How to Lose the Dead Weight

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Obviously I’ve been on this journey called life for a minute now.  I’ve said this before, I just want to be happy.  Now don’t get it twisted, saying that doesn’t mean I’m unhappy now.  I look for the positivity in every stage, even the struggles.  Sometimes being happy doesn’t mean adding something.  Sometimes it means losing something, cutting out, saying goodbye.

I’ve said ‘Bye Felicia’ to a lot of things over the last few years.

And I regret none.  Doesn’t mean I don’t miss anything or anyone; missing is fine.  But I say again, I regret NONE.  I’m good with missing as its far outweighed by the value of what’s gained.

So here’s 5 weights I’ve dropped off my back in the last few years.  Thought I’d separate them into physical weight and mental weight, but I won’t because they’re so tightly tangled into each other there’s no getting in-between them.  Holistic AF…

One:  Leaving food to chance.

Unless you fancy and got a chef on call to make you whatever whenever, not planning how you’re going to fuel your body is fucked.  You’ll end up making a bad choice or no choice at all, both of which are torture for your mind & body.  So, on Thursdays we meal plan.  On Friday’s we grocery shop.  And on Sundays we meal prep!

Two:  Consuming animals.

Vegan AF.  Not only has this given me more energy and helped me to lose the extra weight I put on (more on that here), but it’s also lightened my mind.  Living according to your values, especially those ones you subconsciously ignore is fire; matches & accelerant.

Three:  Inorganic Chemicals.

It’s taken some time to source beauty, hair and make-up products that work for me, are natural & cruelty-free and don’t break the bank but I’m almost there.  Again, it just feels better; inside and out.

Four:  Fucking Carbs & Sugar.

Woah brah, I’m not carb-less, but I have severely cut my carb & sweet intake and replaced it with healthy fats and periodic sweet treat cheat days, along with working real hard at keeping my protein intake on point (more details here).  And FYI for any mofo who wants to open the “vegan protein-deficiency debate”: try logging everything you put into your mouth for a week and then tell me you as a meat eater are getting enough protein – If you are, I’m certain you’re in the minority.

Five:  Unlike-Minded People.

Of course everyone doesn’t agree with everything you say and we go out in the world and work with all kinds.  I’m talking about those people who don’t support you, those people that always have some MF negative thing to say and poo poo on your goals.  And those negative people that feed into your insecurities because misery loves fucking company.  Nawwww man.  Fuck them.  Next!

Obviously it’s not easy to not care what people think.  Everyone cares.  Sometimes I say I don’t care, but I really do, just not enough to have someone else’s opinion dictate the value I see in myself and certainly not enough to stop me from doing something that’s right for me.

So drop those sand bags and live free baby!

 

Where can a vegan eat on Bloor Street?

I tried a little something different for my cheat last week.  Instead of the Friday night to Saturday afternoon sweet binge, I planned a last minute food-venture down Bloor Street in Toronto; hitting a number of spots I’ve been meaning to check out.

Just one quick rant before I get into all the amazing things I got because I came across this saltiness more than once…  The reason why someone might ask if something or everything on your menu is vegan, is because outside of the city, the rest of us in the GTA don’t have access to the quality and quantity of fresh vegan eats that you do.  We are used to going over the menu with a fine tooth comb for the one or two vegan options, to asking the waitress to confirm with the chef that there are no animal ingredients in our meals and we never assume that when something says ‘cheese’ if DEF means non-dairy cheese.  No matter how many times you get asked this question you should answer with pride…

Knowing that you are part of a business that is not only successful financially but also in spreading a message of kindness and compassion for all living creatures.

So leave the saltiness at home.  Okay.  Rant over.  Let’s get to the good stuff.

My first stop was Rawlicious.  While there were a few things I wanted to try, I needed to save room and just ordered the sliders.  They were alright but TBH I think I’m just not a raw type of girl.

