Our Vegetarian Life – Weight Down AND Blood Pressure Down!

Well, it’s been 3 weeks since moving to a completely vegetarian meal plan and, I’m surprised to say, I’m not missing meat at all. Impressive coming from 2 people who were complete meat and potatoes people!

Hubby’s blood pressure is DOWN. His last reading at the doctor two weeks ago was 110/80. His previous reading a week prior to that was 140/100! I am BEYOND excited for that. He’s also lost about 10 lbs.

The vegetarian Mac & Cheese that I froze as part of hubby’s road meals were a fail. It didn’t thaw well and ended up watery and unappetizing. What did work was the Vegetable Pot Pies which I turned into regular pies for ease of transport, and the Thanksgiving Roast. So I’ll be doing those again for him for next week. The jar salads were a great hit and lasted really well in his cooler. I added Peanut Lime Noodles this time, for variety.

Breakfasts continue to comprise mainly of oatmeal, simply because it’s so easy to make (and I love oatmeal, of course) and, on weekends, this really good tofu scramble which tastes exactly like scrambled egg – my favourite!

Lunches are either leftovers or a salad. For snacks I made this delicious Rum Banana Bread

Here’s this week’s meal plan:

MondayPeanut Lime Noodles

Tuesday Sheet Pan Veggie Shawarma with Lemon Tahini Dressing

WednesdayOne Pot Pasta Primavera

Thursday – Margarita Pizza

FridayBlack Bean Burgers

SaturdayVeggie Meat Loaf

SundayHoppin’ John

If you try any of these recipes, drop a comment below and let me know how it went!


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