Liquids

Weight Watchers recommends drinking at least six - 8 oz glasses of liquid each day. More »

Exercise

Set a goal for yourself each week with regards to exercise. As little as 30 minutes of exercise each day can make a huge difference in your weigh in for this week! More »

Tracking

No matter how you do it - note pad, eTools, paper tracker, iPhone app - make sure you are keeping track of your points values and staying within your daily allotment. More »

 

Vegan Roasted Chickpeas, Brussels and Orzo Recipe

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Vegan Roasted Chickpeas, Brussels and Orzo Recipe
4 Servings, 1-1/4 cup per serving
5 Weight Watchers PointsPlus per serving WITH Orzo;
3 Weight Watchers PointsPlus per serving W/O Orzo

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 cup drained chickpeas
  • 2 cloves garlic, minced
  • juice from one lemon
  • 1 cup orzo
  • 15 brussel sprouts
  • salt/pepper to taste
  • 1 lemon, juice and zest
  • 1 cup sugar snap peas
  • 3/4 lb. asparagus, cut into 1-2 inch pieces
  • salt and pepper to taste

Instructions:

  1. Cook orzo according to box and set aside.
  2. Remove the stems from the brussel sprouts, cut into quarters, set aside in a bowl.
  3. Preheat oven to 400F.
  4. Mix juice from half of the lemon, olive oil, garlic.
  5. Add chickpeas and lemon juice mixture to the brussels sprouts. Mix until well coated.
  6. Spread brussel sprouts and chickpeas in a thin layer on a cookie sheet.
  7. Roast for 15 minutes, stirring occasionally.
  8. Place one serving over 1/3 cup of orzo.
  9. Add salt, pepper and additional lemon juice from remaining half to taste.
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Vegan Strawberry Fruit Leather Recipe

veganweightwatchers.com - vegan weight watchers - vegan strawberry fruit leather recipeForget fruit roll ups! These all-natural treats are fun to make at home in your dehydrator. And even more fun to enjoy as a guilt-free snack when you have a sweet-tooth craving!

Vegan Strawberry Fruit Leather Recipe
5 Servings | 2 Weight Watchers PointsPlus per serving

Ingredients:

  • 3 cups sliced strawberries
  • 1/4 cup unsweetened apple sauce

Instructions:

  1. Puree strawberries and apple sauce until smooth.
  2. Pour mixture evenly to cover the nonstick sheet in your dehydrator.
  3. Dehydrate for 5-8 hours at 115F (until leather no longer sticks).
  4. Slice into 5 equal portions, roll and enjoy!
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Vegan Banana Nut Oatmeal Recipe

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Vegan Banana Nut Oatmeal Recipe
1 Serving | 6 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 tablespoon chopped walnuts (or pecans)
  • 1 half banana sliced
  • 1/4 cup steel cut oats
  • 1 cup unsweetened almond milk
  • cinnamon to taste

Instructions:

  1. Bring almond milk to a boil. Stir in oats and allow to simmer for 25 to 30 minutes, stirring occasionally.
  2. Add to bowl with the sliced banana and chopped nuts.
  3. Add cinnamon to taste.
This recipe is definitely enough for 2, especially if you don’t like a big breakfast. Split in half for only 3 PPVs each!

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Lemon Zest Barley and Vegetables Recipe

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Vegan Lemon Zest Barley and Vegetables Recipe
5 Servings, 1-1/4 cup per serving | 4 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 cup barley
  • 1 leek sliced (white and light green parts only)
  • 1-1/2 cups vegetable broth
  • 1 cup water
  • 1 lemon, juice and zest
  • 1 cup sugar snap peas
  • 3/4 lb. asparagus, cut into 1-2 inch pieces
  • salt and pepper to taste

Instructions:

  1. Heat 1 tbsp water in a large sauce pan over medium heat. Add leeks, cook until leeks are light golden, 4-5 minutes.
  2. Stir in vegetable broth and barley, bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
  3. Stir in asparagus and sugar snap peas, cover and simmer until vegetables are tender, 3-5 minutes.
  4. Turn off heat, stir in lemon juice and zest.
  5. Add salt and pepper to taste.
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Vegan Green Smoothie Recipe

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Vegan Green Smoothie Recipe
1 Serving, entire recipe | 2 Weight Watchers PointsPlus per serving

Ingredients:

  • 1/2 banana
  • 1/2 cup almond milk, unsweetened
  • 1/2 cup coconut water
  • 1/2 cup frozen pineapple chunks
  • 2 generous handfuls, kale

Instructions:

  1. Place all ingredients in blender. Blend until contents liquify.
  2. Transfer to glass and enjoy!
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Vegan Chopped Brussels Sprouts and Pecans Recipe

