Saturday, June 16, 2012

Vegan Zucchini Lasagna with Tofu Ricotta

Life has been crazy these past few months. In case you haven't heard the news yet - I'm pregnant! I'm now at 31 weeks, so almost 8 months. I can't believe how fast it is going by. I feel lucky to be feeling great, still full of energy and still sleeping well. Yahoo!

My blog posts have been few and far between since I started this crazy journey. At first I didn't feel good, so I stopped cooking as much and had a hard time sticking to my new vegan lifestyle. I started craving comfort foods like macaroni and cheese, pizza, ice cream (and any other dessert I could get my hands on) - and I wanted the real thing - no vegan substitutes.

So I went for it. I also started eating eggs as an easy way to get more protein. So, I guess I can say, I'm eating more as a vegetarian than a vegan these days. Although I do try to keep the dairy to a minimum. And as I started feeling better, I started cooking more, which makes it easier to get the protein and nutrients I need without resorting to too many animal products.