Saturday night Mr. Cob made corned beef and cabbage for St. Patty's Day, but I stuck with the cabbage and some leftover soup to keep my vegetarian week going. Sunday night we cleaned out the remaining leftovers from the week, so no cooking needed.
For lunch, aside from Friday's outing to Terrace, I ate leftovers from the previous night's dinner, which made the veggie eating during lunch easy. And then there was breakfast. I'm not a big meat eater at breakfast anyway so this wasn't much of a change from my usual eating. Most days I either made scrambled eggs with pesto or a smoothie - two easy meals when you're short on time in the morning. One day I did just have a banana (I was running really late). Over the weekend when I have more time I like to cook breakfast and this weekend was no exception. I made egg puffs on Saturday and pancakes on Sunday- both with a secret veggie ingredient that I'll write more about on Tuesday's Toddler Tips post.
Overall, I felt energetic and healthy during the week. I didn't miss the meat and when Mr. Cob asked me if we were doing week #2 of vegginess, I said yes right away. I don't think I'll ever commit to full on vegetarianism 100% of the time, but I do think I'll cook more meatless meals than I previously was cooking. I like the fact that most days I was eating anywhere from 7-10 different fruits and vegetables, which is different from my norm. Sticking to a vegetarian diet for just a week definitely made me go outside the box as far as trying new recipes and food.
And I'd be lying if I didn't say one of the reasons I'm encouraged to keep at it, is that on Sunday morning (my weigh in day), I was pleasantly surprised at the 3.2 pounds lost over the week. This may have been because I was diligently tracking my points on Weight Watchers this week, but I do think the veggies helped and every day I felt full and was within my point allotment for the day. I realize this is a vain reason to keep on my no-meat streak, but at least it's a healthy change/way to lose some weight.
I'll continue to share the good veggie recipes I find and let you know how long this vegetarian journey continues. This week's menu includes Eggplant Parmesean Rollitinis, Zucchini & Corn Taco Seasoned Quinoa Salad, Chickpea Cakes with a cucumber, avocado, tomato salad and fancy grilled cheese with a side of "the best broccoli of your life"!
In other news, I'm back to coffee. A toddler waking up for the day at 5:15am will do that.
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