6 months ago, Apr 04
8 months ago, Feb 04
❖ lunch❖ vegan❖ pizza❖ fitspo❖ food

b: banana + peanut butter (seriously, i’ve got to go shopping…it’s the only breakfast thing i have in the house)

l: ramen noodles (veggie, of course, and i added my own mushrooms to make it interesting)

d: pearled couscous with portobellos, tomatoes, artichoke hearts, and spinach (+balsamic vinegar, garlic powder, onion powder, salt, pepper)

kind of hungry right now? not getting enough protein…and probably not enough iron. :( gotta pick up some beans and lentils on my next outing. i’m thinking some yummy lentil soup!

8 months ago, Jan 31
❖ food diary❖ fitness❖ fitspo❖ healthspo❖ vegan❖ 1.31.14

b: banana + peanut butter

l: fresh&co regular tuscan vegetable soup + vitamin water zero (okay, not the best, but the soup was hot…)

d: burritos!! rice, pinto beans (whoa, mixing it up there!), mushrooms, tomatoes, spinach, guac…i ate too much of this but who cares :D

8 months ago, Jan 31
❖ food diary❖ fitness❖ fitspo❖ healthspo❖ vegan❖ 1.30.14

b: banana and peanut butter

l: leftovers- risotto and veggies w/ pasta sauce

s: bananas (i need to get more fruit in my house)

d: ramen with mushrooms

8 months ago, Jan 29
❖ food diary❖ fitness❖ fitspo❖ health❖ healthspo❖ 1.29.14❖ vegan

b: banana

l: whole foods black bean and vegetable burrito, side of spanish rice and guacamole

d: risotto with homemade vegetable pasta sauce (mushrooms, portobellos, peas, sweet corn, spinach)

8 months ago, Jan 28
❖ food diary❖ fitness❖ fitspo❖ health❖ healthspo❖ 1.28.14

(Semi) Homemade Vegan Risotto + Sauce

-cook risotto (water or vegetable broth)
-mix 1 cup of pasta sauce and 1/2 cup vegetable broth in separate pan
-add 1 cup chopped mushrooms to pasta sauce mixture (sub Portobello for variety)
- add 1/2 cup peas, 1/2 cup sweet yellow corn, 1 cup spinach to pasta sauce mixture
- add Mrs. Dash, 2 cloves garlic, a few basil leaves, salt, and pepper
- simmer sauce and vegetables on medium heat for 8-10 minutes

When sauce is finished, add to risotto. Enjoy!

8 months ago, Jan 28
❖ vegan❖ vegetarian❖ fitness❖ fitspo❖ health❖ 1.28.14❖ dinner

b: tea + banana

l: reverse stuffed mushrooms (baby portobello, artichoke hearts, grape tomatoes, spinach, balsamic vinegar, onion and garlic powder, quinoa)

d: smoothie (mixed berry + almond milk)

8 months ago, Jan 27
❖ food diary❖ fitness❖ fitspo❖ health❖ healthspo❖ 1.27.14

Okay, so keeping a vegan diet has been tough for me recently since I stayed with my parents over winter break. There were only a few days (during vacation on a cruise ship with literally no vegan options, but some good vegetarian ones) where I wasn’t vegan. However, you’d be surprised at the unhealthy foods you can find that just happen to be vegan (Duane Reade maple leaf cookies, I’m looking at you). Just because I was mostly vegan, didn’t mean I was being healthy, and my pants aren’t fitting quite as well as they were a month ago. In addition, I feel sluggish and have been having trouble sleeping and dealing with stress. I’m not sure if that is a part of eating non-vegan/unhealthily (I’m guessing it is) but I am so grateful to be back in my own kitchen and in control of my food again. I’m looking at the start of the new semester as a way to get back on track.

Sorry that I’ve not been posting; I’ve had a ton of school work and was traveling over the break. I’m going to start logging my food again with the date this time, since that always helps to keep me accountable.

8 months ago, Jan 27
❖ vegan❖ transitioning❖ getting back on track❖ fitspo❖ fitness

Vegan Chili with rice and guac

11 months ago, Oct 29
❖ vegan❖ no i'm not dead❖ fitness❖ fitspo❖ healthspo