What We Ate Last Week | Week 5
Portobello Mushroom Reubens
This picture doesn’t really do this recipe justice but we were all starving so I just snapped a quick shot so we could dig in. Reubens are one of my favorite sandwiches and I probably only have one once a year from vegan restaurant Chicago Diner— theirs is made with hearty seitan; it’s greasy, the sauce is perfection and the bread is the perfect rye. However, I never feel great after I indulge in it, so I don’t usually go for it. Which is why I was so happy when I came across this recipe— it’s a lighter take, but Reubens are all about the sauce for me. Her recipe calls to omit the cheese to make it vegan, but I wasn’t about to skip out on that so I used a brand of vegan cheese that I have been pretty happy with lately (their smoked provolone slices).
Sweet Potato Sunshine Curry
Curry is absolutely one of my favorite meals. I could eat it every day. If you’re traveling, the best curry I have ever had was from Laotian restaurant Bida Manda in Raleigh, NC. Pop over to their other restaurant, Brewery Bhavana, for some serious swooning and a fantastic vegan accommodating menu. So anyways, back to the curry that I actually made! It was phenomenal and I will officially end my search for a go-to curry recipe, because this is it.
Peach Oat Smoothie
Usually our smoothies are just a mix of whatever fruits we have on hand, but I wanted to switch it up this week, so I went with this Peach Oat Smoothie! I did omit the maple syrup because Isla was having it with us, so instead I added a dash of cinnamon. The oats make this taste so creamy and smooth! For the longest time I didn’t love smoothies at home, but if there’s one thing that made me change my mind, it was investing in a reliable blender.
No-Bake Granola Bars
I got a ton of positive feedback last week when I shared some of my favorite handheld snacks that I thought I would share another handheld snack! It seems as if the hunger is so real for most nursing Mamas! These no-bake granola bars are so simple to make and legitimately addicting. I usually have all the ingredients on hand anyways, but if I don’t I just switch up the nuts and seeds. She calls for unsweetened chocolate to keep the sugar content lower so I use this bar. I personally feel that there’s enough maple syrup in the recipe that it balances out the bitterness of unsweetened chocolate.