Vegan Diet Day Four, Thursday, Oct. 29
We’re feeling really great!
Breakfast: Lemon juice shooter, course rye toast with peanut butter & jam. Coffee & silk.
Snack: ½ Tomato, olive & herb scone with earth balance spread.
Lunch: Leftover brown rice & French lentils topped with chopped, raw, crunchy veggies (snap peas, broccoli & red onion). A pear for dessert.
Smoothie: Another of our favorite coconut milk, pineapple, banana and vegan infusion.
Dinner: Leftover cauliflower soup (another really satisfying and tasty favorite) and a beautiful salad (loaded with veggies and soya beans) with homemade vegan ranch dressing made with nayonaise, lemon juice and spices, toasted corn bread with humus. We had the salad first and waited about an hour to eat the soup. Dessert: Soya yogurt with frozen berries.
Note: We are both feeling very good. Looking forward to incorporating more of what we are learning into our daily lives after the week-long experiment. What we know is not all there is. My sister and I were really in quite a rut as far as our eating habits and this is the perfect solution to that dilemma. We’ve learned so much and are opening ourselves to all the great vegan foods we’ve yet to try. Snap peas are great for satisfying a sweet tooth. Lentils quash food cravings. Flavor can be enhanced with herbs & spices rather than animal fat. Smoothies don’t require cow’s milk. Some of you hard-core veg heads might think this is silly, but for two old, overweight, 50-something gals, we’re fascinated by all of this. We grew up in the meat & spuds 50s and 60s, and this is all new to us.
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