You are what you eat, that's what they say and it's very true. I've always worked on leading a healthy lifestyle and eating quality, whole foods. I like to keep a 95/5 ratio of healthy/unhealthy foods, because sometimes you gotta live and just eat that burger, cake or whatever your guilty pleasure is. When I became pregnant with my second baby I had a really hard time digesting certain foods. It was't processing the same way as it used to and for the first time I was experiencing acid reflux. All I wanted to eat was fresh fruit. So I did and I began to notice a huge change in how my body was responding. So I decided to change my diet and make it even cleaner, I went on a full on plant based diet. It did WONDERS. It was if my body was jumping with joy. I already ate whole foods but eating a plant based diet consisted of cutting out gluten and dairy, which I had never done before. I had more energy, my mood was great I felt lighter. During my pregnancy any puffiness I had in my feet, hands and face went away. Though my diet isn't as intense as it was in the beginning (i've allowed gluten back in, i'm not allergic I was just curious to how my body would respond without it) and I eat dairy on occasion, although I definitely feel better without it (less bloat and clearer skin) but sometime I just can't resist a good pizza and beer on a beautiful day! #canyoublameme? With our newest addition to the family, baby Isabella I stopped making so many lengthy recipe meals during the week and opted for quick and easy ones instead (still staying true to the diet). However, the recipes I made, which were mostly from the Oh she glows vegan cookbook and purple carrot, I plan on returning to making these delicious meals because the prep time is sooo worth it. I'll be sure to share the recipes I love most with you when that happens in the next couple weeks, once we are settled into our new home in Nashville! So here's what I eat in a day...It has helped me lose my pregnancy weight in less than 2 months. Of course there are variations to each meal like different vegetables and proteins, but for the most part this is what it looks like.
In a perfect world I would give up coffee... But I can't....
Tall glass of water (first thing, sometimes I add lemon)
Two egg scramble with sun dried tomatoes, chopped jalapenos, vegan shredded cheese and avocado. Usually without bread, but sometimes a side of toast with coconut oil as spread, vegan butter or peanut butter.
Organic cereal (some variation of oats and flax) with Almond milk. Homemade Smoothie.
Yoghurt (greek or vegan) with granola, berries.
Vegan sandwich: Spinach leaves, avocado, tomato, non dairy sliced cheese, meatless deli meat, veganaise, jalapeno, onion. (Note* I'm not a vegan and have no problem eating meat. However I like to keep it mostly meat free when I do my groceries)
Quinoa bowl: AMAZINGLY GOOD. Quinoa, beet chips, tabbouleh mix of cucumber, totamoe, cilantro, Chick peas. Vegan yoghurt on top.
I'll put this recipe in here because you just have to try it tonight, It's quick and easy to make and costs you less than a meal at a drive through.
Chickpea grain bowl
3/4 cup quinoa or couscous
7 oz red beet
1 tbsp sesame seeds
1 can chick peas (garbanzo beans)
berber spice or anything you like really
3 oz grape tomato
3 tbsp vegan yoghurt
You're going to preheat your oven to 425. Boil water in a small saucepan and cook the quinoa (adda pinch of salt). You're going to roast your beets, but first thinly slice them, coat lightly in olive oil and sprinkle with some sesame seeds. place in oven for 15-18 min. keep an eye on them you want them kinda crisp but be careful because the edges can burn quickly. Drain and rinse chickpeas, add to the baking sheet and add berber spice, season generously with salt and pepper. Bake for 14 minutes. To make the tabbouleh you will thinly slice the cucumber and scallion, halve your grape tomatoes and roughly chop the mint and parsley leaves. When the quinoa is done bring in the tabbouleh mix. Stir in juice from half a lemon and 2 tbsp olive oil. Place the Quinoa mix in a bowl and top with beets, chickpeas and a dollop of vegan yoghurt!!
Salmon over cauliflower rice and a side spinach salad.
Sauteed tofu in coconut oil with grilled onions, garlic and broccoli over quinoa.
Pasta. I love making a light and easy pasta with angel hair (I try for gluten free) after boiling it, I saute it in olive oil and squeezed lemon. Add Spinach and sun dried tomatos.
- Handful of walnuts
- Date balls ( i'll share an amazing recipe soon)
- Rice cakes
IMPORTANT STAPLES THAT I RELY ON AND WHY...
Golden milk - This is like the holly grail when it comes to optimum health. It has a plethora of amazing benefits and is widely used in Ayurvedic medicine.
Green Superfood by Amazing Grass- Helps to Alkalize and detox your body.
Essential rose life detox tea No.4
- 6-8 glasses of water daily.