A week in the life of a vegetarian. That’s what I have to offer you today. This week I am sharing my menu plan so that you can see what a week in the life of a vegetarian looks like. Have you ever been curious or think it might be impossible to achieve? Well, this is what I am eating this week. The plan also outlines my pursuit for a healthy diet, including indulgences and shortfalls. Check out the menu for 2 people, including a free grocery list, the plan, and ideas for next week.
A Week in the Life of a Vegetarian: The Menu
Sunday
Breakfast: Fried egg on a slice of toast, bran cereal with soymilk
Lunch: Guacamole Black Bean Burritos
Dinner: Frozen Cheese Pizza
Monday
Breakfast: Bran cereal with soymilk and cinnamon, Protein Shake
Lunch: Wild Rice Vegetable Soup (made Sunday afternoon), Cantaloupe, Broccoli
Dinner: Black Bean and Mushroom Burgers, Spinach side salad with almonds and dried cranberries
Tuesday
Breakfast: Bran cereal with soymilk and cinnamon, Protein Shake
Lunch: Wild Rice Vegetable Soup, Blood orange, Cut carrots
Dinner: Arugula Pesto Pasta with Garlic Bread
Wednesday
Breakfast: Bran cereal with Greek yogurt, Protein Shake
Lunch: Leftover Arugula Pesto Pasta, Cut carrots and broccoli
Dinner: Blue Cheese Wedge Salad
Thursday
Breakfast: Bran cereal with Greek Yogurt, Protein Shake
Lunch: Wild Rice Vegetable Soup, Blood orange, Broccoli
Dinner: Eating out at a local Thai food restaurant (I had a tofu stir fry called Pad Tao Hoo)
Friday
Breakfast: Bran cereal with soymilk and raspberries, Protein Shake
Lunch: Leftover Pad Tao Hoo from Thursday’s night out, Cantaloupe
Dinner: Leftover Black Bean and Mushroom Burgers, Spinach side salad with almonds and dried cranberries
Saturday
Breakfast: Bran cereal with soymilk and raspberries, Protein Shake
Lunch: Leftover Blue Cheese Wedge Salad, Cantaloupe
Dinner: Black Bean Corn and Spinach Quesadillas
Snacks
Air popped popcorn, roasted peanuts, salsa & tortilla chips, dark chocolate squares
The Plan:
Protein Sources: We ate a variety of different protein sources including cheese, nuts (in the arugula pesto), tofu, and beans. Also, we have a protein shake every morning to stay on the right track for our workout routine. We like Garden of Life Chocolate.
Meal Prep: I cooked the wild rice and vegetable soup on Sunday, therefore we did an easy meal of frozen pizza on Sunday. (Yes, we could have eaten the soup, but we would not have had enough servings for lunch all week long.)
Take a night off/Use it up: We ate leftovers 4 times (besides the prepped lunch soup), and ate out once. I made 2 different meals using up my black beans and tortillas. I used bread in place of buns for the black bean veggie burgers, and made homemade breadcrumbs out of a single slice of bread.
Get Your Vegetables: Every meal had veggies, or was served with a veggie side (except Sunday, oops!). Also, I served fruit and veggies with our lunches every day.
Munchies: Easy and mostly whole store bought snacks were available.
Breakfast: What should I say, we like bran cereal?!? It’s easy to prep and we can mix it up with Greek yogurt, cinnamon, or frozen fruit. On Sunday we had an extra treat of eggs and toast.
Free Grocery List Download: Grocery List – A Week in the Life By Alison’s Allspice
Ideas for Next Week:
- Sandwiches for lunches to use up the bread
- Lentil Pecan Tacos to use up the sour cream and cheddar cheese
- Mix up lunch fruit with bananas and pineapple, eat up celery.
- Since I’m buying pineapple, we’ll add Pineapple Fried Rice to the dinner plan, and it will use up some rice too!
- Use up arugula in a side salad, or make extra pesto to freeze for later.
- Add dried cranberries to the snack list.
This post was shared at What’s Cookin Wednesday, This is How We Roll, and the Meat Free Link Up!
