Mushroom, Kale, & White Bean Pizza (Vegan)

Mushroom, Kale, & White Bean Pizza

It’s pizza Friday over here in our house, my fave day of the week! Anyone else share this tradition? It’s something I just recently started up because I’ve been craving pizza like crazy during my pregnancy, but I think it may just stick around. There was a time when I avoided pizza like the plague, but I love it so much and life’s too short, so it’s back in my life in regular rotation again. I choose to mostly make it myself now though because, for one, it’s actually pretty simple, and two, I like to have control over the ingredients that go into it. Otherwise I wind up feeling stuffed, bloated, and lethargic. Continue reading “Mushroom, Kale, & White Bean Pizza (Vegan)”

Tips for First-Time Home Buyers

As I shared in a recent life update, David and I bought our first home last fall. Prior to buying, we lived in rentals, mostly in New York City, and knew basically nothing about the home buying process. It was a steep learning curve to say the least! While I’m certainly no expert now, I learned a few things along the way and wanted to share my top tips for people who are in the same boat and house hunting for the first time. Buying can be overwhelming and scary, but if you wind up in a place you love, it can also be one of the best decisions you’ll make. I hope the following tips help make the process a little smoother!

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1. Know how much you can afford: I mean know how much you can really and truly afford comfortably. This may seem obvious, but what a lender will qualify you for mortgage wise and what you can actually afford to spend on a mortgage each month minus all your other expenses are two very different things. When lenders determine how much you qualify for, they look at your gross pay as well as existing loans and debts. This is a very misleading picture of your finances. It doesn’t factor in how much you contribute (or plan on contributing) to your 401K or what other kinds of deductions you may have due to taxes, health care, etc.  It also doesn’t take into account your other “discretionary” monthly costs, like how much you typically spend on groceries, gas, a gym membership, and other recurring expenses. And if you have young kids, you can’t forget about the cost of childcare! Where we live, daycare is SO expensive. It’s essentially the equivalent of another mortgage. When it came time for us to figure out what we could actually spend, I created an itemized excel spreadsheet listing out all of our costs or anticipated costs so that we really knew where we stood. At the end of the day, what we actually had left over to spend on a mortgage was significantly lower than what we could have technically qualified for.  

2. Determine your priorities and what you’re willing to compromise (or not) on: If you’re buying a home with a partner, you may have differing views about what’s important. This was true in my case. For example, one thing that’s really big for me is walkability, but my husband doesn’t care as much about this. Regardless of whether you have the same priorities, you should spend time talking about and even writing down what’s important to you so that you begin your search on the same page. I recommend marking each item as “essential” or “nice to have,” so that you don’t majorly limit your options. And be realistic about it. You’re most likely not going to find a place in your budget that has every single thing you want (if you do then lucky you!), so be reasonable about compromising on some of your wish list. Do you really need four bathrooms? Or can you get by fine with three? Only you can decide what’s ultimately going to be a deal breaker, but you want to go into your search having thought long and hard about it. Having a list ready will also help when it comes time to working with a realtor because you’ll already have your must-haves prepared.

3. Find a realtor you really trust: Speaking of working with a realtor, don’t go with just anyone. Buying a home is one of the biggest, if not the biggest investment you’ll make, so who you choose to work with to find the home of your dreams is important. You have to fully trust that your realtor has your best interests in mind. Referrals from family and friends are great, or you can do some research online, read client testimonials, or even ask a moms group on Facebook to find someone you think you’d mesh with. If you happen to be house hunting in the Lower Fairfield County section of Connecticut, I couldn’t recommend our realtor, Suzette Kraus, more highly!

4. Don’t act on emotion alone: I’m generally a very pragmatic, practical person, but even I can get caught up in the emotion of how a house feels and throw my rational side out the door. This happened at one of the first houses we looked at. I had a feeling from the listing that I was going to really like it and I was right. I actually loved it in person. It was an old colonial-style home with a white picket fence, a wrap-around porch, and amazing curb appeal. Everything about it just oozed charm. It felt so homey and cozy and, despite lacking a number of things on our wish list, it totally won me over after our first visit. I couldn’t get the house out of my mind, so we went back to see it a second time and we were this close to putting in an offer. My husband was supportive if it was the house I really wanted, but I decided to sleep on it.

