It’s been a long time since my last post, and there’s a lot to catch up on! For now, a quick summary:
Dad has been moved to Assisted Living which is a much better situation for him. He has a lot of activities, had made new friends, and is really benefiting from the structure & routine.
I re-joined Weight Watchers and have lost 15 pounds so far! I, too, am doing well with the added structure that the program provides. Being a vegan Weight Watcher is a challenge, I admit, but am figuring it out as I go along.
We have a new family member, a tiny kitten who literally showed up on our front doorstep.
I have a little more free time now so am working on a new schedule/routine for myself which will include blogging. I’ve missed writing, and think it’s an important part of my weight loss journey, not to mention the mental/emotional benefits.
Without further ado, here’s this week’s meal plan which include both lunches and dinners.
- Bruschetta Pasta Salad (veganized)
- Green Goddess Enchiladas (veganized)
- Mandarin Rice Salad (veganized)
- Morocccan Eggplant Dip
- Pink-Eyed Peas with Smoked Paprika
- Spaghetti Squash with Vegan Spinach Artichoke Cream Sauce
- Thai Peanut Stuffed Sweet Potato
- Thai Pumpkin Bisque
- Vegetarian Gumbo
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!
Have a great day!