Gung Ho Vegan!

First two weeks of eating veganly have been fun. I have searched the web and found awesome vegan blogs and have tried 6 or more delicious vegan recipes. I am not going to starve eating mostly fruits and vegetables!

Realization: most recipes feed more than just one. Since my husband and kids are not going vegan with me and mostly crinkle their noses at my creations I have been sharing the excess food I make with neighbors and family. I have decided, for the sake of our grocery budget, to start freezing meals that make more than I want in one week. I have also halved a few recipes, although this sometimes still makes too much.

I pre-cut pineapple, papaya and mango for smoothies and stuck those in the freezer as well. I don't have to stress about it going bad if I don't use it fast enough and it makes my smoothies cold and refreshing. Also, when I have leftover smoothie, I put it in a tupperware container in the freezer for an after dinner snack.

No, I am not only eating smoothies now that I am eating veganly. I have eaten exciting dishes like eggplant curry with brown rice, black bean salad, brown rice pasta with eggplant, mushroom sauce, tofu stir fry with lots of veggies and a great vegan stew. I even baked some vegan banana chocolate chip muffins that my 1 year old LOVES. Ok, I have tripled the amount of eggplant that I have ever eaten in a year in two weeks, but it is filling, tasty and good for you too!