Month of October Weekly Vegan Food Diary: Week Three

Wow!  I just passed the 3rd week of my vegan food diary for the month of October. One more week and the October month project will be complete and then off I go to a new month of experiment to share with you.  Time really does fly, doesn’t it?!  On the 3rd week, I grew a stronger desire to cook more vegan-friendly meals from scratch, especially since I get a chance to share them on Instagram. (We all need our incentives, right?!)  But cooking more meals sure leaves a lot of leftovers. So this week, I had to tame my desire to cook more and opt to finish the leftovers.  I have no problem with that.

I will say that though there is an effort in cooking my meals from scratch, it does save me money on an equal comparison of fresh and organic materials included in the meal against take out or pre-packaged meals.  I have not gone wholly organic just yet, because it does put a dent on the wallet, but I try to compare prices when I can, and when affordable, I choose organic. My goal is to go wholly organic with my food products and I am working on that.  This is an absolute personal choice.  I’m not at all trying to convince anyone at this point that they also should.  I really can not say at the moment if switching to an organic diet reaps a greater benefit than non organic products.

Also, I am not in a habit of tracking my food intake or calories in the past, so recording my food intake takes a little bit of effort for me. I have noticed, however, that since starting this food diary, my energy level has gone back up and I am feeling more like myself everyday. Being aware of what I eat makes the difference for me. The cold and cough virus is still lingering in my body but I feel so much better than before I started this food diary.  And I will take that.

So, without further a due, here is my 3rd week food diary for the month of October:

Monday, 10/15/18 (weight: 122 lbs; daily steps 10+K)

  • 1 Cup of Home Brewed Coffee with Organic Coconut Milk and Organic Coconut Sugar
  • Home cooked Quinoa with Adobo Chinese Long Beans and Mushrooms with Broccoli and Mung Beans (leftovers)
  • Green Pea Crisps (pre packaged)
  • Home cooked Fried Organic Tofu with Chayote and Tomatoes on Quinoa

Tuesday, 10/16/18 (weight: 122 lbs; daily steps 5K+)

  • 2 Cups Home Brewed Coffee with Organic Coconut Milk and Organic Coconut Sugar
  • Peanut Butter Toast sweetened with Organic Maple Syrup
  • Chayote cooked in Tomatoes on Quinoa (leftover)
  • Homemade Banana Walnut Bread
  • Avocado, Organic Banana, with Organic Coconut Milk Smoothie
  • Guacamole with Organic Blue Tortilla Chips (Store bought)

Wednesday, 10/17/18 (weight: 121.5 lbs; daily steps 10K+)

  • 2 cups Home Brewed Coffee with  Organic Coconut Milk and Organic Coconut Sugar
  • Home cooked Sweet and Sour Organic Chickpeas with Mushroom, Broccoli, and Orange Bell Pepper on Quinoa (leftovers)
  • Kettle Potato Chips (pre-packaged)
  • Ritz Crackers
  • Homemade Aioli with Squash, Mushroom, Almonds, Lemon, Mayo
  • Home Brewed Organic Green Tea

Thursday, 10/18/18 (Weight 122 lbs; daily steps <10K, but close at 9,677)

  • 1 cup Home Brewed Coffee with Cashew Milk and Organic Coconut Sugar
  • Fresh Fruit and Veggie Breakfast Smoothie Bowl
  • Homemade Aioli (leftover)
  • Green Pea Crisps
  • Fresh Red Seedless Grapes
  • Steamed Rice Cake (store bought)
  • Kutsinta (store bought)
  • Home Brewed Organic Green Tea
  • Guacamole and Organic Blue Tortilla Chips (store bought)

Friday, 10/19/18 (weight 121.5 lbs; daily steps 10K+)

  • Home Brewed Coffee with Cashew Milk and Organic Coconut Sugar
  • Guacamole and Organic Blue Tortilla Chips (store bought)
  • Homemade Fried Organic Tofu with Chili Sauce (pre-packaged) on Quinoa (leftovers)
  • BBQ Kettle Chips (pre-packaged)
  • Steamed Rice Cakes (leftover)
  • Kutsinta (leftover)
  • Home Brewed Organic Green Tea
  • Fresh Seedless Red Grapes

Saturday, 10/20/18 (weight 119 lbs; daily steps <5K)

  • 1 cup Home Brewed Coffee with Cashew Milk and Organic Coconut Sugar
  • Homemade Pancakes with Fresh Blackberries and Bananas with Organic Maple Syrup
  • Kutsinta (at a party)
  • Alikaya (at a party)
  • Bibingka (at a party)
  • Organic Tropical Juice
  • Homemade Fried Organic Tofu with left over Sweet and Sour Organic Chickpeas with Mushroom and Broccoli and Orange Bell Pepper on Brown Rice
  • Sangria

Sunday, 10/21/18 (weight 120; daily steps 10K+)

  • 2 Cup Home Brewed Coffee with Cashew Milk and Organic Coconut Sugar
  • Pancakes with Organic Maple Syrup (leftover)
  • Home Roasted Organic Cashews
  • Fried Organic Tofu with Brown Rice (leftover)
  • Homemade Fruit and Veggie Smoothie
  • Ritz Crackers
  • Suman (Steamed Rice Wrapped in Banana Leaves) with Organic Coconut Sugar

Some notes on food that I have noticed this week

  • Fresh squash does not hold well when frozen.  The fibers started breaking down when I cooked it.  So I ended up mashing them up for the Aioli.  No biggie but now I know.
  • Bean sprout does not hold well in the freezer either; but, whenever I get a bag of bean sprout, I can’t use it fast enough before spoiling.  So I started freezing it to add later to soup.
  • I try to freeze some of my leftovers to eliminate spoilage and just warm when needed. Single serving preferable.
  • My demise is at parties.  I’m starting to think of coming to parties more prepared.  Last party I went, I brought a cup of noodles, as an emergency food.  Haha.  One can only eat so much sugar packed vegan friendly dessert, until one wants something more. I am learning.
  • I have noticed that I have not been drinking green tea as often as I used to.  I want to change that back to at least a couple a day to reap some green tea health benefits.

My purpose for sharing a vegan food diary is for me to monitor my food intake, it also holds me accountable to make better food choices since my diary is up for all to see.  There is definitely effort to switch to a vegan diet but I hope that reading my month long food diary will show you that it is a doable alternative. Maybe you hear yourself say that you just absolute can not give up animal products and I get you, it took me a while to switch.  I gave myself a 14 day trial to start off and a year has passed since then.  The choice is definitely a personal one, which is why I am not one to force my choice on anyone.  The rest of my family is not vegan.

If a vegan diet peaks your interest, give yourself a trial phase to see if it’s worthy of your time and effort.  Maybe you can start off with a once a week eat vegan meals for a day with yourself.  There are plenty of easy recipes online that you can try.  That’s what I do to get meal inspirations.  I also suggest talking with your doctor before switching to a plant based diet.

Do check out my Week 1 and Week 2 of this month long food diary as well. There are several apps and online sites that offer free food diary. Some even offer calorie counts per food against calories burn thru exercise.  Me, I just use my Notes app on my phone and it works for me.  Nothing fancy.  Maybe you would prefer a more detailed approach on your food diary.  There are options with a quick search.

Do you keep a food diary?  How does it help you?

4th week of the October food diary is in effect.  Until next time.

 

Peace and Love

* Daisy