Four days into the 21-Day Vegan Kickstart, and things are going just beautifully here at Chez Recessionista! Yesterday was a little difficult at first – I’m still trying to balance my calories on days when I exercise and clearly erred on the side of too few yesterday morning, yielding a headache by lunchtime – but a mid-afternoon smoothie soon set things right and I was back in fighting form by close of business.
I have to say, I’m loving the diversity of meals I’m enjoying on this plan! Fresh oatmeal in the mornings with apples and blueberries, a veggie sandwich or heaping salad at lunchtime with perhaps a cup of soup on the side, and then hearty, filling meals at dinner! Tonight’s was a twofer, a chili-and-salad pairing that really hit the spot. The chili wasn’t in the mood to pose, so my salad – my “side salad”! – turned out to be the photo star tonight. But every component of this meal was a winner.
I followed the PCRM recipe for Quick Black-Bean Chili, and it was as advertised! It was SO quick and easy to make, yet it tasted slow-roasted. I love recipes like that, you know? The result was so hearty, so rich, that one bowl filled me completely up. Well, along with my salad, of course, which consisted of lettuce, cherry tomatoes, half an avocado, some sprouts, a green pepper, and some blue corn chips crumbled on top. Served with a dollop of lemon tahini dressing, it was a sight to behold – and a feast to taste!
We’re coming up on the weekend now, and there’ll surely be some dining out or ordering in on the horizon. I’ll report back on those exploits as they occur!
:)