We Ate Well

We Ate Well Low Carb Vegetarian Recipes - Eat Mindfully, Joyfully and Sustainably. Cookbook: The Vegetarian Reset We Ate Well is a community for foodies.

Our mission is to help you eat mindfully, joyfully and sustainably on a vegetarian diet.

It’s finally cool enough to turn the oven on, but the markets are still gloriously overflowing with zucchini, corn, eggp...
09/16/2026

It’s finally cool enough to turn the oven on, but the markets are still gloriously overflowing with zucchini, corn, eggplant, and tomatoes. So, no surprises, that’s exactly what we’re working with in the September edition of Weeknight Simple.

So this month we’ve got:

🌽 Moong Bean & Red Rice Burrito Bowl with roasted zucchini and corn, pico de gallo, avocado and a lip-smacking cilantro cottage cheese crema. My Ayurvedic-ish take on a burrito bowl, built around all six tastes.

🍆 Farro & Lentil Ratatouille Salad with chewy farro, black Beluga lentils, slow-cooked late-summer vegetables, feta, pumpkin seeds and mounds of fresh herbs. Warm salad season has officially begun.

🍅 Einkorn Zucchini Bread with Ricotta & Tomato Beans, because tomato confit is a September non-negotiable around here. Sweet, melty, caramelized tomatoes + cannellini beans piled onto ricotta and fluffy zucchini bread, finished with basil and pine nuts.

Weeknight Simple subscribers get all three recipes + the aisle-by-aisle shopping list + the full recipe archive. Free subscribers, you get to vote for the recipe I’ll share next week.

Comment SIMPLE for the link!

09/11/2026

For years, I thought about food largely through the lens of nutrition.

Protein. Fiber. Healthy fats. Blood sugar.

I still care about all of those things, deeply. They were a huge part of my own journey reversing prediabetes, and eventually became the foundation of the recipes I developed and the work I did helping other vegetarians rethink their plates.

But my thinking has evolved.

Through my own experience, and especially through my study of Ayurvedic nutrition, I’ve come to believe that digestion is paramount.

Because a meal can look perfect on paper, but if your body can’t comfortably digest, absorb and assimilate it, how nourishing is it really?

So I’ve gone from asking simply, How can I add more protein to this dish? to asking a much broader set of questions.

How is this food prepared? Is it appropriate for the season? Does it need more warmth, moisture or spice? What is going on in my body right now?

What felt wonderful five years ago, or even six months ago, may not be what I need today.

And when I say season, I don’t just mean summer versus winter. Our bodies have seasons too. Stress. Perimenopause. Intense exercise. Poor sleep. Travel. Recovery. Aging. All of these can change what nourishment looks like.

So yes, you’ll still find plenty of protein and fiber around here. But you’ll also find warm cooked foods, digestive spices, good fats, seasonal ingredients, ancient wisdom, and increasingly, recipes designed around how food might feel in the body, not just how the macros look on paper.

I’m less interested these days in optimizing every bite. I’m much more interested in learning how to nourish the body I have, in the season I’m actually in.

If that sounds like the way you want to think about food too, I’m glad you found me.

I have a feeling this is going to become one of your favorite months of Weeknight Simple.I’m beyond excited to welcome t...
08/12/2026

I have a feeling this is going to become one of your favorite months of Weeknight Simple.

I’m beyond excited to welcome this month’s guest chef, Grace Elkus. If you’ve spent any time in the high-protein corner of Instagram, you’ve probably come across her recipes. Grace has an incredible gift for creating meals that are protein-forward without ever feeling like “diet food.” They’re colorful, comforting, vegetable-packed, and exactly the kind of recipes I love cooking. And yes, they’ve convinced us that cottage cheese deserves a permanent spot in the refrigerator :)

Choosing just three recipes from her new cookbook, Protein-Packed Vegetarian, was almost impossible, but I finally landed on a menu that feels perfect for late summer.

🥣 Raspberry Chia Pudding Parfaits
🥗 Edamame Salad with Sesame Tofu
🍅 Sheet Pan Summer Veggie Parmesan

Together, they strike that sweet spot between nourishing and comforting, carrying you through hot August days and into the first whispers of fall.

As always, your subscription also includes a shopping list, access to the giant Weeknight Simple recipe archive, and this month, you’ll also be entered to win a copy of Grace’s new cookbook.

If you’ve been meaning to build a better rotation of protein-forward vegetarian meals, this is a wonderful month to jump in.

Comment SIMPLE and I’ll send you the details. 💚

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