Monday, January 27, 2020

Simple Food (Vegan What I Eat in a Day)

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One thing I try to keep as simple as possible is meal planning and food in general.  It's something that can easily take up too much of my day, if I let it, and when I try to add too many new recipes or ingredients to a week's plan, I end up scrapping it and ordering food.  I hate doing that, because it's so unhealthy and so expensive.  And although I do like to track nutrients, I've also tried to make eating vegan relatively easier by knowing what types and amounts of certain foods I should be eating in a day to make sure I'm hitting all the major vitamins, without having to obsess over every calorie.

So here's a look at what I've been eating lately.  Well, in one typical day at least.

I actually change around my eating schedule fairly often.  Sometimes I test out breakfast, sometimes I just don't eat until the afternoon.  Just depends how I'm feeling.  But lately I've been eating breakfast because it helps me to not sleep in.  The mornings are so dark, it's easy to want to stay cozy in bed until the last possible second, but I don't get nearly as much done in my day when I do that.  I like plenty of time to myself before work, so waking up and eating breakfast has been key lately.

That said, I still keep breakfast incredibly simple because I'm just not awake until coffee.  Doesn't take much awake-ness to wander into the kitchen, start the coffee, and put oats and water on the stove.  Simple but still warm and filling.  I really don't enjoy sweet stuff, so fruit (and tart fruit at that) is my limit.  I don't add anything sugary to my oatmeal either.  I just add a tiny bit of salt and a tablespoon of ground flaxseed.  I do the same with my almond milk.  I add cocoa powder and a pinch of salt - not a typical hot chocolate at all.

Lunch - Three Bean Salad and Fruit

The three bean salad has red onion, yellow pepper, green beans, black beans, pinto beans, olive oil, vinegar, garlic powder, salt, and pepper.  It actually tastes better if it sits overnight, so it's perfect that I can prep this on Sundays to have for lunch for the week.  This is packed with protein with all the beans, so it's really good for those on a plant-based diet.  It's also incredibly cheap since all of the ingredients are cheap, year-round.  Fruit is more expensive in Chicago in the winter months, but it is what it is.  I often just get frozen fruit this time of year.  I cannot do hearty lunchtime meals because it'll put me straight to sleep, so this is just filling enough without being so heavy that I need a nap.

Dinner - Roasted Vegetables and Salad

I think these cold months are just roasted vegetable season because I could eat them every day.  And I do.  I season tons of veggies (carrots, potatoes, onion, cauliflower, whatever) and roast them on Sundays, so there's a fridge full of prepped veggies all week long.  I usually have those with a salad of cucumbers, red onion, cherry tomatoes, and spinach topped with olive oil and vinegar.  To get more protein (and calories, veggies are so low in calories), I add quinoa.  Either to the salad itself, or on the side with some black beans and avocado, depending on how hungry I am for day - which depends almost entirely on how much I did or did not work out.

Although this was just one day of photos, I tend to make something and eat it for a few days.  Like the bean salad - when I prep that, it's not just one day of food.  I'll eat it for a few days so I don't have to prep as much or make too many plans in a week.  I'm completely comfortable with eating the same things every day.  In fact, I prefer it!  I could eat peanut butter and jelly sandwiches and mac and cheese every day for the rest of my life if it wasn't going to kill me.

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