30-day Challenge – Week 3 Update

Today marks the start of week four of our 30-day vegetarian and alcohol free challenge. It’s amazing to my husband and I how quickly it’s gone and how great we feel. Yes, we miss craft beer! There’s no question about that, but what we don’t miss is the MEAT. We both feel exceptionally well. We’ve lost weight, but  nothing drastic. And losing weight wasn’t necessarily a goal or at least not for me.

Week Three Menu

I had intended to make tofu pad thai and curried tempeh this week, but our taste buds said otherwise. We ended up eating:

Brussel Sprout Pizza

  • Brussel sprout pizza with basil pesto, caramelized onions, feta cheese, kalamatta olives and chorizo sausage. It was delicious!
  • Bean and rice burritos with fresh guacamole, salsa, sour cream and lettuce.
  • Orzo risotto with spinach and baby green peas, which was inspired by this recipe. Unfortunately, Earth Fare didn’t have shittake mushrooms so we had to skip those. The lemon zest was a little strong for Jon but it mellowed out as we reheated the leftovers.
  • Tempeh and green bean stir-fry. If you like peanut butter and stir fried dishes, you’ll love this dish.

Things I learned in the kitchen this week:

  • Brussel sprouts should be roasted at a temperature lower than 425 degrees.
  • Making a reduction from a cheap bottle of balsamic creates fumes galore and makes everyone in the household sneeze.

On a related note, I just found this article from Vegan Urbanite and felt it was worth sharing. 59 reasons to consider switching your eating habits. The most convincing categories for me are disease prevention, physical benefits and too much in the American diet.

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