My (Almost) Vegetarian Life

Hello Again. Back to normal. Well, COVID-19 normal. We’re still in full lockdown and it’s been extended for another 3 weeks. It’s very hard not to eat all day, but having a routine and sticking to it has really helped me.

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals! Click here for my guide to meal planning.

I’m loving the snacks I made for us last week. This week I chose to buy my snacks and chose Cliff Kits chocolate bars for after supper and various vege chips for my 3pm snack, from the health food aisle at the grocery store. Also popcorn (my favourite) but without the butter. The bars are very filling which is a good thing.

The protein definitely stopped my sugar cravings and I’m still making my own bread which is so easy to do and I can control what goes in it.

Just a reminder that I’ve started intermittent fasting and so breakfast for me starts at 11:00 am, I have a snack at 3:00pm and supper at around 6:30 pm.

Here’s next week’s menu.

Breakfast : Avocado toast with a poached egg and goat cheese
Supper : Pork Chops with Moroccan rub, veges

Breakfast : Mini Breakfast Burritos
Supper : Pasta Alla Norma

Breakfast : Sweet Potato Flapjacks
Supper : Roast Beef, Yorkshire Pudding, veges (From Jamie Oliver’s Book 30-Minute Meals)

Breakfast : Pesto Egg Sandwich
Supper : Hardley Any Prep Shrimp Stir Fry (LOVE this recipe. It literally takes 10 minutes to make)

Breakfast : Oatmeal, apple
Supper : Vegetarian Shepherd’s Pie

Breakfast : Scrambled or poached eggs, turkey bacon, toast, pear or kiwi
Supper : Easy Italian Chicken

Breakfast : Banana Protein Shake
Supper : Shakshuka



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