Next up was Apiecalypse Now!  I was (and still am) drooling at their vegan pizza but I was more interested in treats on this visit.  Specifically donuts.  I love me some fucking donuts but I haven’t had one since going vegan, so you already know what it was about when I walked in there and laid my eyes on their selection.  I got the Cookies ‘n’ Cream donut.  Fuck.  Sooooo good.  I also grabbed a Simpsons donut which literally looks like the donut from the Simpsons with the pink glaze and the sprinkles.  No pic as evidence since I ate it in the car when I got back to Sheppard West Station and ended up with a pink disaster all over my face, my lap and the driver’s seat.  Ooops.

Next stop was Bloomer’s.  I had the Rose Pistachio donut and a ginger soda.  There was a ton of other things I wanted to try here but again, I needed to save the room.  All kinds of proper food and I’m DEF going back.  Not to mention that there was a pretty big seating area, it was air conditioned at a comfortable temperature and had a giant garage door which was closed but I can imagine just how chill that spot is in the evening.  Anyway, back to the Rose Pistachio donut…  THIS.  THING. WAS. THE. SHIT.  Just omg!  Fucking heaven.  So much pleasure on my face as I ate it that a girl standing at the counter noticed and pointed it out to me – so embarassing but we had a giggle about it.   If I visit no where else again, I will fo sho visit Bloomer’s (again and again).

My last bakery stop was Through Being Cool Vegan Bakery.  They also seem to have a pretty good selection of donuts, though as I was there late in the afternoon, there wasn’t much left.  I had my fill of donuts at this point though, and settled on one strawberry and one tiramisu tart.  Both were delicious but I prefer the tiramisu, probably just because that’s another dessert I haven’t had since going vegan.  I’d visit here again but earlier in the day so I could have my pick of the donuts.

The last two places I visited were Good Rebel vegan grocery and The Vegan Imperative.  We’ll get into the goodies I picked up there on a later post!

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The vegan ‘food-venture’ route

Yah I’m Vegan… And I don’t drive a hybrid!

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Photo by Jeffrey Valerio

Or an electric car.  Or the transit.  Or a me powered bike.  So many misconceptions when people find out that I’m vegan.  As if there is only one way for me to be vegan?!?!?  And of course the expert on this one way is going to be someone who isn’t even vegan?!?!  Or more importantly someone who isn’t even me.  Sure.  Seems legit.

The car thing is just one of them.

“Oh, okay.  You’re vegan, but you still drive a car.  So…”

Ummmmm.  TF are you even talking about?!?!  I guess because I am vegan – for the animals, for my health, for the environment or any number of reasons, which of course this ignorant mofo has already decided my reasoning without asking me…  Then it must follow that I should live off the land or only shop at farmer’s markets, also be a minimalist, zero waste and be the most perfect, angelic, green, zero carbon footprint chick ever.  That means I should not, ever drive a car, which of course is polluting and destroying the environment, ruining it for our children (well your children since I’m not having any).

Yes.  I drive a car.  A regular, old car that runs on regular, old gas.  That only recently became old enough to require emissions testing and clearly passed as I’m still driving it.

I’m vegan and I drive a car.  Because at some point most vegans were meat eaters and I’m one of them.  I would love to own a more environmentally friendly vehicle (and will in the future) but I’m not going to get rid of my car and buy a new one now because I’m vegan.  Nor would that be financially feasible and is a complete waste at this time since my beautiful Daytona is still running just fine.  Nor is it necessary as just because I’m vegan doesn’t mean it’s for or just for the environment.  And it def doesn’t mean that you get to dictate what being vegan means to me or how I choose to fit my choices into my lifestyle.

So yes mofo, I’m vegan and I don’t drive a hybrid.  TBH, my values are my own and I couldn’t give zero-er more fucks about what you think about them.

How to take a vegan out to dinner (or breakfast)

But what do you even eat?

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taken at Lola’s Kitchen

I’ve been vegan for over a year now and there’s a couple common questions that I answer again and again.  This post isn’t a rant.  I don’t get tired of answering them.  One of these questions is, “Isn’t it hard to find stuff to eat?”.

