Post # 1
This is the week last year I went vegetarian! I am so happy with this choice! Sometimes, I get in these ruts of what I’m eating though… happened before I went veg too. I need some inspiration and maybe some of you do too so please share what you have been eating lately that is vegetarian or vegan 🙂
Breakfast: DH bought me a breakfast sandwich maker for Christmas. Seems gimmicky but it is such a game-changer! I have been having egg and cheese on a bagel or english muffin every single day. This week I plan to try to mix in some chopped veggies too!
Snack: Apple with peanut butter
All my other meals I’ve been eating out sooo so much 🙁 I’ve been living on frozen pizza and take out soup but I’ve been trynig to at least get a salad in each day. I clearly need some help lol
Post # 2
Post # 3
I just switched to vegetarian (still eat fish) at the first of the year and I am loving it. I use the website Cookie and Kate a LOT! Her sweet potato black bean tacos are to die for. Last night we tried out her borrito bowl with green rice and it was amazing!
Sometimes we struggle with what to eat because we also don’t eat processes foods and eat very limited dairy. This week we are trying out Blue Apron, seems so exspensive but we got a coupon so we decided to try it out. We get our first box tonight!
Post # 4
Happy vegiversary! I had been a vegetarian for a few years, but have started eating meat again. That said, most of our meals are meatless. I am a big fan of egg and cheese sandwiches in the morning too.
Things in our rotation include burrito bowls (http://runningonrealfood.com/vegan-black-bean-burritos/) I modify this a bit – foregoing the totilla, adding avocados, sour cream, and cheese.
We also love Indian food, Balti Chole or Chana Masala is made every other week (https://www.theguardian.com/lifeandstyle/2015/sep/24/how-to-make-the-perfect-chana-masala).
My Fiance will make a big pot of soup on Sundays so we have lunch ready the first few days of the week. This weekend he made pumpkin chili (http://www.popsugar.com/food/Pumpkin-Chili-Recipe-35890481) He modified this to add a brick of extra firm tofu.
And since it’s been cold, we’ve been making risotto. Often we will just make a basic recipe (using veggie or chicken stock – whatever we last made), and then at the same time roast a butternut squash and some carrots to throw on top.
Post # 5
Hi! Try some veggies on your breakfast sandwich to mix it up. Onion, spinach, bell pepper, and tomato all work. I have been enjoying a lot of soup this winter. Veggie stock plus what ever you’re in the mood for. Beans, potatos, and veggies.
I also had quinoa bowls recently. It was some recipe with black beans and sweet potato I found on pinterest.
Post # 6
I just recently passed the 9 year with no meat mark! I do however eat fish occasionally.
My favourite go tos are lentil bolognese whole wheat pasta with parmesan and vegetarian chili, I make a big batch of Looneyspoons Chili Chili Bang Bang http://eatbakelove.blogspot.ca/2012/11/vegetarian-chili-take-2.html I also enjoy baked or cast iron tofu – I made this recipe last night and the tofu came out so tasty and crispy, I was eating it straight out of the pan. https://www.budgetbytes.com/2016/02/pan-fried-sesame-tofu-with-broccoli
And I recently got an Instant Pot for Christmas and that is a real vegetarian game changer! I have made the best Chana Masala ever in it, from dry chickpeas – even my Indian boyfriend said it was top quality. I make perfect brown rice in it, cook my broccoli in it, make stews, etc. I am still figuring it out but I would highly recommend it to all veggies because it makes cooking with beans and lentils so much easier. And there’s tons of fan / recipe groups on Facebook – I am in a vegan group.
Post # 7
I’m still a meat eater, but it is not super common. I just wanted to share what I had for breakfast because it was so tasty! I sauteed a small red potato, half a carrot, a few slices of red bell pepper, some purple onion, and 2 cloves of garlic in avocado oil. Wilted a cup of spinach on top at the last minute. Scraped that onto my plate, fried a couple eggs in the pan, put those on top. It was so delicious!
Post # 8
Brown rice with veggies, so many options with stir-fry style stuff. Veggie wraps, lots of Indian and Mexican style dishes are veggie-friendly. Pastas with veggies….and beans with everything! I love black beans and can add them to almost any dish I make. I would focus on upping your actual veggie and bean consumption for a start.
Post # 9
Congratulations! I’ve been a vegetarian for almost ten years (ahhh!) and been working at veganism for 9 months now (with some fails, some purposeful and some accidental, but I am getting there).
To get your veggies in, try doing make ahead mason jar salads. I try to take time on Sundays to make them, and that way when I don’t feel like cooking throughout the week the easiest option is to grab a salad. You can google it, but the gist of it is that if you put your salad ingredients into the jars in the correct order, all of the ingredients stay fresh.
