was Vegan before. I was a hardcore vegan. I didn’t do the fake meats, like satay. I didn’t do the fake hot dogs. I did it in steps and I did it successfully thanks to Alicia Silverstone’s book. She takes you step by step as she educates you. By the end of the book, I was a “superhero”.., meaning I had zero animal meat or dairy in my diet.
I did it, I mean I became Vegan for many reasons and one is my health. I wanted to feel amazing every day and stop having bloating and stomach aches. I became a vegan back in 2009 and it lasted until I became pregnant with Sasha (well a little before).
By 2012 I was a bit obsessed with half marathons and lifting weights. There were some weeks where I didn’t take a day off. There were some days I was in the gym for 2 hours. Oh yes and I remember some days I’d go back to the gym. I felt amazing! I felt light. I was never bloated and just left loved the feeling I had all the time. I was in total control of how I wanted to look and what I was going to eat.
To some, the people who knew me thought I was way too lean. There were also women who wanted to know how they too could look like me. It was crazy.
I lived on smoothies with plant-based protein. I would have salads big enough for four people and add beans or tofu for added protein. For a tasty snack, I’d steam cauliflower and broccoli and add crushed walnuts and lemon juice on top. Breakfast was always Ezekiel toast with almond butter and bananas. Lara bars could be found in my car, my gym bag and hidden in drawers at home.
The one thing I will say is that I never suffered from anxiety. I’m not sure if there are scientific studies but I bet somehow high amounts of protein and low carb diets are linked to anxiety. Hmm.
For the past four years, I’ve been eating the foods that once would make me gag such as chicken. It’s so gross! It’s the most mass produced animal on the planet. Sure if I blank it out in my mind I can make a kick-ass chicken dish and love it. I’m done with chicken. I’m so over it.
When I stopped eating animal meat, the dairy hadn’t been in my diet for about four years prior to becoming a vegan. I’m so lactose intolerant! Like disaster! So that wasn’t hard. Foods like wild salmon ground turkey and ground buffalo were some foods I sure missed, but between the stomach issues and the conflict I had with the whole killing more animals, I was fine not having any.
I feel like the last four years have been the best years of my life becoming a new mother all over again and in a marriage that people only dream of. Oddly, these same four years for me personally have been hard. My body has gone through so many changes and none on the outside, all on the inside. Bloating, fatigue, mood swings, night sweats, panicky attacks. I hide my sadness and frustration well because I don’t want to dump my issues on anyone or burden anyone. Doctors don’t get it and just say I’m getting older and to just face it.
So that leads me back to where I was in 2012. I’m vegan again. Forever? I don’t know. Forever is a long time. I’m looking at it as a reset for my body internally. I’m not looking to lose weight, I weigh 113.5 pounds, so no. I’m looking to eat more veggies and fruits, to get more antioxidants in me. I want to see what happens between now and Thanksgiving.
I will be journaling:
- What I eat
- How I feel after I eat
- Stomach aches
- Moods swings and all things hormonal related
- Energy levels
I’m going to take my health into my own hands. I’ve studied myself for so many years. I fought an eating disorder. I learned how to eat healthily. I survived and got over epilepsy. Diet is major when it comes to fighting epilepsy, and so is rest.
I can handle this little thorn in my side, like the mood swings and hot flashes! I’m taking charge of my health like a FIT Green Goddess! She is back! 👊🏼🌱👊🏼
Monday started day one week one on my new way of eating. Here are the meals I made today. While being vegan does take more effort and prep work, I’m ready and I got this! 💪🏼🌱💪🏼
- 1 C. Paleo flour
- 2 scoops Vital Collagen
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups unsweetened almond milk or other unsweetened almond milk
- ¼ cup unsweetened applesauce
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Whisk flour, baking powder, and salt in a large bowl. Whisk milk, applesauce, oil, and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
- Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
White Bean Mash On Ezekiel Bread
• 2 slices Ezekiel bread
• 1/3 cup white beans, rinsed
• 2 Tbsp. hummus
• 1/2 cup sliced cucumber
• 1/4 cup sprouts
• 1 Tbsp. unsalted roasted sunflower seeds
Toast bread. Mash beans with hummus and a pinch each of salt and pepper. Top each slice of toast with the bean-hummus mixture, cucumber, sprouts and sunflower seeds.
Falafel Salad with Lemon Tahini Dressing
- 1 cup dried chickpeas
- 2 cups packed flat-leaf parsley, divided
- ¼ cup chopped red onion plus ¼ cup thinly sliced, divided
- 2 cloves garlic
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons lemon juice, divided
- 1 tablespoon ground cumin
- 1 teaspoon salt, divided
- 5 tablespoons tahini
- 5 tablespoons warm water
- 6 cups sliced romaine lettuce
- 2 cups sliced cucumbers and/or radishes
- 1-pint grape tomatoes, quartered
- Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and ½ teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1½ inches wide), using a generous 2 tablespoons each.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
- Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and ½ teaspoon salt in a large bowl. Transfer ¼ cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved ¼ cup dressing.