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Veggies are life!
Go vegan! 🙌🍀
02.21.2017
Today’s Meals:
Breakfast: Toast with vegan butter and jam, oatmeal with blueberries, fruit (grapes, blueberries, pineapple, strawberries), soy milk
Lunch: Grapefruit, orange, apple, half a PB&Blueberry sandwich
Dinner: Whole wheat penne pasta with marinara sauce (with mushrooms, bell pepper, squash, broccoli) with a salad (spinach, broccoli, green bell peppers, hummus)
02.20.2017
Today's meals: Breakfast: peanut butter on whole wheat toast, oatmeal with cinnamon, fruit (blueberries, pineapple, red grapes, and honeydew) Lunch: half a hummus sandwich (with bell peppers, carrot, and lettuce), an apple, and a banana Dinner: half a hummus sandwich (refer above), an apple, half an avocado with soy sauce, sliced daikon radish Snack: apple
Vegan Aquafaba macarons!
We all need some sweetness in our lives!
Recently, I’ve rediscovered the beauty toast. Simple yet flexible, toast has become a regular part of my meal routine.
For breakfast, I have toast with about a tablespoon of peanut butter to accompany my standard oatmeal and fruit. I find that it helps fill me up and ensures that I’m not hungry until lunch time!
Lunch - as you all well know - is probably my worst meal of the day. By worst, I mean least reliable. While I don’t usually have a toaster on hand, I have found myself munching on a PB&J sandwich from a café on campus every so often.
Dinner and toast may not seem to go together, but toast is a surprisingly good vehicle for one of my favorite protein and fat sources - hummus! Topped with some cucumber, tomato, green pepper, spinach, carrots, or some combination thereof, the hummus toast is a nice addition to most - if not all - dinners!
Love, Jes
(Obviously this is vegan butter btw)
Pesto can't have milk or egg in it right?
Me before realizing one of the main ingredients is cheese
02.10-12.2017
Hey!
Sorry for not posting, this weekend was a bit hectic. But hectic in a good way because I was able to go home! Home is about 4 hours away from school, so I go back probably once every two months or so.
There was also a lunar eclipse and a comet on Friday night! It was definitely a special day - even more so because it was my dad’s birthday!
It was the first holiday - yes, I realize birthdays aren’t the same as Christmas or Thanksgiving, but I consider them holidays nonetheless - I’ve celebrated since going vegan. And it wasn’t very difficult, food wise! Granted, for dinner, my dad wanted to try out a Cajun place near Charlotte, NC we had never been to, Razoo’s Cajun Cafe, which, let me tell you, is not vegan-friendly at all. In fact, I’m pretty sure it’s not even vegetarian friendly. Every single entry had meat and/or eggs, as did all of the sides. So, for the sake of my father’s happiness and to not create family drama on a special day, I ordered the gumbo and picked around the fish. Not exactly vegan, but it was the best I could do.
After dinner, we drove home (about an hour and a half away) and stopped by a local grocery store to buy a cake and ice cream to celebrate. Unfortunately, again there weren’t any vegan cakes - which was fine by me - so my dad picked a strawberry shortcake. I found this strange - usually he would have elected for a chocolate cake, or maybe carrot cake with cream cheese frosting. Later, when we were cutting the cake open, I discovered that it was actually so that I could have some strawberries on top and partake in the cake. Honestly, my dad is the sweetest.
We also stopped by the freezer section and picked up some chocolate sorbetto by Talenti which is actually dairy-free! Super yummy and chocolatey for those of you who are looking for a good vegan option to satisfy your chocolate cravings. Or ice cream cravings. Or both!
Over the weekend, I also got more than my fair share of home cooking. My mom is a wonderful cook. I grew up on a steady diet of Chinese dishes, dumplings, and more, almost all of which include at least some meat or eggs, more for flavor’s sake than anything else. However, knowing that I don’t eat either of the above ingredients anymore, my mom nonetheless was determined to feed me well. And let me tell you, she did, making a plethora of vegetable and tofu based dishes that I’m still not done drooling over. Of course, there were still a few meat dishes for the rest of my family, but I was so touched and warmed by the support that I was getting from my family in supporting my eating decisions. Now that I’m back at school, I won’t be getting nearly the same quality of food - or moral support - but I find myself encouraged and ready to keep pushing through!
Love,
Jes
http://www.talentigelato.com/products/chocolate-sorbetto
02.09.2017
Hi again!
Recently I know I have mostly been posting my day to day meals - partially to keep record, partially to hold myself accountable - but today I would like to share with you a recent experience I had: visiting a nutritionist.
When I decided on going vegan, I was fully aware that my eating habits would have to change drastically. That said, I was not completely sure about the details - which vitamins I would have to make up for, things to actively eat more of, etc.
