What I eat in a day | Zero Waste, Plant-Based, Quick Easy Meals

It’s been about two years since I’ve done a ‘What I Eat in a Day’ blog post and I thought it was time to do another one plus a little YouTube video.

If you didn’t know, I have a YouTube channel and I would love for you to hit that subscribe button.

Most of my meals are quick, easy, and plant-based since eating a plant-based diet is one of the best ways to have a positive impact on the environment.

Since I live a zero-waste lifestyle, I buy most of my food without packaging. If you’re curious to learn more, check out my blog post The Ultimate Guide to Zero Waste Grocery Shopping.

This post was sponsored by MegaFood! All thoughts and opinions are my own.
For more information, please see my disclosure policy.

I like to start my day at 6 am because that’s when I feel the creative energy buzzing through my bones.

I like how peaceful everything seems early in the morning. No one expects me to respond to emails or comments or interact in any way because the world is still a little sleepy.

pre-breakfast:

This is when I get the bulk of my writing done, but before I’m off to type away I like to brew a huge batch of loose leaf tea, drink a glass of water, and take my supplements!

Last year, I started looking for more sustainable supplements, and have been really pleased with MegaFood®, which crafts premium supplements made with real food from trusted farm partners, plus added nutrients.

MegaFood is a certified B Corporation, which means they meet a strict code of social and environmental practices.

They have a very impressive roster of certifications like non-GMO project verified, certified glyphosate residue-free, tested for 125+ pesticides and herbicides, as well as many others.

MegaFood is committed to organic and regenerative agriculture, lobbying to ban glyphosate, and all of its employees are paid a fair living wage. I’ve been very impressed with the company’s commitment to people and the planet.

In today’s busy world, the ultimate self-care routine can be as easy as taking a daily multivitamin.

The multivitamin I take on a regular basis is MegaFood Multi for Women, which is specifically for women seeking optimal health and wellbeing* with vitamins B, D, A, C and E, plus iron, biotin, and beta carotene.

I’m often so busy so making sure I take my daily multivitamin is the best way I can take care of myself!

Along, with my daily multi, I’ve also found it useful to take probiotics, and a vitamin B supplement.

If you’re eating a vegan or plant-based diet, you really should be taking at least a B12 vitamin (MegaFood has a great option for this vitamin, too).

I have struggled with a hormone imbalance in the past and find it beneficial to take a B complex. If you have any questions about what supplements you should be taking it’s best to consult a doctor to see what’s right for you.

So, while my tea is brewing, I take my supplements and drink a glass of water. I pour my tea into a thermos, add in a little bit of CBD oil, and then sip on it throughout the morning.

watch the YouTube video:

breakfast:

I typically start to get hungry around 9 or 10 so I’ll whip up some breakfast and I really like to eat oatmeal in the winter. And, my all-time favorite this time of year is apple, cinnamon oatmeal.

• 1 apple peeled, cored, and cubed

• 1 teaspoon of oil

• Cinnamon

• Pinch of salt

• 1/2 cup of organic old-fashioned oats

• 1 cup of nut milk (I like cashew)

• Maple syrup (optional)

• Peanut butter (optional)

1. In a small saucepan add your oil and apple and sauté until the apple is softened

2. Add in a dash of cinnamon to taste and set aside

3. Add your nut milk into the pot and bring to a simmer

4. Add in the oats and let them absorb the liquid about 5 minutes

5. Add a pinch of salt

6. Sometimes I like to add in a splash of maple syrup or a spoonful of peanut butter at this stage too.

7. Add your oatmeal to a bowl and top with your cinnamon apples and enjoy!

lunch:

I really like to keep lunch simple. I prefer soups or salads - things that can easily be prepped in advance and stored in a 16oz mason jars.

I’ve recently been on a curried carrot and ginger soup kick. It’s one of my all-time favorites!

