|breakfast veggie hash|
Let's get straight to it, shall we? I liked vegan week. Really liked it. I didn't miss meat at all, and I barely missed cheese and milk, thanks to the presence of the So Delicious coconut milk in my fridge, as well as the Earth Balance vanilla soymilk that made morning lattes a pleasure to drink. But wait, it's not like I normally hate drinking them. But nevermind.
|vegan carrot cherry breakfast cookies|
|carrot cake oatmeal|
It feels really great though. It feels like you're doing yourself a favor. It's something I want to keep in mind from here on out. I'm not going to be a vegan or even a vegetarian, but I think I'll cut a lot of meat and some dairy from my diet, simply because I don't feel like I need them as much as I thought I would. Especially meat. (Bacon isn't meat, right?) Cheese may be another story.
|vegetarian burrito bowl|
Recap of the week's eats:
Some breakfasts: Carrot Cake oatmeal, veggie hash, vegan carrot cherry cookies
Some dinners: Quinoa and black bean burgers and butternut squash fries with chipotle BBQ sauce, homemade vegetarian chipotle-style burrito bowls, spicy sweet potato and coconut soup with detox salad, colorful quinoa salad
-The carrot cake oatmeal, which I made twice.
-The butternut squash fries with the chipotle BBQ sauce, which I didn't get a picture of because they were devoured in about 3 minutes flat.
-The sweet potato soup
-The quinoa salad, cause it was so easy and delicious.
-Husband's fave was the burrito bowl, which I put too many onions in for my taste, so my perception of it was skewed. I would make them again, with less onions.
|colorful quinoa salad|
|spicy sweet potato and coconut soup|