There are certain things that make being a mother go seamlessly and gracefully, and one of the most important things is your morning routine. What you do before your kids wake up and need you for the next 12 hours or so straight….here is mine. I hope it helps you 🥰
Mine starts at 5:00am. Yeah I said it. Waking up early is worth it, that’s why I (try to) go to bed early every night. It strengthens your mind and some of the most successful people wake up at 5am to seize the quiet moments when most others don’t dare wake so early. They say the early bird gets the worm, and it’s 100% true.
☆ I do not waste this time doing my hair and/or makeup, that’s absurd. I do a little stretching, and I drink at least a ½ cup of water. (I like to stretch with the kids and help them develop their own healthy morning routines as well as do all of our hair and get ready for the day together.)
☆ I make breakfast for us. I enjoy cooking and I especially like it with no interruptions so I can let my creativity flow at full potential. I also do a lot of brainstorming for my blog, my cafe, music I wish to write, etc
☆ I set my intentions for my day, month, year, and life. This is arguably the most important part of every day. It keeps me focused on what is really important and prevents the “mommy rut” a lot of women complain about.
☆ I make my hot cacao, and then I sip it until it’s gone. I look at my plants because they bring me joy. I spend time with my husband, I appreciate the life we have created together and I feel complete gratitude for everything we have accomplished and for what we are working towards. I enjoy the moment I’m in until the kids wake up and I am able to provide them with a loving and comforting atmosphere. I have their breakfast ready to offer them as well as a mother who is 100% at the top of her game.
This is one of the easiest, quickest, 30 minute crowd pleaser recipes everyone should have on hand because who doesn’t love tacos?!?!? You’re welcome 🥰🌮
For the roasted veggies:
1 bell pepper
2 russet potatoes
2 sweet potatoes
Ancho chili seasoning
For the Radish Salsa:
1 bunch of radishes
Juice from 1 lime, and some zest
½ cup fresh cilantro
1 raw jalapeno
For the chimichurri:
1 large avocado
1 cup fresh cilantro
5 cloves of garlic
Water for thinning
1. Pre-heat oven to 400°F. Wash and cut russet and sweet potatoes and lay them on a baking dish. Cover with ancho chili seasoning and smoked paprika, with a little salt (& oil) if desired, and put into oven. On another baking dish chop onion, bell pepper, and slice carrots into thin rounds (or however is easiest for you), coat with ancho chili seasoning, smoked paprika, and salt (if using) and add to the oven. Set timer for about 15-20 minutes.
2. Put all ingredients for the chimichurri sauce into a blender, adding water just until thin enough to blend. I prefer mine a little thick but it’s up to you.
3. Rinse, trim, and dice the radishes and put into a bowl, add juice from 1 lime, and zest from the peel, dice the jalapeno and add, then dice cilantro and stir until combined.
4. Heat the corn tortillas on a flat pan and add the roasted veggies, some chimichurri, and the radish salsa on top and ENJOY!!
Soooooo good, am I right?! You love it.
This is a “start the day before” recipe, or at least early in the day if your making it for dinner. Once you do the pickled veggies, it’s not that hard to throw together. There is a lot of components to this sandwich but you can do it. It’s SO worth it, and you will impress yourself and your family. GUARANTEED.
1 bunch of Cilantro
1 Fresh jalapeno
1 Tbsp minced ginger
2 Tsp Sriracha
Sourdough bread (or baguette)
2 Tbsp Coconut Sugar
½ Cup soy sauce
Oyster Mushrooms (2 packages makes about 5 sandwiches)
• 1 cup flour
• ¼ cup buckwheat cereal
• Salt & pepper to taste
• ½ cup of ginger, lemon, & honey beverage (optional)
• ½ cup of water
• 2 tbsp avocado oil
Pickled carrots & radishes
• 5 carrots
• 1 bunch radishes
• 2 tsp salt
• 1 cup vinegar
• 1 cup water
Quick Pickled Veggies:
☆Note: feel free to add any veggies you prefer. Ginger, jalapeno, and/or garlic all compliment well.
1. Wash and dice carrots & radishes into small matchstick shapes. Cover with 2 Tsp of salt and coat thoroughly in a colander in the sink and let sit for 30 minutes to allow a better texture and the vinegar to penetrate into the veggies.
2. Make the brine by heating up 1 cup of water until hot, no need to boil. Remove from heat.
3. Rinse the salt off of the carrots and radishes, I rinsed most off and left a little on for some flavor, and put them into a 2 quart jar (all the veggies fit into one jar).
4. Then pour the vinegar and water over the top of the veggies and put a lid onto the jar. Refrigerate for at least 4 hours. (I make mine the day before). The pickled veggies stay good for up to 4 weeks if kept refrigerated.
