To be honest, I’m not even sure that “WIEW” is a thing…but today it is! For Lent I decided to go Vegetarian (which aligns nicely with my new cruelty free cosmetic and household status). Each year when it comes time to celebrate Lent, I try and sacrifice something challenging. This year it’s been enlightening and exciting. I’ve reignited a passion for cooking and Keith and I have spent more time together cooking different meals. He’s tried some of my vegetarian meals, too! What will happen once Lent is over? I’m not sure! We’ll just have to see. For now, feast your eyes on what I’ve been eating this week. 

 

 

Quinoa with kale, roasted red peppers, roasted eggplant, and asparagus.
Quinoa with kale, roasted red peppers, roasted eggplant, and asparagus.
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Green monster with a water base, 1 1/2 c. Kale, 1 banana, 1 tbsp. vegan raw vanilla protein powder and lots of ice.
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Tuscan vegetables (roasted red peppers, broccoli, zucchini, squash, julien carrots) rice, and marinara.
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Vegan chickpea salad (to sub for chicken salad). 1 c. chickpeas (ground in food processor), 1/2 c. hummus, 1/2 c. chopped celery, 1/2 c. carrots, 1 tsp paprika).