I have officially made it through one full week of all-veggies-all-the-time.

As I’ve reminded my husband, I can do this as long as he lets me be as sassy as I (feel the) need to be about it.

We’ve been through this before, so a few things have been confirmed:

1. It’s possible to survive without candy.
2. My hunger levels are significantly lower overall when I’m completely off of sugar.  (Other than the sugar in fruits and veggies.)

We’ve been through this before, so we know how hard next week is going to be. To try to make things better than last time, we’re eating the same meals that we ate last week.

Last time, we got a little cocky after making it through the first week.  I also tried some recipes that didn’t turn out and I ended up basically fasting several nights of that second week.

Because I may not be able to keep myself from eating Cheetos, but I can totally keep myself from eating cauliflower.

So here’s our menu of tried-and-true grain-free-meat-free meals:

Monday – Grilled Portobello mushrooms and salad

Tuesday – Black Bean Lettuce Wraps with fresh guacamole

Wednesday – Cabbage Soup with fresh tomatoes (but without the pasta in the recipe)

Thursday – Stir-fried veggies (broccoli, kale, water chestnuts, snow peas)

Friday – Asian Slaw (Since we couldn’t use sugar, I added fresh cherries to the dressing as it cooked, and it did a good job of adding the sweetness we like.)

Saturday – Salad

Sunday – Hummus with veggies.

Don’t forget that my e-book is still on sale through the 10th for only $3!  Just use the code: REALNEWYEAR.

I’m linking this up to Menu Plan Monday over at OrgJunkie.com.

Last week we made our annual trip to Six Flags.

It was hot.

Thankfully, it was fun, too.

I love our mid-day trek to the shady picnic area that’s just outside the park.  (I also love the money we save by eating that way!)

The night before, we’d had Asian Slaw for dinner.  I packaged up the leftovers by putting cabbage in one container, dressing in another, and crunchies in a bag.  We kept it in an ice-chest, combined the ingredients when it was time for lunch, and ate straight out of the containers.

(We’re fancy like that!)

We were feeling pretty smart . . . until we realized we’d forgotten to bring any forks.  Thankfully, Ritz crackers do a pretty good job as Salad Scoopers.

Our menu this week is based primarily around what we received in our Bountiful Baskets pick up this week:

Monday – Grilled chicken and Zucchini Casserole (FABulous stuff!)

Tuesday – Spaghetti

Wednesday – Meatball Gyros (from Eat at Home’s Feast in 15 e-cookbook! )

Thursday – Date Night

Friday – Another Date Night (We take full advantage of Grammy taking the kiddos!)

Saturday – Grill out

Have you seen my other picnic recipes?

The Feast in 15 link? That’s my affiliate link!