A number of days ago, I created a blogpost dedicated to what a day in my new, vegetarian diet looks like. Because I received such positive feedback on it, I decided that I would share another "full day of vegetarian eating" with you all. Without further ado, let's get into it.
This was a day where I was doing cardio, as well as strength training (mainly focused on my legs and butt). That being the case, I wanted to eat a filling, high-protein breakfast to fuel my workout. What better way to achieve that goal than by making protein pancakes? To make mine, I combined the following in a single-serving blender: 1/4 cup of quick oats, 1 scoop of Kaizen caramel chocolate chip whey protein powder, 1 egg, 1/4 cup of unsweetened almond milk, 1/2 tsp baking powder, and a shake of pink Himalayan salt. And then, I blended until the batter was nice and smooth. Next, I heated a frying pan on low-medium heat and got to business cooking my protein pancakes (which is pretty self-explanatory, so I won't bore you with a description of that). Once I had a plate of perfect golden-brown pancakes, I topped them with banana andYoso sweetened vanilla coconut yogurt. Talk about a great way to start the day!
A little while later, I came to the realization that I wasn't fully satisfied. And so, to tie me over until lunch, I decided to make a moderate-high fat snack—it being "chocolate mousse." To make it, I defrosted and mashed 60g of frozen avocado chunks. Following that, I added between 1/2 and 1 tbsp of cocoa powder and around 1/2 tbsp of baking stevia. Next, I mixed the three ingredients together, and it was time to serve.
Not too long after the day's workout, I found myself getting hungry for lunch. To refuel and recharge, I made stove top oatmeal. To do so, I combined: 3/4 cup of quick oats, 1-1/2 cups of water, 1/2 tbsp ground flax seeds, 1/2 cup frozen riced cauliflower, stevia, cinnamon, and ginger. I brought all of that to a boil, before reducing it to a simmer. Once the oatmeal was a thick consistency, I transferred it to a bowl and stirred in a few spoonfuls of Yoso sweetened vanilla coconut yogurt, to give it an extra creamy, luxurious texture. I added more of it on top, as well as hemp hearts, chopped pecans, and pepitas.
Lately, after lunch time, I find myself craving a hot drink. On this particular day, to satisfy that craving, I opted for a healthy hot chocolate. To make it, I added 1 tsp of extra virgin coconut oil, 1 tbsp of cocoa powder, 1/2 tbsp of stevia, and hot water to a cup. And then, I stirred the mixture together and drank up.
Supper time rolled around, and I was seriously craving carbs—vegetables, in particular. This craving manifested itself a multiple course meal. First off, I had a big plate of baby spinach, yellow mustard, chopped spartan apple, and chopped walnuts. Second, I had a bowl full of sautéed onion, garlic, white mushrooms, celery, broccoli slaw, red cabbage, pinto beans, turmeric, salt-free original Mrs. Dash, marjoram, black pepper, and pink Himalayan salt. That was all piled into romaine lettuce cups. Third, I finished off the rest of my spartan apple. Then, fourth (and lastly), because I still wasn't completely full, I topped four brown rice cakes with Walden Farms calorie-free cinnamon raisin peanut butter and a generous sprinkling of hemp hearts. Disclaimer: I do not like this particular Walden Farms product; I only had it because my mom bought it, didn't like it, and didn't want it to go to waste. Normally, I prefer to top my rice cakes with vegan protein powder mixed with water or nut butter (meaning the real deal). With that, I was done eating for the day!