For those of you that follow The Real Life Vegan Wife regularly, you may be aware that one of my 2019 goals was to start this blog and to freelance for at least one other publication. My intention was to start spending real time with writing again, and to contribute in a positive way to my local community. In 2020, my goal remains similar. Just keep doing things that I enjoy or find interesting, write about them, and keep sharing them with you.
Every day I’m grateful for the opportunities these goals have presented. Here are my latest articles in Sensi Magazine: Emerald Triangle that showcase some awesome local businesses!
When my vegan lifestyle comes up in conversation, more often than not, by husband and his dietary habits become the immediate object of curiosity. The center of the interaction. Everyone wants to know if he’s vegan. Since he isn’t, everyone wants to know how we cohabitate. How we grocery shop, cook our meals, agree to disagree. Everyone wants to know how two people can be happily married and hold two completely different ideological viewpoints when it comes to food. And for us specifically, when it comes to animals and morality.
Let’s back up. When I was dating I had three (yes, only three) requirements for my future boyfriend. At that time I did not think that I wanted to be married, ever, so they looked something like this: He needs to have a job, a car, and his own place to live. Like I said, they were simple requirements, but shockingly hard to find. I had decided that I didn’t want to muddle things up with extraneous requirements like what kind of job, or car or dwelling. Or make it even more impossible with specifications pertaining to diet and lifestyle… like vegetarianism. At that time, I still had a few years to go before making the switch from veg to full on vegan. I don’t want to say that my standards were low – in my opinion, they were just realistic. I was only in my mid-twenties, wasn’t looking for a husband, and had so many amazing people in my life from diverse backgrounds, so I didn’t want to limit my possibilities based on assumptions like: If I date a vegetarian we will be more compatible. Because honestly, that might make eating easier, but that’s about it.
Then I met Kanan. For those of you that don’t know the story, he moved into the apartment next door to me and we noticed each other from afar before I finally took the plunge and slipped a note under his door asking him to go grab a beer with me. He called me back TWO WEEKS later… so much later in fact that I had assumed he had a girlfriend, or wasn’t into me, so I went about my life and honestly kinda forgot about it. Over the months (and then years) we lived next door to each other, I had made several observations about Kanan’s habits: He wasn’t home a lot; when he was home he never had any visitors and almost never left, and sometimes his car would remain parked in the spot next to mine for long stretches without moving. So basically, I had concluded exactly what any logical person would: If he had a job and wasn’t just sitting in his apartment playing video games all day, it must be some nefarious illegal activity that kept him away for weeks at a time, or he was a firefighter. One day I took a little gander into the back seat of his car and noticed a pile of ropes. After that, I added potential serial killer to the list, but was happy to learn that serial killers almost never murder their neighbors.
Being from Kern County (near Bakersfield), where everything is dry, and hot, and dusty it never occurred to me that some people actually could make a living fishing. Fishing was something my dad made us hike upriver at 3am on the weekends to do. Something I was more than happy to leave behind after I declared vegetarianism as my new world view somewhere around junior year of high school. So when we finally went on a date and Kanan explained that the ropes were for crabbing and not for some sort of mass strangulation scheme, I was relieved. But I was also a little sad and confused. I liked him instantly, and after only a few dates I was ready to marry the guy. Seriously. I was used to most people eating animals, but had never even considered dating someone who made their entire living by killing them. I was from Kern County but clearly I had never dated a meat or dairy farmer…
So this brings us back to the topic at hand. How did I reconcile dating and then MARRYING a man who had basically the complete opposite viewpoints and values when it came to the treatment of animals? Although he has since then changed careers and no longer kills animals for a living, we still hold different views. He enjoys recreational fishing, and on occasion eats animal products. I decided to go full-blown vegan. But now we enjoy a mostly compatible lifestyle based on generally healthy whole food eating habits and a shared philosophy of sobriety from drugs and alcohol. While I completely omit all animal products and refined sugar, Kanan allows himself the occasional splurge but has grown to have very strong viewpoints on health and whole foods. He balances me out when I’m going crazy for vegan fast food because hey, I went vegan for animal rights, not for health! And I feel like I can sometimes act as his moral mirror, and the conduit for new enlightening vegan nutritional information.
