC!
Sweet Potato Veggie Burgers. These have so much flavor and are relatively easy to make. The nutritional yeast is key! A keeper recipe for sure.
Mi-Del Gingerbread Men Cookies. My sweet MIL bought some of these for me to have while we were vacationing for Thanksgiving. So good! And festive. But y’all already knew that I adore ginger anything.
Crockpot Chicken Teriyaki. The very first of the month, I went crazy one Sunday afternoon/evening and made a bunch of freezer meals to have on hand. It actually took me a little longer than I had hoped to get everything purchased, prepped, and in the freezer, but it’s still something I’d do again given how convenient it made dinner prep after work. This crockpot chicken teriyaki was beyond easy and quite tasty (and healthy!). My lazy tail used ginger powder instead of fresh ginger root.
The Best Chili on Earth. This was one of the other aforementioned freezer meals. Hubs had been talking about chili for weeks, so it was time to bite the bullet. I omitted the jalapenos, green pepper, and sugar, on account of I want none of those things in my chili. I loved how easy it was…no slaving over the stove for hours on end. Really good topped with avocado, too. If I make it again, I will halve the amount of beef, though. It was a bit too meaty for this vegetarian wannabe.
And of course, we’re still loving homemade pizzas like crazy.
What are y’all eating lately? Tell me so I can steal your ideas!
xoxo Laura
