So I am slowly starting to think about strategies to keep my weight. I had stopped counting calories and just ate whenever I wanted. However my weight keeps going down and I want to keep a bit of reserve. So I have to start thinking about making sure I get enough.
I only want to track a day and get a better feeling for it. So … it’s simple: calories burned I got to eat. Now looking at thw numbers I do start to regret walking around in town and going for a run …
So I improved the lime, flaxseed yoghurt by putting in as many calories as I could find that would taste good.
The result is an impressive yummie 865 kcal super drink.
Do you have any calorie bomb secrets that I could try?
Sometimes when my plant-based lifestyle becomes a topic, it feels as if people want to justify why they are eating animal based products. So I want clarify something:
What is my personal opinion on: should YOU be vegan? The answer is: only you can know or if you care enough find out!
Please don’t judge me because that’s what my body needs right now. I was an avid meat eater and bbq queen … but it changed … so what? I feel better for it and don’t miss it at all. If you try out different diets or lifestyles and find one that works for you, more power to you!
All I know is that your body needs different things than mine does and I believe tracking and calculating everything is impossible. Well at least for me, I tried and as long as we go down to the finer details that matter (not just protein vs fat vs carbs) it gets too complicated and we don’t yet know enough on how it all works together.
So if you think you need to jump on the vegan band wagon, listen to your body first, it might not be right for you and if you want to eat meat or cheese, please do so.
I also think the body needs time to learn about different foods and what to do with it. After a couple of weeks I didn’t see store bought chocolate bar images anymore, I saw my self-made coconut chocolate I had in my freezer. So if my body wants the stuff that is in chocolate it learned where to get it from now on. All of this is a process and retraining our bodies to demand the healthier stuff takes a while.
The only thing that I like to suggest is to not deny your body something it demands, rather learn what it really wants, over time and given patience.
I started my day with miniature pizza for breakfast so where could this possibly end?
Right! In a delicious carb loading oil dripping crunch party of course!
To make those things (sorry to lazy to google the right word) I graded then roughly blended 1 sweet potato and 4 russet potatoes. Drained the liquid and spice it up. Then I fried them in a pan with loads of olive oil.
Wish I had had the patience to make some applesauce with them, but they were gone before I could. All in all a good experimemt and I’ll definitely make them again – then with sauce promised.
I’ve been so lazy lately and making this almost daily …
I usually have whole wheat pittas in the freezer or can make/buy some and they are the base.
Switch on oven to 180°. Mix loads of tomato paste, some vegan parmesan (nutritional yeast, spices and blended cashews) and some sugar.
Wash spinach and mix with a little olive oil. Cut onions mix with oil. Assemble by cutting pittas in half, smear with tomato mix, put spinach loosely on top, decorate with onions and put in the oven for 10 minutes.
I am always excited to find a new taste and I get super excited if I find a sneaky way to integrate some superfoods into my planty life.
You can imagine how intrigued I was to learn about a dish that combined both from Tischcaylor! It combines lime, yoghurt and flaxseeds. Flaxseeds are amazing …
… and it works beautifully!
I used vegan yoghurt (therefore the consistency is more of a smoothie), 2 limes, sweetener and 4 tsps of flaxseeds.
Wonderful! I always was a cheesecake fan and this is a promising direction. I’ll definitely will experiment more with this.
The combination worked well and it was convenient enough to make.
I pre-cooked the potatoes, fennel and leek. As spices I used basil, pepper and chilli. Roasted in the oven around 160-180 for 40 minutes on a tray.
Ok so … I get it now. This hummus thing.
It’s so convenient! It’s got protein! I can mix in anything I have in the fridge lke peppers, tomatoes and tahin and lemons …. I can blend it!
All I have to do is open a can … I’m so lazy and had this now twice for lunch and once for dinner … and snacking in between.
Of course I am! This is my weekly staple at least as long as I am getting fabulous broccoli and while I am out of lasagne sheets. Hm … lasagne ….
The hummus did taste like magic today! I was excited to see leeks again after weeks in my weekly box and must say that tomato/hummus and leeks is a heavenly combination. I am now fully convince that me an hummus are a pair!
So for future reference, if I need a quick protein boost and don’t want my frozen chilli, hummus is the answer!
Now what did I put in? Garlic, cherry tomatoes, precooked chickpeas, tahin, lemon juice, sea salt and chilli.
Also … do you see the ginormous amounts I eat for lunch and don’t feel stuffed or brainfogged? Gotta love plants!!!
I have a blender and chickpea experiences, so I should be able to love hummus.
And I am getting the hang of it! Blended to perfection with garlic and tomatoes.