Gluten free vegan (yep THAT person)

krichfreak
krichfreak Posts: 1 Member
in Food and Nutrition
Hey so I did keto for 9 months and lost 80lbs. It caused or revealed a heart issue so I had to stop and now I’ve gained almost all of it back. My cardiologist suggested that I go vegan. I’m celiac so that’s where the gluten free fits in. Now to my question! Where should I be getting most of my low carb protein? I do a protein shake in the morning now. Beans are just very high carb. TIA

Replies

  • MaltedTea
    MaltedTea Posts: 6,286 Member
    Not sure how the beans/legumes fit in this scenario as they have no gluten. Are you wanting to do gluten-free vegan keto? Not impossible but this is a super restrictive eating regime.

    As to low carb proteins, there's tofu and tempeh. Don't forget some veggies have protein too! Perhaps some of the more processed proteins (think "Beyond Meat") could be an option but you'd need to read the ingredient label to be sure (which you're surely already used to doing).
  • JenniTheVeggie
    JenniTheVeggie Posts: 2,474 Member
    Vegetarian for 27 years and recently went vegan. Doing reduced gluten for now.
  • VegjoyP
    VegjoyP Posts: 2,772 Member
    edited April 2020
    I have been watching The Food Revolution Network. I recommend all who want to be whole food plant based and/ or vegan look into it. It is literally life changing and wonderful. Joel Furhman w as a speaker one of the days. Its 9 days and fantastic insight on vegan living.

    Try to keep the macros balanced, maybe a 40-30-30 split. The macros can change around as far as what's emphasised more. Gluten free vegan is where I am too. I feel cleaner without animal products.
  • VioiletAgnes
    VioiletAgnes Posts: 18 Member
    Would be great is MFP showed gluten content or not. I am newly diagnosed as a baby boomer.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    VioiletAgnes wrote: »
    Would be great is MFP showed gluten content or not. I am newly diagnosed as a baby boomer.

    While I understand the appeal of the idea, the database entries are mostly created by your fellow users. Most of them don't track gluten and the odds of them either leaving off relevant information or making a mistake would be fairly high (look at how many people skip adding iron or potassium already or how many entries are just inaccurate in other ways). If I had to avoid gluten, I wouldn't want to trust MFP data for that.
  • VegjoyP
    VegjoyP Posts: 2,772 Member
    I am the same as you, Gluten free and vegan. You can Google many reputable, reliable sources and make sure to read labels including ingrediants. There are many hidden sources that are not clearly labeled however that is changing.

    I have been doing this a long time so I've gotten pretty well versed but still sometimes am surprised. For example some vitamins and supplements, condiments and spice blends.
  • MikePfirrman
    MikePfirrman Posts: 3,307 Member
    I'm not vegan but I'm celiac and I eat plant based at least 3 times or so a week. It's not that bad. The dairy will be the hardest thing -- my wife is allergic to cow dairy, so we don't eat a lot of dairy either (just an occasional goat/sheep cheese, for a rare treat).

    Today is a good example of what I do. Had GF granola with DF milk for breakfast -- it had GF oats and nuts in it. Had it with the high protein milk from Silk (they have one that's like 10g of protein per cup).

    For lunch I'll have a SunWarrior or Orgain shake made with fruit and DF milk. Plus, I have a leftover kale/berry salad from last night.

    For dinner, we are eating a vegan taco salad. I make my "meat" with toasted walnuts, dark red kidney beans, brown rice, tomato paste and dates (seasoned with ancho chili powder). I might also roast a Poblano and throw it in. I'll have a cashew cheese over it as well (more protein).

    Get high protein pastas too - made from chickpeas, lentils or quinoa.

    If I were braver, I'd do this full time, every day.

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