It’s been months since I’ve shared a What I Ate Weekday Style post, so here it is! I always love to see what other vegans eat for a full day. Sometimes it can be helpful for anyone new to the vegan lifestyle or just to feel motivated to try new things. I know seeing what other people are eating helps me to feel inspired or reminds me to cook something I’ve been meaning to try.
Every morning, I start the day with 32 ounces of warm lemon water, using the fresh juice from 1/2 of a lemon. I then have 1 tablespoon of E3Live mixed with 1/2 cup of cold water. Both of these wake up the digestive system and detoxify the body. I also have a probiotic every morning and night. Then I pour a cup of coffee with a splash of coconut creamer (from Trader Joe’s) and assess how hungry I am. I felt like blending up a smoothie so I made a vitamin-C packed pink smoothie then poured it into a bowl and sprinkled it with granola for a little crunch. Obviously drinking it with a straw is much quicker but I was planning to respond to emails and eat my smoothie bowl 🙂 Marty thinks I’m nuts and calls it “fruit soup” haha but I love smoothie bowls! I’ve been adding ground flax to all of my smoothies for omega-3’s and I’ve been feeling really good afterward. The maca powder helps me feel balanced.
To make this Vitamin C Strawberry Blast: Blend up 6 strawberries + 1 orange (peeled) + 1 banana + 1 small piece of frozen pitaya (optional) + 1 tablespoon ground flax + 1 heaping teaspoon maca powder + 1 cup almond milk and a handful of ice. It’s creamy and will leave you feeling energized. Top with a handful of granola if desired!
Marty loves his green juice just as much as I do so I try to make one every morning for us. I can make them super fast now – in under 10 minutes including all the chopping of produce. I saved my green juice for a mid-morning snack. He chugged his immediately ha. This recipe had 3 cups of kale + 1/2 of an english cucumber + 2 celery stalks + 1/2 of a lemon with peel + 1 fuji apple + a 2-inch piece of fresh ginger + a handful of ice and about 2 cups of water. Blend it up in a high-speed blender to make the most hydrating and refreshing pick-me-up. Makes 2 large servings.
For lunch I wanted something warm so I heated up a bowl of Mushroom and Kale Farro Salad and it really hit the spot! Thank goodness for leftovers. Plus it actually keeps me full until dinner.
For dinner I wanted something light and was craving vegetables so a crunchy rainbow salad it was. With salads, it’s all about the texture. Adding lots of crunchy vegetables and seeds helps me feel satisfied. I don’t give it much thought, just chop up whatever we have and throw it in a bowl. The dressing makes all the difference as well. I’m all about quick homemade dressings and since I’m sticking to my oil-free for January challenge, this low-fat Lemon Dijon and Turmeric recipe is perfect. For the salad, I used 2 cups of dino kale + 1 cup of baby kale + 1/2 cup red cabbage + 6 chopped baby carrots + 1/4 of a cucumber + 1/2 of an avocado + 1 tablespoon raw sunflower seeds + 1 tablespoon hemp hearts. For the dressing, mix: juice from 1/2 of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw apple cider vinegar + 2-3 tablespoons water + 1 teaspoon maple syrup + 1/2 teaspoon turmeric. So yum!!
Later on, I had 2 raw brownie batter bites (recipe to come soon!) it was too dark to take a picture but I can’t wait to share it with you. What is a “What I Ate” post without a little dessert?!
Hope you enjoyed this What I Ate Weekday Style post 🙂 what does a full day of vegan meals look like for you?!