After watching What the Health, my girls decided to go vegetarian. Of course, I had to follow suit as not to be tasked with making two meals per day.
I have been experimenting with new vegetarian recipes, especially the recipes that can be frozen as I love to be able to make food ahead and save myself time and energy on week days.
Two recipes are absolutely fantastic:
1. White Bean Buffalo Soup. This soup has such a great flavor and froze/reheated very well. It was a hot with the man and I could not get enough of it in my lunches at work. Two thumbs up!
2. Cheesy Broccoli Soup. When replacing the chicken stock with vegetable stock, this is a great vegetarian soup. The smoked gouda added such a great flavor, I could not recommend this any more. This also froze and reheated well.
3. Since it is time to switch my closet to my fall wardrobe, I am started the Project 333 challenge this weekend. I am reducing my wardrobe to 33 items and outing the rest away for 3 months. I am excited to have less in my closet and to see how I do with less options. I do believe my mornings will be much more simple.
4. I am somehow now obsessed with desserts in a jar... although I have never made one. But I will be trying to make some this week!
5. Time to start planning our annual pumpkin carving party!
Let the weekend begin!
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