I know how difficult it can be to start a plant-based vegan diet. I remember in my first two months, I was so lost in what I could eat and what was worth trying. Now that I have been vegan for 9 months (read my vegan story here), I feel that I have a good idea of my food options (but am still trying new things all the time), and I want to post a weekly ‘What I Ate’ post to help those who are on a plant based diet and need some inspiration, are just starting a plant based diet and are not sure about your food options, or are not eating plant based, but want to learn more about how to incorporate plant-based meals into your diet. My goal for these posts (and well, for the blog in general) is to show that plant-based eating can be easy and attainable for the average person. Not only that, I want to show that plant foods can even be delicious! I can honestly say that I appreciate food more than ever, and I want to spread the enthusiasm. I will post these weekly for now to see how it goes..maybe in the future they will be every two weeks or every month, but for now, these are here to stay. Let me know if they are helpful.
For breakfast, I wanted to have a breakfast that is super energizing so that I could have a successful work day. I had a chia pudding nice cream bowl that is super easy and delicious.
I made the chia pudding the night before (I just mixed 1/4 cup chia seeds, 1/4 tsp vanilla extract, 1 tsp maple syrup, and 3/4 cup almond milk together in the same bowl and refrigerated it over night). In the morning, I processed 2 bananas and added a little bit of vanilla extract to make banana nice cream. I added the nice cream to the chia pudding bowl, and added 1/2 cup chopped strawberries, about a tablespoon of buckwheat groats, 2 chopped medjool dates, and a tablespoon of peanut butter.
It was insanely delicious and kept me full for hours!
I was in the mood for a big lunch! I was really hungry when I got back from work because I didn’t pack any snacks. I ended up making some oil-free fries. I used 3 small potatoes, and used vegetable broth in place of oil. For seasoning, I used a little bit of sea salt (I am trying to use less salt, but sometimes I cheat…and I regretted it because I had a bit of a stomach ache after) and this Red Robin seasoning. I baked them on 450 degrees for about 40 minutes and they ended up perfectly crispy and chewy. For sauce, I went with BBQ sauce, Spicy Brown Mustard (the Trader Joe’s Brand), and a hot sauce I made with Vegenaise (Follow Your Heart Brand) and Frank’s Red Sauce. Potatoes make such a deliciously filling meal and I usually don’t need to have anything else with it! I will have a fry recipe up in the next few months…just need to figure out my perfect recipe (and my own seasoning blend). Stay tuned for a recipe by the end of Summer (I hope).
By some miracle, I made it until dinner without being hungry. I think it was the mix of homework, working on the blog, and going to the gym. I tend to crave something similar each day for dinner: a bowl with a grain, protein, and veggies. This night was no exception. I ended up making some basmati rice with a half block of tempeh (I usually use tofu for these types of recipes, but was out), broccoli, kale, and cauliflower cooked in a peanut sauce (I don’t have an exact recipe yet, I just winged it). It turned out really good!
I hope that this was helpful to anyone looking into eating more plant based meals. Each of these meals were healthy, filling, simple, and delicious! My goal is to show you all that being vegan isn’t so crazy, and I don’t eat grass or weird fake cheeses. If you have any questions about any of the food, let me know! I will be posting these each week for a bit, so make sure you tune in next week for more vegan inspiration!