Upgrade your Sunday sauce with these delicious meatless meatballs.
1 pkg vegan ground (12oz)
1/2 cup onion, diced
1/4 cup breadcrumbs or ground flax
1/4 cup combined fresh basil/parsley, finely chopped
2 cloves garlic, minced
2 tsp tomato paste
1 tsp dried oregano
1 tsp black pepper
1/2 tsp salt
1/2 tsp ground clove
olive oil for baking dish
– Preheat oven to 400°.
– In a large bowl, combine all ingredients, adding the vegan ground last.
– Shape vegan meat mixture into 2 Tbsp sized balls, or use a medium cookie scoop. Place meatballs in a lightly oiled baking dish spaced roughly 1 inch apart.
– Bake for 10-15 minutes, flip, and bake for an additional 10-15 minutes or until browned.
– Once cooked, remove from oven, let cool, and enjoy.
I believe it started unintentionally, but I have ditched coffee.
I’ve loved coffee for years like a proper Gilmore Girl, but all of a sudden I experienced some extra sensitivity to the caffeine. I’ve heard of people not having coffee and wondered how the heck they got through the day. Even some of my friends say they get extreme anxiety and jitters when they have coffee. I thought they were crazy until one very jittery morning.
It was a Monday morning after I took a week long holiday and I knew if there was a day to get my favorite latte, today was it. I had a delicious gingerbread oat milk latte and felt amazing. Then around 3PM I felt like I was on edge and a bit woozy. I ate lunch which helped a bit but still something felt off. This continued until about 9PM when I started to develop a minor headache. Then, it was 3AM and I hadn’t been able to sleep and my headache was now head splitting.
Now, it’s after Christmas and I found a juicer under the tree that was low key the best gift of the year (thank you, honey)! I started juicing and noticed I had an increase of energy but in a much more manageable dosage. It’s also a great way to get nutrients that I wouldn’t normally get. I know eating vegetables and fruits are best consumed for our health in their whole state. But… I’m a realist, and I know I’m never going to naturally grab an apple and snack away, I wish I did, but…
I’ve also been experimenting with tea. I have never been that crazy about it, I like it, but never sought it out. This is something Alex has also been getting into. Any tea recommendations or tips are welcomed 🙂 !
For now, I’m enjoying mixing together different fruits and veggies and creating a little morning elixir. It has become something I look forward to in the morning and also a great way to use up any fruits or veggies so they aren’t wasted.
Flavorful, comforting, and the perfect rain/snow day meal.
1 butternut squash, gutted, peeled, and diced into small chunks
1 pound vegan ground – we used Beyond Meat
2 cups corn
1/4 cup plant milk
2 cloves minced garlic
1 Tbsp chili powder (total)
2 Tbsp vegan butter
1 tsp garlic powder
1/2 tsp ground clove
salt & pepper
– Boil a small pot of water for the butternut squash. Once water is boiling, season water with salt (about 1 Tbsp) and add prepared butternut squash. Cook for about 10 – 15 minutes or until you are able to pierce a fork easily through a piece of squash.
– As squash is cooking preheat the oven to 400°.
– In a pan cook your vegan ground according to the package and add the minced garlic, ground clove, 2 tsp chili powder, and about 1 tsp ground pepper.
– Once the butternut squash is cooked, drain and add squash to a bowl. Add butter, plant milk, 1 tsp chili powder, garlic powder, salt and pepper for seasoning. With an electric mixer (or potato masher) mix/mash the butternut squash until you have a mashed potatoes consistency, add more plant milk if needed.
– In a baking dish, add a base layer of corn, then add your cooked vegan ground, lastly top with mashed butternut squash. Cook in oven for about 30 minutes or until top starts to brown.
– Once cooked, remove from oven, let cool, and enjoy!