A lot has evolved and changed in our relationship because of two factors, which I believe are the key to making any relationship between a vegan and a non-vegan work. I can give you all the “tips and tricks” you want for day to day living, but until you get these two concepts dialed in, none of them will actually work for you.
#1: Give yourself the emotional permission to embrace what you know to be right for you. If you’re considering going vegetarian or vegan, chances are you’ve already done the hard work of unlearning societal programming regarding food consumption. Your husband (or partner) has already done that for themselves as well by accepting that the way they choose to eat is normal, and everything outside of that worldview is “other” or delinquent from the way people are essentially “supposed to eat.”
This is a simple concept once you wrap your head around it. There is always something that dominant society has deemed “normal.” Someone (or in this case, several powerful “someones,” like large, corporate agribusiness, big pharma, and our for-profit medical system) has a stake in maintaining the status quo, therefore a lot of effort and energy is put into poking holes in other ways of thinking, trying to prove them “wrong,” “unhealthy,” or “worse for our planet.” But here’s the thing – our planet is dying, we’re dying, and animals are dying using the old framework, so maybe let’s just test out this new way and see what happens? Everything is normal, until it’s not.
I’m here to tell you that if you know that for you, veganism or vegetarianism… or just eating one plant-based meal a week is better, then give yourself the permission to shift your consciousness, moving your new held ideas or ideals from the margin (or what is unusual, weird, or not normal) to the center, which is usual, normal, and good. Making yourself the center in this way will ironically produce a series of completely unselfish and empathetic consequences, like caring more for the health of humans, animals, and the earth.
Instead of feeling guilt and assuming that you and your new moral and/or dietary choices are the burden, flip that on it’s head and ask yourself why your partner’s choices aren’t the burden?
To challenge these deeply ingrained ideas of normativity even further, ask yourself why anti-speciesest beliefs are thought to be inferior to those socially constructed speciesist beliefs that we are the inherently superior beings atop the animal and nature hierarchy.
#2: After you’ve got #1 down, then just lead by example. But be tactful.
Once you start viewing the world through this more critical lens, a lot changes internally, and it can be difficult to not judge and criticize other people, or proclaim your new lifestyle as better. Trust me, I still do it often because I choose to be vocal, and believe in making social change. Everything is seen as a deviation from the norm, until it’s not.
People who aren’t vegan or vegetarian navigate their lives as “normal” simply by living in a country that accommodates them, facilitates their behaviors, and rewards their dietary choices with limitless options, advertising that aligns with dominant culture and a convenient separation between our individual choices and policy. Because of these reasons, vegans are criticized for speaking up. We’re casting a bright light on something that needs to be seen, something that doesn’t look good under that light.
If being in a relationship with a non-vegan for almost seven years has taught me anything, it’s that that voice that I choose to use in a political sense only drives Kanan away if directed at him in a more personal sense. For a lot of people, unlearning what they think they know about nutrition and veganism is painful because food is so closely woven into every fabric of our society and life. It also calls on people to look inwardly at their choices, forcing moral introspection. This can be extremely difficult for most people to do- it challenges us to level up and be accountable for our choices, which also requires an acceptance that our choices matter. Veganism calls people to look at how we treat the planet, other beings, and ourselves. That is simply overwhelming. Every vegetarian or vegan, including myself, went through that period of difficult growth. Every vegan or vegetarian you’ve ever met had to go through intense changes in realizing their accountability, unless they happen to be one of the very few vegans who’s parents raised them that way since birth. We understand what you may be going through.
I will tell you with 100% certainty that the longer I am vegan, the simpler the concept becomes for me. I try to do as little harm as possible, and all that can possibly do is ripple kindness out into the world. That’s all it’s about. All food, human rights, animal rights, and global arguments aside.
So just lead by example. Share positive things about being vegan, cook good plant-based food and share it, shop from vegan vendors who also value the planet and other humans, incorporate more whole foods, watch veg documentaries, read books about animals. And learn, because I’m finding that the more I learn, the more I realize that we’re all so interconnected that each choice you make really has a positive impact elsewhere. Only good can come from a lifestyle based on love and kindness. And others (including your husband/partner) will see this over time.
