Month of October Weekly Vegan Food Diary: Week Two

Metaphorically speaking, “You are what you eat and I am a believer in that.  I have been making an effort to log in my food intake to monitor just how much it affects me.  For about a month, I have been feeling unusually low and uninterested  and have been seeing  doctors in an effort to identify the culprit. At the moment, it is still unidentifiable though I must say that my energy level is getting better, without the use of any medication just yet, except for the Cold medicine from last week.

One of the easier things I can do proactively is watch what I eat.  By “watch” I mean just being mindful of what I eat on a daily basis.  I haven’t, yet, this month, altered my dietary habits; but, I will say that I have been subconsciously luring myself away from ‘unhealthy’ food because looking at my food diary, it shows I don’t eat nearly as much junk food as I once did prior to logging my food intake. 

I still eat what I crave.  I still eat way too much carbs.  I still eat junk food.  I still don’t eat that much vegetable as I ought; but as I have said, my diet is a work in progress. The difference is, the more I swerve from junk food, the more my energy level increases.  I have been cooking a lot more too, which I post daily on my Instagram account.  

Week 1 is done

Week two is  now also done. 

Monday, 10/8/18, (weight 121. lbs, daily steps <10K)

  • 1 cup of home brewed Coffee with Pea Protein Milk and Organic Coconut Sugar
  • Home cooked Quinoa Bowl with Stir Fry Fresh Broccoli, Fried Tofu w/ Cornstarch, store bought Chili Sauce
  • Home made Steamed Buns with Baby Portabella Mushrooms, Bamboo Shoots, Water Chestnuts, Soy Sauce and Apple Cider Vinegar
  • Organic Green Tea (home brewed)
  • Organic Raw Cashews (home roasted, no salt)

Tuesday, 10/9/18 (weight 121.5 lbs; daily steps 10K+)

  • 2 cup Home Brewed Coffee with Pea Protein Milk and Organic Coconut Sugar
  • Organic Oatmeal with Apples, Cinnamon (Cooked Stove Top)
  • Home made Steamed Buns (no filling -made a batch for the kids with meat)
  • Organic Raw Cashews (home roasted, no salt)
  • Home made Banana Walnut Bread made with Organic Extra Virgin Oil and Organic Coconut Sugar
  • Home cooked Brown Rice with Adobo Chinese Long Beans and Squash
  • Veggie and Fruit Smoothie

Wednesday, 10/10/18 (weight 121 lbs; daily steps 10K+)

  • 1 cup Home Brewed Coffee with Organic Coconut Milk and Organic Coconut Sugar
  • Home cooked Brown Rice with Mung Beans, Onion, Tomato, Horseradish Leaves, Ginger, Garlic and store bought Vegetable Broth (my mom made it for me)
  • Kettle Potato Chips (pre packaged)
  • Ritz Crackers (pre packaged)
  • Home made Soba with Bokchoy, Mushroom, Bean Sprouts and store bought Vegetable Broth
  • Fresh Red Seedless Grapes

Thursday, 10/11/18 (weight 121.5 lbs; daily steps 10K+)

  • Organic Raw Cashews (home roasted, no salt)
  • Home made Adobo Chinese Long Beans with Squash, Broccoli, on Quinoa (leftover)
  • Fresh Seedless Green Grapes
  • Organic Green Tea (home brewed)
  • Home made Banana Walnut Bread
  • Papa John’s Breadsticks with Garlic and Butter dip and Marina

*Note:  We stopped by our niece’s place for her birthday.  Impromptu dinner, ergo the breadsticks for dinner.

Friday, 10/12/18 (weight 121.5 lbs; daily steps 10K+)

  • 2 cups of Home Brewed Coffee with Organic Coconut Milk and Organic Coconut Sugar
  • Papa John’s Breadsticks with Garlic Butter and Marina dip (leftover; I love bread!)
  • Fresh Seedless Red Grapes
  • Home made Banana Walnut Bread
  • Home made Pansit with Broccoli, Carrots, String Beans, Cauliflower
  • Organic Raw Cashews (home roasted, no salt)
  • Vegetable Gyoza (store bought frozen, cooked on stove top)
  • Veggie and Fruit Smoothie
  • Organic Raisin Brand Cereal (This was a midnight snack. I got hungry for sweets watching Netflix while doing laundry.)

Saturday, 10/13/18 (weight 122 lbs; daily steps 10K+)

  • 1 cup Home Brewed Coffee with Organic Coconut Milk and Organic Coconut Sugar
  • Pita (store bought) Sandwich with Hummus (store bought), Avocado, Tomatoes, Lime, Mango, Cucumber, Organic Baby Spinach
  • Green Pea Crisps (pre packaged)
  • Organic Raw Cashews (home roasted, no salt)
  • Miso Soup (Restaurant)
  • Sweet Potato Tempura Roll (Restaurant)
  • Seaweed Salad (Restaurant)
  • Vegetable Fried Rice (Restaurant)

Sunday, 10/14/18 (weight 122.5 lbs; daily steps 15K+)

  • 2 cups Home Brewed Coffee with Organic Coconut Milk and Organic Coconut Sugar
  • Home made Banana Walnut Bread
  • Maja Blanca (Restaurant)
  • Sapin-Sapin (Restaurant)
  • Bean Moon Cake (Store bought)
  • Green Pea Crisps (pre-packaged)
  • Home cooked Sweet and Sour Chickpeas and Portabella Mushroom with Orange Bell Peppers and Broccoli (sauce made with Organic Maple Syrup. )
Vegan Sweet and Sour Chickpeas and Mushroom

*Note:  I was at a birthday party at a restaurant during lunch today.

A little bit of background, I have been Vegan for over a year; yet, I have been surviving on too much processed food.  Lately, I have been scouring the internet for easy recipes to make and I am really happy with the Sweet and Sour Recipe from GinabNurtrition.com.  Here’s the link to the recipe.  Not a sponsored post.  Just appreciate that I was able to find a recipe I made successfully that looks and tastes great. 

You may also noticed that I have been eating Banana Walnut Bread for the second week in a row now.  Expect to see it on my third week as well.  I have been trying to perfect a recipe I want to share in the future on my blog.  It’s not without it’s flaws at the moment.  Honestly, I am getting tired of banana bread.  Haha  I might have to start looking into giving them away to fam.  First, it has to be decently presentable.  Third time’s a charm. Maybe.

Cooking my meals from scratch is helping.  Yes, it takes effort and time; but, I feel better and that is worthy of that time and effort.  Not only is it cleaner, I get to put what I want in the dish only and make it taste to order, it give me Instagrammable pics.  Haha.

Until next time.  Peace and Love.