I mentioned that I was doing a Vegan Challenge, and I wanted to go into more detail. I have struggled with disordered eating in the past, so I do my best not to put too many hard and fast or restrictive rules on my diet (ex: no carbs, no sugar, etc), as to avoid the inevitable binge of previously off limit foods. So, with that philosophy, a vegan challenge may seem counter intuitive…? I decided to do this because I realized I needed to clean up my eats, and to be honest, my cousin was telling me about the success she had from her recent vegan challenge. I was vegetarian for 6 years, only recently adding back meat over the last year, so I am not new to or even concerned with eliminating meat – it’s the dairy, the cheese, the junk, the ice cream – that I need help with. It’s so true that these foods are legit addictive! Additionally, deep down inside, I feel that a plant based diet-when done responsibly-is the healthiest diet – for me. Now, I know not everyone agrees with this, and that’s ok, I’m really only concerned about me. I don’t think I’ll ever be a 24/7/365 vegan – there will always be holidays or celebrations that I may choose to “treat” myself with something non-vegan. I am a huge proponent of the 80/20 rule, so my intent is to turn this 30 day challenge into something more like an everyday challenge, save for a few select occasions.
ANYway, so far the challenge is going swimmingly. I really have no complaints and have not had any hard times. I’ve made it through a weekend (my diet downfall) and a work potluck with flying colors. I haven’t felt deprived or gotten that anxious-bingy feeling, I actually FEEL great. Oh, and I’ve lost 4 pounds. I know I’m still new to this, but so far so good. I wanted to showcase a day of eats and share a fantastic recipe. Here we go.
Today, I had to jet to work early, so I brought breakfast with me (warning: Tupperware ahead). I made oatmeal with flax seed, maple syrup and date pieces (the highlight of the meal) and coffee with plain coconut milk creamer.
On Sunday I prepared a batch of red beans & rice in the crock pot to have for lunches during the week.
(Unpictured) snacks throughout the day included an apple, almonds, a larabar and some cherries in coconut milk.
Once again, on Sunday, I prepared this lasagna and it was life changing…furreal! Go make this! With whole wheat noodles, tofu and hummus for protein, and kale or spinach (I used kale) – this makes for a delicious and nutritious meal. Have I mentioned how good this is?!?! SOOO good. It’s amazing how “cheesy” this dairy-free dish tastes. Amazing. I am having it for dinner all week.
Usually I’ll have a some fruit or candied ginger after dinner.
So, that’s my Vegan day – never hungry, always satisfied. I can totally do this 🙂