#21dayveganchallenge

[maniklode]

Peanut butter & chocolate cookies. Biscuits au beurre d'arachide et chocolat. #defivegane21jours #vegan #vegansofinstagram #veganfood #vegangrub #glutenfree #forksoverknives #FOK #21dayvegankickstart #21dayveganchallenge #maniklodecooks

[khristine-bognot-blog]

Snacking on a few tangerines throughout the day seriously kept the calories away and boosted my immune system. My snacking was part of the problem in terms of weight management. I no longer snack on processed junk and usually snack and eat anything that comes from the ground. Meaning real food! Plant based diets serve me the best. I started my detox challenge yesterday with my friend. So the next 21 days I'll be vegan, meditate daily, will write down my goals and exercise for about 30 min a day. I'm missing the exercise part of my lifestyle. My body is feeling so stiff and tight. I need more movement, yoga and Pilates. Thanks @yogaxl for the restorative yoga session. My body is happy today. Have a beautiful day! Here she is! Tangerine. 😘 #tangerine #antioxidants #digestion #constipation #lowerscholesterol #goodforskin #arthritis #eyesight #hairgrowth #hairhealth #eyehealth #digestivehealth #21dayveganchallenge #meditate #lifestyle #exercise #eatingclean #goalwriting #khristinebognot #highvibrationaldiet #diseasefreediet #diseasefreeworld #diseasefreebody #detox #healthiswealth #yoga #pilates #reikimaster #lifecoach #healingfoods (at Long Beach, California)

[thereluctantwife]

#veganfastDay1 this salad is delicious! #blackbeans #cilantro #cucumbers #grapetomatoes #cado #yellowpeppers #redonion #adobo #blackpepper Are you joining me on the #21DayVeganchallenge ????

[phan-tassm]

21 Day Vegan Challenge

I’m going to try and do it starting today!

Starting from today until August 2nd I’m going to be free of animal, gluten, caffeine, sugar, and alcohol.  

Going to list some go-to foods to help keep me on track!

LIST OF HIGH PROTEIN VEGAN GLUTEN-FREE & SOY FREEFOODS

LEGUMES (one cup)

BAKED BEANS ….12.2 grams of protein

BLACK BEANS ….15.2 grams of protein

CHICKPEAS………11.9 grams of protein

KIDNEY BEANS….15.4 grams of protein

LENTILS…………..17.9 grams of protein

LIMA BEANS……..14.7 grams of protein

NAVY BEANS…….15.8 grams of protein

DRIED PEAS……….8.6 grams of protein

PINTO BEANS……14.0 grams of protein

SPLIT PEAS……….16.4 grams of protein

BLACK-EYED PEAS…11 grams of protein

WHOLE GRAINS  (one cup cooked)

QUINOA………………..8 grams of protein

BROWN RICE……..5 grams of protein

AMARANTH…………9 grams of protein

BUCKWHEAT BERRIES…10 grams of protein

MILLET………………6 grams of protein

POLENTA………….5 grams of protein

POPCORN (one ounce)….3 grams of protein

SORGHUM…………10 grams of protein

WILD RICE…………..7 grams of protein (*Bob’s Red Mill makes many gluten-free grains and available on-line)

SEEDS AND NUTS (1/4 CUP)

ALMONDS………………….8 grams protein

CASHEWS…………………5 grams protein

WALNUTS…………………5 grams protein

PISTACHIOS……………..6 grams protein

PINE NUTS……………….4.5 grams protein

SUNFLOWER SEEDS….6 grams protein

PUMPKIN SEEDS……….3 grams protein

VEGETABLES (1 CUP)

SPINACH………………….5 grams protein

BROCCOLI……………….4 grams protein

PEAS………………………..9 grams protein

POTATO (MED)……….4 grams of protein

CORN……………………..5 grams of protein

KALE………………………2.5 grams of protein

SWEET POTATO……4 grams of protein

BRUSSEL SPROUTS….4 grams of protein

SWISS CHARD……..3.4 grams of protein

ASPARAGUS………..4.6 grams of protein (Eat all and any veggies you want)

FRUITS

APPLES, BANANAS, ORANGES & STRAWBERRIES are packed with essential vitamins and approximately .5-1 gram of protein.

Extremely excited to get back on track. This will help make me more conscious of what I eat, and also help my body bounce back from all this bloating and eating. Who’s with me??

[nauticalbohemian-blog]

Vegan Carrot Cake

People have been asking me how I made my vegan carrot cake as pictured above. The recipe I followed can be found here.

In mine I added 1-2 tablespoons of coconut oil to make it a bit more moist. This recipe will make you a 1 tier cake. Next time I am going to double the recipe to make a 2 tier one.

For the icing, I did a little trial and error. The recipe to my “cream cheese” icing  can be found below:

Vegan “Cream Cheese” Icing

-1 container of Tofrutti warmed (in a microwave safe bowl) for 30 seconds Tofrutti is a sort of soy based cream cheese substitute. You can find it in the freezer isle of the health food section. I found mine at Wegman’s.

-3 tablespoons of Stevia mixed in with warm cream cheese

-1 teaspoon Vanilla Extract

 -A dash of ground ginger, nutmeg and cinnamon

-1-2 tablespoons of coconut oil

Stir well until smooth. Then spread over cooled carrot cake. I waited about 30 minutes before icing my cake. 

You’ll find when making this carrot cake that it will come out a bit heavier than your conventional carrot cake. It tastes just like the real thing though! Bon Appetite!