Lately, I’ve been starting off most mornings with this combination: greens powder & supplements. The supplements that I take every day vary depending on how I’m feeling, or what I think I need more of. Most mornings I stick with these three supplements: astragalus (immune support), Vitamin D (winter months can often result in depleted vitamin D stores), and a vegan probiotic (for a happy tummy).
I’ll be honest, I’ve yet to find a greens powder that doesn’t taste gnarly. This one by Barlean’s is packed with lots of goodness but the taste is definitely strong. I’ve found mixing a scoop of greens powder with some orange juice helps the “medicine” go down much better. I add about 1/3 cup of orange juice into a small jar, a scoop of greens powder and then shake until combined. It takes about three gulps and I’ve already gotten in a bunch of greens, antioxidants, fiber, and nutrients for the day.
I prefer doing this rather than making a smoothie, because sometimes making a smoothie is too time consuming, and so mixing it with some juice is alot easier for me. Continue reading “What I Eat In A Day | February 27, 2018”
I’ve seen lots of people watch a vegan-friendly documentary or read an article on plant-based diets and go cold turkey (or Tofurky, if you will) giving up all meat, dairy, and egg products immediately. While this ambition and drive is awesome, Ive seen it almost always lead to disappointment and failure to maintain a plant-based diet. I always urge people start slow, and make reasonable goals that will help maintain motivation and long-term success. I started with eliminating meat products, once I grew comfortable with that I began to eliminate dairy products, and lastly eggs. Starting where you’re most comfortable can make the transition smooth and realistic and not seem as daunting or overwhelming. Easing into a whole new way of eating will make going vegan more obtainable and sustainable.
This step is huge and one of the most important parts of becoming, staying, and thriving on a plant-based lifestyle. There is so much incredible research, and studies that backup the power of plant-based eating, knowing just how powerful it can be is helpful when transitioning into this lifestyle as well as sustaining this way of eating. Knowing the power you have on your own health can help you to make consistent and educated food choices. When I say research I don’t mean reading journal reviews, lengthy clinical studies, or even books… it can be as simple as watching some Youtube videos , documentaries (Forks Over Knives, PlantPure Nation, What The Health), or spending a little time on google looking up some questions or doubts you may have.
Knowledge is power!
Continue reading “10 Tips for Transitioning to a Vegan Diet”
One of my favorite foods before going vegetarian was chicken salad. After going vegetarian, and then vegan I was afraid I’d never be able to enjoy the same flavor, and texture again… but I was wrong. At a local health food store in Boone I discovered a pre-made vegan chicken salad and realized that I could recreate it at home and save a lot of money.
Most people are hesitant about giving up meat, dairy, or eggs because they don’t want to miss out on some of their favorite foods. But once you start to realize the amazing plant-based alternatives out there it makes it a whole lot easier! This recipe is just as easy (if not easier) than your typical animal meat-based chicken salad and it’s also much healthier.
The Beyond Meat chicken strips (and all of their products) are one of the best meat-alternatives on the market. Their ingredients are all plant-based and the texture and flavor of all of their products is mind-blowing. The chicken strips have absolutely no saturated fat, and provide a great source of iron and protein.
Just Mayo is an awesome product to have on hand if you’re trying to eat more plant-based or if you are a mayonnaise lover and want to use a healthier alternative. I found a huge jar at Walmart for only $3.75!
Now, onto the recipe! Continue reading “Chicken Salad | Veganized”
Wow, it’s been a while! I’ve definitely let The Planted Vegan fall to the back burner for a while, but have a lot of motivation, energy, and time to bring it back… so get ready! I thought I’d start back up with some updates to fill anyone in on what’s been going on in my life since I last posted an update that you can read here!
Make sure you’re following me on social media: Facebook, Instagram, Twitter, and Pinterest @The Planted Vegan! All of my links are on my Connect With Me page. Also if you’re new to my blog be sure to check out my About Me page as well as My Vegan Story to learn a little bit more about my blog and myself!
First things first… I’m still vegan! Although I’ve taken a break from blogging, I haven’t taken any breaks from eating and living as a vegan.
Continue reading “Update”
There is no better way to start back to blogging than with a What I Eat In A Day post!
For breakfast, I tried out something new and LOVED it! I toasted an Ezekiel English muffin with vegan Chao cheese, sautéed tempeh, spinach, avocado, and some sweet sriacha on top. The flavors were incredible, and it was a great way to start the morning with something savory rather than something sweet. I paired it with a glass of orange juice and black coffee.
A few hours later I fixed a plate of bowtie pasta with marinara sauce and broccoli. I started reading Dr. Greger’s new book titled How Not To Die and I’m loving it so far! Such amazing research and information all explained so it’s easy to understand.
After lunch I snacked on a delicious homemade vegan cookie. You can find the recipe here , I added walnuts and coconut in mine and used whole wheat and all purpose flour rather than gluten free flour. They turned out great!
Continue reading “What I Eat In A Day | January 7, 2016”