• 2 tablespoons olive oil + a little more for drizzling

• 2 large shallots, peeled and chopped

• 6 cups vegetable broth

• 2 pounds carrots chopped

• 1 peeled and cubed apple

• 1 tablespoon grated fresh ginger

• 3-4 tablespoons of curry paste

• pumpkin seeds (optional)

• cashew yogurt (optional)

1. In a dutch oven add in the olive oil and shallots

2. Wait until the shallots are translucent and add in the grated fresh ginger and curry paste and sauté for about 30 seconds 

3. Add in the carrots, apple, and the vegetable broth

4. Bring the vegetable broth to boil and cover the pot until the carrots are fork-tender

5. Add the mixture to a blender and puree.

6. Pour into a bowl and add in a few tablespoons of cashew yogurt.

7. Top with some pumpkin seeds and a little drizzle of olive oil.

snack:

I have a few different snacks I like to keep on rotation which you can read about in my Five Favorite Zero Waste Snacks, but today I’m going with bell peppers and hummus.

dinner:

While I like to keep breakfast and lunch pretty similar, dinner is where I switch things up. I like to make taco bowls, burgers, nachos, salads, bowls, etc.

But for dinner, I wanted to keep it pretty simple. I think it’s a big misconception that zero-waste meals have to take a long time, they really don’t.

And, one of the best ways to save time is to cook once and eat a few times. So, if I’m making veggies and quinoa for dinner tonight then I’ll make extra and save it for later. You can read more in my post about meal prepping.

• Roasted red cabbage

• Black beans

• Roasted sweet potatoes

• Brown rice

• Arugula

• Avocado Lime Dressing (Avocado + lime juice + cashew yogurt + salt)

Toss everything into a bowl and eat up!

dessert:

I’m a huge lover of chocolate so I’m finishing my day with a few squares of organic dark chocolate!

late evening:

I often have trouble falling asleep, but after establishing a really good nighttime routine it’s really improved. I’ve reduced tech use right before bed, keep the bedroom phone free, and like to wind down with a cup of herbal tea.

MegaFood has team members who are experts when it comes to health and wellness. Erin Stokes, a naturopathic doctor and Medical Director at MegaFood, shared a lot of great insight on nutrients and botanicals to help you sleep, which has been super informative.

During the evening along with my tea, I’ve been taking the new Herbal Sleep supplement from MegaFood, which is formulated to provide a sense of relaxation and restorative sleep.*

I want to give MegaFood a huge shout out for sponsoring this post! If you’re looking for quality and sustainable supplements then you have got to check out MegaFood.

This is what a typical day looks like for me, and I hope that you found this post helpful! That it might inspire a few quick, easy zero-waste meals in your rotation. Do you have any go-to plant-based meals?

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.  

A Romantic Vegan Dinner for Two

Valentine’s Day is right around the corner! I wanted to create a romantic dinner for my sweetie so I scoured the internet trying to find a few vegan dinner meal plans.

I wanted something that focused on in-season produce and had at least three complementary courses, but I couldn’t find a thing!

So, I decided, if I couldn’t find it - I’d make it and help anyone else that might be looking for that perfect plant-based romantic dinner.

In my mind, three courses is what separates a regular dinner from a romantic dinner. There’s just something extra special about preparing an appetizer and a dessert to go with the main dish. It elevates it from every day to not-so-everyday.

This meal plan is going to be a choose your own adventure! I’m going to include a few recipes for appetizers, mains, and desserts, but they’ll all coordinate together beautifully.

appetizers:

spinach and artichoke dip + crostini:

I have always loved creamy dips and spinach and artichoke is one of my favorites! This recipe called for the artichokes to be drained, but I personally like to buy artichokes packed in olive oil and I add a little bit to the mixture. I also like to save that olive oil and use if for cooking other dishes.

I can buy those artichokes in a glass jar or can often find them at the deli section of my grocery store and get them to go in my own mason jar.

Pair this dish with crostini, one of my favorite zero waste snacks! It’s so easy to find baguettes without any packaging or only in a paper bag. Slice them very thin and roast for the perfect cracker substitute. You can get more info my blog post 6 Recipes for Stale Bread.

stuffed mushrooms:

This starter course is one of my personal favorites. I like to buy really small brown button mushrooms cause they’re just so perfect to pop in your mouth!

I prefer to half the recipe and only make six. I serve with a side of homemade pesto sauce because I love sauces. If you make the whole batch and have leftovers, they reheat nicely in a toaster oven.

I also have great luck with finding mushrooms unpackaged in the grocery store. Bring one of your cloth produce bags so you can stock up and keep things zero waste.

If you’re curious about reducing your plastic and packaging around your groceries check out my guide The Ultimate Guide to Zero Waste Grocery Shopping.

photo and recipe from Neurotic Mommy

curried carrot soup:

I think this is my favorite soup of all time! I regularly eat this soup for lunch… I’m actually eating it for lunch right now.