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Vegan Chopped Brussels Sprouts and Pecans Recipe
3 Servings, 3/4 cup per serving | 3 Weight Watchers PointsPlus per serving

Ingredients:

  • 20 medium brussels sprouts
  • 2 tablespoons water
  • 1 clove garlic
  • 1 tablespoon Sucanat (or brown sugar)
  • 1/4 teaspoon sea salt
  • 1/4 cup chopped pecans, toasted

Instructions:

  1. Cut off the stems of the brussels sprouts and slice very thin.
  2. Heat the water over medium heat in a large skillet and saute the garlic for about 30 seconds.
  3. Add the brussels sprouts and continue to saute for 5 minutes, until tender.
  4. Add the sea salt and Sucanat and toss together.
  5. Top with toasted pecans.
  6. Serve over a bed of wild rice for a delicious meal, or separately as a side dish.
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Going Vegan – a healthier you and a healthier planet

Feeling great about your body and your health are just two of the many reasons to go vegan. One of the additional benefits is the knowledge that by simply cutting animal products out of your diet, you are supporting a healthier planet.

A 2010 report from the United Nations Environment Programs’ International Panel of Sustainable Resource Management found that not only are diets rich in meat and dairy unstainable in light of a predicted population surge to 9.1 billion people by 2050, but animal agriculture accounts for 19% of the world’s greenhouse gas emissions. In addition, the lead author of the report stated that “biomass and crops for animals are as damaging as [burning] fossil fuels” and only a “substantial worldwide diet change, away from animal products” would be able to prevent large increases in poverty and climate change in the coming decades.

Here is a nice music video presenting some interesting statistics that might surprise even some of your eco-friendly friends and family. Although the message suggests that we “Save The Humans”, I prefer to think in terms of us supporting vegan interests in our communities to help promote a healthy planet for all of its inhabitants for generations to come.

 

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Vegan Couscous and Brussels Recipe

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Vegan Couscous and Brussels Recipe
3 Servings, 1 cup per serving | 7 Weight Watchers PointsPlus per serving

Ingredients:

  • 1  cup couscous
  • 1-1/4 cup water
  • 1 tablespoon
  • 1 tablespoon extra virgin olive oil
  • 2 cups brussel sprouts leaves
  • zest and juice from 1 lemon
  • salt and pepper to taste

Instructions:

  1. Bring water to a boil, add couscous. Cover and simmer for 8-10 minutes, stirring occasionally. Set aside.
  2. Heat the EVOO in a medium skillet over high heat.
  3. Cook brussels sprouts leaves until lightly browned, about 2-3 minutes.
  4. Remove brussels sprouts leaves from heat and stir in lemon zest and juice.
  5. Combine the brussels spouts leaves with the cooked couscous.
  6. Season with salt and pepper to taste.
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Vegan Roasted Artichoke Recipe

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Vegan Roasted Artichoke Recipe
2 Servings, approx. 1/2 artichoke per serving | 2 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 large artichoke
  • 1/2 lemon
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt

Instructions:

  1. Cut off the stem of the artichoke, then cut off the top 1-inch of the artichoke.
  2. Place a few drops of EVOO on a square of tin foil and place the artichoke stem side down.
  3. Stick the clove of garlic into the center and push down.
  4. Sprinkle salt over the top of the artichoke, followed by the olive oil.
  5. Finish by squeezing the lemon over the top.
  6. Gather up the corners of the foil and seal tightly.
  7. Place onto a roasting pan and bake at 425F for 90 minutes. Allow to cool for 20 minutes before unwrapping and enjoy!
  8. Check out this video for a visual guide on how to eat the artichoke once it is prepared, but remember some dipping sauces may be additional PPVs.

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Vegan Vegetable Barley Stew Recipe

veganweightwatchers.com - vegan weight watchers - vegan vegetable barley stew recipe

Vegan Vegetable Barley Stew Recipe
5 Servings, approx. 1 cup per serving | 4 Weight Watchers PointsPlus per serving

Ingredients:

  • 2 cloves garlic, minced
  • 2 cups frozen vegetables
  • 1 cup pearled barley
  • 1 cup white beans, cooked
  • 14.5 oz can stewed tomatoes
  • 1 teaspoon rosemary
  • 1 cup vegetable broth

Instructions:

  1. Heat 2 tablespoons of water in a pot until boiling. Add minced garlic and mix for about 30 seconds, until it becomes fragrant.
  2. Add frozen vegetables and stewed tomatoes. Stir occasionally for 3-5 minutes.
  3. Add white beans and rosemary.
  4. Add pearled barley and vegetable broth. Cook on medium heat for about 40 minutes, until barley is soft.
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