Roasted Potatoes and Brussel Sprouts

My favorite way of cooking vegetables is roasting them in an oven. Drizzle them with olive oil, sprinkle salt and pepper, place them on a baking sheet into the oven...DONE! They cook in the oven, while I have time to prepare the rest of my meal. 

Berry Oatmeal Muffins

Happy Monday! I just did my meal plan last night, and am very excited about this week's meals. It's been almost a week since our family has gone vegan, and overall it's been a good transition. Switching to almond milk vs cow's milk has been the easiest transition for us. I'm still trying to find a good substitute for cheese, and don't know if I will ever find one. Looking back, we probably had some kind of cheese in our diet every single day, so that has been the hardest food item to stay away from. 

Pumpkin-Quinoa Chili

I went overboard this past Fall and bought 6 different gourds at the pumpkin patch. My reasoning at the time? I wanted to sample each of the different pumpkin puree's to see which one would make the best pumpkin pie. A couple of our favorites were the white pumpkin, kobocha squash, and sugar pie. What turned out to be the best puree was when we mixed a bunch of them together. 

Portobello Tacos with Tomatillo Salsa

These tacos were absolutely amazing, especially the Tomatillo Salsa! I don't have a lot of experiencing cooking with tomatillos, but making this salsa encouraged me to try more recipes that have this fresh but slightly tart ingredient in it. 

Mexican Rice

This has been a favorite side dish that I've been making for our family for several years now, and it's a great complimentary meal to burritos, tacos, enchiladas, and anything else you can think of.