Hey everyone! It’s been a while since I’ve done one of these, so it’s about time. I like seeing other people’s what I eat posts because I often get ideas for new meals or snacks to try, and I like sharing mine too because I know they can be helpful. (Comment if you want me to do more!) Please note that I’m not a nutritionist or dietitian, and I don’t claim to be the healthiest vegan out there, I’m just a person who is vegan for the animals as well as gluten free because I’m sensitive to gluten.
Most days I have oatmeal for breakfast, either overnight oats or just oats made in the microwave for a quick and filling meal. This day I had microwaved oats with banana, blueberries, ground flax seed, a pinch of brown sugar, and peanut butter. I use water to make oats when I microwave it, and add just enough to cover the oats so they come out thick and creamy.
Usually if I work out, I’ll have a protein drink of some kind after–I often have Vega Protein Powder and water, but this day I made a quick smoothie with half a scoop of protein, half a banana, spinach, soy milk, and ice, and it was tasty and enough to hold me over until I made something else.
I recently found this Eggy Tofu recipe from Cadry’s Kitchen, and oh my, I’m in love! It’s so easy to make and has an eggy taste that’s perfect for breakfast sandwiches, and it’s filling because it’s made with high protein tofu. I make tofu scramble on toast often, but this is even quicker and easier, and so delicious! I want to go all out and make an epic breakfast sandwich with vegan bacon as well soon. On this day I just had some eggy tofu with a slice of Chao cheese on a Little Northern Bakehouse gluten free bun.
For dinner I had leftover spaghetti and “meat” sauce that I made the night before. It’s one of my favorite fairly easy comfort meals–I caramelize some onions and cook up some Gardein beefless ground in a pre-made pasta sauce, and serve it with gluten free Tinkyada brown rice pasta and vegan parm. I was running low on cashews, so I made the vegan parm with mostly sunflower seeds instead. I also sauteed some kale with onions and garlic in a little bit of oil. It was a delicious and satisfying meal.
I often get hungry for dessert after dinner, but I was full from my big plate of spaghetti, so I only had an orange to snack on after (not pictured.) Throughout the day I also had coffee and water, and I also take some supplements: b12, a multivitamin, probiotic, Omega 3, and vitamin d3 (all vegan.) I’ve linked some of the ones I’m taking right now if you’re curious, but always talk to your doctor and do your own research to see which supplements fit your needs best. I’ve been taking a larger dose of b12 once a week, but I’m planning on switching to a daily one when I run out so it’s easier to remember.
I plugged everything I ate into Chronometer, and for the day I had 92 grams of protein (the same amount I had for my last What I Ate.)
PS–If you’re new to veganism and want to make sure you’re getting all of the nutrients you need, check out the Vegan Nutrition 101 articles on TheVeganRD.com and all of the resources on VeganHealth.org.