A bunch of organic vegetables and bulk grains, nuts, and legumes cost how much? I went shopping today at Whole Foods and my bank account and I feel like I'm eating like royalty! I'm sure once I figure out this whole vegan thing, I'll learn how to stretch the dollar a bit more.
Anyhow, I've been a vegan for over a week now, but today is the first official day of the #YU30 Plant-Powerful Challenge to go vegan and gluten-free. I've been doing to vegan part, but now it's time to start gluten free. I had a few pieces of bread and one tortilla last night and made sure to eat them before today. I don't have wheat sensitivity, so I'm going to test-drive a gluten-free diet for the sake of the #YU30 challenge.
Breakfast:
My cereal concoction was inspired by the Rawtarian's raw breakfast bowl. I toasted some oats with flax meal, coconut, peanut butter, and maple syrup. Then I added dried cranberries, shredded granny smith apple, buckwheat groats, chia seeds, and rice milk. I let the milk soak for five minutes so the chia seeds would plump up.
Lunch:
Unfortunately, my lunch wasn't gluten-free. I had made some tofu soup with a box vegetable pho broth and soba noodles yesterday and needed to finish the leftovers. The soba noodles i used were not gluten-free. I tried picking the noodles out, but decided that it was too much work. But my meal was still vegan and I don't view that as a setback. I have one more package of gluten soba noodles. I will eat those just because I don't want to waste them. After that, I will strive to be totally gluten-free.
Dinner:
I had some mushroom barley soup that was being demonstrated at Whole Foods today. I realized barley was gluten after I ate it. Oh well. The guy serving the soup assured me that it was vegan, and my 5-year-old loved it. Because a quart of soup doesn't go a long way for a family of four, I made green smoothies to finish off some greens before they went bad. I made a "training wheels" spinach and fruit smoothie for my family, but mine was more fun. I blended arugula, cucumber, lemon (peeled), 1/2 cup frozen mixed berries, banana, and coconut milk. Delicious!
Snacks:
The only snacks I had today were grape tomatoes and cucumber slices. I made sure to drink lots of water so I didn't feel hungry.
How I feel today:
I feel great, but I really want to try to get more green vegetables in my diet, especially because I'm trying to go gluten free. I will miss my sandwiches, but if I want them that bad, I can always fork over more money to buy gluten-free bread.
On another note, I find myself not craving sweets so much today. I actually threw out the rest of my gluten-free vegan cake. Giving up the processed sugars will be a challenge for me, but I'm confident that I'll get by. I've found lots of great baking recipes on YumUniverse website. I can't wait to try them out.
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