I hope all of you had a wonderful Thanksgiving holiday!
With Christmas quickly approaching, I decided to dedicate an entire blog post to the amazing refined-sugar-free and vegan foods I prepared, served and ate this Thanksgiving.
My intention is to shed light on how easy cooking without refined sugars, meat, dairy and eggs can truly be. Whether your intention is to host a more inclusive and cruelty-free holiday meal in the future, or simply to contribute a vegan dish to an otherwise non-vegan-friendly family gathering, I’m here to help.
To me, being truly thankful for this human experience means honoring all beings on this planet as equally as possible. Eating plants is compassionate, nourishing, and kind – to ourselves, our earth, and the animals we are blessed enough to live amongst. Let’s cook more peacefully.
Thanksgiving Eve Dinner: Vegan “Hamburger Helper”
We have a tradition that when possible my sister will stay the night before major holidays, so I wanted to cook us a yummy vegan dinner. I decided to use this delicious mushroom stroganoff recipe by Ela Vegan. I made the recipe as directed, but doubled the seasoning, liquids and cornstarch, added a bag of slightly thawed (but not cooked) Boca Crumbles, and about 8oz of cooked Fusilli pasta noodles. And there you have it- my version of Hamburger Helper- delicious and vegan.
This recipe seems like it should be simple, but until recently there just simply was not an egg replacement product that I deemed worthy of using for a real, delicious french toast. Then Just Egg happened.
I haven’t used this product for scrambling or savory cooking yet, but it’s now a staple for my french toast making, and the fact that it’s cholesterol-free and packed with protein is just a plus. I purchase mine at my local COOP, but Safeway and other major chains are now carrying it.
1 loaf Sweet French Bread cut into 1″ slices
(I use Brio bread from a local bakery because it’s vegan. Check the ingredients on any bread you buy, but most home-made or bakery-fresh bread will be vegan.)
1 container Just Egg
1 Tbsp Vanilla Extract
2 Tbsp Plant Milk of Choice
Cinnamon to taste (I add a lot.)
Whisk together, soak bread on both sides, then cook in a non-stick pan.
This makes plenty of toast for 3 or 4 people. Serve with pure maple syrup, and Earth Balance butter. As a side I cooked a package of Beyond Meat sausages.
Snacks & Desserts:
-Spinach Dip & Bread: We cut up little squares of Brio Sourdough bread (also vegan) and make the Spinach Dip recipe on the back of this Knorr packet. It’s so yummy, and the mix only has a tiny bit of added sugar. I prefer to use Follow Your Heart brand vegan mayonnaise and Tofutti brand sour cream as substitutes.
-Blueberry Muffins: These muffins are super simple, healthy, and delicious! I got the recipe from the Two Raspberries blog, but use 1/2 cup of pure maple syrup mixed into the wet ingredients instead of cane sugar. They bake the same.
-“Twix Bars:” These bars of peanut butter chocolate goodness do not taste at all like Twix to me, but are very similar to Reese’s Peanut Butter Cups, in a bar form. I got the recipe from the Ambitious Kitchen blog. Since I use dark chocolate chips with no sweetener (Pascha brand), I added a touch of maple syrup to the top layer mixture as well. They keep best in the refrigerator in a Pyrex container with parchment paper separating them.
-Chocolate Chip Cookes: I got my friend Kelly’s permission to post her amazing chocolate chip cookies. They’re THE ONLY refined sugar free cookie recipe that I’m obsessed with. They’re also vegan and gluten free! I use the Pascha chocolate chips in this recipe as well.
-Tofurky: We bought the Tofurky that comes in a set with gravy and a mini chocolate cheesecake. You can purchase this almost anywhere now, but I do notice that the health food stores tend to sell out closer to the holidays.
The Tofurky is extremely easy to make- you essentially thaw it overnight in the refrigerator, then bake it for an hour and 45 minutes, and baste it twice with veggie broth.For those of you that are curious, it does not taste like tofu, and it has more of a substitute meat-type texture.Think Garde-in chicken tenders. The gravy is not phenomenal, but is good. And the cheesecake has sugar so I did not eat it, but I remember it being pretty delicious in previous years.