Ultimately I came to my senses and realized that we would be compromising on way too many things (and important things at that) if we were to get this house, charming as it was. For one, it was old. There are old houses and then there are old houses, and this one fell into the latter category. It was built in the 1800s! That’s part of why it felt so historic and charming, and truthfully the bones of the house are probably much better than more modern homes. But, there would definitely be a lot of maintenance on a house that old, no matter how well it was originally built, and that’s not something we were prepared for. Secondly, there was very little closet space throughout the house. Two of the three bedrooms didn’t have closets at all, and being quite small to begin with, there wasn’t much room to add them. With all of our stuff, I don’t know how I ever thought that would work for us! The house also didn’t have central air, which was something I really wanted, and it had a pool, which is something I really didn’t want. And because of the pool, there was basically no yard to speak of at all, another big downside. Lastly, it was in a neighborhood that had very few sidewalks, was essentially non-walkable, and was a bit of a hike from the downtown. I would have felt isolated and miserable. Reading over this now, I can’t believe how close we came to making an offer, but there was just something about the house that made me think I had to have it despite its flaws! The moral of the story is, don’t get caught up in emotions to the extent that you overlook the practical.

5. Start your search early: If it’s possible, I recommend starting to look at houses months before you actually want to buy. It’s so helpful to see a bunch of places early on so that by the time you’re ready to actually buy, you have a good sense of what a good deal is vs. a bad one. At the start of our search, some of the homes we saw in our price point left us a bit disheartened. We weren’t sure we were going to find something that we liked enough that fit within our budget. By the time our current home hit the market, we knew the minute we walked in the door that we had to act. Based on all the other homes we looked at before, we knew we weren’t going to find anything more perfect for us for the price. I don’t think I would have had such confidence in the decision if I hadn’t seen a bunch of other places first.

6. Spend time in the neighborhood: In other words, act like a local! It’s not just the house you’re buying into, but also the neighborhood. Take some time to explore and get to know it. David and I walked Jackson around our street and even took him to play at the playground at our local elementary school. We ate at some neighborhood restaurants, checked out what grocery stores were nearby, and how far we would be from the train, the library, and other things that are important to us. Now that we’ve been living here for several months I can say that we are both so, so happy about our decision to live in an area that’s centrally located. Having the option to walk into town vs. having to get in a car and drive 15 minutes is amazing, and being so close to the train is a huge time saver for David in the morning. For me, it’s all about location!

I’m sure there’s something I’m leaving out, but these are the big considerations that come to mind when I think about our experience. If you have any additional tips about buying a home, be sure to let me know!

Smokey Sun-Dried Tomato Hummus (Vegan, No Oil)

Smokey Sun-Dried Tomato Hummus

There are certain foods that I can’t ever seem to buy enough of. Hummus is one of them.  We go through SO much hummus at my house and we always find ourselves running out before our next grocery run. I just find it to be so versatile. It’s great with veggies and crackers of course, but I also love it on a baked potato, on toast, as a sandwich spread–the list is endless! I could just load up on more at the store so that it lasts longer, but I’m trying really hard to stick to a specific grocery budget each week, and I don’t want to adjust it just to accommodate our apparent hummus obsession! I had a bad experience attempting to make hummus many years ago, and never really tried again since then…until this past weekend. I figured I may as well give it a shot because making my own is not only more economical, but also healthier. I’m pleased to report that I think this version is a winner!   Continue reading “Smokey Sun-Dried Tomato Hummus (Vegan, No Oil)”

Immune Boosting Soba Noodle Soup (Vegan)

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We’re sick with colds over here, AGAIN. That makes the second time in a month! I think we have daycare germs to thank for that. Normally a cold is no big deal, but when you’re pregnant and are so limited in what you can take to get relief, it can be pretty miserable. In my first pregnancy, I somehow didn’t get sick once, but so far in my second pregnancy, I’ve been sick a number of times and it’s not pleasant! I like to turn to natural remedies as much as possible even when I’m not expecting, but while pregnant, I don’t have much of a choice. Earlier in the week when I was feeling particularly lousy, I decided to make a batch of soup in an effort to relieve some of my congestion. There’s nothing better than a steaming bowl of homemade soup when you’re sick and stuffy! Although chicken soup gets all the glory, veggie-based soups are packed with immune-boosting ingredients to help get you well in a flash.

There’s nothing fancy about this veggie and soba noodle soup I’m sharing today, but sometimes the simplest recipes are the best. This soup contains onions, garlic, ginger, and turmeric, all warming ingredients that can help with immunity, plus carrots, kale and broccoli, which are loaded with antioxidants and phytonutrients. It’s filling and satisfying without being heavy, and offers the comfort that comes with homemade soup.