Oven Fried Oyster Mushrooms:
1. Pre-heat oven to 400°F and coat the bottom of a pan with 2 tbsp of avocado oil (I use a cast iron pan).
2. Mix dry ingredients in a small mixing bowl.
3. Add wet ingredients and stir until combined.
4. Take a cluster of oyster mushrooms ( 1 big one, or 2 small/medium mushroom clusters) and just set it into the batter and I like to use a spoon to cover it thoroughly and place in into the oiled pan.
5. Bake for 10 minutes, remove from oven and flip each cluster and put back in for another 5-10 minutes or until nicely browned around the edges.
1. Slice avocado, remove seed, dice, and put into a small mixing bowl.
2. Add 2 tsp sriracha and a dash of salt.
3. Using a fork, blend until creamy and most chunks are smashed into a creamy spreadable texture.
Soy Sauce Glaze:
1. Combine ginger, soy sauce, and coconut sugar into a bowl and whisk together until sugar dissolves.
Assemble your Banh Mi:
1. Using your fingers, pull whole leaves of the cilantro of of the bunch and set aside.
2. Cut fresh jalapeno in half, remove the center and seeds. Dice into small strips and set aside.
3. Toast the bread on the outside only. (optional but sooo good)
4. Spread a thick layer of avocado mash onto the bread, top with 2-3 clusters of oyster mushrooms, put 3-4 spoonfuls of the soy sauce glaze on top of the oyster mushrooms, top with cilantro leaves, a lot of pickled veggies, and fresh slices of jalapeno.
5. Enjoy that hard earned sandwich. It may be the best thing you ever made in your life 🥳🥳🥳🥳
This recipe is oil free, vegan of course, and simple yet fantastic.
2 cups Black beans (dry or canned for simplicity)
½ dry Quinoa
Salsa of choice
Ancho chili seasoning (optional)
1. I used dry beans so I started those earlier in the day. I fill my pot with about 2 cups of beans, fill the pot with water until the beans are covered, bring to a boil for about 3 minutes, cover and remove from heat. Let them sit for about an hour. Then I dump out the old water, refill with fresh water and bring to a boil, reduce to a simmer, keep covered and cook about an hour and a half. Remove from heat and keep covered.
2. Cut sweet potatoes in half long ways, poke holes into the peels, put face down on a baking sheet and bake at 380°F for 35-40 minutes (depending on the size of potatoes).
3. Then I start some quinoa, about ½ cup dry and put 1 cup water, bring to a boil. Reduce to a simmer until the water is mostly evaporated, remove from heat and cover.
4. Make the guacamole by adding salsa and a whole avocado and stir until combined.
5. Then I mashed up my beans with a fork (leaving a lot of them whole) add a little salt and some water to thin and mix until combined. Keep tasting to make sure your flavor is on point, add more salt if necessary. I added the quinoa to my beans, feel free to live life with your own style 😎
6. Dice up the chives 🥰
7. Then you plate up your sweet potatoes, add the bean mixture on top, then the guacamole, add the chives, and I like to sprinkle some ancho chilli powder right on top. Feel free to bump it up and add some hot sauce, mole sauce, red pepper flakes, and/or vegan cheese if your into that sort of thing. Whatever floats your boat and makes you happy.
Keep in mind, the days vary greatly and this is just for the day I decided to write this blog post. I like to stretch and do yoga a couple times a week, I am planning a menu for my future plant based cafe I plan on opening, so we try out 2 recipes from the menu a week until they are perfected and then I move onto the next planned menu item. On this night for dinner I made a breakfast burrito I’ve been working on with an oyster mushroom & quinoa crumble, hashbrowns, avocado mash, and (unprocessed) vegan cheddar sauce with my homemade tortillas of course. I LOVED it (stay tuned for that recipe, coming up) but my husband thought the seasoning on the crumble was a bit much so I will tweak the recipe until he is satisfied. He is a bona fide food critic and if something impresses him, I’m on the right path 🤣😂😎. Join me on my crazy day and let me know what you think.
6am Rise and Shine! Time to wake up and make us breakfast before my husband gets back from the gym. I always start the day with a cup of water and breakfast, and then enjoy a lovely cup of hot chocolate before the littles wake up 🥰. This is also the best time for me to start a blog post, using the down time I have throughout the day to edit and add as I see fit.
7am My youngest, Theodore (1 year old), usually wakes up about now and he cuddles us, has his breakfast, plays with my husband and I until my husband leaves for work and asks for a couple sips of hot chocolate if there is any left 😉
7:45am Husband leaves for work 😭 the other two kids, Salem (4), and Sicily (3) wake up and see dad before he goes. Then they sit down and have their breakfast, and always ask for some fruit. They adore fruit and that’s fine with us 🍇 Today’s breakfast is Quinoa with sauteed onions & garlic, sun dried tomatoes, and basil. It is super filling and helps us start the day off with that vegan protein that’s always a big mystery 🤣😂
8am-9am We get ready for the day and go outside for some play time. My kids especially need this part of their day! It helps me as well and then for the rest of the day it everything runs nice and smooth, until my husband gets home from work and we can take them to the park or something else to get them out of the house.