-Mashed Potatoes: Use whatever recipe you have and prefer but substitute Earth Balance butter and Tofutti sour cream for your dairy additions!
-Broccoli Cheese Casserole: I got this recipe from the Connoisseurus Veg blog and make it exactly as directed, but I bake mine in the oven to melt some Follow Your Heart vegan Parmesan on top at the end.
I haven’t posted a fitness update since I ran my half marathon in May. Since then my routine has completely changed because my fitness goals shifted from building endurance to building muscle. My body is very slow to build muscle in general, and when I’m doing any type of cardio in my weekly routine it becomes even harder. Since weight loss is the opposite of my goal, my current training and food plan reflects that. I’m so excited to share the progress I’ve made, and as a bonus, a couple of dietary and lifestyle changes I’ve made to maintain energy levels during those lethargic and headache-y days during the Luteal Phase* of my cycle.
*The Luteal Phase is one stage of the menstrual cycle that occurs after ovulation and before your period starts. Often times this is when “PMS” symptoms arise.
My Current Workout Routine:
As many of you know from my previous fitness updates, I’ve been working with my good friend and personal trainer, Katie Berrey for nearly three years now. She owns Rebel Fitness & Nutrition in Eureka, California and is certified in plant based nutrition. If you’re interested in learning more about her business, check out her interview on my Women in Business Series.
As a courtesy to her time and expertise I will never publicly post exact workouts or the exact plan that she puts together for me. I encourage all of you with serious fitness goals to try working with a personal trainer at least a few times to see how amazing your results can be when you trust a professional to help you.
For the last six months I’ve been doing an amended version of what Rebel Fitness calls the “Transformation Program.” Essentially the program includes customized daily workouts, training sessions when applicable, progress photos, measurements, muscle quality assessments, etc. Because Katie had a new baby (Asher, he’s adorbs) in September, the parts of the program that I can’t do myself have been put on hold until future notice. Currently I have an at-home program that Katie puts together that looks a little like this:
Tuesday: Heavy Hip Thrusts
Wednesday: Quick 30-45 minute glute and legs focused light weight circuit.
Thursday: Heavy Deadlifts
Friday: Quick 30-45 minute glute and legs focused light weight circuit – different than the first one.
Saturday: Rest Day
Sunday: Rest or light exercise like yoga, Pilates, or a walk.
I absolutely love this routine because I’m working out five days a week instead of six. But here’s the deal – Last week I ran six miles on one of my rest days. So for me, the idea of resting is nice, but doesn’t always happen. It just depends on my mood, and more than anything I appreciate the flexibility in my schedule.
With this routine I’ve been able to “PR” (beat my personal record) in hip thrusts, deadlifts, and backsquats (when they were in my schedule). Going from running and lifting light weight, to occasionally doing cardio when the mood strikes, but mostly lifting heavy has been a great change for my mind and body. And I’ve definitely gotten substantially stronger, lifting more than pre-surgery for the first time. BUT I haven’t been going to Pilates or yoga for the last few months. During bridal season it can be extremely difficult to get workouts in if I have to leave my house to do them, or if they’re at any time other than 5am. Therefore, that part of my plan has been put on hold until this week. Now that my busiest season is over and we’re back from vacation, I can get into the routine of at least two classes per week to strengthen my core and improve flexibility, which in turn, improve my lifts and form.
Other than my experiments with raw plant based eating, I’ve kept my nutrition fairly simple. I meal prep for work days and eat intuitively. Usually my daily food plan includes a smoothie for breakfast, a bowl of fruit for a snack, a salad for lunch, some mixed nuts and seeds as another snack, and then an unplanned dinner, because my husband likes them to be flexible. Because I found my results from eating raw to be so amazing, I’ve tried to incorporate as many raw foods into my daily routine as possible, but we do cook most of our dinners and sometimes I eat cooked foods during the day.
I don’t track macros or count calories at all. I don’t have a cheat day, or any rules regarding vegan junk food other than no refined sugars. I just eat (mostly) good plant based food, in whatever quantities satisfy me and give me enough energy to get a good workout in the next morning. The other day I went and got Beyond Burgers from Carl’s Jr for dinner – it’s all about balance.
