It’s May 15th! Half-way through this meatless month, and also, my 35th birthday! And now that I’m officially “mid-thirties” I wanted to share with you how I’m feeling.
Wait… don’t go! I wanted to share with you how I’m feeling physically since my husband and I started our all-vegetarian, all-the-time diet!
Drum roll please…
We’re still alive!
And also, I’m losing weight!! (Probably.) Our bathroom scale has been broken for some time, BUT all my clothes are fitting better and I even bought a bathing suit that I am EXCITED about!
I mean, it’s no itsy bitsy bikini, but it IS polka dotted and it’s a BATHING SUIT that I don’t want to take off. (This hasn’t happened since I was about eight.)
I also wake up an hour earlier than normal without an alarm clock and I’m pretty much bouncing right out of bed. Why am I not groggy in the morning anymore? What voodoo magic have my sprouts and veggies cast on me?
That’s about all I’ve noticed thus far besides craving spicy peppers in almost every meal, waking up to a growling tummy, and getting tired fast if I skip meals. I used to skip a lot of meals and then over-do it with heavy dinners.
Coat a 9×13 baking dish with nonstick cooking spray. Whisk the remaining coconut milk and sweet chili sauce together, and pour about 1/2 a cup into the bottom of the dish. Arrange your tortillas, and fill with the veggie mix. Use the remaining sauce to make sure your tortillas are completely coated.
Bake for 20 minutes, and garnish with additional peanuts and cilantro.