ETL Six Week Challenge is going well. I’m already down three pounds!
It’s been a busy busy week, but I’ve managed to find easy meals that fit the Eat to Live guidelines, and that satisfy my hubbers too.
What did we eat this week?
I found this recipe on Fat Free Vegan Kitchen for No-Pasta Eggplant Lasagna. I actually used the recipe from Happy Herbivore Cookbook for the Tofu Ricotta as the filling, since I like it and it’s a super simple recipe. Since the “salad is the main course” I also had a HUGE mixed greens salad, topped with Chickpeas and Nooch.
Another night, we enjoyed the Asparagus and Chickpea Casserole from Fat Free Vegan. I actually used green beans instead of asparagus. I also took Susan’s recommendation and made gluten free with cornstarch instead of using flour. D loved it, especially because it was topped with hash browns!
On Tuesday, I had a doctor’s appointment at Piedmont Hospital. D wanted to treat me to lunch following the appointment, so we decided to try out R. Thomas Deluxe Grill, a funky 24-hour diner that has a ton of vegetarian and vegan friendly options. I ordered the Lucky Green Tea Bowl, which had quinoa, tofu and a plethora of other veggies. It was topped with a kale/collard salad. They probably used more oil than Dr. Fuhrman would have liked, but it was delicious.
D enjoyed a tofu scramble, with vegan sausage and the kale/collard salad. Although he said the tofu scramble wasn’t as good as my tofu scramble (shh. Don’t tell him it’s really Happy Herbivore’s Tofu Scramble).
I’ll be posting more eats from week two!