Hey loves! Happy wednesday ♥
It’s about time that I share a ‘What I Ate’ type post. I used to love doing them and finally told myself I’m following through this week… and making it a point to share a few days worth of meals, no matter what the pictures look like, or how healthy/unhealthy the day was etc.. So yea, let me know if you like these types of posts as much as I do. They’re meant to inspire, show you what I regularly eat on a daily basis and reveal how vibrant, colorful and delicious plant based foods can be 🙂 they’re totally the opposite of boring.
As you may know, I eat a plant based whole foods vegan diet and have been for over a year now. I avoid processed foods as much as possible and minimize oils (at least when I’m cooking at home) while being mindful about my fat intake; I don’t keep track of specifics and I definitely don’t count calories… I would rather not stress about the numbers and prefer to listen to my body instead. This way works best for me but you may prefer to monitor your food intake a different way – there’s no wrong way to do it, we’re all trying to find our own path, right? 🙂 the less restrictive and less stressful, the better. Not saying that it’s acceptable to eat vegan cupcakes all day long (!!) but it’s supposed to be a sustainable lifestyle for the long-term, so getting caught up in specifics isn’t worth the time or worry, in my opinion.
Anyway, the kitchen has been drawing me in more and more lately, thank goodness. All inspiration vanished for a short while, but it’s slowly filling up again and I feel my love for creating coming back. So here’s what I’ve been eating the past few days (and some as seen on instagram), in no particular order:
On left: ‘Crunchy Raw Salad’ with romaine, celery, cabbage, avocado and hemp hearts plus balsamic vinegar for dressing. Find a similar recipe in my 5-day cleanse!
On right: a variation of my favorite ‘Glow Bowls’ with brown rice, sweet potato, roasted veggies and homemade hummus.
On left: ‘Chocolatey Carob Nana Ice Cream’: blend 3 frozen, ripe bananas + 1 tablespoon cacao powder + 2 tablespoons carob powder + 1/4 cup unsweetened coconut milk, until smooth and creamy!
On right: bowl of juicy kiwi and mangoes
On left: ‘Berry Nana Ice Cream’: 3 frozen, ripe bananas blended with 1 cup blueberries + 1/2 of a Pitaya Plus pack + 1/4 cup unsweetened almond milk
On right: my super addicting ‘Watermelon Cayenne Detox Juice’ ♥
On left: bowl of brown rice, lentils and oil-free (use veggie broth instead) roasted brussels with drizzled tahini
On right: Evolution ‘Green Devotion’ juice!
On left: vegan red velvet from Sprinkles Cupcakes! SO YUM. One cupcake won’t kill ya.
On right: raw salad with kale, cauliflower, cabbage, cucumber, parsley, 1/2 avocado, sunflower seeds and edamame plus a red wine vinaigrette
Have you been loving plant based meals too?! What do your meals usually consist of? Leave me a comment below 😉