Our Week in Photos + What I’m Loving
Happy Thursday! I can’t believe we’ve already flown through almost an entire week. The baby hasn’t been sleeping so well, so Chris and I are basically zombies at this point. And, honestly, the week is a total blur. I haven’t been sure which day it is or where we’re going for days now.
I guess that’s what pictures are good for– in case I can’t remember these days because of sleep deprivation! Anyway. Here’s what our week looked like…
This week, I’m loving…
My stitch fix from July! I never posted about it, but there were some really cute pieces that I just love. And this top is one of my faves from that box:
And this Vegan Mac & Cheese. Omg. You guys.
Imma share the recipe with y’all, because it’s that amazing. Don’t let the word “vegan” scare you. This stuff is AMAZING. In fact, I think I like it better than regular, cheese-filled mac. That’s the truth! Plus, I’m so glad to be able to eat one of my favorite comfort foods even while I’m staying away from dairy while I’m nursing.
It’s AMAZING fresh. Not as good leftover– it’s still okay, just not as great as it is fresh.
Anyway. Here’s the recipe. Seriously. Make it guys. SO FREAKING GOOD.
- 16 oz dry elbow pasta, cooked and drained
- 2 golden potatoes, peeled and diced
- 1 large carrot (or a handful of baby carrots)
- 1/4 onion
- 4 cups vegetable broth (or chicken broth if you don't care about vegan)
- 1 cup cashews
- Salt, pepper, garlic powder to taste
Boil the potatoes, carrot, and onion in the broth until everything is soft.
Put the cashews in a blender. Add the broth and cooked vegetables. Let the cashews soak for 5-10 minutes. Blend until a smooth sauce forms.
Pour the sauce over the pasta and mix. Add seasonings to taste.
Speaking of dairy free foods that I’m loving, I’ve also been dying over these coconut oil cookies (I make mine without the chocolate though). Definitely check out the recipe for these! You won’t even miss the butter, I swear it.