Vegan Update: Week 2

Happy Monday!  We are almost halfway through a month of vegan and we’re still here and still vegan!  Here’s our weekly update on what we’ve been eating and how we’re feeling.

I would say around day 10 was the first time I didn’t want to eat a vegan meal.  I wasn’t craving anything specific like pizza or queso…I just didn’t want another salad.  But I have found with eating in general…once you start, you’ll end up satisfied.  So I had quinoa, refried beans, and some sautéed veggies and it was fine!  I am hovering around 5-6 pounds lost which is great for me.  I don’t have a lot of weight to lose; I just want to take off what I put on in December!  I’m still about 1-2 pounds from that.  One major change I am looking for is to be less stuffy…I seem to ALWAYS be congested and my guess is that it’s from dairy.  I am DEFINITELY seeing some relief!  So that’s exciting/disappointing since dairy = life for me ha ha.  But if I can be less stuffy without dairy, I would give it up (90% of the time).  I am sleeping like I’m in a coma.  I fall asleep immediately and sleep straight through until 5:30 am.  It’s amazing because I did not sleep well in December.  Overall I feel great and am enjoying the journey!  I have energy and haven’t been hungry.  I have gotten a slight headache here and there, but that seems to be the only negative I have experienced.

Lance is a little bit of a different story.  He travels for work and has traveled both weeks this month, so that adds an interesting dynamic.  Eating out vegan isn’t the easiest and sometimes not the healthiest either.  He’s feeling pretty good, but I wouldn’t say GREAT.  He isn’t sleeping better…but some of that is from being in a hotel room.  He slept great when he was home this weekend.  He is still stuffy, so he’s not experiencing relief there.  The crazy thing…Lance has actually GAINED weight.  Wild, right??  And we were BAD in December, like eating WHATEVER we wanted.  So that is pretty crazy.  I always feel like when we do a diet, it takes 2 weeks before I see any real results (we both feel this way), so I’m very interested to see how the last two weeks go!  Lance actually had full blood work done in October and has an appointment to get it done again at the beginning of February, so that will be really interesting to see as well.

Here is what I’ve been eating this week.

Pictured above is a red curry over rice that was SO easy, filling, and delicious.

Vegetable Red Curry
1/2 T olive oil
1 sweet onion, sliced
3 zucchini, sliced
1 package spiraled carrots (frozen from Trader Joe’s)
1 can light coconut milk
1 cup of water
1/2 Rapunzel vegetable bouillon
2 T red curry paste (I used the Thai Kitchen brand)
1 package baked teriyaki tofu (from Trader Joe’s)

Heat olive oil in a pot and sauté onions for 5 minutes.  Add zucchini, carrots, coconut milk, water, red curry paste, and bouillon.  Simmer on low for 10-15 minutes until vegetables are soft.  Serve over cooked rice and top with desired amount of cubed tofu.

I’ve been sticking to the same breakfast because I just can’t come up with anything else!  Sesame Ezekiel toast, almond butter, and banana topped with flax and chia seeds.  It is delicious and leaves me really satisfied.

I did branch out this week a couple days and have another breakfast: a Vanilla Chai shake by Isagenix.  It is SO good!  You have to order Isagenix; you can reach out to Caty (caty.mccoy@ipaper.com) if you are interested in ordering.  I don’t use the full program, but I like their protein powders and was excited that they had a plant-based protein option.  I just blend it with 1 cup almond milk + ice then top it with pumpkin pie spice!

This was another easy and filling meal.

Vegan Miso Dumpling Soup
2 cartons Miso Ginger broth (Trader Joe’s)
1 carton sliced mushrooms
1 head napa cabbage, sliced
3 carrots, shredded
1 bag Thai Vegetable Gyoza (frozen from Trader Joe’s)
Toppings: mint, cilantro, fresh bean sprouts, green onions, lime wedges

Pour broth into a pot and add mushrooms, cabbage, and carrots.  Bring to a boil and simmer for 10 minutes.  Steam desired number of gyoza (we did this in the microwave).  Put soup in a bowl, add gyoza, top with desired toppings.

Salad (lettuce, cucumber, hemp seeds, green goddess dressing) + steamed broccoli and nutritional yeast over quinoa + Dr. Praeger’s veggie burger (these are soy-free which I like)

Have you ever eaten nutritional yeast?  I had not…nor did I even know what to do with it, but I bought some when we started this because it’s in so many vegan recipes.  I have eaten it every day; I love it!  I assume it is an acquired taste and not everyone would be a fan…Lance says it doesn’t taste like anything.  I have basically been sprinkling it on everything: salads, soups, veggies.  Here is what I have learned about it!

1 tablespoon is 20 calories and contains:
130% daily value of B12
310% daily value of B1 (Thiamin)
240% daily value of B2 (Riboflavin)
110% of daily value of B3 (Niacin)
150% of daily value of B6
90% of daily value of Folate
130% of daily value of B12
3 grams of protein
1 gram of fiber
(these values are from the Trader Joe’s brand of Nutritional Yeast.)

Y’all, that’s just in ONE TABLESPOON for 20 calories!  Pretty crazy.  It’s also vegan and gluten free.  The best way I can describe to use it is just like you would use grated parmesan cheese.  Here are some recipes I have found with nutritional yeast that look interesting!

Vegan Mushroom Gravy // Vegan Pesto // Vegan Almond Parmesan // Creamy Cashew Macaroni // Vegan Cheese Sauce // Baked Cauliflower Po’Boys

So there you go!  Another week down.  I’ll give you another update next week.  So many of you are reaching out with suggestions and food recommendations and ideas…I appreciate it, keep them coming!

  1. Vegan Update: Week 3 – Miss Orrell

    January 22, 2018 at 6:19 am

    […] We made an Asian stir-fry one night that was really good.  It was just onion, garlic, broccoli, carrots, and mushrooms sautéed in coconut oil, topped with Soyaki sauce from Trader Joe’s, and served over rice.  I also made the Miso Dumpling soup again, recipe HERE. […]

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