Tips to beat the lethargy that happens right before your period starts:
I get tired before my period, not regular tired but so exhausted that I can barely keep my eyes open for at least one to two days. I also get a headache that is lingering, terrible, and sometimes morphs into a migraine. When my nutrition is on-point (all raw plant food) the headaches go away and the tiredness lessens considerably. Here are two things that are easy to incorporate into your daily routine that have helped me tremendously without having to change entirely into a raw vegan.
A very basic search of what magnesium does for the human body includes: Maintaining normal nerve and muscle function, supporting a healthy immune system, keeping the heartbeat steady, helping bones remain strong, adjusting blood glucose levels, and aiding in the production of energy and protein. Additional benefits include boosting exercise performance, fighting depression, lowering blood pressure, and preventing migraines.
During all my research to try and discover what I could do to help with my headaches, and why a raw plant based diet was so effective at curing them, I discovered that this one mineral was responsible for many of my positive results and is found in particularly high levels in leafy greens, nuts, and seeds – huge staples in a raw plant based diet. Our bodies also absorb much more of it if we consume it in food, rather than in a supplement form.
I started making myself (what I now call) my Chocolate Headache-Curing Smoothie. I drink one every morning and because of the high levels of magnesium found naturally in the plant ingredients, my headaches completely go away when I am drinking them on a regular basis.
1 Cup Coconut Water
3 Medjool Dates
3-4 Frozen Bananas
2 Tbsp Cacao Powder
1-2 Tbsp Raw Almond Butter
2-4 Tbsp Raw Hemp Seeds
Because of the hemp seeds, this smoothie is also high in protein. And because of the cacao, you can also enjoy a boost of energy. So add as much as you’d prefer!
#2) Mushroom Tea
I know, I know, I know. Mushroom tea sounds disgusting and conjures up an image of privileged college kids trying to dress like hippies and drink weird things for the sake of being holistic or whatever. But I have to admit they’re onto something. I’ve been drinking the Four Sigmatic Mushroom Elixir Mix with Lion’s Mane. The loose tea or “elixir mix” comes in tiny packets that I pour about two cups of hot water over, mix, then enjoy. You can add creamer to it, but I don’t. There is a touch of stevia added to the mix, but as someone who cannot stand the taste, I do not notice it. It tastes like an earthy tea, and I get mine from our local health food store. Four Sigmatic’s website is awesome, and there are several different elixirs, coffees, and teas to choose from so I plan to try more.
The reason why I love this particular elixir is because it’s organic, vegan and decaf yet it gives me a huge boost in energy that lasts most of the day. This is especially useful to aid in intense workouts and during long days at my shop when I’m about to start my period and I’m experiencing that intense lethargy. The lion’s mane mushroom supports memory, concentration, cognitive function, and nervous system function, so I’m also able to produce more meaningful work on projects that require concentration. I find that the energy it creates feels cleaner and more sustained than the temporary boost caffeine gives.
I struggle with sometimes near-debilitating headaches in the day or two prior to starting the “period” portion of my cycle. This specific pattern has repeated itself for the last eight months since I’ve been closely journaling about it, but I’m sure it started long before that. Apparently it has much to do with hormone fluctuation.
August’s headache turned into a migraine, which turned into a day of lying in bed drifting in and out of sleep, getting up to vomit occasionally. Over-the-counter pain meds do little to help, and I try to avoid taking them in the first place. CBD helps the most, but still only minimizes the pain slightly. Usually I just wait it out or go to work and try to ignore it. But a migraine of that degree is impossible to ignore.
I had been contemplating the use of a plant-based raw diet to help treat my headaches for a while, but after spending my husband’s entire birthday holed-up aside from a woozy and slightly blurry dinner out, I was convinced I needed to try something now.
My hypothesis was simple (and to some, probably oversimplified) and therefore easy to test. I didn’t want to get lost in the specifics and analytics so I pared it down to the basics, which I believe are sometimes best. If we take a pill and blindly hope to get results, why should I not eat good food to try and achieve the same (or a hopefully better) outcome?
