JOUR 4

Eeek l know l said l’d post a blog a day but yesterday was a little crazy! l didn’t get home until 11:30 and l just couldn’t be bothered to post (bad l know, but my bed was just calling my name.)

l did a HUGE grocery shop, l bought so many vegetables, l think people thought l bought half the produce section lol

l find that l need to eat larger quantities now that my diet is 80% veggies.

JOUR 5

Today was another hospital day: appointments & scans- the usual.

My biggest challenge so far with this lifestyle is finding delicious AND nutritious meals when I’m out & about.

I actually ate at Spring Rolls and was impressed with their vegetarian dishes. They used numerous vegetables to dress up the plate. I appreciate a variety of vegetables instead of just the typical carrots and broccoli (boringggggg.) *Pictures are posted under lunch*

DAILY TIP(S)

I had a few hours in-between hospital appointments so we decided to grab some food. I have my favourite restaurants around the hospital, that I ate more meals at than I can remember. That being said, my favourite meals at those restaurants include meat and are not plant based meals.

I believe it to be more promising if you go to new plant based restaurants OR restaurants you have never been to- this way you’ll discover new favourites instead of relying on your old meat based favourites.

The comfort in knowing you like a dish is great but when you order it meatless it might not be quite the same.

DAILY RECIPE(S)

Zucchini Chocolate Muffins
(My good friend Google- I altered the recipe to my liking)
12 medium size muffins

• 1 1/4 cup of whole wheat flour
• 1/3 cup of unsweetened cocoa powder or cacao powder (I mixed them)
• 1 tsp of baking soda
• 1/4 tsp of salt
• 2 melted tbsp of coconut oil (be sure to let it cool a little bit)
• 1 egg (or flaxseed meal substitute)
• 1 tsp of pure vanilla extract
• 1/3 cup of agave
• 1 cup of shredded zucchini
• 1 ripe banana mushed (you can also use a 1/4 cup of applesauce works just the same)
• 1/2 cup unsweetened almond milk
• 1/2 of you fav chocolate chips (I like semi sweet)

1. Preheat oven at 350 F
2. In a medium size bowl whisk together ALL dry ingredients (except the chocolate chips)
3. In another bowl, whisk together ALL wet ingredients (this includes the zucchini)
4. Add the wet ingredients to the dry ingredients and mix.
5. Once mixed, add the chocolate chips.
6. Bake for approximately 25 minutes (the time varies depending on the size of your muffins.)

DAILY MEALS

Breakfast

My fav- Chia seed pudding with blueberries and almond slices!

Lunch

I had two appetizers and one main (I promise I didn’t eat all of the food- there was SO much!)

Mango salad (bottom left), veggie rice cold wraps (to the right) & vegetarian pad thai (top left).

Dinner

Dinner was a late one, so I had some left over homemade chilli I had frozen. I defrosted it in the pan and put it on top of some rice. As the chilli was defrosting I roasted some veggies (sweet potatoes, brussel sprouts and asparagus.) I tossed them in some olive oil and put a medium amount of pepper. I baked the veggies at 380 F for 45 minutes. They were so good, even my boyfriend who is not a fan of those veggies loved them!

Rookie me forgot to take a picture of my roasted veggies- next time I promise.

Snacks 

Apple and some peanut butter.

Crackers and some cheese (my first time having cheese in almost a week.)

A freshly baked croissant (gosh darn I love pastries.)

Fresh Mango

Blue grapes

Drinks

Water

Chai latte from Starbs made with coconut milk. Honestly, I can’t do the almond milk in my lattes but the coconut milk taste the same as regular milk!

Xo

*Jour 6 will be posted tonight- February 28th*