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. ✌🏼
The month of May ended with George Floyd’s death, which fully exposed the systemic racial injustice that Black Americans face daily to those of us who weren’t really looking (myself definitely included). My eyes are open wide and I am listening, learning (and unlearning), taking action, and asking myself many questions.
In the past, I have not spoken out publicly about anything political or social on Loveleaf Co. but in light of George Floyd’s death, I am no longer remaining silent. Black Lives Matter. You can read my statement here.
This month, I posted a recipe that I make almost weekly: anything curry. I call it “anything” curry because I don’t think I’ve ever made the same combo twice. You can literally use any vegetables (fresh or frozen!), cooked protein, and/or cooked beans you have on hand, making it the ultimate pantry meal. No fancy ingredients, one-pan, and takes 20 minutes or less. Get the recipe here.
It’s finally sunscreen season, so I stocked up on my favorite non-toxic (and relatively affordable) Blue Lizard sunscreen. For my other favorite non-toxic sunscreen brands, check out my reviews here – they’re better for you and the environment.
Pantry-friendly taco night? I’m in. These spicy lentil tacos check all my plant-based meal requirements: filling, flavorful, high in fiber, high in protein, and (very importantly) easy. Made with staple ingredients from the capsule pantry to keep things super simple.
In the spirit of saving time (always), you can use any extra lentil taco filling throughout the week on salads, bowls, or nachos (a personal favorite).
Since launching the Kitchen Reset Program, I’ve had so many requests for the printed spice and pantry labels from the program that I decided to make them available for purchase on Loveleaf Co.
My mom doesn’t really like brunch (full-disclosure: neither do I), but for Mother’s Day this month, I posted these super easy gluten-free crepes. Perfect for breakfast, brunch, or any morning when a smoothie just won’t cut it. Get the recipe here.
I think smoothie bowls are better than smoothies for one reason: toppings (agree or disagree?). On Instagram, I posted some tips to make your smoothie bowl a soft-serve consistency – because healthy ice-cream for breakfast always wins.
In a (quick) break from food, here are a few other things I’ve been enjoying this month:
- Making iced tea. I have a lot of loose-leaf tea in my cabinets, so I’ve been making a pitcher of iced tea daily. I love this tea infuser and my go-to tea for iced tea right now is rooibos – so good!
- Flipping through Near and Far by Heidi Swanson (the woman behind one of my favorite food blogs 101 Cookbooks) to travel via food until we can travel again in real life.
- Watching Poldark – if you’re a Downton Abbey fan, you’ll love this one.
- Doing Melissa Wood Health workouts. A mixture of pilates and yoga with low weights and low impact movements. Love.
Craving sushi lately? Same. But since it’s not that easy to get take-out sushi these days, let’s make it at home! Making sushi rolls yourself is actually kind of fun if you have some time (and are in a good mood ;). But……full disclosure: most nights, I’m much more likely to turn these rolls into a sushi bowl. Get the recipe here.
I participated in a little kitchen organization story pod on Instagram stories this month – check out some of my tips at the end of my Organization Instagram highlight!
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