Today I started my high carb, low fat vegan experiment. I weighed myself this morning for the first time since August and was semi- relieved to see I’ve gained 5 pounds because I was thinking it was more. I spent most of my morning watching High Carb Hannah videos and writing down meal ideas and meal planning for the week. There’s also some staples I need to buy for this lifestyle. I used whatever I had on hand for meals today and tried to get the proportions of carbs, fat, and protein right. It’s harder than you think! They were a little lower in carbs than I thought and higher in protein and fat than I wanted so I guess I should enter it into MyFitnessPal before I eat it. Here’s what I had today…
Breakfast – Nature’s Path Pumpkin Seed and Flaxseed Granola (turns out it has some soy oil, cue checking all ingredients first) 1/2 cup almond milk, and some blueberries/raspberries
Lunch– I found some soba noodles in my pantry and cooked those with my leftover broccoli and spinach. I couldn’t find an oil free sauce in fridge so I made up my own. I had some mango slices on the side. You know I could eat asian noodles everyday of my life so this is perfect for me.
1 bunch of dried soba noodles, cooked 3 minutes
1 1/2 cups broccoli florets
half a bag of baby spinach
1 tsp minced garlic
1 tsp minced ginger
3 tbsp low sodium soy sauce
1 tbsp sweet chili sauce
- Sauté broccoli florets with a little water for a few minutes then add the spinach, garlic, ginger, and a tbsp of soy.
- Boil soba noodles for 3 minutes and add them to the veggies.
- Add the remaining soy, sweet chili sauce, and pepper.
Dinner- Josh had to work late and I’ve had a long snow day filled of closet cleaning out and Louis getting into more trouble, so I decided to not cook a nice dinner. I wanted something simple but still followed the guidelines. I used lavash, leftover tempeh sausage and onions, oil free hummus that I made yesterday, and veggies with a side of fresh cherries. It would have been really easy to UberEats something or throw something frozen in, but this was very quick, easy, and much healthier.
1 whole wheat lavash bread
1 tbsp leftover tempeh “sausage”
1 tbsp caramelized onions
1-2 tbsp oil free smoky hummus
1 Persian cucumber, sliced length wise
handful of grape tomatoes, halved
1 romaine leaf
- Toast lavash bread and reheat tempeh and onions.
- Spread hummus over whole lavash and sprinkle the tempeh and onions on top.
- Add veggies to half of the lavash and fold over.
- Serve with a side of fruit.
Oil Free Smoky Hummus Recipe
2 cans of chickpeas, drained and rinsed
1/2-3/4 cup water
2 tsp minced garlic
1 tsp cumin
1 tbsp smoked paprika
little salt and pepper
- Add all ingredients into a food processor or blender (I used my Nutribullet this time) and blend until smooth.
Ending the day with this crazy snuggle bug!