This is the recipe that I use, but with a few tweaks. I use all olive oil, I add in one peeled and cubed granny smith apple with the carrots, and I just buy regular loose carrots and chop them into smaller pieces, instead of chicken stock I use vegetable stock and instead of sour cream I like to use cashew yogurt!

It’s just a few simple substitutions to make it vegan and keep it zero waste. You really don’t need to buy baby carrots….

I also like to serve with a dollop of cashew yogurt, a drizzle of oil (I’ve actually been using the olive oil I’ve saved from my last jar of artichoke hearts) and then top it with pepitas for crunch!

You could also roast a few croutons which would be excellent! You can find my crouton recipe in the blog post 6 Recipes for Using Up Stale Bread.

arugula and pomegranate salad:

I love this simple salad. The pomegranate seeds makes so festive for valentine’s day! I like to substitute the parmesan with homemade vegan cheese.

I also like to regularly eat this salad for lunch, add in quinoa, and falafel bites.

photo and recipe from Serious Eats

mains:

butternut squash risotto:

My husband does not like risotto and tbh, I don’t know what’s wrong with him. Risotto has always been one of my favorite dishes to make and I have such good memories ordering it out at one of our favorite Italian restaurants.

So, even though I won’t be making this for my sweetie, maybe your sweetie will enjoy one of my favorite recipes. I love how creamy this dish is and how beautiful it is to look at with the green and orange.

photo and recipe from the Live-In Kitchen

mushroom wellington:

This is a Christmas classic in my house. But, I personally think making individual wellingtons is more romantic! It’s like you made it just for the two of you so you each get a whole mini-wellington to yourself!

This is my favorite of the vegan wellington recipes because it so closely resembles the real thing with the duxelles. As a kid, I would just eat the duxelles and puff pastry because it was the best part.

photo and recipe from New York Times

cauliflower steak and gravy:

Cauliflower steak and gravy is one of my go-to Thanksgiving mains along with stuffed acorn squash which could also be very romantic for Valentine’s too.

But, this cauliflower recipe won it’s place in this roundup. Because I’m just a real big fan of cauliflower. I like how crispy it gets on the outside soft and tender on the inside, and when you drizzle it with that mushroom gravy Mmm. Mmm. Mmm.

Plus an entire head of roasted cauliflower looks really impressive. I do think this plate would look pretty naked without a side so keep it simple with something like roasted carrots, steamed broccoli, green beans, or some roasted sweet potatoes!

creamy garlic and white wine pasta:

I also had to include one creamy pasta recipe because, to me, nothing feels more indulgent than a creamy pasta. And, I definitely think Valentine’s Day is all about indulging.

This one just looks to be absolutely b-o-m-b and stars one of my favorite (and very underrated vegetables) the humble brussel sprout. Plus, these bad boys are jusssst starting to come in season. So, talk about perfect timing.

photo and recipe from Minimalist Baker

dessert:

chocolate truffles:

And, now we move on to my favorite, favorite part of the night - chocolate!! I mean dessert.

Now, after you’ve labored in the kitchen for this romantic meal, why not choose a delicious dessert that you can whip up fast. These chocolate truffles come together in a jiffy and the only skill you need is to be able to melt chocolate.

I started making these Valentine’s Truffles for Justin and few years ago and it’s one of my favorite little traditions.

double chocolate chunk cookies:

Now, I made these cookies for a cookie swap with my gal pals last Christmas and they were a hit! They’re vegan, gluten-free, and free of refined sugar but OMG they’re so good and that’s thanks to the Alter Eco chocolate which is one of my favorite chocolate brands.

If you’re feeling really strapped for time or burnt out in the kitchen, I’m sure you could even just split a bar of their Sea Salt or Dark Chocolate.

But, these cookies come together really quickly and store really well so you can snack on them all week long.

lemon bars:

Now, I know that there are some people who aren’t big fans of chocolate. I’m not sure who those people are, but they’re out there. They exist.

Since citrus is currently in season, then what better way to embrace the month than choose something that packs a sweet and acidic punch.

