What I discovered become as a vegan

It's not hard.  I’m not sure what I thought would be hard about it: craving foods I couldn’t eat, finding something interesting to eat, having to read labels… none of it presented any real difficulty. Once I found how well my body fared without cheese and meat it really didn’t appeal anymore. Within a few days, I began to feel unusually light and alert. Everything seemed to require less effort and I had very little mental resistance to the prospect of doing things.

Psyching myself up to exercise is much easier. There was no heaviness after I ate, no recovery period. I went for short bike ride 25 miles with little climb elevation of 1,939 ft and didn't feel hungry or tired. Later on I have completed my 13 pull ups and  I didn’t get tired until bedtime.

Many people seemed to assume I was secretly dying of cravings for steak and cheeseburgers, and that it takes some sort of enormous ethical strength to eat vegan. I wasn’t, and it doesn’t.

When asked “Why?” my go-to answer was that it makes me feel physically good, which is true and is probably the main reason. I didn’t want to get involved in an ethical debate, because once a conversation becomes a debate, communication ceases.

So how was I refuelling myself during the day ? I have started my morning with Protein Chocolate Latte and for lunch I had Broccoli Coconut Cream Soup, with mixed salad.

Preperation time: 10 minutes   Cooking time: 12 minutes  Serves 4

 Per serving: 163 kcal, 12.7 g protein, 2.7 g fat, 0.6 g sat fat, 22.1 g carbs, 7.3 g sugars

Per serving: 163 kcal, 12.7 g protein, 2.7 g fat, 0.6 g sat fat, 22.1 g carbs, 7.3 g sugars

  • 1  tsp olive oil or coconut oil
  • 2 garlic cloves, crushed
  • 1/2 tsp ground cumin
  • 300 ml vegetable stock
  • 1 x 400 ml tin coconut milk
  • 1 head of broccoli ( 250 g ), broken into florets
  • 100 g spinach leaves
  • 2 x 400 g tins cannellini  beans, rinesed and drained
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley 
  • 2 tbsp nutritional yeast flakes ( optional ) 
  • sea salt and black pepper

Heat the coconut oil in medium pan and add the garlic and cumin. Saute over a medium heat for 1 minute. Add the stock, coconut milk and broccoli and cook for 10 minutes. Stir in the spinach, cannellini beans, lemon juice, parsley and nutritional yeast flakes, if using. Let the spinach wait for a minute. Using a food processor, blender or hand held stick blender, process the soup until smooth. Taste and adjust the seasoning, then spoon into bowls.

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Before i head up for bike ride I had slice of my home made Avocado Brownies and 1 Graze Orange Flapjack.

Avocado Brownies

  • 1/2 ripe avocado
  • 1 cup + 2 tbsp Unsweetened Soymilk
  • 1/4 cup pure maple syrup
  • 1 scoop Vanilla vegan protein powder ( use 1/2 cup coconut sugar if you not fan of protein taste )
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 drops of vanilla stevia or vanilla flavour 

Prehet the oven to 180 C then lightly grease an 8 x 8 " baking dish. In a blender, combine the avocado, soymilk, maple syrup and coconut sugar ( or protein powder instead ). Blend until smooth. In a large bowl, combine the spelt flour, cocoa powder, baking soda and salt then stir together. Pour the wet ingredients in the blender into the bowl with the dry.  You can add the chocolate chips if you  chocoholic and then stir together until combined. Then bake in the oven 15 - 20 minutes. Allow to cool for at least 15 minutes. 

After the bike ride I had Roasted Cauliflower and Pistachio Tabbouleh with 150 g of quinoa. 

 Chocolate Protein Latte per serving: 257 kcal, 27.1 g protein, 9.6 g fat, 1.8 g sat fat, 22.6 g carbs, 4.7 g sugars

Chocolate Protein Latte per serving: 257 kcal, 27.1 g protein, 9.6 g fat, 1.8 g sat fat, 22.6 g carbs, 4.7 g sugars

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