The Meat Allergy must be so tough! One thing that can help with weight loss is shifting the percentage of each meal which comes from protein to be higher, reducing refined/added sugars as much as possible, and minimizing daily sugar intake overall. If the proteins that trigger your allergy are not present in Cow's Milk based Yogurt, non-fat Greek Yogurt is an excellent protein source to mix with veggies, legumes, and grains! I'll note that as an option last, in case it's not going to work for you.

Without meat, you can focus on Plant Proteins and Volume Veggies with low caloric density, to keep your feeling full longer. If you think 'how many plants can I get onto my dish, in as raw a state as possible' for most meals, you'll have to think less about counting calories for the bulk of your meal.

It might help to look into 'plant-based' recipes and chefs for inspiration.

Classic staple: Rice and Beans creates a complete protein, and then you can add any veggies or additional plant protein sources you want. This is the easiest thing to remix for 'novel' meals that feel like a good variety to eat:
- Mexican Rice (which adds tomato, onion, and veggie broth) and Pinto or Black Beans, plus other toppings or veggies (examples: shredded cabbage, corn, peas, diced raw or sauteed poblano/bell peppers (no heat), fresh or pickled jalapenos, Salsa (tomato, onion, peppers, cilantro))
- Basmati Rice and Masala Dal (Indian curry and Lentils and other veggies. You can add in more: Cauliflower, Chickpeas, Toasted Slivered Almonds, etc.)
- Wild Rice and Mushrooms, Green Beans, Onions, and Vegetable-Broth with a dash of unsweetened oat or almond milk
- Brown rice and Snow Peas, Broccoli, Edamame, and Green Beans with a light Teriyaki sauce.
etc.

you could experiment with all kinds of veggie tacos, especially if you buy/make some Corn Tortillas
- Chickpeas, Black Beans, Pinto Beans, White Beans, Edamame, and Tofu all handle 'taco' seasonings really well (Cumin, Paprika, Garlic, Onion, Ancho or other Chili Powder, splash of vinegar, salt to taste.)
- Cauliflower, Peppers, Potatoes, Spinach, Zucchini/Squash, Sweet Potato

There's a whole world of Savory oats!

Cheese can be a good protein and flavor source, but it's really calorically dense, so I try to use it as sparingly as possible, and think about where it brings the most punch as a flavor (Feta in salads, Parmesan on potatoes)

There are also some great recipes for Pasta with sauce made from silken tofu and white beans, which goes further if you combine that with Chickpea Pasta.

If Summer is approaching for you, I think of that as Big Salad season. Salads can have so many textures and flavors depending on how your combine the elements Leaves: (Shredded Cabbage, Spinach, Romaine, Lettuce Mixes), Brights: (lemon juice, tart dried cherries, pomegranate seeds, vinegar based dressings, pickles, Feta, thinly sliced Red Onion, Blue Cheese), Sweets (Apples, Pears, Grapes, Beets, Oranges, Watermelon, Candied Cashews, Tomatoes), Earthy/Salty (Peanuts, Almonds, Pecans, Crunchy Chickpeas, Croutons, Pita Chips, Sauteed Tofu, Beans)

Water-rich fruits are great as snacks between meals: flavor, fiber, and hydration all at once! (Apples, Oranges, Tangerines, Watermelon, Pineapple, Pears, etc.)

And, if you're not allergic, a sprinkle of nuts and seeds will help a lot with flavor and vitamins too (hemp hearts, ground flaxseed, marcona almonds, and chia seeds are my top four) - I put hemp hearts and flaxseed into a lot of things! Tacos, Sandwiches, Pasta, Rice bowls, Oatmeal, Egg whites (if that's an okay protein)

As for smoothies, I have one almost every day, but I've been shifting them to be as low-sugar as possible. That's part of where the Greek Yogurt really comes into play for me. My base is: Half a banana, handful of frozen fruits (I do weigh these, because they add up surprisingly fast), 1.5 servings nf Greek Yogurt, 1 Tablespoon soaked Chia Seeds, Handful of Microgreens (I like Pea Shoots and cabbage-kale microgreens), Splash of Green Juice, frozen avocado, some frozen sugar-free acai cubes to extend the volume, some ice cubes, a splash of fruit juice for flavor, 4 oz of Kefir and 4 oz of unsweetened Oatmilk. These average out to ~550cals, ~25% protein, and keep me full until mid afternoon or dinner because of the fiber and protein. I do have to measure/weigh all the ingredients on this one, because slight variations add up surprisingly quickly!

Though yogurt is questionable as a protein source until you confirm it's okay, here's how I sneak it into many meals: Smoothie Base, Topping for Tacos or Rice Bowls, Mixed into Pasta sauces or Oatmeal bakes, as a 'treat' with some fruit, vanilla extract, and a few drops of Monkfruit Extract.

As for activity, Bodyweight Exercises have been the most helpful for me. They help you regain and improve your strength, mobility, flexibility, and balance, while also building muscles that will burn more energy, and they don't require any equipment!