Over at The Vegan Weigh Facebook group, we’ve begun a Fresh Start February challenge to help us recover from the holidays and refocus on our health & fitness goals. Some of us gained a few pounds, others maintained or even lost weight but want a little support and camaraderie as they move forward into the new year.
I personally gained about 4.5 pounds due to holiday indulgences and lack of exercise. I had a little accident in late December which banged up my foot and prevented me from walking regularly, but that’s all healed up now and I’m ready to get moving again! I’ll also be meal planning & prepping on a regular basis, have a bunch of new recipes I’m excited to try. If you’d like to join our group, please leave a comment here or email me directly (link in my profile). We’d love to have new members!
Before I chat about the coming week’s menu, here are a few highlights from last week’s meal plan.
We’ll be on the road for a few days so my menu plan reflects that. I’m choosing several tote-able, reheatable dishes that won’t take up much space in the motorhome. There’s a lovely mix of flavors and cultures in this week’s recipes, can’t wait to start cooking!
- Asian Veggie Wrap
- Black Bean Burgers
- Chickpea and Sweet Potato Satay
- Creole Black-Eyed Peas
- Enchilada Casserole
- Tahini-Sriracha Dressed Kale and Chickpeas Over Quinoa
- Teriyaki Portobello “Burgers”
What’s cookin’ at your house this week?
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, deviating a bit here & there when dining out or when I just want a little treat. When the recipe calls for oil, I substitute vegetable broth or plain water when appropriate. If the exact recipe I’m using isn’t published online, I will post a similar recipe.
P.S. For other great menu planning bloggers, please visit Organizing Junkie!