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!
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.
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.
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.
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.
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!
Click HERE to print the shopping list!