Welcome to this little corner of Loveleaf Co. where every last Thursday of the month, I post ten of my favorite finds, meals, memories, and everything in between from the past 30 days. ✌🏼
This month started with one of my favorite go-to recipes: easy anything curry! I call it “anything” curry because you can literally use any produce, protein, and/or beans that you have, making it the ultimate pantry meal. I also posted an IGTV video over on Instagram to show you how to make it!
I literally have hawk eyes for simple meals. So when Jeri from Whisper of Yum posted this EASY caramelized ginger pork bowl recipe I knew I had to make it. I used quinoa and ground chicken because: #usewhatyouhave and let me just say it did not disappoint. Get the recipe here.
The Summer Meal Plan is here! The meal plan is two weeks of perfectly coordinated, healthy, EASY dinner recipes. Made with pantry staples and lots of summer vegetables to help save you time, money, aaaand feel good.
It uses my signature Meal Method (make a few staple ingredients on Sunday or Monday and turn them into effortless 20-min meals ALL WEEK). To be honest, it’s the only way I’ll cook anymore 😎. All 100% #realfood (and naturally gluten-free). Download the meal plan here.
I have a new obsession: plantain chips. Good with guacamole and good on salads! Because one way to easily upgrade ANY salad: add crunch! Just a few ideas:
» crumbled tortilla chips
» tamari-roasted pumpkin seeds
» smoked almonds
» broken plantain chips (used above in the Caribbean-inspired mango salad from The Summer Meal Plan 👏🏼).
Josh and I took a trip out to my parents’ house in Southampton to surprise my dad for Father’s Day. Getting out of the city and being outdoors is LIFE. Also: I have a newfound appreciation for car rides since the pandemic started; it just feels so good to be in motion. We’ve been listening to the 1619 podcast and I highly recommend it!
I go through serious food phases and, if you follow along on Instagram you know that I’ve been very into chia pudding this month… for lunch. I can’t explain it, but I’m going with it. Check out my go-to chia pudding recipe here!
Josh and I took a little trip (our first since March!) to visit his family in the Adirondacks. A few things I never travel without: Stasher Bags (for organizing stuff in my suitcase), sunscreen (Blue Lizard for body and Mychelle for face), Larabars, and my filtered water bottle. That’s it! Travel-ready in 5 minutes or less. ✌🏼
Nice cream! Have you ever heard of it? It’s healthy “ice cream” simply made by blending frozen bananas in a food processor until they reach the consistency of soft-serve ice cream. No added sugar, dairy-free, gluten-free, paleo, vegan. Choose cherry chocolate chip nice cream or mint chocolate chip nice cream. Keep both refined sugar-free by using my favorite Lily’s sugar-free dark chocolate.
Quick tip! 🌿 Store nuts + seeds in the freezer so they stay fresh longer. The healthy fats in nuts and seeds are very fragile and easily damaged (read: no longer good for you) when they’re exposed to oxygen and fluctuating temperatures (hi, summer). In general nuts + seeds will stay fresh for…
+ up to 6 months in the fridge
+ up to 1 year in the freezer
Side note: if you have an aversion to the rust-prone metal mason jar lids like I do, here are the lids I use instead!
I came across these (vegan and paleo!) cookie dough ice cream sandwiches on Pinterest a few weeks ago and I can’t stop thinking about them. How good do they look? I’ll make them and report back!
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