Home stretch. I slept in more than usual on Saturday. I had actually been up for hours just laying in bed reading. I didn’t get up for the day until almost noon, which supported intermittent fasting with little effort. I decided on Friday that because I had leftovers from previous meals from the week, that I wouldn’t cook the last meal until Sunday. It’s a soup and I’m looking forward to it!
I was not a huge fan of the Austinite Tacos. You can read about it in my previous post. I had some leftovers so I buckled down and ate them for lunch on Saturday although I almost opted to purchase a vegan meal from a restaurant. I didn’t so I wouldn’t waste food, plus I can save that money.
In my true fashion, I didn’t want any more of the leftovers so I decided to have one of my vegan frozen items for dinner.
I bought this from Aldi’s which is far from where I live. I’m glad I purchased 2 boxes at the time because I like them a lot. They’re great for a quick lunch. I had the vegan burger and my avocado green smoothie (cover photo) for dinner.
The smoothie was so creamy. The liquid was supposed to be cashew milk, but I put the cashew milk in the freezer to chill earlier in the day and forgot about it. The box was frozen so I substituted with coconut water. The other smoothie ingredients were half an avocado, pineapple, spinach, plus I added flaxseeds, collagen peptides, and fresh ginger.
My Vegan reset week is almost over and I’ve been thinking about the best meal for transitioning back to normal eating. My daughter asked me to make her favorite which is any kind of bean and rice. We love red beans, pinto beans, black beans, butter beans, and lima beans, but we opted for pinto. This will be a good transition meal. I’ll probably roast some chicken to pair with it.
In the final post, I’ll share my progress on achieving the goals I set out to do for this week. To learn more about what led me here and the recipes read http://sometimes vegan chronicles.