Yes, it is true. I’m a vegan. Two days strong and killin’ it.
Honestly, it hasn’t been too much of a change so far. My mom and I were discussing how our diet already consists of so many “vegan-type” foods, so it’s simply having more of what we already enjoy. No biggie.
Last night, I made some energy balls I think I will start calling Coll Balls, as my good friend Shayda suggested. I go through phases where I make them all the time, and other times not.
Recipe coming soon.
These guys are always a HUGE hit. People often can’t help themselves and down a whole bunch at once, which is probably not the point of the nutritious snack, but it happens. I don’t blame ’em.
I hadn’t made them in a while, and since my model friend Leanne was having people over, I figured I would make some up to be a polite guest, but to also ensure I had a vegan snack to nibble on. Always gotta be prepared!
Little did I know, she had fresh crisp Whole Foods quality red grapes waiting for us to snack on upon arrival. Now that’s my kind of host!
This morning began with a 6:15 AM run, the usual. AND with my usual running partner. I think I can say that now, right? Big shout out to the Bong Project for keeping it up! 😉
- 3 mile run
- 250 ab exercises (sets of 25)
- 20 push ups (sets of 10)
- 3 one minute planks (front, right, left)
I’ve slowly realized how much strength I’ve lost in my upper body since I’ve stopped cheerleading. I remember conditioning after practice with about 50 pushups or so, and now, 10 in a row is a struggle.
It’s like the aesthetics are still there, but the actual strength is gone. Looks like I need to be taking my workouts back to the cheer gym instead…
I made some more steel cut oats. Same old, but instead of adding in the nut butters before I microwaved it, I scooped some on after. It was a lot creamier and meltier. I was a fan.
I picked up some new vegan shake mix, in chocolate of course. No brainer there.
This morning, I did
- 1 scoop Plant Fusion chocolate protein powder
- 5 oz. Almond milk
- 5 oz. Coconut milk
- Shot of coffee
- Handful of spinach
- Chia seeds
- Flax meal
- 3 ice cubes
It was delectable, as always! Those shakes really seem to sweeten me up when it comes time for morning rush hour traffic. You’re welcome my fellow commuters.
I brought an apple, pretzels thins, hummus, and some of my mom’s minestrone soup from last night. I can’t get enough of that stuff! I spaced it all out over a couple of hours, so I stayed full and content all day long. The usual. 😉
Today’s work attire:
I know the picture is a little unclear, but this dress actually has an exterior crochet layer and solid layer underneath, purchased from Mad Dog, a boutique in Blacksburg that’s actually closing, sadly. My favorite part about the dress though is the back: all crochet with a gold zipper down the back. Why did I not take a back pic? Good question.
When I got home from work I was getting pretty hungry and had plans to meet some of my VT friends for dinner. Bad news was the restaurant has a rather small, intimate menu with very limited vegan choices, so I knew to have some yogurt before I left.
This coconut faux greek yogurt by So Delicious was so much better than the almond yogurt yesterday. I definitely recommend this kind. And I still have the plain flavored to try!
Maple Avenue Restaurant is where we dined tonight, with a celebrity of the restaurant, my friend Alanna. Since she’s been a server there for so many years, everyone seemed to know her and she obviously knows the menu pretty darn well.
We ended up ordering almost everything on the menu to try. Granted I could only have two of the dishes, I just enjoyed watching the artsy presentations and gourmetness of it all, and of course my friends’ reactions to the food. That’s the best.
What I could have, I loved!
Although the dressing was a raspberry “vinaigrette,” the creaminess made me a little vegan-nervous, so I wiped the dressing off before consuming. OH, and the candied walnuts on that plate were to die for.
When I got home from my small vegan-out-to-a-restaurant dinner, my mom had made spinach burgers that we’d found the recipe for, and of course I had to have some of those!
Mmmm green goodness is what I call it!
I paired the spinach burger with spinach and tomatoes, alongside corn on the cob.
Oh. my. goodness. gracious.
These burgers were to die for.
Here was my reaction. Documented. You’re welcome.
I don’t know about this. It’s green and stuff.
Oh no it diiiii’iiint. That bite was too tasty.
*Finishing the rest in .2 seconds*
Well, I hope that was enjoyable. It’s like a comic book in a blog post, right? Two for one deal?
Chickpea Spinach Burgers
- 1/2 cup chick peas (drained, if using can)
- 1/4 cup onion, diced
- 1 cup spinach (packed)
- 1 tb olive oil
- 1/2 tsp soy sauce
- 1 tsp oregano
- 1 tsp smoked paprika
- 2 tb sunflower seeds
- 1 avocado (or 1 egg)
- 1/4 cup whole wheat pastry flour
- 1/2 cup whole wheat bread crumbs, pinch salt
- Combine chick peas and onions in a food processor. Pulse a few times to break up to break up the chickpeas. Add in spinach, oil, soy sauce, oregano, paprika, and sunflower seeds. Pulse a few more times.
- Add in egg, salt, flour, and bread crumbs, pulsing until mixture comes together and is well blended. Remove from food processor, run your hands under water, and shape patties. If grilling out, bake in oven for 10 minutes prior in order to get a start on the burger. If pan frying, you can use right away.
- If pan frying, cook over medium-low heat for 6-8 minutes on each side. The outside should be browned and crispy.
Well, this vegan has an Econ quiz bright and early tomorrow morning, so it’s time to hit the hay. How vegan of me.
P.S. It’s really fun to call myself vegan, even if it’s only been two days, if you haven’t noticed yet. I feel like the title comes with so much passion and dedication, at least that’s what I associate it with.
Good night all! See ya later in vegan week!