Greetings! It is day 3 of my 4 day vegan experiment (actually Michelle and Katy started it around the blogosphere), and I’m in good spirits. Just in case you haven’t been reading recently, I’m recording all of my eats on this mini journey.
After having a horrible headache last night, I woke up kinda groggy this morning due to all the ibuprofen that I took yesterday, but this bowl of vegan granola and soymilk helped lift my mood. I was meeting a couple of friends for a run along the flightline on base.
The weather was great, and it was actually warm and sunny out. When I say warm, I mean about 45 degrees. Renee and her friend ran with me this morning, and we chugged along at about a 9:00 min/mile pace for about 8 miles. It was faster than I was supposed to run it, but I felt fine and talked the whole way. It was nice to have someone else in the mix while running! Renee’s friend runs 3:10 marathons. So, I’m sure that she was bored, but she was a good sport about it! After the run, I foam rolled, stretched, and did abs. I felt great!
After running a few errands on base, I finally got home (still wasn’t hungry yet), and ran around like a crazy lady trying to get the house to a somewhat presentable state for a friend that was coming by to borrow the car. She ended up being late, which was fine with me b/c my house was a mess! I am a freak about people coming over, and my house being clean!
While I was scrubbing my kitchen cabinets like a mad woman, I threw a sweet potato in the oven and baked it for an hour. I then, sautéed some onions and red pepper until soft, added black beans and spinach to the mix, and poured it over half a sweet potato. Finally, I added some cilantro and sea salt on the top. It was so good, and filling! Did I mention this was vegan?!!! I actually made this all the time in college, and I hadn’t even thought about it again until this week. 😉
I promptly passed out after eating this. I think that I was out for about an hour. It felt so good to take a nap. I’ve been feeling like my body has been trying to fight something off. I feel fine one moment, and not so good the next.
Steve had to work all day, and he probably has to work tomorrow too. At least we have a cruise to look forward to in less than a week! Wahoo! It will be just us.
For dinner, I made a lovely
Tuscan Bean Soup
…You could totally add chicken if you weren’t vegetarian or vegan.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup cup chopped carrot (about 3 medium)
- 1 medium onion, chopped
- 1 1/2 cups sliced mushrooms (about 6 ounces)
- 2 cups chopped peeled butternut squash (about 1 3/4 pounds)
- 2 (15-ounce) cans garbanzo beans, rinsed and drained
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 10 ounces fresh spinach
- 1/2 teaspoon freshly ground black pepper
- sea salt to taste
- 3 tablespoons of fresh basil
Heat oil in pot over medium heat. Add onion, garlic, carrot, mushrooms, and butternut squash; cook 3 minutes, stirring frequently. Mash 1/4 cup beans with a fork. Add beans, broths, and Italian seasoning to pan; bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. Add black pepper and spinach, stirring occasionally until spinach wilts (about 3 minutes). Ladle about 2 cups soup into each of 6 bowls; top each serving with a little bit of basil. I served this over vegan macaroni.
Yield: 6 Servings
For dessert, I made these yummy Sweet Potato Oatmeal Raisin Cookies from Carrots ‘n Cake. I added chocolate chips to the batter. They are amazing- crispy and chewy at the same time. Totally vegan too!!!
This just goes to show that a meat eater can do just fine on a vegan diet for 3 days (well, minus dinner last night).
Tomorrow will be my last day for this little experiment. I will be highlighting the ups and downs, and my thoughts on being vegan.
Anyone have any plans or doing anything fun for the weekend?