These vegan lemon bars look absolutely divine!

photo and recipe from Nora Cooks

I hope that you’ve found this helpful in planning your romantic vegan dinner for two! I’d love to know which recipes you’ve decided on? I will be making the stuffed mushrooms, the creamy pasta, and ending with chocolate truffles.

Check out my other post if you’re looking for more tips on How to Have a More Sustainable Valentine’s Day.

How to Cook a Whole Pumpkin

The pumpkin, the whole pumpkin, and nothing BUT the pumpkin so help me God. A few weeks ago, right before Halloween, I issued a plea on Instagram. Please, enjoy pumpkins responsibly!

I love pumpkins. I mean who doesn't? ⁠
⁠
I love carving pumpkins, decorating the house with pumpkins, and I played Cinderella so it was reliable transport for at least one enchanted evening. ⁠Major flashback to press photos from the show!

And, of course, I love eating pumpkins! Every year during the fall my mom would make THE BEST pumpkin bread and pumpkin pie. I have such fond memories of sneaking into the kitchen to steal a slice with my grandmother.

I‘ve never had a pumpkin spice latte, but I bet it tastes delicious! I gave up coffee last year due to the caffeine causing adverse reactions with my skin, you can read more about it in this post Why I Quit Coffee, but it just dawned on me… that I could try it with decaf!

Here’s a homemade PSL recipe that I want to give a try!

Fact is, growing pumpkins is pretty intensive. Did you know it takes 4.5 months for a pumpkin to reach maturity? That’s half the time it takes to birth a baby! And, think of all the resources that go into it from land use to water.

More than 2 billion pounds of pumpkins are grown every year for all our pumpkin needs, and according to the US Department of Energy, 1.3 billion pounds are UNEATEN and sent to the LANDFILL. Cue the heartbreak.

That’s just devastating! With the number of pumpkins, the UK throws out the entire nation could have a piece of pie! (source)
⁠
Beyond the food waste, food in landfills can't break down. It's stuck in limbo releasing methane a greenhouse gas 30x more powerful than carbon. ⁠You can read more in my post on composting!
⁠
So, if you're going to get down on some pumpkins this fall, like me, please eat them and then compost them! ⁠

A bunch of people requested a full blog post on how to roast, slice, dice, and recipes for using their pumpkins up in the most delicious ways and I’m happy to oblige!

how to make pumpkin puree:

Now, the most of the pumpkin bought in store is pumpkin puree which is VERY simple to make.

1. Cut your pumpkin in half

2. Scoop out the seeds and strings (but save the seeds!)

3. Place the pieces cut-side down on an oiled baking sheet.

4. Roast in the oven at 350 degrees until the flesh is soft, tender and can be easily pierced with a fork. The roasting time will depend on the size of your pumpkin but expect around an hour

5. Pull the pumpkin out of the oven and scoop out the flesh

6. Toss the flesh into a food processor or high powered blender

Voila! You now have pumpkin puree.

View this post on Instagram

A post shared by Kathryn Kellogg (@going.zero.waste) on Oct 29, 2019 at 8:44am PDT

how to make pumpkin pie filling:

Fun fact! Most of the canned pumpkin pie filling you see on the store shelves don’t actually contain any pumpkin. Yep. You read that right! Don’t believe me? You can read more.

Now, pumpkin pie filling typically has added sweetener and spices so if you’re looking for pie filling, just add a bit of sugar and pumpkin pie spice. Here’s a recipe from Food Network to go from whole pumpkin to pie.

how to roast pumpkin seeds:

1. Toss the seeds in a bowl with a little bit of olive oil and salt

2. Spread the seeds in a single layer on a baking sheet

3. Bake at 300 degrees for about 45 minutes or until golden brown; stir occasionally

These are perfect for snacking as is, but I like to add them as a topping to pumpkin soup and to add crunch for salads.

View this post on Instagram

Are you saving your pumpkin seeds?

A post shared by Kathryn Kellogg (@going.zero.waste) on Nov 16, 2018 at 8:18am PST

more recipes and ideas!

• pumpkin soup

• pumpkin curry

• pumpkin pie

• mini-pumpkin crembrulee - I have ALWAYS wanted to make a version of this for Thanksgiving dinner!

• roasted pumpkin polenta

• pumpkin bread

• pumpkin pancakes

• pumpkin mac and cheese

• pumpkin butter

I hope these ideas get you so excited to turn your pumpkin into something delicious and tasty!