I have not been having a good week diet-wise. My husband was away at a conference for three days, and I’ve discovered I can really only bring myself to cook when we’re sitting down to eat together; otherwise, I can subsist on very little and am completely unmotivated to cook an actual meal. I definitely didn’t meet my nutritional requirements this week. I also cheated a little on my sugar intake: my grandmother requested my now-famous Mexican chocolate snickerdoodles, so I whipped her up a batch and I struggled internally for hours until finally scarfing one down and then feeling supremely guilty afterwards. And then I had a Diet Coke at the movies (plus popcorn that maybe had butter), and I ate half a party-size pizza, and I had supremely delicious, greasy quinoa onion rings with chipotle mayo, and I had an enormous bowl of poutine. Very few vegetables made an appearance in my week, so I tried to make up for it last night by eating about 3 pounds of broccoli, and let’s just say today I’m paying for my overcompensation. So basically I’m not impressed with myself, but my life’s motto is, “Never a mistake, always a lesson,” and that’s what I’m going to view this week as – a valuable lesson in eating your veggies, and not all in one sitting, otherwise your stomach will seek vengeance.
Last week I mentioned I was developing a recipe for sugar-free almond-cocoa crisps. It’s still in the testing phase because ideally I would use a dehydrator to achieve the crispy texture I’m craving, but since I don’t have one I baked them in the oven for eight hours on the lowest heat possible, which you can imagine is not exactly energy efficient. Once I’ve perfected them I will share the recipe.
I also mentioned that I was researching material for a post on protein. This is currently in the works but is taking longer than anticipated because I really want to get it right. Too often I read posts by vegans that feature misleading or outright incorrect information, and I don’t want to make the same mistakes. I generally aim to research both sides of any issue and avoid limiting myself to materials that affirm my preexisting beliefs. While this practice usually yields more well-rounded and accurate conclusions, it takes double the amount of time, but time I think is well worth the effort. I appreciate your patience and promise I will have something for you soon!
And now, please read on to learn what horrible things I’ve been eating this week. I promise you’ll feel much better about what you ate this week.
Monday, June 26th
- Chickpea salad sandwich on sugar-free flax bread with celery, red onion, pickles, lettuce, tomato, and homemade vegan mayonnaise.
- Green smoothie with kale, banana, almond milk, flax, tropical fruit blend
- Mamma’s gourmet vegan sausage pizza with roasted tomatoes, spinach, tempeh sausage, and Daiya mozzarella shreds.
Tuesday, June 27th
- Blueberry kale smoothie with almond milk, banana, and flax seeds
- Leftover pizza
- 1 Mexican hot chocolate snickerdoodle
- Just Peanuts peanut butter on whole-wheat crackers
Dinner (all recipes from Yotam Ottolenghi Plenty or Plenty More)
- Almond-date saffron rice
- Iranian vegetable stew with squash, potatoes, spinach, and tomatoes
- Blanched green beans and peas with mustard seed and fresh tarragon
- Pink grapefruit and sumac salad with Belgian endive
Wednesday, June 28th
- Blueberry kale smoothie with almond milk, banana, flax seeds
- Stacey’s pita chips
- Leftover pizza
- Giant movie popcorn
- Coke Zero
Thursday, June 29th
- Leftover almond date saffron rice and green beans
- Just Peanuts peanut butter and whole-wheat crackers
- Avocado toast on sugar-free flax bread with lime juice, salt, nutritional yeast, and chili flakes
Friday, June 30th
- Pan-fried pierogies with caramelized onions and Daiya ranch dressing
- Chocolate peanut butter date smoothie with flax, spinach, and banana
- Organic tortilla chips and salsa
Saturday, July 1st
- Green smoothie
- Homemade poutine with quick onion gravy and melty, stretchy, gooey mozzarella (in honour of Canada Day!)
Sunday, July 2nd
- Green smoothie
- Organic tortilla chips with leftover homemade melty, stretchy, gooey mozzarella
Dinner (from Fresh)
- All-green juice with kale, spinach, parsley, celery, cucumber, ginger, and lemon
- Quinoa onion rings with chipotle mayo
- Green goddess bowl with brown rice, broccoli, toasted nori, sunflower seeds, pickled ginger, grilled tempeh, topped with ginger tamari dressing
That’s everything! I think next week will be my last edition of A Week in the Life for a little while. Check back next Monday for the final recap! I’m going to take a break from it so I can work on some exciting new content.
Thanks for reading!