WHAT I DISCOVERED BECOME AS A VEGAN
Self-discipline is a regular challenge in any aspect of the life. I am enjoying a diet rich in satisfying nuts, grains, fresh fruits, and vegetables; my favorite lunch is a Pea falafels with tzatziki. And physically ? Psyching myself up to exercise is much easier. I’ll stick with it because I feel—and perform—better.
I found I bounced back quicker even as some workouts grew harder and longer; I don’t feel as sore or tired after hilly bike rides.
The nutrient-dense plant-based foods I eat give me incredible energy, so I could ride 45 miles with 4,500ft elevation refuelling myself just with two Graze Orange flapjacks and 3 Home made flapjacks before I set off.
I feel light and strong as I lift my body again and again ( this is my 4th day of pull ups, never done them before)
You have to remember, going vegan isn’t diet, it’s a lifestyle. Just make sure your doing safely and effectively.
Today I have started my day with blending the greens with vitamin C - rich kiwi fruit, well energising magnesium from Spirulina and additional source of fibre from seeds. This perfect Smoothie as a breakfast is a good option on the go and also as a post workout refuel, which I had after my bike ride.
I have set off around 2 pm an hour after my second meal Baked Cauliflower and Caramelised Red Onion with quinoa.
Preparation Time: 20 minutes Cooking time: 1 hour Serves:4
For the base
- 1 small cauliflower ( 400 g), broken into florets
- 3 tbsp chia seeds soaked in 4 tbsp water
- 3 tbsp nutritional yeast flakes
- 1 tbsp coconut flour
- 30 g ground almonds
- 1 tbsp psyllium husks
- 100 ml water 1 garlic clove, crushed
- 1/2 tsp sea salt
- 1/2 tsp dried oregano
- 1 tbs coconut oil
- 2 small red onions, halved and thinly sliced
- 1 tsp xylitol
- 100 g cherry tomatoes, sliced
for the vegan Parmesan
- 30 g cashew nuts
- 2 tbsp nutritional yeast flakes
- 1/2 tsp garlic salt