9:15am Snack time! Grapes, apples and peanut butter for the win. Now is when I clean the kitchen, the kids make their beds and pick up the toys in their room and (by requeat) I give them wet towels and they wipe down the walls, dishwasher, their table and chairs, refrigerator, etc until I’m finished. Then I sweep the floor while they write and draw in their coloring books/notepads.
10am Now is time for us to do our homeschooling. We practice writing letters, I read them stories, we talk about different animals or whatever subject they seem interested in that day, we draw, we practice sign language, and I have been teaching them italian through the duolingo app for quite some time now. It’s slow going but they know quite a bit of italian and it’s so amazing hearing their progress. Theodore loves learning new languages, he laughs at us constantly 😋
Note: I do not know italian, I am learning with them and it’s so much fun. I HIGHLY recommend learning something new with your children.
11am Now is when I typically start lunch for my husband so when he’s here by about 12:10am he can just eat and enjoy his time with the kids during the day. We are so blessed that he works close enough to give us this luxury because it really helps us all get through the week days.
12am Husband is home for lunch and we all eat together and play until about 12:45 and he’s off to work again.
1pm Nap time! Currently Theodore, Sis, and I are the only nappers in the house so I used to try putting on a movie for Salem and Sis to watch, until she falls asleep but they aren’t really into movies and it caused Sicily to fight her nap and then she would end up taking a late nap and then staying up late 😭😫. So now I have all of us lay down and have rest time together. Salem can grab a book and relax if he would like but it’s good for him to rest for an hour during his day so I strongly encourage him to meditate or do a quiet activity.
2:30-3pm We usually wake up about now and my husband gets off of work at 4pm and is home by 4:10pm so that’s when we usually have our dinner and I want it ready when he gets here because I know he will be hungry after a long day so I start dinner. The kids love helping me cook and once the baby is born I’ll need all the help I can get so I strongly encourage them to develop as many skills as possible 😋.
4:15pm Dinner time. Yes it’s an early dinner but it’s much healthier to get the bigger meal out of the way sooner in the evening so we arent digesting all night taking away from our rest, and being 8 months pregnant I feel it takes me awhile longer to digest my meals and I want to be able to get the best sleep possible. After dinner we usually just relax, play, talk, and laugh for about 30 minutes, the kids take quite awhile to eat sometimes so we all hangout until everyone is finished.
5pm It’s a beautiful time here in Arizona to take a walk or go to the park and just get some nice outside time in, and the sunsets are just gorgeous 🥰
6pm We are usually done by now, there is a slight chill and we are tired so we all head back in and start getting ready for bed. The kids always ask for a snack, usually fruit so we go ahead and give them whatever they ask for (for toddlers they are EXTREMELY responsible with their food choices so why fight it?). Then we brush our teeth, put on pajamas, read a story if they are feeling it. Every night is different so we just go with it.
7-8pm Tea time. Every night we have tea time. Chamomile, lavender, skullcap, passion flower, oat straw, mountain tea, and rooibos are some of our favorites. I usually just make a gigantic cup and we all share it, sometimes I will make 2 cups and we share it but I don’t want them to have accidents (it rarely ever happens but still, not very fun). Then we plug in the night light, Salem and Sicily lay in their beds and we give them hugs and kisses. Theodore usually crawls around on them and says goodnight for a couple of minutes and then we let them go to bed. They usually fall asleep right away without much trouble and it’s AMAZING.
8pm Now it’s time to tuck in Theo, he usually puts up a fight. For a little guy he’s full of spunk most nights but eventually he gives up and passes out without too much trouble.
9pm Now its mom and dad time? Not necessarily. Lately, because of the pregnancy, I’m so tired I just fall asleep with the little one or shortly thereafter. Between blogging, cooking, cleaning, parenting, menu planning, food prep, and all the other things I’ve got going on I’m exhausted by the end of most weekdays and I’m not about to fight it and become a Mombie (mom zombie) by sunrise 🧟♀️….not worth it. My husband is also exhausted after working out, working a job, and getting worked by the kids so he usually is a big advocate for an early bed time as well.
½ cup tahini
2 tablespoons coconut aminos, soy sauce or tamari
½ tablespoon of red pepper flakes
¼ to ½ cup of water
Raw or minced ginger
Dash of Himalayan pink salt (optional)
Pad thai rice noodles
Desired stir fry veggies (we mix it up constantly but some of our favorites are: carrots, mushrooms, green beans, cauliflower, broccoli, water chestnuts, bok choy, and spinach or kale)
1. Prepare the veggies by chopping as desired, preheat a cast iron skillet, add oil or just add the soy sauce and sauté up the veggies, adding salt if neccessary (soy sauce is usually salty enough for us).
2. Boil water for the noodles and get them started.
3. Mix all sauce ingredients in separate bowl and still until combined.
4. When veggies are finished add the sauce and toss until combined, then drain the noodles, add them and stir until thoroughly coated in the sauce.
5. Serve and enjoy.