Avocado tomato toast is also great. You can do slices of avocado or mash it. And when I was a vegetarian I used to do it on a grilled cheese sandwich with swiss cheese, salt and pepper.
Post # 10
This March will be 11 years for me! I have transitioned into mostly vegan over the past year, and my husband is completely meat-free at home (he still eats it when we are out though). I also LOVE Cookie and Kate and Oh She Glows. I mostly love Mexican food though. We are going out for burritos today at work for lunch. Excited!
And avocado toast is amazing. Yum!
There are tons of great recipes for vegan mac and cheese as well using nutritional yeast. I’m getting hungry!!
Post # 11
There are so many options! Black bean burgers, veggie tacos, vegetable roast with spices, hummus and pita, guacamole, rice and beans, buddha bowls, veggie chili, etc!
Post # 12
- Wedding: July 2017 - Vineyard on Long Island
my new schedule has been pretty good and i haevnt gotten bored yet:
breakfast – either egg whites with spinach and greek yogurt made into an omelette, or overnight oats with almond butter and protein powder and whatever else i have in my pantry
morning snack – avocado toast on ezekiel bread (i cheat and use the mini wholly guacamole cups because i can never successfully save the other half of the avocado)
lunch – leftovers from yestrdays dinner, which has been soups or baked root vegetables recently. when I was super motivated, I’d make 12 veggie burgers on sunday, freeze most, and defrost as necessary for lunches and dinners throughout the week
pm snack – apple or banana with almond butter, or kale chips if ive made them earlier that week
dinner – today is roasted brussels sprouts with olive oiil and garlic. yesterday was roasted broccoli, cauliflower, peppers over quinoa. tomorrow is spaghetti squash with marinara sauce.
Post # 13
A family favourite: http://www.vegetariantimes.com/recipe/spanakopita-strudel
It’s fairly easy to make, I’ve made it as a holiday main dish or as a potluck contribution (non-vegetarians love it too)
I also make eggplant and spinach lasagna with a trick I learned from Rachael Ray- peel and cube a large eggplant, saute with 3-4 cloves chopped garlic in a bit of olive oil, toss the whole pan, undrained, into a blender with pasta sauce for about 10 seconds (blends quickly and easily even with a basic blender), it makes a thicker cheesy-tasting pasta sauce, add thawed and drained frozen chopped spinach.
Also a local restaurant/ caterer’s (they did our wedding) has amazing risotto balls that are one of my guilty pleasures.
I also love quick and easy ‘pita pizzas’ , simply add pizza or pasta sauce to a white or whole wheat pizza, veggie toppings (I love pineapple and black olives) and cheese. Bake in oven long enough for cheese to melt and crust to be somewhat crispy but not overly so (about 5 min)
Post # 14
I’m not a vegetarian but I do my best to eat meatless meals or meals that use meat as a garnish rather than eating a huge slab of it like most Americans.
For breakfast, I make oatmeal and fruit/overnight oats and fruit, French toast, or pancakes.
Lunch this time of year is usually soup. My favorite veg soups are corn chowder, beans and greens, and minestrone. I have my soup with some whole grain toast.
My best meat free dinners are doria (rice au gratin) with mushrooms and peas, House brand Japanese curry with tofu, onions, carrots, and potatoes, served over soba noodles; and Indian egg curry with red lentils, canned diced tomatoes, onions, and garlic, served over rice.
Post # 15
Happy vegiversary! I’m going on my….third? year now! 9th year total but I took a break in there (oops)
Breakfast – Homemade chia seed pudding (SUPER easy to make!) with fruit and granola, or cereal with non-dairy milk, or some sliced fruit and miso soup. I always have a cup of tea with breakfast. I don’t have a lot of time in the mornings to cook.
Lunch – I pack lunch from home at work, today I have some homemade soup. I often pack something simple to make that can be carried in one container, like stir-fry vegetables with rice, or pasta salad type things. Steamed broccoli and baked sweet potato is another favorite of mine.
After-work snack – sliced fruit (right now I am eating a lot of pears! I also try to keep mangos, oranges, and something more special like pomegranate at home) and black tea with soy milk, or a berry smoothie with soft tofu.
Dinner – Tonight my dinner is homemade japchae (stir fried Korean noodles with vegetables.) I also make stuff like tacos with soy chorizo, or baked veggies and rice. I also love a good, easy veggie stir fry, or homemade coconut curry with veggies.
I always try to do 90% of my shopping in the produce section, I don’t even walk down frozen food or snack aisles to avoid temptation. I also try to cook in big batches and section food into containers as soon as I finish cooking it, so it will last me for a few days.