What I Eat in a Week / 5 Year Vegan Anniversary!

Tuesday, March second marked my five year anniversary with veganism. Living a vegan lifestyle has been one of the most influential and important decisions of my life in so many ways, and yet, the most common question I still get is: “What do you eat?”

This post is for anyone who wants to incorporate more vegan meals into their life. It’s for the vegetarian/vegan curious, and simply for anyone wondering how I meal prep, or who may need new ideas and suggestions. I made sure to keep it real. I only made things in our regular rotation, and I included all snacks, drinks, takeout, and treats. I want to emphasize that I do not count calories or macros so this post is not about that. It’s about eating intuitively, and living an abundant vegan lifestyle.

Saturday, 2/28

I always start the day with one 20oz Yeti of coffee. I will not include my coffee of the day each day. You can just assume I had it. Note that currently we drink coffees from: https://cxffeeblack.com, https://ravensbrewcoffee.com, and https://jackiesjava.com. I always use plain or vanilla https://www.nutpods.com as my creamer – it’s delicious and sugar free.

Gujimane Cxffee / Nutpods French Vanilla Creamer

Breakfast:

Bagel Sandwich: Alvarado Street Organic Sprouted Wheat Bagels, Just Egg, Follow Your Heart Pepper jack Cheese, Beyond Meat Spicy Sausage Patties, dr. Praeger’s Southwest Hash Browns / Two Mandarins and a Banana

Lunch:

32oz Chocolate Smoothie: Unsweetened Almond Milk, Frozen Bananas, Cacao Powder, Hemp Seeds, and https://www.earthbalancenatural.com Coconut Peanut Butter

Dinner:

Potato Taquitos, Rice, Beans, Soyrizo Street Tacos, Fries and Chips, Salsa and Guacamole from: https://www.cocinamariposa.com

Dessert:

Cookies from: https://wholesomebakery.com and Coconut Bliss Mint Chip Galactica Ice Cream

I get all of our groceries from our local COOP. However, I did want to make sure all the direct links were here (if I did not already list them) for you to browse, or purchase if you do not have close access. Thrive Market is also a great option!

Alvarado Street Bakery: https://www.alvaradostreetbakery.com/index

Just Egg: https://www.ju.st

Follow Your Heart: https://followyourheart.com

Beyond Meat: https://www.beyondmeat.com

dr. Praeger’s: https://drpraegers.com

Coconut Bliss: https://coconutbliss.com

_____

Sunday, 3/1

Breakfast:

Oatmeal, Unsweetened Almond Milk, Flax Seed Meal, Cinnamon, topped with Granola from https://www.cascadianfarm.com

Snack:

https://www.larabar.com Protein Bar, Apple Cobbler

Lunch / Dinner:

Pizza from https://www.mountainmikespizza.com and Peach Green Tea Lemonade from Starbucks

Dessert: Cookies listed above from Wholesome Bakery.

CBD Sparkling Water:

Beauty Bubbles from https://www.dramapothecary.com with Lemon

_____

Monday, 3/2

Breakfast:

Chocolate Smoothie My Recipe:

1.5 C Coconut Water

3 Frozen Bananas

2 Tbsp Flax Seed Meal

1/4 Cup Oats

1 Tbsp Cacao Powder

2 Tbsp Hemp Seeds

Snack:

Bagel and https://miyokos.com Plain Cream Cheese

Lunch:

Jasmine Rice and Yellow Curry with Vegetables and Tofu from https://siamorchidthaicuisine.getrestaurantops.com

Dinner:

Vegan Ramen from https://rightfoods.com

_____

Tuesday, 3/3

Breakfast:

32oz Green Smoothie

My Recipe:

1.5 C Coconut Water

1 C Frozen Mango and/or Pineapple

1/2 Lemon Squeezed

1 C Spinach

2 Bananas

2 Tbsp Flax Seed Meal

2 Tbsp Hemp Seeds

1/4 C Oats

Lunch:

Beans and Rice with chips from: https://www.fronterafoods.com and salsa from Oaxaca Mama

Dinner:

Pan Fried Extra Firm Tofu, Grilled Onions, and Chili Garlic Sauce over White Rice

_____

Wednesday 3/4

Wednesday, Thursday, and Friday I work in the shop taking client appointments. I prep breakfast, lunch, and snacks for those days, so they will all be the same. Dinners will vary. I also got some special desserts I will share with you!

Meal Prep

Breakfast: Green Smoothie (Same recipe as above but not pictured since I make them the morning of.)

Snack: 2 Apples and 1 Mandarin.

Lunch: Green Salad with Romaine, Bell Pepper, Cucumber, and Tomatoes topped with Baked Popcorn Tofu from our local COOP tossed in Frank’s Wing Sauce. With Follow Your Heart Ranch Dressing.

Snack: https://www.kite-hill.com Greek Yogurt topped with Cascadian Farm Cinnamon Apple Granola.

Dinner:

Pesto Pasta and Garlic Bread

Pesto Recipe: https://bakerbynature.com/super-healthy-spinach-basil-pesto-vegan-dairy-free-gluten-free/

Garlic Bread: 1 Loaf https://www.cafebrioarcata.com French Bread, Garlic, Olive Oil, and https://www.earthbalancenatural.com Soy Free Buttery Sticks

Dessert: Almond Tea Cake, Brownies, Seven Layer Bars, and Almond Tea Cake from Wholesome Bakery! I put in a huge order from their website after discovering the cookies at our local COOP. Obviously these will last a while!

https://wholesomebakery.com
https://wholesomebakery.com

_____

Thursday, 3/5

Meal Prep listed above, desserts listed above.

Dinner:

https://www.gardein.com Pan Fried and lightly seasoned Chick’n Scallopini, Broiled Brussel Sprouts tossed in Olive Oil and Salt / Pepper and Baked Potatoes

_____

Friday, 3/6

Meal Prep listed above, desserts listed above.

Dinner:

Kale Salad with Home Made Croutons

Kale Salad Recipe: https://www.veggiesdontbite.com/5-day-raw-food-reset-with-shopping-list/

Croutons: I chop Brio bread into medium-sized squares and pan fry them in olive oil with salt and garlic powder.

Drinks:

Polar Brand Seltzer Water, Lime

2 thoughts on “What I Eat in a Week / 5 Year Vegan Anniversary!”

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