Thanks for the tips. Perhaps I could ask the restaurants to go lightly on the sauce instead of drowning the pasta, or, put it on the side and I can add enough to keep the spaghetti from sticking?
Corn tortillas: I eat up to three a day. Put them in the oven, crisp them up and then add my jalapeno (and now cilantro) hummus as a healthy tostada. Just baking them up whole and splitting in half works too as a big chip.
But, I'm not on MWL at this point...I did increase my exercise quite a bit and I'm running 2.5 miles (out) and doing "intervals" (walking/running) on the way back, and, am doing a new bodyweight exercise program as well as some deadlifts for strength training. I hope the combination of the vegan diet & along with the increase in training does the trick.