It’s pretty early over here. Currently sipping my cup of caffeine-free teecino and not super awake yet, but getting there!
I’m excited to share my plant based vegan eats for you on this What I Ate Wednesday because I’ve been doing things a little different the past couple weeks – really honing in on cycle syncing my food and MAJORLY cutting back on my sugar intake… even though I eat super clean, I’ve noticed SO MUCH SUGAR lurking in a lot of things I’ve overlooked in the past… snack bars are a major culprit, my cup of teecino with maybe a little too much creamer, my glass of red wine that I love, vegan chocolate chips that I enjoy small handfuls of pretty much everyday, too much fruit in my smoothies etc.
Pretty much all of the good things in life.
I’m still bitter about it lol, probably the sugar addiction talking! I’m also eating more fats and being more mindful of my carbs… not eating less carbs, just choosing better options. Instead of beans or lentils AND quinoa/sweet potato/brown rice, I choose one. Ever since starting my journey to naturally balancing my hormones, I’ve read time and time again that keeping blood sugar balanced is the most important aspect. I have to try out new ways of eating because what I was doing before (loads of carbs and sugar) wasn’t quite working. Don’t worry – I won’t become low carb because that’s basically impossible on a vegan diet… just making more informed choices and seeing how it goes! You don’t have to make any changes to your diet if what you’re doing is working – I’m just sharing what I’m doing with you.
You may be wondering, why I’m doing changing things up??
Basically, I’ve been working out consistently for a long time and I’m not seeing the results I want to see, so that’s my motivation. Eating less sugar (way less) is sort of a test to see if I notice any significant changes in my body. I work out way too hard to not be seeing more results. I also listened to this podcast from The Skinny Confidential (with Be Well by Kelly) and it put a lot into perspective for me – about food and lifestyle! I’m not scared about not getting enough protein since I supplement with Vega protein when I feel necessary – and all the plants that I eat have protein!
So anyways, let’s get into it.
My morning water was good old plain water. Sometimes its Mermaid Lemonade, sometimes it’s lemon water but you guys know I won’t go without lots of water first thing… every single morning, before anything else! Water is imperative for keeping my skin clear and smooth. I use this ginormous mason jar all day every day because I can measure out how much I’m drinking (I aim for 2-3 liters per day) and I’m not wasting plastic water bottles.
I also use this water filter which is a zillion times better than Brita, but any filtered water is better than tap so do what you can.
I woke up pretty hungry for breakfast, so I quickly blended up this Chocolate Power Smoothie, with greens!
- 2 handfuls kale
- 1/2 frozen banana
- 2 tablespoon chia seeds
- 1/2 scoop Vega Sport chocolate protein
- 1 tablespoon almond butter butter
- 1/2 teaspoon cinnamon
- 1.5 cups unsweetened almond milk
- 1/4 cup filtered water
I’m so into the lentil pasta from Trader Joe’s! I can’t stop sharing about it… going to buy more today. It’s filled with plant protein (see?! plants have protein!) and fiber to keep me feeling full and satisfied. Lentil pasta (or chickpea pasta) is such a great alternative for my gluten free peeps too! I’m not gluten free but feel better after eating lentil pasta than regular pasta 🙂 I added lightly steamed purple cauliflower and sautéed brussels sprouts with a sprinkle of nutritional yeast for cheesiness and spicy marinara sauce. YUMM.
Quick pre-workout snack: organic fuji apple, sprinkled with cinnamon + 2 tablespoons sunflower seed butter!
I mixed up a protein shake with water when I got home. Terry bought me the Vega Sport protein which has BCAA’s – loving it so far! For dinner (similar to lunch), I had a bowl of cauliflower and brussels, but with kale and 1/2 mashed sweet potato instead of lentil pasta, plus avocado, white wine vinegar & a small handful of hemp seeds. Loved this combo!
I also had one of my Two-Ingredient Mini Coconut Butter Cups…. with vegan dark chocolate chips (way less sugar than normal choco chips) I talk about these coco butter cups constantly. SO GOOD.
Hope you enjoyed this What I Ate Wednesday!
Did you make anything yummy this week?! Leave me a comment!
Also, if you’re ever wanting to look at past ‘What I Ate’ posts, they’re archived here, under the ‘What I Ate‘ category.
I love seeing your creations! Let me know how you liked my recipes in the comments below or snap a pic on instagram with the hashtag #theglowingfridge! I love scrolling through your creations. You can also tag me in your pics on Facebook.