Day 5  Vegan + 12 pull ups challenge 

Why pull-ups and vegan ? 

As a result, for this month’s physical challenge, I wanted an excuse to concentrate specifically on my back (the weakest part of my body), hopefully building a habit that I can continue even once the month is over.

Veganism is a lifestyle choice that tends to engender a lot of misunderstandings. Plenty of people think it involves way more deprivation, sacrifice and, well, lettuce, than it actually does.

So, I'm going to move further in the vegan direction, not ruling dairy out of my diet completely, but not relying on it for essential nutrients which also exist in nuts, pulses and grains.

The proof will be in the (vegan) pudding though, and with my Tour De Yorkshire Sportive coming up I can't wait to see how I'll do.

Delicious new vegan products are released on the daily. Trying them makes me feel like a kid on Christmas.

My fifth day I kicked off with Cinnamon Peanut Butter Shake 

 Per serving: 381 kcal, 28.9g protein, 12.1g fat, 1.1g saturated fat, 43.9g carbs, 20.6g sugars

Per serving: 381 kcal, 28.9g protein, 12.1g fat, 1.1g saturated fat, 43.9g carbs, 20.6g sugars

 

For lunch I had Pea Falafels with Tzatziki

 Per serving: 206 kcal, 12.4 g protein, 6.7 g fat, 0.6 g sat fat, 24.4 g carbs, 4.8 g sugars

Per serving: 206 kcal, 12.4 g protein, 6.7 g fat, 0.6 g sat fat, 24.4 g carbs, 4.8 g sugars

Preperation Time: 15 mins    Cooking time: 30 minutes   Makes 12 falafels (to serve 3)

  • 150g frozen peas, cooked, drianed
  • 1 x 400 g tin chickpeas, rinsed and drained
  • 2 tbsp chickpea flour
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tbsp tahini paste
  • 2 tbsp lemon juice
  • sea salt and black pepper
  • olive oil, for brushing

For the tzatziki

  • 150 g coconut yogurt
  • 2 tbsp chopped fresh mint
  • 1 tbsp lemon juice
  • 100 g cucumber
  • sea salt and black pepper

Preheat the oven to 200C and line a baking tray with  baking parchment.

Place all the ingredients except the olive oil in a food processor and pulse until everything is combined but still has some texture. You may need to scrape down the side of the bowl with a spatula a couple of times.

Using slightly wet hands, roll the mixture into 12 small balls. Place the balls onto the lined baking tray. Brush or drizzle the falafels with a little olive oil and then bake in the oven for 15 minutes before turning them over and returning to the oven for a further 10 - 15 minutes, or until golden.

Meanwhile make the tzatziki, place yogurt, mint, lemon juice and salt and pepper in a blender and blitz to combine. Stir in the cucumber and serve with warm falafels.

 

For snack I had two pieces of my home made Vanilla Orange Flapjacks and for dinner I had Roasted Cauliflower and Pistachio Tabbouleh with 150 g  quinoa.

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