Vegans willing to help

kittycatmeorw
kittycatmeorw Posts: 9 Member
in Food and Nutrition
Hello!

I am wondering if you would be willing to share with me what a typical day looks like in your food diary.
I just started the vegan diet a week ago (I eliminated everything except coffee creamer which I started eliminating today)
I’m surprised at how easy it is, but I haven’t been counting calories and I’m trying to make sure I’m staying balanced.
I do not eat heavily processed fake meats or cheeses. Other than that I am not a picky eater and am open to all suggestions

Replies

  • 777Gemma888
    777Gemma888 Posts: 9,578 Member
    @FoxAndOpal ⬅Vegan with an open diary.
  • amy19355
    amy19355 Posts: 805 Member
    I don’t believe it is easy to create balanced meals without measuring portions (and logging.)

    Even after almost two months of religiously logging every bite of food I eat, I still can’t reliably estimate correct quantities. I can get close, sometimes, but, especially with rice, beans or oatmeal, or, dried fruits, I can easily overfill my plate.

    Vegan diets are the most challenging to satisfy a balance of carb, fat and protein but it isn’t impossible. I have read about but not yet tried “quorn” based protein products; this human wants more than soy for a vegan protein source.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    I do not have a "typical day" because I like to eat a lot of different things. I also have no additional restrictions, such as avoiding faux meat and cheese. I've been vegan for over ten years now. I began logging because I wanted to lose some weight -- I've lost about 40 pounds through calorie counting. I don't find it especially challenging to meet my nutritional needs. Logging did help me understand more about what I was eating and how it interacts with my energy, mood, etc.

    Here is what I'm eating today:

    Breakfast: Chickpea salad sandwich with cilantro lime sauce

    Lunch: Minestrone soup, roasted butternut squash

    Dinner: Thai peanut noodles and vegetables

    Snack: Clif nut butter bar, coffee with cashew milk
  • julesphilpott
    julesphilpott Posts: 6 Member
    Being vegan opens up a whole world of ingredients, cooking and eating. For some it takes time to adjust to the new foods and way of cooking... but it won't take long. Don't be afraid to experiment... there a some great vegan recipes FB groups eg Brand New Vegan, Vegan Richa, Connosseurs Veg, Vegan Hugs, to name a few. I do take supplements e.g. vegan omega oils, Vitamin A, B and D. I also use a protein powder whizzed up with almond milk. Here's what I ate today: Breakfast - porridge (made with oat milk) with apricots and seeds; Lunch - chickpea/black bean/edamame bean and green leaf salad with sweetcorn, red pepper and homemade oil free mayo; Dinner - chilli made with puy lentils, fresh mango; Snacks - protein shake, coffees with oat milk, lots of water.
  • Kada487
    Kada487 Posts: 4 Member
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  • MissMeanie10
    MissMeanie10 Posts: 4 Member
    edited October 2018
    amy19355 wrote: »
    Vegan diets are the most challenging to satisfy a balance of carb, fat and protein but it isn’t impossible. I have read about but not yet tried “quorn” based protein products; this human wants more than soy for a vegan protein source.

    Logging definitely helps keep myself in check. Be careful with Quorn products; not all of them are vegan. They have some good recipes: https://www.quorn.us/recipes/vegan-recipes

    My time is limited as a mother and teacher. During the work week, I do two MRM Veggie Meal Replacement shakes - one for breakfast and one for lunch. Then apple slices with almonds, carrots and hummus, and half of a Purefit bar for snacks. That leaves plenty of calories for dinner. I workout five times (2 weightlifting classes, 1 Tabata, 1 mile swim, and 1 yoga class) a week and walk the dog every day. I’ve been doing this since August and have lost 17 lbs and 14 inches (inches are the goal). I’m more lenient on the weekends, which is probably why the progress is slower than what it could be. I meal prep on Sundays and have found the recipes from Fresh from the Vegan Slow Cooker to be sooo helpful. They’re kid friendly, easy recipes that don’t rely on faux meats. My pressure/slow cooker has a timer, so I can set it to be ready when we get back from the gym. It’s awesome.

    Btw Kitty, there are some great vegan coffee creamers out there. I like Silk’s hazelnut flavored almond creamer.

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