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. 

 Protein Greens Smoothie per serving: 196 kcal, 25.5 g protein, 3.9 g fat, 0.1 g sat fat, 19.4 g carbs, 16.4 g sugars

Protein Greens Smoothie per serving: 196 kcal, 25.5 g protein, 3.9 g fat, 0.1 g sat fat, 19.4 g carbs, 16.4 g sugars

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

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  • 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

For topping

  • 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

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