It’s finally here, my vegetarian for a week challenge. I explain the background of the challenge here, but to recap, my husband had this “brilliant” idea to go vegetarian for a week and I accepted. Watch to see how day one went.
Day one was relatively easy on us. Our vegetarian meals were all simple to prepare, tasty and rather filling. One of my only real concerns going into this was feeling hungry. I admit I felt some hunger yesterday; I don’t know if I was just psyching myself into it, or if the pangs were legit.
- Breakfast – egg white veggie omelet. This is actually what I have most mornings. We wrapped it in a whole grain tortilla with about a tablespoon of shredded cheese. Served with a cup of 0% fat greek yogurt with blueberries, strawberries and honey.
- Lunch – tuna fish sandwich. I use the tuna packed in water in the foil pack, mix with a little paprika, one tablespoon of light mayo and dice half a sweet pickle. Served on whole grain bread with a bunch of grapes on the side.
- Dinner – grilled portabella mushrooms. Having seen many vegetarian friends choose this at cookouts, we knew we had to finally give it a try. A light spray of olive oil, fresh cracked black pepper and a pinch of kosher salt and then we cooked on the grill for about 20 minutes. Served with roasted red skin potatoes (chop potatoes in about sixths, toss with a little olive oil, cracked black pepper, dried thyme and basil, cook on 425 for about 30 minutes, turn once), skillet seared asparagus, and a small spring green salad with balsamic vinaigrette.
- Snacks – reduced fat string cheese, whole grain crackers with peanut butter, six ounce smoothie made of 0% fat greek yogurt, banana, strawberries and blueberries.