One side note about garlic. I learned from my sister (who is a nutritionist) years ago that if you really want to get the most out of garlic when it comes to immunity, you need to eat it raw. I know this isn’t the most appetizing way to eat garlic, but there are ways to make it more palatable. After chopping a couple cloves into small pieces and letting it sit for about 15 minutes, which apparently boosts its healthy compounds, I like to mix it into some hummus and eat it on a few crackers. It’s pungent, for sure, but edible. Obviously when you’re already sick with something it’s not going to magically cure you, but if you eat some raw garlic at the first signs of illness, I think it can definitely help! I had some in addition to the cooked garlic in the soup for an extra boost. Bad-breath aside, it always seems to make me feel a little better. Anyway, I hope you’re managing to stay well this winter and if you decide to try this soup, be sure to let me know!

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Ingredients

  • 2 cups yellow onion, chopped (about two medium onions)
  • 5-6 cloves of garlic, chopped
  • 2 cups carrots, chopped
  • 3 tbsp fresh grated ginger
  • 1 tbsp ground turmeric
  • 2 tbsp low sodium tamari or soy sauce
  • 8 cups low sodium vegetable broth
  • 1 8-oz. package soba noodles
  • 2 cups frozen chopped kale (I used Whole Foods’ Organic Blue Curled Kale)
  • 1 cup frozen peas
  • 2 cups frozen broccoli

Directions

  1. Add a couple tablespoons of vegetable broth to the bottom of a large pot to prevent sticking (or add a bit of olive oil) and toss in the chopped onions and garlic.
  2. Let the onions and garlic saute for a few minutes on medium heat, stirring occasionally, and then add in the carrots, ginger, and turmeric. Continue cooking and stirring for about five more minutes and then add in the vegetable broth and tamari (or soy sauce).
  3. Bring broth to a boil, then reduce the heat to low, cover, and let cook until the carrots are tender, about 10-15 minutes.
  4. While the broth is cooking, prepare the soba noodles in a separate pot based on the package directions and set aside (I like to keep the broth and noodles separate so that the noodles don’t get mushy but you could cook the noodles in the soup if desired).
  5. Once the broth is about done, add in the frozen vegetables (kale, peas, and broccoli) and let cook for about 4-5 more minutes, until the vegetables are heated through.
  6. To serve, add soba noodles to the bowls and then top with broth.

*Adapted from Fork, Knife, Swoon’s Ginger Miso Soba Soup

 

Immune Boosting Soba Noodle Soup

How to Manage Pregnancy Anxiety

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Being pregnant is one of the most exciting, joyful, and magical experiences you can have in life. It’s difficult to even put into words, really. Building a life and feeling it develop and grow inside you is truly amazing. But let’s be real. Pregnancy can also be incredibly anxiety provoking, especially in the uncertain early weeks, and even more so if you’ve dealt with a pregnancy loss before. Plus, if you’re dealing with negative physical symptoms on top of anxiety, those first weeks and months can be particularly challenging. Continue reading “How to Manage Pregnancy Anxiety”

Almond Butter Granola (Vegan & Gluten Free)

Almond Butter Granola

During my last Trader Joe’s run I discovered an almond butter granola and couldn’t resist picking it up. In all honesty, I may have liked it a little too much because it didn’t last more than two days in my house! Oops. There are certain things that I have a hard time eating in moderation (like chips) and apparently granola is one of them. Rather than buy it again, I decided to try my hand at making my own, healthier version, which I won’t be as tempted to inhale in a few sittings (or at least if I do, I won’t feel so bad about it!). The batch I whipped up uses a short list of very basic ingredients and is super tasty, but it’s free of the excess sugar and fat that’s common in traditional granolas. Continue reading “Almond Butter Granola (Vegan & Gluten Free)”

Non-Maternity Clothes That Are Cute AND Bump-Friendly

When you’re pregnant, there are certain articles of clothing that you just can’t avoid buying in maternity styles (hello pants). For both of my pregnancies, I started wearing maternity jeans before the end of the first trimester because the waistbands of my normal skinnies got too uncomfortable. But as much as possible, I try to buy regular clothing that works with my growing bump because I hate dropping money on things I’ll only wear for a matter of months. Fortunately, there are lots of regular clothes these days that work for most, if not all of pregnancy. With tunics and flowy styles being so in, it’s a great time to be pregnant! For this post I rounded up a number of tops (and a pair of jeggings) that are cute, bump-friendly, and affordable. Since I live in Connecticut and it’s currently winter, I’m focusing on colder weather options, but many of these items can be worn well into spring.  Continue reading “Non-Maternity Clothes That Are Cute AND Bump-Friendly”

Quinoa, Chickpea & Veggie Bowl (Gluten Free & Vegan)

Quinoa, Chickpea & Veggie Bowl

When it’s freezing out and I’m not in the mood for soup, I often turn to a warm and filling bowl of some sort for nourishment. With grain or Buddha Bowls or whatever you want to call them, there are so many options you can throw together, and pretty much anything goes. They’re the perfect combo of easy, healthy, and delicious. You really can’t go wrong!