Well the short answer is that it really isn’t.  “Vegan food” is everywhere and to be clear it’s not vegan food; it’s just food.  Like Colleen Patrick-Goudreau says, “there’s no such thing as a vegan apple, it’s just an apple.”  Of course it’s more challenging if you’re looking for pre-packaged, prepared foods but those make up the minority of what I eat.  The majority of what I eat are whole foods.  Those are easy to find.

The follow-up question is, “okay, but how do you eat out?” or more importantly these days,

Where can a dude even take you out to dinner?

Here are four tips for both the vegan and non-vegan to help you navigate the eating part of your date night, so you can focus on the important stuff like building on that connection.

1)  Know what a vegan is.

This can be a little subjective.  Every vegan is different and being vegan may mean something different to them than it does to someone else.  For example there are vegans who only do not consume animals or animal secretions, there are those who are also cruelty-free in terms of the products they use or the clothing they wear.  There are those that beat themselves up if they slip up and accidentally (or on purpose) consume animals and there are those that don’t.

For the vegan:  If you’re going on a date which involves food you should either be upfront about it and tell the person or if you don’t want to right now, then eat before you go in case you can’t find anything at the restaurant.  Dates are hard enough, don’t make things more awkward than they have to be.

For the non-vegan:  Assuming she’s told you that she’s vegan, ask for clarification on what that means.  I’ve been asked this before and I’m happy to explain myself.  If you’d rather not ask, Google is your friend.  Just keep in mind you may be missing some details that are specific to her.

2)  Check out the menu.

For the vegan:  If he suggests a place, check out the menu before you agree to make sure they have something vegan friendly you would want to eat.  If it’s coffee, I always suggest Starbucks.  I’ve heard that depending on the area some of the other coffee chains will keep non-dairy milk on hand but have never experienced success with this.  Starbucks is always a sure thing.

For the non-vegan:  Pick a place that has vegan options.  Bonus points if you pick a vegan/vegetarian restaurant (Fresh is on point for every non-vegan with a vegan friend I know) or if you do some research and have some suggestions on hand for when the server gives you a few minutes to look at the menu.  Don’t you look like such a thoughtful and savvy gentlemen?

3)  Don’t be judgy.

For the vegan:  Respect your suitor’s choices.  While looking over the menu, I’ve been asked by my date if I mind if he eats meat.  Of course I don’t.  Your choices are your own as mine are my own.  I can appreciate you listening to why I choose to live my life the way I do and I appreciate you standing by your own convictions.

For the non-vegan:  Nobody likes this.  Plus if you want to see this person again it’s not the best idea to tell them their life choice is a phase, to make fun of them or talk about how great meat tastes.  These behaviours only reflect your discomfort in your own choices and they’re not attractive.

4)  Don’t make it a huge deal, at least not in the beginning.

People, at this point you’re just starting to get to know each other.  Being vegan or not being vegan doesn’t have to be the center of the universe right now.  If you both cannot have an open, honest and non-confrontational conversation about it then talk about something else.  I should hope you have other shared interests otherwise you probably wouldn’t be on this date in the first place.  If this isn’t the case then maybe you just aren’t compatible anyway.

BONUS TIP

If you’re staying in for Netflix and chill.  Have snacks.  Vegans get hungry sooner than non-vegans (at least this vegan does) and hungry can turn into hangry real quick!  Some suggestions for vegan snacks:  Go basic – nuts and fruits.  Go junk food – chips and salsa, pretzels.  You don’t have to go all crazy looking for vegan cheese or anything.  There’s plenty of vegan-friendly food that you already eat.

 

 

 

What I miss about eating animal products?

It’s been a little over a year since I started my vegan journey, so it seems fitting that this morning I found myself reflecting.  Reflecting on the many changes that I’ve made and how they’ve affected my every day life.  Reflecting on the things I’ve learned to live without and what I’ve gained from living without those things.  Reflecting on some of the questions that I often get asked from curious animal eaters… Questions like, “But don’t you miss it???”  The answer isn’t so clear cut.  Yes and No.

Cheese.