I thrive on a plant-based diet but during those specific days my body is not getting something (micronutrients, vitamins, etc) it needs to function at its most optimal. If all I eat is an abundance of raw plant food for the five days before my period, maybe I’ll be so pumped full of nutrients that my headache won’t happen.
It’s worth a shot.
And it worked.
The definition of a plant-based raw diet is different depending on the source, but after doing my own research I concluded that I would not eat anything processed, refined, pasteurized, treated with pesticides, or heated over 118 degrees Fahrenheit. This is the temperature where the natural enzymes and some nutrient content is essentially cooked out of most raw foods.
Some people who completely subscribe to this way of eating get creative and sprout grains and beans and dehydrate foods. I did not want to complicate an already unknown territory, so I decided to just get creative with uncooked fruits, vegetables, nuts and seeds, eating a ton of them to make sure I could workout and function normally. This experiment, to me, had and has absolutely nothing to do with weight loss or dieting. I want to make that clear. It’s about using food as medicine, with an intention toward healthy and sustainable lifestyle change, if applicable.
One major takeaway from this experiment: Even if you think you’re eating a lot of fruits and vegetables, until that’s all you’re eating, you’re probably not. You may be eating more than the general American public, but that’s still probably not much. I ate intuitively, meaning, if I was hungry, I ate food. So I did not track macros or calories. I meal-prepped and grocery shopped so that I was over-prepared for the five days. And then I just went about my normal routine. The only adjustment I had to make to my typical schedule was drinking my breakfast smoothie before working out, whereas before I’d workout on an empty stomach. I noticed I’d get hungry mid-way through. But after that adjustment was made, I never got hungry again, and I was able to deadlift and squat more weight that week than I ever have before.
I journaled every day so that I can share my menu with you, and I will include links to bloggers and recipes below, when applicable. The only exceptions that I made during this time to my raw outline above were coffee and my birthday “cheesecake.” I allowed myself one cup of black coffee a day, and even though my cheesecake is considered raw, it did contain maple syrup as a non-raw ingredient. I wasn’t about to waste my delicious cake, and if I chose to omit coffee, the five days would likely have been more representative of caffeine withdrawal than anything else.
I know that many of you will be curious about cost. I plan on sharing exact costs of a regular meal prep week versus a raw week in the future, receipts included. When my entire shopping cart is produce, the cost tends to be slightly less expensive or around the same as my typical shopping trips per week- on average this is about $150 at my local COOP. This includes all of my food for the week and generally around 3-4 dinners that I will make for my husband and I. The expensive items like nuts, seeds, oils and butters (if applicable) can add a lot of cost, but can be purchased in bulk or at Costco and will generally last much longer than just one week, typically closer to two or even three.
My five days of raw plant-based eating were amazing. I felt the best and most energetic I’ve felt in years- no exaggeration. I didn’t get a headache at all for the entire five days I did it, not even a slight or small one. I slept better and felt more focused too. I will say that prior to this, my regular eating habits had been established as fairly “healthy.” I haven’t eaten any animal products in over three years, and cut refined sugars out several months ago. So my “detox” period was essentially non-existent (aside from coffee which I chose to keep.) If you tried this coming off of a more traditional diet, I would imagine it would take much longer to reap the benefits because a detox period would be necessary.
I will be doing this again as part of my regular routine. The day I stopped eating raw food I got a slight headache and felt markedly more lethargic and “foggy.” I immediately decided that moving forward I’d make a conscious effort to regularly only prep breakfasts, lunches, and snacks that are raw. And that every month for a week prior to my period I will continue this journey. I do not know what the future holds, or if I will ever go entirely raw, but the results were so amazing that I can’t even imagine not continuing, and improving. I won’t lie- it was daunting for me at first. I felt like I was going vegan all over again, unsure of what to make and how to do it. But there are so many amazing resources out there to help, and this process has only expanded my food and nutrition knowledge. I hope my five-day food diary can help make plant eating easier for you!
Diary Day 1:
Breakfast: Tropical Smoothie Bowl
Recipe: 1 Cup coconut water, 4 frozen bananas, 1.5 Cups frozen pineapple, 2 Tbsp hemp hearts blended until smooth. Top with blackberries, almonds, cashews, and unsweetened coconut flakes.