This version I threw together includes quinoa as the base, topped with chickpeas, garlic-seasoned cruciferous veggies, and a little bit of almond parsley pesto. I mainly chose this combination because I had the ingredients on hand and needed to use them, but I also think they go very nicely together, not to mention that they pack a serious nutritional punch!

The key to this bowl is to roast the veggies to ensure the best flavor and crunch. Roasting vegetables is almost always my preferred way to cook them; it really does make such a difference in how they taste. There’s nothing I love more than a crispy batch of Brussels sprouts fresh out of the oven! Anyone else with me? Growing up I never really ate them but now I am obsessed and I’m making up for lost time! Brussels sprouts, where have you been all my life?!

As for the pesto, it was a total impulse decision at the end and I definitely don’t think it’s necessary for the dish (I had parsley that I needed to use up), but I think it takes the flavor up a notch. Since I hadn’t planned on making any kind of pesto in advance, I had to use what I had available, and that’s why the ingredients may seem a bit random. Although it was a total shot in the dark, I think the parsley-garlic-lemon combo works. If that’s not your cup of tea though, you can skip the pesto and still enjoy a delicious and satisfying bowl.

I plan on experimenting with many more plant-based bowl combinations this winter, and I’ll be sure to post whatever I love. I’m always looking for inspiration, so if you have any favorite bowl-based meals, do share!   

Quinoa, Chickpea & Veggie Bowl

Quinoa, Chickpea & Veggie Bowl

Quinoa, Chickpea & Veggie Bowl

Quinoa, Chickpea & Veggie Bowl


Ingredients

For the bowls

  • 2 cups dry quinoa
  • 8 cups broccoli florets
  • 6 cups Brussels sprouts
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • salt & pepper to taste

For the almond parsley pesto

  • 1/4 cup raw almonds
  • 1 cup parsley
  • Juice of half a lemon
  • 1 tsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 2 tsp water
  • ¼ tsp garlic powder

Directions

For the bowls

  • Preheat the oven to 415 degrees and line two baking sheets with tin foil.
  • Chop the stems off the broccoli so that you’re left with florets. Make sure that the florets are about equal in size so that they cook evenly. Put the broccoli florets in a mixing bowl and add 1 tbsp olive oil, ½ tsp of garlic powder, and ¼ tsp onion powder. Mix with your hands until all the florets are coated.
  • Spread the broccoli florets out in a single layer on one of the baking sheets and set aside.
  • Chop the Brussels sprouts into halves or even thirds or quarters if they are very large. As with the broccoli, you want the sprouts to be relatively equal in size.
    Add the sprouts to a mixing bowl and add 1 tbsp olive oil. Mix with your hands until all the sprouts are coated.
  • Spread the Brussels sprouts out in a single layer on the second baking sheet.
  • Place both baking sheets in the oven and roast for about 25-30 minutes, until the veggies are tender but crisp. Add salt and pepper to taste.
  • While the veggies are roasting, cook the quinoa. Add 4 cups of water to a pot along with 2 cups of dry quinoa (check the package to see if it needs to be rinsed first). Bring water to a boil and then cover the pot and reduce the temperature to low, letting the quinoa cook for about 15 to 20 minutes, or until the water is fully absorbed.

For the almond parsley pesto

  • Add almonds to a food processor and pulse until ground
  • Add the lemon juice, water and olive oil, and pulse again until mixed.
  • Add the parsley, nutritional yeast, garlic powder, and salt, and pulse until evenly combined.

 

Quinoa, Chickpea & Veggie Bowl

Baby #2!

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I couldn’t be happier to share that David and I are expecting baby number 2 this spring! The due date is three weeks before Jackson turns two. We shared the news with our families at Thanksgiving and on social media the Friday before Christmas, but I’m planning on creating some pregnancy-related content on the blog, so I wanted to announce it here as well. Believe it or not, I’m actually about halfway through the pregnancy already (I’ll be officially 20 weeks along on Monday), and fortunately, it has been uneventful so far. I can’t believe how fast the time is flying! Continue reading “Baby #2!”

