Day #3: 7 Day Vegan Challenge

Hey!

So here goes long day #3. I'm being dramatic. Lol

Breakfast:

I actually woke up on time this morning. I can barely believe it myself. Today I had my normal oatmeal with fruit for breakfast. Nothing too exciting. I am a creature of habit so I actually like eating my favorite things everyday. Weird, I know. This is the same exact oatmeal recipe from Day #1 I just switched out the banana for strawberries. I also had the Honey Lavender Yogi tea on the way to work too. I really love that tea.

Mid Morning Snack:

Like clock work I start to get hungry around 11:30am. So this morning before I made my oatmeal I threw some stuff in the Vitamix and made a really delicious green smoothie.

Ingredients
-coconut juice
-2 handfuls of baby spinach
-1 frozen banana
-1/2 cucumber skin removed
-1 yellow mango
-5 pineapple chunks
-ice

Lunch:

I take my lunch break at 2pm. It is really the only designated time I get to sit down for 30 minutes without answering a phone or answering a question so I try to eat a big lunch. I always bring my lunch. Today I brought 4 left over veggie rolls from last nights dinner. With the magical sauce. 

Mid Afternoon Snack:

Around 4:00pm I had a snack. I found this cashew bar things at the asian supermarket that I get my rice paper from. Omg y'all, they are so good. Only strange thing about them is that they come small an individually wrapped. So I brought and ate 4 because I felt that was like the equivalent to the size of a Special K bar. 

Dinner:

Whenever we are kind of slow at work I want to snack on stuff. I work at Rite Aid so I'm surrounded by candy and junk food that is why I always, always, always have healthy snacks on deck. So around 7 pm I had a white nectarine and a raspberry soy yogurt. Now about this soy yogurt...honestly y'all its not the best. I usually get the coconut milk yogurts but the soy was on sale at Whole Foods so I bought them. It I did eat the whole cup just because I am not one to waste food. The more I ate it the better it got but it still was not as good at the coconut milk yogurt. 

Right beside the Phentermine (i'm such a nerd -_-)

Late Night Snack:

I get home from work around 9:15 pm by the time I unwind and shower it is 10:00pm and I am always hungry. So tonight I made some avocado toast. I put some herb salt, pepper and red pepper flakes on top. I love this for late night snacks because its healthy and you don't feel bad going to bed with it on your stomach. 

I'm kind of tired now. And I typed this super fast so please excuse spelling and punctuation. Tomorrow one of my girlfriends from college invited me to come celebrate her birthday so day 4 may be delayed. 

Good night.

Love, 

April M. 

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7 Day Vegan Challenge: Day #2

Hey y'all,

Today is day 2 of my 7 Day Vegan Challenge.

Breakfast:
This morning I met up with one of my friends for breakfast at around 9:30am. We went to this cool spot here called Zada Janes.

Honestly I was kind of bummed about doing this vegan challenge because this place is known for their biscuits, pancakes and french toast. I ended up getting a chai tea latte with soy milk and one of their vegan breakfast scrambles called The East-Western. It was a tofu scramble with peas, mushroom, onion and curry seasoning. It did not look very appetizing at all but it had great flavor and was very filling. 

Mid morning treat:

After breakfast I ran to the farmers market to get some things for dinner and made a return at ultra. After this I was kinda thirsty so I stopped at Starbucks and got a grande passion tea with regular sweeter and one pump of raspberry. I heard a beauty youtuber talking about this so I decided to try it and it was soooo good!

Lunch: 

At around 1:45pm I started getting a little hungry. Since I have the chic pea salad mixture left over from yesterday I just made me a sandwich with that. It still tasted as delicious as it did the day before and I still have some left for one more sandwich. I know some people are funny about eating leftovers but clearly I'm not. I grew up eating leftovers so its never been a big deal to me. Last night I cut up some strawberries and made some blueberry and strawberry ice cubes. I like to add these to water just to help give it a little hint of flavor. Oh, and excuse my paper plate too. Lol

Dinner: 

At 5:30 I started making dinner. My fiancé had a business meeting at 7:00pm so I knew we needed to be eating by 6:15 at the latest. For dinner I made 3 things. Roasted sweet potato, roasted asparagus and veggie rice paper rolls. I'm obsessed with roasted sweet potato. I could legit eat them every day! This is the only way I make them now.