I loved me some cheese.  All kinds of cheese.  Any kind of cheese.  Anytime.  I don’t think I ever found myself in a situation where I felt like, ‘nawww.. I’m not in the mood for cheese’.  I could polish off a ‘snack platter’ with cheese, summer sausage, crackers, grapes, carrots, celery, dip… So easy!  Cheese on bagels.  Cheetos. Poutine.  Cheese burger.  Nacho cheese.  Cheese. Cheese. CHEESE!

These days I barely find myself thinking about cheese.  While I’m not going to site research I am going to share something that I read which makes logical sense to me.  Milk contains hormones from the mother cow which when ingested by her calf, results in the calf wanting to come back for more.  It’s necessary for their survival; so the calf can form an attachment to the mother and so it can grow.  This is what we’re consuming in milk.  Now think about how much milk is in cheese… An even higher concentration of those hormones.  What happens when I ingest those hormones?  Well I want to eat more cheese of course.  It’s an addiction.  After my first two weeks of not consuming cheese I no longer desired it.  Previously, it would have been impossible for me not to grab a handful of cheese if a platter presented itself in the lunch room at work, but now I look at it and I feel nothing.

Of course there are options if you still crave cheese (some better than others).  Field Roast makes some delicious Chao slices which I’ve found to be pretty darn close to cow’s cheese – I’ve used it many times to make a grilled cheese, tomato and cubanelle pepper sandwich and on a veggie or black bean burger (amazing!).  You can also get nut cheese, which I have yet to purchase but I have successfully made my own cashew nut cheese – which is a lot easier than it sounds (Jenny Mustard has a super easy video on this).  I’ve also found using hummus works well in some places where I would have previously used cow’s cheese. For example on a bagel (credit to Kalyn Nicholson who suggested this in a video).  As the ‘cheese’ layer in a layered mexican dip.  To add a ‘cheesy’ spread to my tortilla wrap or quesadilla before adding the fixins’.  I usually use a flavoured hummus, most often a spicy one in the case of the mexican dip but any hummus works just as well.

What I want to make clear here is that I was a lover of cow’s cheese and I never imagined that I would ever give it up but for me at least, it wasn’t nearly as challenging as I had imagined.  Besides living a life more aligned with my personal values the other bonus that I’ve gained from giving up cow’s cheese is not consuming all of that fat that comes along with cow’s cheese.  It’s not like when I had cow’s cheese I was consuming in moderation, oh no, it was excessive.  Who can stop at just one handful of cheese cubes?  Not this girl!  Now I no longer have to deal with that temptation — It’s freeing.

Sweet Treats.

When I say treats I’m not referring to candy.  I’m talking about donuts, chocolate croissants, brioche, cakes, cupcakes, chocolate bars, muffins etc.  Now don’t get it twisted, you can certainly get these animal-free and you can bake them yourself too.  They taste just as amazing as their animal-positive counterpart without the guilt.  There are vegan friendly shops like the Vegan Danish Bakery where I got the most decadent chocolate coconut cream cake for birthday cake this year and you can quickly search the internet on your phone to find vegan options at many of your favourite coffee shops and restaurants.

It’s not so much that I miss the treats themselves, because I can still get them.  What I miss is the ease at which I could access these treats before.  What I miss is how readily available they were.  Of course there is where you find the silver lining.  Because these treats are not as easy to access, it means I consume less of them.  Far healthier for my sugar levels as well as my waistline.  No longer is it so easy to grab a muffin or a donut with my coffee at Tims or a sweet treat from Starbucks.  It’s so much easier not to swipe one (or two) of every dessert at the table during our monthly BBQs at work.  It’s so much easier not to take two or three cupcakes at the party because unless I’ve prepared by bringing my own baked good to gathering (which I often do), there’s nothing for me on the dessert spread.