Roasted Spaghetti Squash with Mushroom & Lentil Sauce (Vegan)

Spaghetti Squash with Mushroom & Lentil Sauce

Today I’m excited to share an easy plant-based meal that’s as healthy as it is delicious. Let me start off by saying that I am in no way against traditional pasta. While it has been demonized and many people won’t touch it with a ten foot pole, I think pasta can actually make for a very nutritious meal, and I eat it often. However, there’s no denying that pasta is dense and there are times when I want something a little lighter, especially after the holidays. Enter spaghetti squash! With a mild flavor and pleasant texture, it’s the perfect canvas for a savory tomato sauce. Although it’s very low in calories (under 50 calories per cup), I find spaghetti squash to be very satisfying, particularly in the the cold winter months.

If you’re thinking that spaghetti squash is a pain to prep, I get it (it used to intimidate me and I never bought it), but I assure you it’s easy! You have three options for cooking it: One is to cut the squash in half and bake it, two is to bake the squash whole, and three is to microwave it. Obviously the easiest route is to throw it in the microwave, but I think it’s worth the additional time and effort to bake it in the oven. In terms of baking it whole vs. cut, if you have a suitable knife, I recommend cutting it in half. For a long time I never bothered and always baked it whole, but after some researching, I learned that cutting the squash allows it to caramelize a bit and results in a more “al dente” texture, whereas baking it whole essentially steams it and leaves you with a softer, wetter texture. Either way works just fine with a sauce, but I prefer firmer “noodles.” It also takes less time to cook when cut in half. The one caveat is that you need a very good, large knife, otherwise cutting through the squash will be nearly impossible. I have been there and it wasn’t pretty!

When it comes to tomato sauce, I love adding mushrooms and lentils for a hearty, healthy, and filling combo. Mushrooms are meaty and a good source of antioxidants, and lentils–packed with protein, fiber, and a range of vitamins and minerals–are a nutritional all-star. You could use dry lentils in this recipe and cook them first, but I’m all about easy, so I go with organic canned. Aside from chopping the veggies, there’s not much more to this sauce! Just throw everything in a pan and let it cook. It doesn’t get much easier than that.

So tell me, are you a fan of spaghetti squash? What are some of your favorite spaghetti squash recipes to make at home?

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Ingredients

  • 1 large spaghetti squash
  • 5 cloves garlic
  • 1 large onion
  • 1 10-oz package cremini (aka baby bella) mushrooms
  • 1 25.5-oz jar of basic tomato sauce (I used Muir Glen’s organic tomato basil)
  • 1 14.5-oz can diced tomatoes
  • 1 14-oz can lentils
  • 1 tsp basil
  • 1/2 tsp oregano

 

Directions

For the squash

  1. Preheat oven to 425
  2. Line a baking sheet with tin foil and spray it with a bit of olive oil.
  3. If baking the squash whole, pierce the skin in several places and place it on the baking sheet. Bake for about 45-60 minutes, until a knife easily cuts through the skin and flesh. If the squash is very large, it may take longer to cook. Let the squash cool for a few minutes and then cut it in half lengthwise. Remove all the seeds and pulp. Use a fork to pull out spaghetti-like strands of squash.
  4. If baking the squash cut, use a large, sharp knife to cut the squash in half lengthwise. If you make shallow cuts along the area you want to cut, the knife should go in a little easier. Scoop out the seeds and pulp. Rub a little olive oil onto each of the squash halves and then place them cut-side-down on the tin foil.
    Bake for about 30 minutes, until a knife easily cuts through the skin and flesh. If the squash is very large, it may take longer to cook. This is optional, but I like to turn the squash halves over and let them bake facing up for a few minutes, to crisp up the flesh a little more. Let the squash cool for a few minutes. Use a fork to pull out spaghetti-like strands of squash.

For the sauce

  1. Lightly coat a saucepan with olive oil
  2. Chop the garlic and onion and add to the pan, cooking on medium-low for about five minutes, stirring occasionally
  3. Chop the mushrooms and add them to the pan and stir. Let the vegetables cook for another few minutes.
  4. Add the jar of tomato sauce, diced tomatoes, lentils, and spices, and simmer for about 30 minutes, until vegetables are tender.
  5. Top spaghetti squash with sauce.

 

Spaghetti Squash Mushroom Lentil