Hi friends, and Happy Monday! I hope you all had a lovely weekend– ours was spent recharging and relaxing, and snuggling with the kiddos after their week away!
We’ve been on our new eating journey for a few weeks now, eating a more plant-based diet and very limited dairy, meats, and other animal products. It is going really well, and I thought I’d share a bit about what we’ve been eating today.
Like I said when we first started, we are not going full-on vegan, but we are definitely eating a much more vegetable-heavy diet, including vegetarian main courses. We are continuing to eat fish once or twice a week, and a little bit of cheese, yogurt, and eggs (especially the kids). And honestly, we have really not missed anything or felt deprived at all! And we are both noticing changes in the way we feel and the effect that food has on our bodies. Scott said just after a few days that he felt just “better” in general, and has had significantly less heartburn than usual. He had a steak for dinner on Saturday night (the first bit of meat other than fish in a few weeks), and immediately afterward didn’t feel well- he felt tired and sluggish, and said he wouldn’t be eating another steak for some time! I have noticed that I am not nearly as hungry as usual, and I get full much quicker while eating. Both of us have lost a few pounds, and are feeling really good! It also makes us really proud to see that the kids have really accepted the adjustment in diet too! Of course there are exceptions, but they have done a better job eating all of their dinners lately, and eat their veggies like champs. We make them at least try new foods and everything I make, and usually are good sports and clean their plates (or get close enough)!
For breakfasts, Scott will eat oatmeal breakfast bars that I make, and the kids will have either oatmeal, grits, pancakes, or waffles, or eggs and toast. I am not a big breakfast person, but have become really fond of creative breakfast toasts (more on that in an upcoming post!), with the ever-popular avocado toast being a big favorite. For lunches, we usually make huge salads, or fried rice with roasted veggies from the night before (great way to get rid of leftovers!). I also like making snack plates with raw veggies, hummus, crackers, olives, and fruit- perfect for lunch or an afternoon snack!
And here are a few meals that I’ve made for dinners. Of course, Pinterest has been a treasure trove of recipe options, and with our love for local farmer’s markets, we have been taking advantage of all the amazing summer vegetables we have access to!
Roasted Cauliflower Tacos are delicious!! We top ours with spicy refried black beans, corn, red onion, jalapenos, salsa, guacamole, a little bit of yogurt mixed with hot sauce, and a sprinkling of feta.
Veggie Fried Rice with Blistered Shishito Peppers, and Sauteed Mushrooms
Pattypan Squash Fritters (the kids LOVED these!) with Butter Beans and Vidalia Onion relish, corn on the cob, and sliced tomatoes
Sauteed Kale and Rice, Roasted Beets and Roasted Okra, with Sliced Tomatoes (and a Leftover Squash Fritter!)
We went out for Vietnamese Pho- and I got the tofu instead of the beef filet I usually get in the soup.
One of my new favorites- Roasted Vegetable Flat Breads! I roasted squash, zucchini, eggplant, mushrooms, and asparagus, and put them on top of warmed naan (or other flatbread) with some Greek yogurt with parsley and dill. It’s delicious, filling, and I always roast extra veggies for lunch leftovers later in the week.
More roasted vegetables! Scott had steak on Saturday night, but I opted for wild-caught salmon, roasted asparagus, broccolini, squash, mushrooms, zucchini, and asparagus.
And last night we had Falafel Bowls with quinoa, lettuce, tomatoes, red onions, cucumber, hummus, sesame seeds, tahini-yogurt sauce, and naan. The kids love when we eat rice/grain bowls since I let them pick out the toppings they want.
So for this week, again, we have some more new recipes to try! Tonight Scott and I have a work event, so the kids are getting pizza, but otherwise we’re sticking to the plan. Here’s what’s on the meal plan for this week:
Monday: Pizza for Kids
Tuesday: Skillet Bruschetta with Greens & Beans and Roasted Okra and Beets
Wednesday: Posole with Cornbread
Thursday: Asian Garlic Tofu with Rice and Steamed Broccoli
Friday: Kale, Spinach, and Mushroom Quesdaillas with Mexican Chopped Salad
What will you be eating this week?