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:
Monday – Peanut Lime Noodles
Wednesday – One Pot Pasta Primavera
Thursday – Margarita Pizza
Friday – Black Bean Burgers
Saturday – Veggie Meat Loaf
Sunday – Hoppin’ John
If you try any of these recipes, drop a comment below and let me know how it went!