You can also purchase ready baked sweet treats at the health food store or sometimes even a regular grocery store.  Sweets from the Earth makes some of the most amazing animal-free baked goods that are sold in many health food stores.  My favourites are their cupcakes and whoopie pies but store bought vegan treats can come with a higher price tag.  This is understandable considering the product is for a smaller market, less volume will be sold and a profit must be made but this also means I have to choose how often I purchase and as a consequence how often I consume these treats wisely.  For the record, I’m not sad about it.  It’s far easier to say no, when you don’t have an option and I’m sure my pancreas is doing a happy dance right about now.

There are a few other things that I miss.  Seafood for example, mostly shrimp and lobster but these weren’t animals I consumed very often, so they’re less of a challenge.  I also miss how easy it used to be to pick a restaurant when I wanted to eat out.  Granted, you can find something vegan friendly to eat on almost any restaurant menu.  I even found something at an oyster bar in the Distillery District.  I’ve learned to plan ahead and check out the menu online first as well as committed to memory the animal-free items at fast food joints that I frequent.

What’s more important than the things I might miss are the things that I’ve gained.  I feel awake.  You’ll notice that I’ve said ‘animal’ and ‘cow’ frequently throughout this post where normally you might have just said ‘meat’ or ‘cheese’. I feel like I was oblivious to what I was eating before… Yes it is meat, but it was a cow at one point and it was killed for me to eat.  I feel like I should at least acknowledge that it was previously a living, breathing cow, before it was meat.

I feel like I am moving my life in a direction that is more closely aligned with my values.

I feel conscious.

I feel free.

 

 

 

How to eat healthfully even when you’re short on time

I am a born planner.  If a leap of faith is required or I’m forced to think on my feet I will manage, but I must admit that I much prefer being prepared before entering most situations.  I’m a true believer in setting a strong foundation and making sure that I have the right tools for the job.  Of course the best laid plans can crumble, however if there is something that you can do to better prepare yourself, why not give yourself the best chance to succeed?

I look at healthful eating the same way.  If I don’t have the right tools (don’t know what I’m going to make), ingredients (have to go to the grocery store at the last minute) or time and energy (because I came home late from work) then I will undoubtably make bad decisions.  I will pick up fast food or be so famished that I cannot even stand to wait one minute for food to cook (worse yet, if I don’t know what to cook), or I will eat chips or cookies or something that I can grab quickly that is high in fat or sugar (do yourself a favour and don’t even keep these in the house).  So again I ask, why not show yourself some love and give yourself the best chance to make good, healthful choices?

I’ve found that focusing my energy and attention on three main objectives help to maximize the return on my investment towards healthful eating.  Below are my three objectives and they direct how I fuel my body weekly:

  1. Planning
  2. Prepping
  3. Capitalizing on time & energy when it is plentiful and conserving time & energy when it is scarce

Planning

This starts on Thursday night for the following week.  On this night, the next week’s meals are scheduled and the grocery list is made from this menu.  As it’s cold out now, I get groceries before work on Friday morning and leave them in the car while I’m at work.  Since I have to be up for work anyway, why not maximize my time by waking up a little earlier and getting this weekly task out of the way before the weekend starts?  When it’s warmer out I will return to Saturday morning grocery shopping but for now, this helps me get a bit more time out of my weekend.

This week’s menu is as follows:

  • Lunches (Monday to Friday) = Chili tomate rice + spicy black beans + avocado +spicy mustard sauce
  • Dinner on Monday = Creamy scalloped potatoes + asparagus
  • Dinner on Tuesday = General tao chick peas + broccoli + red pepper + rice
  • Dinner on Wednesday = Buffalo broccoli + celery + carrot sticks
  • Dinner on Thursday = Vegan mac & ‘cheese’
  • Dinner on Friday = Butternut squash soup

Some extra notes on planning meals:

Since I’m getting groceries on Friday, meals that require the freshest veggies are scheduled earlier in the week.  This is why the asparagus and broccoli are on Monday, Tuesday & Wednesday.  Meals for which the veggies do not need to be as fresh or that include veggies that will last longer are scheduled later in the week.

As I’m now more comfortable with vegan recipes and balancing my meals so that I’m satiated, I’ve added a new task to the mix: using the same veggies in multiple recipes throughout the week.  Broccoli is in two recipes and butternut squash is in three.  Not only does this ensure you are using up your veggies before they go bad, it also saves you from buying more items.