Roasted Sweet Potato

Ingredients: 

- 2 organic sweet potato

- about 3 tbsp of liquified coconut oil

-cinnamon and brown sugar mix

-salt

-dry thyme flakes

Preparation:

1. Preheat oven to 400

2. Line cookie sheet tray with aluminum foil

3. Skin and cut sweet potato into thin rounds

4. Lay potato rounds flat on sheet evenly

5. Drizzle potato with coconut oil

6. Spinkle on seasonings

7. Bake for about 15 min and enjoy

Roasted Aspragus

Ingredients:

-asparagus

-olive oil

-salt

-pepper

-nutritional yeast flakes

Preparation:

1. Line cookie sheet with aluminum foil

2. Chop off ends of asparagus and throw them away

3. Wash asparagus well

4. Lay a thin layer on cookie sheet

5. Drizzle with olive oil

6. Season with salt and pepper

7. Spinkle on nutritional yeast flakes

8. Bake for about 15 min and enjoy

Veggie Rice Paper Rolls

These veggies rolls are similar to the shrimp rice paper rolls from one of my previous post. I love these things! I basically just did the same thing but added in a bunch of veggies. I also used the same delicious dipping sauce. 

Ingredients:

-carrots

-cucumber

-lettuce

-red bell pepper

-mango

-sweet basil

Preparation:

1. Clean and cut up veggies into long strips

2. Take rice paper and dip in warm water for 30 seconds

3. Assemble rolls and enjoy!

Dinner was soooooo good y'all! My fiancé, who is not doing the 7 Day Vegan Challenge with me, even loved dinner too! The sauce for the rice paper rolls is EVERYTHING! 

Tomorrow and Thursday may be bit harder, seeing as though I will be at work all day both days. Wish me luck!

Love,

April M. 

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7 Day Vegan Challenge: Day #1

Hi Everyone!

So here is exactly what I ate all day today in my 7 Day Vegan Challenge.

Breakfast:
I was off today after working 3 days straight through the weekend. Usually on my Mondays off I like to sleep in. This day I woke up at about 9am and had my typical breakfast which I could honestly eat every single day. Its very quick and fulfilling.

Ingredients:
-gluten free organic brown sugar oatmeal
-almond Milk
-blueberries
-1/2 Banana
-a few pecans
-a tbsp of chia seeds on top
 I also had a cup of warm lemon water with this.

Mid Morning Snack:
I went to run some errands with my mom which always ends up with us at Whole Foods (because she practically lives there.) My mom is a hard core vegan. When I told her I was doing this challenge she was super excited. It was around noon and I was filling a tad hungry so I got this small smoothie at Whole Foods.

Smoothie Ingredients:
-almond milk
-kale
-banana
-mixed berries

Lunch:
I ended up eating a rather late lunch today. I am really obsessed with "What I Ate Today" videos on youtube. Weird, I know. This lunch was inspired by a girl on youtube named TheChicNatural. She is vegan and recently posted a "What I Ate Today" video featuring this absolutely delicious sandwich. When I tell y'all this so yummy I mean it. It reminds you a tuna sandwich or a chicken salad sandwich.

Ingredients:
-chic peas
-3 tbsp of vegan mayo
-2 tbsp of lemon juice
-salt and pepper
-bread
-lettuce
-celery
-red onion

Preparation:
1. Drain chic peas
2. Place chic peas, lemon juice, vegan mayo and salt and pepper in food processor
3. Pulse a few times. (Just a few because you don't want the peas to get super mushy.)
4. Finely chop celery and red onion
5. Mix veggies with chic pea mixture
6. Build sandwich and enjoy.

Dinner:
I usually like to eat dinner around 6 or 7 pm on my days off but since I ate a late lunch I pushed dinner back to 8pm. This recipe is also from TheChicNatural youtube. It was very easy to make and super quick. The pasta I used was gluten free. I purchased it from Publix. This delicious and I also had a glass of red wine with it as well.

Ingredients:
-gluten free pasta noodles
-olive oil
-minced garlic
-all purpose flour
-almond milk
-nutritional yeast flakes
-asparagus
-cherry tomato
-lemon juice
-salt and pepper

Preparation:
1. Heat of olive oil and minced garlic until fragrant
2. Add in a bit of almond milk
(I never measure while cooking unless I am baking something so just eyeball it the best you can.)
3. Add in a bit of lemon juice
4. Add about a tbsp of flour and stir
5. Add in about a tbsp or two your nutritional yeast flakes
6. Stir this and let it simmer while you clean and chop your veggies.

7. Add the chopped veggies to the sauce you made and let it simmer for about 3 minutes

8. Pour in your cooked gluten free pasta noodles and stir until all are coated
9. Add salt and pepper to taste and enjoy!

Right now I am having a cup of Yogi Honey Lavender Stress Relief tea. It is one of my favorite flavor by Yogi. It is already pretty sweet on its own but I always add a little bit of honey in mine.
Thats all for today!

Love,
April M.

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7 Day Vegan Challenge

Hello out there!

Over the weekend I was inspired to challenge myself to eating a vegan diet for 7 days. Initially on my Facebook I said that I was going to go 7 days vegan and gluten free. I have reduced that to just vegan this go round. This was just something I wanted to do to make me more aware of what I am putting in my body. I will try my very hardest to take pictures and document what I eat each day to share it with you all. Wish me luck! 

Love,

April M. 

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