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 Vegetables and Quinoa Recipe

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Vegan Roasted Vegetables and Quinoa Recipe
5 servings (approx. 1 cup each) | 5 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 cup dry quinoa – cooked
  • 1 eggplant
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 red onion
  • 1 lemon
  • 1/4 cup toasted pine nuts
  • spritz of olive oil
  • salt/pepper to taste

Instructions:

  1. Bleed eggplant by slicing into even pieces, placing in strainer and covering in 1 tbsp salt. Let sit for at least 1 hour.
  2. Cook quinoa according to instructions.
  3. Preheat oven to 375F. While oven is preheating, cut, peppers, and red onion into even pieces.
  4. Spray cut veggies, and eggplant, with olive oil spritzer (1 to 2 sprays).
  5. Roast in oven for 45 minutes, stirring occasionally.
  6. Mix veggies, pine nuts, and quinoa in bowl. Add juice of 1 lemon.
  7. Add salt/pepper to taste.

Vegan Avocado Pesto Pasta Recipe

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Vegan Avocado Pesto Pasta Recipe
2 servings | 9 Weight Watchers PointsPlus per serving

Ingredients:

  • 2 servings egg-less pasta – I used Fettuccine Nests (they are easy to portion)
  • 1 avocado
  • 1/2 lemon
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic
  • 1 zucchini
  • 2 large carrots
  • salt/pepper to taste

Instructions:

  1. Using a vegetable peeler, peel the zucchini and carrots into thin “fettuccine”-like slices.
  2. Cook pasta according to instructions; when you have 1 minute left, throw the sliced zucchini and carrots into the pot, then drain.
  3. Place avocado, juice from half lemon, garlic cloves and basil into small food processor. Blend until smooth.
  4. Add salt/pepper to taste.

This recipe yields about 3 Tbsp of the pesto per serving. I like to portion this on top of the pasta before mixing.

Vegan Green Apple Smoothie Recipe

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Vegan Green Apple Smoothie Recipe
1 Serving, entire recipe | 5 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 banana, cut into 4 and frozen
  • 1 cup kale
  • 1 cup spinach
  • 1 cup natural apple juice*
  • juice from half a lemon

Instructions:

  1. Place all ingredients in blender. Blend until contents liquify.
  2. Transfer to glass and enjoy!

*PointsPlus Values may vary depending on the type of apple juice used

Vegan Chocolate Banana Ice Cream Recipe

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Vegan Chocolate Banana Ice Cream Recipe
1 serving | 1 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 banana, quartered and frozen
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk

Instructions:

  1. Combine frozen banana, cocoa powder and vanilla extract in blender.
  2. Add almond milk 2 tablespoons at a time, and blend until you reach your desired consistency.
  3. Enjoy!

I like to top this with shredded coconut or almond slivers if I have the additional points – tastes great plain as well!

Vegan Simple Garlic Hummus Recipe

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Vegan Simple Garlic Hummus Recipe
4 servings – 1/4 cup per serving | 4 Weight Watchers PointsPlus per serving

Ingredients:

  • 1/2 cup dry garbanzo beans, soaked and cooked according to package instructions
  • juice from half a lemon
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 1/2 cup water

Instructions:

  1. Combine beans, lemon juice, garlic and salt in blender. Blend until smooth.
  2. Add water 2 tablespoons at a time, until desired consistency is reached.
  3. Enjoy!

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.

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!

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

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.

Vegan Green Smoothie Recipe

veganweightwatchers - vegan weight watchers - vegan green smoothie recipe

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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