Prepping

I try to prepare as much as I can before actually getting to the cooking process.  This can be pre-chopping veggies before cooking; immediately before cooking or even days before.  Where possible I will even chop the veggies as soon as I get home from the grocery store and before putting them into the fridge.  This week, I did just that and chopped the carrot and celery sticks for Wednesday.  It also provides snack-ready veggies.  I like to do this with fruit as well (mangos for instance, providing they are ripe).  This preparation means that in those times where I find myself heading to the fridge, I have options that are just as convenient as chips or candy (assuming you had those in the house).

The other thing I like to do just prior to cooking is measure out all the ingredients.  This is especially helpful for baking which in most cases consists of a set of wet ingredients (which I put into the mixer) and a set of dry ingredients (which I whisk together in a separate bowl).  Now in the case of cooking this would mean pre-measuring all of the spices and putting them in a small bowl – great for when your recipe calls for multiple ingredients that use the same measuring spoon.  I also pre-measure any liquids so they are ready to be added to the recipe – which again makes the actual cooking process go by faster and avoids having to wash the same measuring cup more than once during the actual cooking process.

Capitalizing on time & energy when it is plentiful and conserving time & energy when it is scarce

I used to prepare just my lunches for the week on Sundays, but lately I’ve been extending that to dinners and sometimes even breakfasts.  There are many people that swear by preparing everything ‘fresh’ the day of and eating it immediately after cooking to obtain the most benefit and flavour from food.  Well here’s the thing, after a long day of work I am not motivated to spend time in the kitchen prepping and cooking a meal, but I do want to eat something healthful and provide my body with the best fuel possible.  It’s great if you are willing to prep and cook everything when you get home from work; but I know that I would not be motivated to do that and would instead make some quick unhealthy meal for dinner.  However, I can motivate myself to follow through with my goal by making that healthful meal as easily attainable as possible.  I’m far less tired on Sunday afternoon than I am on Monday night and in most cases I have more free time on Sunday afternoon than I do on Monday night.  The best return on my time and energy on Sunday is to give myself a fighting chance for Monday to Friday.IMG_0967

On Sunday afternoon for approximately 2 hours, the below was prepared for the week.

  • Lunches (Monday to Friday)
    • cooked chili tomate rice
    • cooked spicy black beans
    • mixed spicy mustard sauce
  • Dinner on Monday
    • chopped sweet potatoes & butternut squash for sauce
  • Dinner on Wednesday
    • chopped celery + carrots (this was actually already done on Saturday)
  • Dinner on Thursday
    • cooked ‘cheese’ sauce
      • 2 containers were filled – one placed in the fridge for this week, one frozen for a later date
  • Dinner on Friday
    • cooked butternut squash soup
      • 1 large container was filled and placed in the fridge for this week, 3 small containers were frozen for a later date

That 2 hour investment means the meals for the week can be ready in less than 20 mins*

*minus the scalloped potatoes as they have to bake for longer

  • Lunches are completely prepared for the week and need only to be packed the night before or morning of (Side note: I used to pre-package in 5 containers for the week but I found it took up too much space in the fridge, plus I like to use my bento box)
  • For dinner on Monday the veggies need to be boiled/steamed, potatoes chopped then baked
  • For dinner on Tuesday the veggies need to be boiled/steamed, rice and chick peas cooked (Side note:  I pre chopped broccoli before but I lost and it got all crumbly so I don’t pre-chop this guy anymore)
  • For dinner on Wednesday the buffalo broccoli needs to be seasoned and baked
  • For dinner on Thursday the pasta needs to be cooked and the sauce warmed
  • For dinner on Friday the soup needs to be warmed

 That 2 hour investment also creates some BONUS meals for a later date:

  • 3 individually sized butternut squash soups are now in the freezer to be eaten when someone is snackish or to be used as another weekday meal
  • an extra container of ‘cheese’ sauce is ready and only pasta needs to be cooked for a quick meal
  • Tuesday’s dinner of General Tao chick peas is also likely to yield some leftovers.  These will also be individually packaged and frozen like homemade “tv dinners” for a later date

After 2 weeks of prepping, by week three there are enough ready-made meals in the freezer to not have to cook anything new for one week.  This results in considerable time and money savings as week three’s grocery trip usually requires only a few add ons.  Plus, these extra meals in the freezer mean that any other time you feel hungry but too tired to cook something from scratch, you always have a healthy option at your fingertips that requires little effort, yet maximizes nutritional benefits.