Lunch: Lettuce cups with 1 avocado, pumpkin seeds, broccoli sprouts, and salt and pepper.
Snack: 1 plum and some mixed nuts.
Dinner: Mixed green salad (spinach, romaine, arugula) with bell pepper, mushroom, cucumber, broccoli, pumpkin seeds and avocado.
I also made a hemp seed and cashew dressing using the Fully Raw by Kristina app. Out of respect for her and her amazing recipes, I will not post it, but will encourage you to purchase the use of her app!
Dessert: Foodwise Kitchen Chocolate/Vanilla swirl raw vegan cheesecake.
Diary Days 2-5
These are meal prep days, so everything but dinners are the same.
Breakfast: Chocolate Energy Smoothie Bowl
Recipe: 1 Cup coconut water, 4 frozen bananas, 2 Tbsp hemp hearts, 2 Tbsp raw almond butter, 4 pitted dates, 2 Tbsp raw cacao powder, blended until smooth. Top with blackberries, strawberries, and unsweetened coconut flakes.
Snack #1: Cashews, almonds, dates.
Lunch: Lettuce Boats with walnut taco meat and avocado.
Almost six months ago I made the decision to go refined-sugar free. This means that I only eat natural sugars ( found in whole foods ) and sweeteners that are minimally-processed like maple syrup and agave. It became clear to me that eating refined sugars (that our bodies are not naturally meant to process) was causing me to have negative physical effects like bloating and lethargy but even more shockingly, I realized that the intense spikes in my blood sugar levels were causing mood swings and intense anxiety.
So far I am 100% happy with my decision, and because I was already meal prepping and making a conscious effort to reduce my sugar consumption prior, the transition has been mostly easy.
The only difficult part has been finding desserts and treats that comply with my vegan and now refined-sugar-free lifestyle. So I’m sharing my current favorites with you so that you can incorporate some healthier options into your weekly routine, or once again enjoy delicious foods that maybe you thought you had to quit to be “healthy.”
Treat #1: Not Your Sugar Mamas Chocolate Salted Caramel Chocolate Bar. With a gooey “caramel” center, this dark chocolate bar sweetened with maple syrup and coconut is the perfect movie night treat! Organic, gluten, dairy, and refined-sugar free. I find this bar at my local COOP, but you can also order them online.
Ingredients: Organic Raw Cacao Powder, Organic Raw Cacao Butter, Organic Coconut Nectar, Organic Grade B Maple Syrup, Organic Raw Almond Butter, Organic Raw Coconut Oil, Organic Vanilla, Himalayan Sea Salt
Treat #2: Autumn’s Gold Grain Free Maple Almond Butter Granola. Literally the most delicious granola I’ve ever tasted- great on yogurt and oats, or by itself! Vegan and gluten, grain and refined-sugar free. I purchase at Costco, but you can also buy online.
Treat #3: Vixen Kitchen Naked Vanilla Paleo Vegan Gelato. Personally, I try to stay away from any foods with sugar substitutes like stevia, which can make “sugar-free” ice cream hard to come by. Vixen Kitchen is woman owned, locally (Garberville, CA- my neck of the woods) made, organic, vegan, and gluten, soy, and refined-sugar free. My favorite flavor is vanilla, but you can find a variety on their website. I purchase at our local COOP.
Ingredients: Purified Water, Organic Raw Cashews, Organic Maple Syrup, Organic Fair Trade Vanilla Extract, Organic Vanilla Bean, Celtic Sea Salt
Treat #4: Pascha Organic Dark Chocolate Chips. Making cookies (or anything that calls for chocolate chips) can be extra daunting without a great sugar-free chocolate chip option. Organic, vegan, sugar, nut, gluten, and soy free, these one-ingredient dark chocolate chips are a life saver for baking! I purchase at my local COOP, but you can also find them online and at Thrive Market.
Treat #5: Emmy’s Organics Organic Coconut Cookie Dark Cacao. Organic, gluten, and refined -sugar free, these cookies are delicious. If you enjoy a coconut/chocolate combination then you’ll be obsessed with these Mounds-reminiscent treats. I purchase these in a large bag at Costco, but their website has several sizes, flavors, and combinations you can order if you like variety!