Week 2 Recipes

Fryups: I'd like to eventually get away from using spray oil, but for this week, I loaded up veggies and Field Roast sausage in a pan, sprayed with oil, then topped withTony Chachere's cajun seasoning. A note: I've tried the no salt version of the Tony Chachere's and while I like it, there's added sugar so I'm sticking with the original.

Personal pizza: Small premade crust from Dollar Tree with Low Sodium Tomato & Basil jarred sauce from The Silver Plate. Field Roast vegan sausage.

Lasagna soup: This stuff is fantastic. I omitted the onions, naturally, used 1/2 green bell pepper and 1/2 zucchini for the veggies, and doubled the spinach. Next time I'll remember to buy whole grain lasagna sheets - see my post on complex carbs. https://www.veganricha.com/instant-pot-lasagna-soup-vegan/

Tumeric latte: I used this recipe, but subbed monk fruit sweetener for the honey to make it vegan. Maple syrup would also work I think.. https://realandvibrant.com/turmeric-latte/

Lemon poppyseed muffins: https://cleanfooddirtygirl.com/wprm_print/59605

Fake cheese & tomato sandwich: 2 slices of vegan cheese on thin-sliced Dave's Killer Bread (21 Whole Grains) with sliced tomatoes and beer mustard. I switched to the thin slice because the grocery store was out of the regular, but I think it could become my new staple going forward. All the goodness with less calories (not counting, but conscious).

Split pea soup: This recipe, minus the onions and croutons. https://www.thekitchn.com/slow-cooker-vegetarian-split-pea-soup-132464

Steel cut oats with blueberries, ground flax seed: This week, I switched to making steel cut oats from scratch (because I used up all my instant packets). They definitely take more time - about 30 minutes on the stove - but I actually like them better. They have a texture that the instant ones don't have. I might pick up more instant when they're on sale again to have on hand for when I need something fast, but when I have the time I'll stick with the basics.

Kodiak waffles: 1/2 cup mix + 1/2 cup water. Made two large-ish waffles. Still working through the enormous box of mix from Costco.


Tostadas: bought premade from Dollar Tree


Larabars: I eat the lemon ones because they're tasty and don't have added sugar like the ones with chocolate. I'm trying not to overdo them, but they seem to be a great choice when I need a more substantial snack than fruit.  You can find Larabars in many grocery stores or order a bulk pack on Amazon like I do. #ad


PB toast: Dave's Killer Bread (21 Whole Grains) with Crazy Richards creamy peanut butter (has no added salt or sugar). Complex carbs FTW!


A life-changing note on salad: If you read last week's meal log, I wasn't particularly thrilled with my salads, except for the locally sourced greens. This week, however, I discovered Daiya's vegan Blue Cheeze Salad Dressing and I'm in love. It was tricky to find - I had to shop 2 stores - but oh so worth it. If you tire of vinegar-based dressings and love the taste of blue cheese, check this out. #ad


Pan-roasted gnocchi: My word, was this GOOD! I omitted the onion, natch, and halved the oil. I used a half package of pre-made gnocchi from Dollar Tree and about 4 ounces of mushrooms. Added and extra clove of garlic. Definitely keeping this recipe in the rotation. https://biancazapatka.com/en/crispy-roasted-gnocchi-with-garlic-mushrooms-vegan/


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