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: Overnight Oats with blueberries on the bottom
On right: this ‘Vegan Kale Caesar Pasta Salad’ recipe
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 😉
Yum!
Yum, thanks for the inspiration. 🙂
Wow! So colorful and healthy! Thank you for sharing all this 🙂
Émilie
I just found your blog through Pinterest and am SO glad! <3 Obsessed already!
Xo,
Melissa
http://www.greenpalatelife.com
I love Sprinkles cupcakes!!!! Excellent flavor choice 🙂
I tried the 5 day cleasne last week and this week it seems easier to continue eating plant based. I have been in transition for almost a year now and the cleanse really helped me!
The dinner recipies were a hit, my family in law (hard core carnivores lol) loved them!!!
Thank you and I will continue to work on my transition to a full plant based diet!!! 🙂
Inspiring! Here we are at the height of summer and I am not craving salad at all. I did make a yummy pasta with summer squash, chard, lemon, cherry tomatoes … and more. I am usually a pretty good salad eater but it just isn’t appealing to me right now. Perhaps bowling as you do so well here is more for me this summer. It’s not super hot here in Northern NY either. I will say your berry nana cream has way mucho appeal!
Oddly enough, I’ve been eating soup for breakfast the past 2 weeks. I just put 1 cup of a Bob’s Red Mill Soup Mix (they contain dried beans and whole grains) in my electric pressure cooker with whatever veggies I need to use up or have on hand (tomatoes, zucchini, yellow squash, onion, leek, kale) and a box of organic veggie broth, put it on high for 30 minutes and that’s it! Soup for the week!
I’ve seriously lost all inspiration (as bad as that sounds, ha)! But you are really making me miss blogging and being creative. Maybe this weekend I’ll dedicate some time to getting back into blogging mode 🙂
I’ve been thinking of you! I really miss you blogging, you should definitely get back into it 🙂 the vegan bloggy world needs you. We should set something up and collab. Muah!
xoxo,
Shannon
Thanks for sharing, Shannon!
As a newcomer to the plant-based lifestyle, I enjoy and appreciate your WIAW posts.
Your blog is full of helpful information, and I am always inspired by all of the brightness and creativity! 🙂 Love that!
PS: I have to say, I am addicted to your Watermelon Cayenne Detox Juice! I have made it 3 times this week! So delish!
Yay love to hear that Alissa, you are too sweet. Thank you, and I’m happy to connect with you 🙂 Welcome to this amazing lifestyle!!! Isn’t the watermelon juice seriously addicting though?! Somethin’ about the sweet and spicy but refreshing at the same time. YUM!
xx,
Shannon