Day 62

Thanksgiving really threw me for a loop and I’ve eaten horrible the last week and a half. Not because I’ve been dining on pints of ice cream and Papa John’s, but because all of our grocery budget for the week went towards the Thanksgiving dinner and I’ve been out of the main ingredients needed to keep me on track with well rounded vitamins and things. Oh, and I forgot to take my vitamins for 3 days. So I’ve been horribly ditzy and sluggish. But today I’m feeling better and there’s reason to celebrate – 2 months Vegan! (thank you, thank you…)

I’m excited to be at the point where I am still constantly looking for new recipes (especially thick, hearty, soul-warming, winter recipes) but have enough ‘staple’ meals under my belt to feel sane during the week. After several days of leftovers (but it was all soooooooo good!!!) we were all craving Mexican.

This is one of my new favorites: Black Bean and Butternut Squash Burritos/Tacos with Spanish Quinoa.

 

 

I love the website Oh She Glows. Her recipes are a perfect balance of Vegan and Plant Based meals. There aren’t a lot of overly processed ingredients in her meals, which I love and they are always meals The Boys love as well.

I also have been needing to catch up on some basics around the house, particularly marinara. This batch turned out to be my favorite so far. I made a batch of veggie broth several weeks ago and rather than throw out the veggies in the end, I froze them and added them to the batch of sauce. It may not look pretty, but I promise you – ah. may. zing.

 

 

Overall I suppose I should start ‘dressing up’ my plates for the photos. It seems that so many come across as bland in color, but…it’s real. And yummy. Last night we had Balsamic Veggies with Portabella Mushrooms and Sweet Potatoes. Mmmmmmmmm…..

 

 

I sprinkled a little extra Flax Meal and Nutritional Yeast on mine to jazz it up a bit.