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HEALTHY Vegan/Vegetarian Recipe Swap and Pics!



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20 minutes ago, OmaJ said:

Thank you so much for sharing & you also give me hope towards eating plant based!

Sent from my SAMSUNG-SM-G870A using BariatricPal mobile app

You're welcome hon. It's my pleasure.

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I was so hungry I failed to get my phone out and take a pic of my food for tonight!!! Lol. I finally had my kale salad with tortellini and feta. Here's the simple recipe from budget bytes, my go to website for easy and cheaper meals. Yum!

https://www.budgetbytes.com/2014/01/kale-tortellini-cranberry-salad/

here's a pic from the site I used all the same ingredients but the Olive Garden house dressing again. Didn't taste anything like my simple kale salad from last night, so it's great to be able to eat kale in so many ways. I love it .

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Did it again...my house smells wonderful. Baked up mini "monster" muffins and flourless banana muffins for the kiddos.

http://www.superhealthykids.com/sweet-spinach-muffins/

For the spinach muffins, I replaced the butter with the coconut oil I had on hand and used almond milk.

http://chocolatecoveredkatie.com/2016/04/04/flourless-blender-muffins-banana-vegan/

Threw some mini choc chips on top for the banana ones.

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My time in the kitchen is done for the day. dinner is an easy Pasta salad. Here's the recipe. Now, I went lazy and just bought a container of thaziki sauce instead. Added whole grain penne and all the veggies and extra pepper. Left off the feta (by accident) but it can be sprinkled on individual plates. Enjoy!

https://www.budgetbytes.com/2016/08/creamy-lemon-dill-greek-pasta-salad/

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On 9/21/2017 at 10:21 PM, Newme17 said:

No issues digesting kale at all. But it did take me a while in the beginning of trying to go plant based (two years ago) to actually like kale. Lol. Now it's my favorite. I actually told my husband I love it more than spinach now.

I am still getting used to the taste of kale. I have a little in my salads that I eat almost everyday for lunch. It tastes a little bitter, but it is worth learning to like. It is such a powerhouse of nutrition!

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@Newme17 all of your cooking from this weekend looks so delicious. I sure wish I had any one of them to eat right now. I am sitting here trying to figure out what I can throw together quick as I am too worn out from my trip to cook..lol... Thank God I am off tomorrow so I can regroup and hit the grocery store. I need to plan out some meals for next week.

My dh told me he lost another 2 pounds this week, so 6 pounds total in the past 3 weeks. He is really sold on eating this way and he told me tonight to ignore him if he asks me to cook him anything with meat. He has his weak moments, when he is craving chicken, but he wants to stick with it. I am proud of him.

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Those meals look amazing! Definitely going to have to give some a try.
Seeing the kale salad reminded me of how much I love homemade kale chips. Guess I need to make some now. [emoji6]


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5 hours ago, Precious517 said:

Wow....! Everything you post looks so delicious! Thanks for sharing. I'm seriously thinking about becoming vegan.





Sent from my SM-G360T1 using BariatricPal mobile app

You're welcome hon. It's been pretty awesome. So many different meals and foods that I never tried before, but now are so good and good for me! I'm really digging this lifestyle.

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So I meal prepped some overnight oats and veggie spring rolls this afternoon. My hubby loves this vanilla cold brew overnight oats recipe so I did three jars of it and then did 4 jars of blueberry and strawberry cinnamon (my own concoction).

Now for my veggie spring rolls, I won't post a pic...they're not prettily rolled. 😂 I added a lettuce leaf, cucumber, carrots, cabbage (with seasoned rice vinegar mixed in), and a little bit of rice noodles. I stored two to a ziploc bag for easy Snacks during the day. Eat these with some peanut sauce and it's freshingly AMAZING! Already had one!

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58 minutes ago, Apple1 said:

I am still getting used to the taste of kale. I have a little in my salads that I eat almost everyday for lunch. It tastes a little bitter, but it is worth learning to like. It is such a powerhouse of nutrition!

That's how it was for me in the beginning. Now, I love it. I want it all the time. There's a shirt this very fit lady at the grocery store was wearing. Of course I had to stop her and comment on how I love it. I'm going to find one for myself. It says "Kale-ing It" lol

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This is the quick meal I came up with. I had to use what I had available. I made some whole wheat Pasta, and cooked up some onions, red bell pepper, yellow squash, and some Roma tomatoes. I put some alfredo sauace on it all and it was pretty good for a last minute thrown together dinner lol it wasn't vegan, but it was vegetarian.

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8 minutes ago, Apple1 said:

pretty good for a last minute thrown together dinner

Sure does look like it!

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I wish I'd taken a picture for you guys! @Apple1 and @Newme17. I just made the most delicious lunch that is a riff on Eggface's Ricotta Bake--only I gak over the texture of ricotta, so I used low fat cottage cheese (Daisy brand). We grew up eating cottage cheese in lasagna because we were poor and very white bread and it's what Mama thought was 70s era authentic. LOL. To this day I :778_heartbeat: lasagna made with cottage cheese!

I had some leftover dry sauteed mushrooms and super greens trio and leftover yellow squash/zucchini along with an open jar of Central Market Taste of Italy Marinara (no added sugar, super low carb, 5g carbs 2g Fiber per 1/2 cup). So I made quick lasagna. I don't know how you would alter it to be vegan. But it's awesome as lacto-ovo vegetarian!

Quick Lasagna Bowl

  • 113 g, 2% Cottage Cheese
  • 1 large, Egg
  • 1 cup, Roasted Yellow Squash
  • 0.50 ounce, Onion
  • 1 clove, Garlic, raw
  • 2 ounce, Mushrooms
  • 2 Fluid ounce, Super Greens Trio
  • 0.12 Tbl. chopped, Fresh Basil Leaves
  • 0.12 tsp, Oregano Leaves
  • 1 tbsp, Cheese - Parmesan, shredded
  • 0.50 oz, Cheese - Mozzarella, part skim milk
  • 0.25 cup (120g), Marinara, Taste of Italy (RG)
  • 1 tsp(s), Cheese - Parmesan, shredded

Combine the cottage cheese with the egg, leftover cooked squash, onion and garlic. Add dried basil, oregano, and 1 tablespoon of grated Parmesan cheese. Stir to combine. Cover bowl with a glass plate and nuke in 1 minute intervals, stirring between each addition, until egg is mostly done.

Add leftover cooked mushrooms and greens. Stir to combine. Top with Marinara and mozzarella cheese. Cover and nuke until melted (about 1 additional minute). Sprinkle with the last tsp of Parmesan cheese and some cracked red pepper if desired.

Enjoy!

Pre-WLS this makes 1-2 servings. Post WLS, this would likely make 4 meals (once you can eat cooked veggies again).

1 serving: 359 cals, 30g Protein, 18g fat, 20g carbs, 5g fiber, 15g net carbs

It's so good you don't notice the lack of Pasta or meat.

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