1st Day High Carb, Low Fat Vegan

Broccoli and Spinach Soba Noodles
Broccoli and Spinach Soba Noodles

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


  1. Sauté broccoli florets with a little water for a few minutes then add the spinach, garlic, ginger, and a tbsp of soy.
  2. Boil soba noodles for 3 minutes and add them to the veggies.
  3. 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.

Smoky Hummus and Veggie Flatbread
Smoky Hummus and Veggie Flatbread

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

  1. Toast lavash bread and reheat tempeh and onions.
  2. Spread hummus over whole lavash and sprinkle the tempeh and onions on top.
  3. Add veggies to half of the lavash and fold over.
  4. 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

  1. Add all ingredients into a food processor or blender (I used my Nutribullet this time) and blend until smooth.IMG_0227.jpg

Ending the day with this crazy snuggle bug!

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