What’s On the Menu: Week 4
Sorry, guys! I have been traveling a bit and running crazy after deadlines but now that I have a little room to breathe I’m back to editing videos. This meal prep was from a few weeks ago, but both of these meals are now permanent fixtures in my rotation because they’re so tasty! The Mediterranean Scallopini, in particular, is nice and refreshing for hot weather between the chilled quinoa, peppery arugula, and lemon juice. I also included seasoning suggestions 😉
Macro Machine
I knew eventually I’d have to face the realization that just because something was vegan, it didn’t mean I could eat as much as I liked with no consequences. Sure, that rule may apply to things like dark, leafy greens and zucchini, but it’s not so flexible with Ben & Jerry’s vegan ice cream flavors or gigantic, multi-layer burritos. And that time, Ladies and Gentlemen, is now. Almost a year into my transition (anniversary is in May) I’ve tried, tasted and fallen in love with literally hundreds of new, vegan foods. Now that the immediate rush of discovery is over, I needed a reset to help implement a more disciplined way…