Thankfully, there is a nutritionist on campus who I was able to visit without any additional fees, and she had a lot of valuable information I would like to share with those of you who might be contemplating veganism, already vegan and worried about your nutrient intake, or those of you who are just curious!
Going into her office, I was slightly intimidated. It was a small but pristine space, obviously kept neat. After walking in, I was invited to take a seat in one of three chairs in what was probably an 8x10ft room and also asked if I would mind if the nutritionist allowed a graduate student to sit in on our meeting. I didn’t mind, so as she went to fetch the grad student, I was left alone in the room. There was a basket by my feet with small rubber food models and a zen garden on the small table in front of me.
When she returned, instead of launching into the specifics of the vegan meal plan as I assumed she would - I had indicated in my email that my purpose in arranging a meeting would be to discuss veganism - the nutritionist began to probe me about my eating habits, past and present. She asked about any weight loss or weight gain, medical history, medication and drug use, etc, including whether or not I had any issues with body image and the way I look. Overall, it was a very comprehensive examination, and one I had not expected, although, in retrospect, it is quite...
After running through the above, she came to the conclusion that considering I have lost about 5 lbs since coming to college and about 2 since going vegan, I need to boost my caloric intake, especially my protein content, my B12 intake, iron, and vitamin D. In specific, she recommended snacking more and heavier - counter-intuitive, I know - particularly suggesting peanut butter as it is offered in small prepackaged containers at the dining hall for free. After hearing my dilemma about breakfast and my sad story about the frequent appearance of the terribly mustardy tofu scramble at the freshman dining hall, suggested pairing a piece of toast or English Muffin with peanut butter to my daily oatmeal, as well as replacing my normal tea or almond milk with soy milk which is higher in protein. For lunch, she recommended actually eating a balanced lunch, perhaps by picking up a bean soup from ABP, relatively affordable cafe on campus. And for dinner, she stressed the importance of centering my meals around my protein source and supplementing with vegetables, as well as the value of accompanying foods heavy in iron with foods high in vitamin C as they it easier for the body to absorb iron. Nuts were another suggestion for a healthy snack as well as source of healthy fats, and olives as a dinner addition to make my meals more well rounded.
All in all, I would recommend going to see a nutritionist if you are considering a vegan lifestyle change. While they do include broad information about common areas of caution for vegans, my nutritionist at least was very interested in my life and how to best address the intersection of my eating habits, life circumstances, and health history.
XOXO,
Jessica
Today’s Meals
Breakfast: Oatmeal, fruit plate (melon, blueberries, strawberries, a banana), granola, gluten-free toast, granola, and a glass of soymilk.
Lunch: A cup of vegan chili, side of steamed broccoli, and a red delicious apple
Dinner: A bowl of curried chickpea salad, apple, 2 oranges (I am actually on a train right now and didn’t have time to pack anything more substantial before I got on :/ )
Snacks: frozen banana, dried dates, dried pineapple, dark chocolate
Eat fresh, Live well!
(via fullyrealvegan)
02.08.2017
Today’s Meals
Breakfast: Tofu and Mushroom Strata - this was actually surprisingly good! I was not missing my tried-and-true post-veganism scrambled eggs! And a fruit plate (melon, pineapple, strawberries, blueberries, grapes) and granola.
Lunch: Overnight oats (almond milk, rolled oats, chia seeds, and cinnamon. I would have liked to add half a banana for extra creaminess except my roommate was already asleep by the time I got back last night and I didn’t want to wake her by fumbling around for a spoon to mash it with), blueberries, grapes, and an apple
Dinner: I had dinner with my sister - an upperclassman also here at Duke - and she treated me to Sprout, a specialty vegan and vegetarian eatery inside the main dining hub on campus, West Union. I got 3 sides: Roasted Cauliflower Salad, Roasted Beets Salad, and Baba Ganoush - an eggplant-based Lebanese dip similar to hummus - with pita tips. It was frankly one of my best meals since going vegan! Possibly because of the change it posed from my normal dining hall meals.
Snacks: frozen banana - they taste surprisingly like ice cream!!, baby carrots, apple, peanut butter
Simple as.
02.07.2017
Today’s Meals:
Breakfast: Oatmeal, almond milk, fruit plate (blueberries, strawberries, pineapple)
Lunch: I found a cafe on campus that serves vegetarian and vegan friendly meals! So for lunch, I had Tofu with Thai Peanut Sauce and Edamame served over rice with a side of sauteed bell peppers. Yumm
Dinner: Roasted carrots and parsnips, steamed broccoli, salad (spinach, green bell pepper, edamame, kalamata olives, strawberries, plain hummus)
Snack: apple