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5 Cozy Meals To Make This Week

October 21, 2018

After a bad bought of the stomach bug over here we are finally on the mend and I’m excited to cook some cozy fall dinners to go along with this chilly fall air this week! I’m adapting all of these recipes to make them dairy-free (read more about my tips for going dairy-free while breastfeeding here).

Slow Cooker Chicken Noodle Soup

Usually I like to make soup on Monday nights so we have leftovers for lunches during the week but since we’ve been under the weather I made my favorite crockpot chicken noodle soup on Sunday. It’s so easy and delicious! It’s heavy on the noodles so if you prefer a more brooth-y soup just add less. I add more chicken broth when I re-heat to keep it more soup like!

Gwyneth Paltrow’s Turkey Meatloaf, Mashed Sweet Potatoes & Shredded Brussels Sprouts

I haven’t made this recipe in a long time but I remember it being good. Debating doing large meatballs instead of one big loaf this time to make it more kid-friendly since Piper loves meatballs.

 

Vegan Mac & Cheese With Broccoli

So this isn’t exactly what I’m making but if my version turns out I’ll photograph it and share. I made this Love & Lemon’s recipe when I was dairy & soy-free while breastfeeding Piper, though! I’m using a vegan cheese sauce with butternut squash instead of nuts that my friend Ashley sent me which I’m super excited to try, I’m tossing it with shell pasta (I would be using chickpea BONZA brand if we weren’t recovering from the stomach bug since it’s packed with protein) and then I’m tossing with frozen broccoli. Very excited about this one.

Trader Joe’s Cauliflower Gnocchi Caccio Pepe

Ok this recipe sounds so freaking good – I hope it’s just as good with my faux parmesan (probably not!!). I’m excited to try her cooking method for the Trader Joe’s Cauliflower Gnocchi – because following the directions on the bag definietly does not yield the best results. I’ll also add some sliced chicken sausage and spinach/kale to the skillet. Yum!

Autumn Wild Rice Soup

Yes, two soups in one week – it finally feels like fall so I can’t help myself. This new recipe sounds delicious – I’m using Ripple Milk and my dairy-free Earth Balance butter, both of which have been great substitutes in recipes.

 

More easy dinner ides here, here and here.

 

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