Incorporating these three objectives into my meal planning helps to save time (during the week) and money, but more importantly it provides the right tools to make the most healthful choices when fueling my body.  Premium fuel means more energy, more efficient use of that energy and most important; self love and happiness.

5 and 1/3 days of vegan meals

 

I’ve been getting a lot of questions about what I’ve been eating since deciding to live a vegan lifestyle, which lead me to this food journal…

And just to clarify:

  1. No, I’m not finding it difficult to find things to eat.
  2. Yes, I’m still able to enjoy my favourite dishes.

This is by no means an exhaustive list and certainly does not include all of the snacks, coffees and teas that I consumed.  My hope is that it will satiate your curiousity and maybe even give you some cruelty free meal ideas.  Sunday may seem like an odd place to start, but it’s once of my favourite meals and I couldn’t help sharing it.

DISCLAIMER:  I’ve already started eating some of the food in the photos or the photo is of the leftovers after I’ve finished clearing my plate because, well honestly, I am horrible when it comes to taking photos of my food before I eat it.  Sometimes I just want it to GET. IN. MY. BELLY!

Sunday

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Dinner = Fries Supreme; yukon gold potato fries. lettuce. tomatoes. salsa. jalapeños. Tofutti sour cream. fresh cilantro. nutritional yeast flakes

Monday

Breakfast = coffee+almond creamer. smoothie; beet stalk and leaf. orange juice. 1 banana. chia seeds. Vega coconut almond protein powder
Lunch = Deconstructed Sushi Bowl; white rice. carrots. cucumber. avocado. tamari sauce. black sesame seeds. sea weed.
Snacks = 1/2 cortland apple. banana+chia seeds. sesame seed bagel+ maple peanut butter
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Dinner = chick’n nachos; Gardein chick’n strips. bbq sauce. Tostitos scoops. tomatoes. salsa. green onions. lettuce. Tofutti sour cream. jalapeños. fresh cilantro. nutritional yeast flakes.

Tuesday

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Breakfast = oats. quinoa flakes. currents. coconut flakes. pumpkin granola. peanuts. soy milk. Vega coconut almond protein powder. coffee+almond creamer

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Lunch + Snacks = same as Monday (above photo is of the sushi bowl, mixed and ready for face stuffing)
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Dinner = jambalaya; vegan chipotle sausage. chili style diced tomatoes. vegetable broth. peaches & cream corn. carrots. pobleno pepper. brown rice.

Wednesday

Breakfast = oats. quinoa flakes. currents. coconut flakes. pumpkin granola. peanuts. soy milk. Vega coconut almond protein powder. coffee+almond creamer

Lunch + Snacks = same as Monday

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Dinner = white rice. Granny’s callaloo. falafel (sounds weird I know… West Indian + Mediterranean in one dish, however it was quite delicious)

Thursday

Breakfast = carrots. cucumber. 1/2 cortland apple. vegan friendly cookies. coffee+almond creamer

Lunch = same as Monday

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Dinner = shepherd’s pie; yukon gold potatoes (mashed). lentils. canned peas+carrots. Gardein beefless ground

Friday

Breakfast = oats. quinoa flakes. currents. coconut flakes. pumpkin granola. peanuts. soy milk. Vega coconut almond protein powder. coffee+almond creamer

Lunch + Snacks = same as Monday

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Dinner = Coconut rice. purple yams. broccoli. plantain. cumin-lime black beans.

 

fini!