What I’ve Been Eating: Vegetarian Recipes and More!


February was the first month that I’ve been fully vegetarian and I’m here to report to you that I survived. In fact, it wasn’t as challenging as I thought it would be. I thought I was gonna be suffering all month but I didn’t. In fact, I believe the reason why the transition into vegetarianism was effortless for me is because I planned out my meals ahead of time. For each week in February, I planned out my meals for each week.

I will show you what I ate each week. All of these options are college student friendly and so affordable. Important note: all of these are not my pictures. They are just here for a reference.

Week One:

For breakfast, I tended to eat what I’ve always ate which is either cereal, eggs, and a fruit parfait. Although, for lunch I had a tomato and avocado quesadilla. All I did was take whole wheat tortillas, spread smashed avocados, hummus, diced tomatoes, and mozzarella cheese on it, folded it then grilled it in a frying pan for 10 minutes, 5 minutes for each side.

For dinner, I had stuffed ravioli. I picked up cheese stuffed Ravioli from Aldi’s along with simple spaghetti sauce. I boiled the ravioli in a pot of water and once the ravioli was tender, I drained the boiled water. I got a frying pan and mixed the ravioli in with some spaghetti sauce and let that simmer for at least 10 minutes. And there you have it! If you want, you can make a salad to go as a side to make this meal more filling.

Week Two:

For breakfast, I decided to try out a smoothie bowl. I had been seeing them all over social media and they looked absolutely delicious so I had to try it out. All I did for my smoothie bowls was get some frozen fruit (no sugar added), blend the fruit with a cup of almond milk, tablespoon of low fat vanilla yogurt, and a dab of honey. After that’s all blended, I pour the smoothie into a bowl and top it with fresh, sliced fruits and occasionally granola and coconut slices. Smoothie bowls are now a staple. They’re so good!

For lunch, I continued to have the tomato and avocado quesadillas because they were easy and quick to make. Easy and quick are necessary for a college student recipe.

For dinner, I had black bean quesadillas. For this meal, what I basically did was cook brown rice (as it says on the box), sauteed some sliced yellow and red bell peppers, cook canned corn and black beans. When I was done preparing everything, I mixed it all together in a plastic container and then loaded the black bean mixture on a tortilla, folded it in half and grilled it in a frying pan for 10 minutes (5 min for each side). After I was done grilling them, I had them with light sour cream as a dip. It was such a good recipe because throughout the week, I would just load the bean mixture on a tortilla, grill it, and have it for dinner. Simple and quick.

Week Three-Four:

Okay so for the last couple of weeks, I just repeated recipes for the most part. For example, I had the stuffed ravioli again in week three and just ate at my school’s caf for week four. I also had various things for breakfast, especially the smoothie bowl but nothing new outside of that.

In summary, the grocery items I used for these recipes were:

  • Frozen fruit
  • Fresh fruit like bananas, kiwi, strawberry, blueberries, etc.
  • Tortillas
  • Brown rice
  • Black beans
  • Canned corn
  • Honey
  • Almond milk
  • Coconut slices
  • Granola
  • Vanilla yogurt
  • Red and yellow bell peppers
  • Light sour cream
  • Avocados
  • Tomatos
  • Hummus
  • Mozzarella cheese

Simple, quick, and affordable recipes that are also vegetarian. I hope you try some of these out and let me know how it goes for you. Also, if you have any vegetarian recipes you’d like to share, comment down below!


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