So, I have some news.

I joined Weight Watchers this week.

Phew, does it feel good to get that off my shoulders.

The reality is that I’m still not back to my pre-pregnancy size and I’m kind of irked by the fact that more people offer me a seat on the subway now (presumably because they think that I’m pregnant) than they did when I actually WAS in my last trimester. I mean, I’m grateful for the seat since the ride to the hospital I’m currently rotating at is an hour, but it’s still kind of annoying. In the past, I would have just worked out more to get the weight off but I honestly just don’t have the time right now. Besides, I think the pints of Jeni’s Ice Cream I’ve been eating (in the name of breastfeeding calories, obviously) are the true culprit in all of this and no amount of working out can counteract those.

I’ve used Weight Watchers in the past and I what I like about it is that the point system is weighted such that it encourages you to eat more fruits and veggies and stay away from refined sugar laden/high fat food. I need that kind of reality check in my life. I’m also reserving all of my flex points for the weekend and taking a sort of 5 days on/2 days off approach where I stick to it really strictly on weekdays and then don’t count points/allow myself to eat dessert on the weekend. I’ll keep you guys posted on how things are going!

Speaking of healthy eating, this week’s healthy vegetarian meal plan is full of awesome food options for the week! It features some super easy pantry ingredient white bean pesto salad sandwich melts, a one pot African-inspired stew, a fabulous curried bean and kale salad, a good-for-you stovetop lasagna, and avocado-sauced zoodles. Happy eating!

Sunday

Open-Faced Pesto Salad Sandwich Melts from Eats Well With Others

Prep Ahead Tip: This recipe comes together super quickly, so no need to prep ahead.

Vegan/Gluten-free Substitutions: Use your favorite dairy-free cheese slices in place of the mozzarella to make this vegan. Gluten-free bread can be used if desired.

Open-Faced Pesto Salad Sandwich Melts from Eats Well With Others

 

Monday

One-Pot African Peanut Stew from Making Thyme for Health

Prep Ahead Tip: Vegetables can be chopped up to 2 days in advance.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free.

One-Pot African Peanut Stew from Making Thyme for Health

Tuesday

Curried Lentil, Chickpea, and Kale Salad with Citrus Dressing from The Roasted Root

Prep Ahead Tip: The lentils can be made up to 3 days ahead of time. The salad itself saves very well (up to 1 week in a sealed container), so the whole salad can be made ahead of time as well.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Sub avocado for the feta to make vegan.

Curried Lentil, Chickpea, and Kale Salad with Citrus Dressing from The Roasted Root

 

Wednesday

Healthier One-Pan Stove Top Lasagna from She Likes Food

Prep Ahead Tip: Recipes doesn’t take very long to cook, but you could make the entire thing up to 3 days in advance and re-heat when ready to eat.

Vegan/Gluten-free Substitutions: Use gluten free noodles to make gluten free and either omit cheese to make vegan or subsitute vegan mozzerella and ricotta.

Healthier One-Pan Stove Top Lasagna from She Likes Food

 

Thursday

Avocado Basil Pesto Zucchini Noodles from Hummusapien

Prep Ahead Tip: This recipe comes together pretty quickly, but zucchini can be spiralized ahead of time.

Vegan/Gluten-free Substitutions: Recipe is vegan and gluten-free. Add chickpea for a protein boost!

Avocado Basil Pesto Zucchini Noodles from Hummusapien

 

Click HERE to print the shopping list!

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3 Responses to Healthy Vegetarian Meal Plan – 3.11.17

  1. Kate says:

    I’m still hoping that last 10lbs drops off magically when i stop breastfeeding.

  2. Ugh, I think I might be the only person who gains weight AFTER the new year starts.. I feel your pain. I’m sure you look fantastic and beautiful, though!

  3. Tina says:

    I have used weight watchers before and it surely does work. It’s been years but when I have gained weight, out comes my WW calculator! We have lost lost of weight eating 90% vegetarian and cutting out milk. We use almond milk, love it. Also, we walk – a lot!!

    Great meal plan. Hang in there, you are awesome!

    Tina
    xx

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