As you lovely readers know, every Wednesday I’ve been posting a photo diary of my food intake from the previous day. I like doing this for a few reasons, one of which because it’s an interesting experiment for me to record exactly what I’m eating in a day. Another reason I like doing “What I Ate” Wednesday is because I think it’s helpful to post a visual guide for people who want to follow a balanced plant-based diet with the emphasis on vegetables.
My breakfast was leftover Anti-Cancer Green Breakfast Smoothie that I made the day before. I used a bag of arugula in this one plus the standard ingredients including homemade hemp milk, frozen fruit, cacao powder, tofu, dates, prunes and flax meal:
I had a shadow during breakfast:
The weather was so nice that I went for a 75-minute hike in the local mountains. Cardio exercise (as opposed to yoga or weight-bearing exercise) revs up my appetite! Lunch included leftover beans and greens similar to my recipe for Kale & Bean Mix with Tangy Cashew Sauce, but this time I threw in a can of tomatoes and some leftover sweet potato. I also fixed a fresh green salad with pine nuts and chopped onion:
I made a version of my Basic “Dessert” Green Smoothie to go along with lunch. I’ve been trying to cut back on my dates and get used the natural sweetness of the frozen fruit, but it’s tough, especially when I put so many greens in the mix (these are micro greens from Trader Joe’s. I also used three raw baby bok choy):
When the smoothie is undrinkable because it’s so green-tasting, I usually end up blending an extra banana or a handful of frozen strawberries or mango to help sweeten it. If all else fails, I add more dates. This one was on the borderline of being kinda like green sludge. Healthy, but not that dessert-y:
I have been pretty busy lately, balancing blogging with my schoolwork (one of my classes is beyond intense), volunteering with the Nutritional Research Project, Toastmasters and other various projects. I’m not complaining, though, I am doing exactly what I want to be doing and I love every minute of it (well, maybe not every minute…).
I’ve mentioned this before, but I couldn’t do a fraction of what I do now had I not changed my diet in November of 2010 and become a whole-food, plant-based vegan. Even though I don’t consume any caffeine or sugar outside of fruit, my energy levels are generally through the roof and I often get less than eight hours of sleep anymore, but I wake up alert and ready to start my day (I used to require 9+ hours of sleep a night). I’m not bragging, I’m more relishing the fact that I feel better now than I have in my entire life and 99% of it is from my diet.
Back to the food. I hate doing this, but I had to multi-task during dinner with a group chat for one of my school projects. I tried to plan ahead by making a simple kale salad using my Tangy Cashew Sauce poured over raw kale. I marinated it in the fridge for about four hours:
I served it along with a Beans ‘n Rice Bean Burger and about half of a ripe avocado. The recipe for this burger isn’t quite ready to post, it still needs some work:
I had some kiwi with dinner for dessert:
I didn’t enjoy my meal as much as I usually do because of the group chat I had to participate in during dinner, and it made me remember not to be distracted during meals in the future.
I hope you enjoyed this photo journal. Many of your have written to me that you’re working on improving your diet. What’s working for you and what isn’t? Are you getting the results you hoped for such as more energy?