I learned this morning that Oprah is doing a 21-day cleanse that is vegan based, but also includes no alcohol, bread, caffeine or sugars (the fruit kind are OK). She even has a blog! The good news is that her chef (of course she has a chef!) is preparing some tasty treats and she's posting some of the recipes on line (lucky Carol)! I need to plan my last supper, so I think I'll draw from her recipe line-up to create a grand finale splash. Lookout Sister!! (I'll be in Washington and staying at my sister's during my last remaining days of veganism). Am I going to cook you a meal!
So hey - if Oprah can do this vegan thing - anyone can, right? Of course, it's got to be way easier to do this if you have a personal chef. Oprah. Go figure. I'm an inspiration to the stars. To check out her blog go here: http://www2.oprah.com/foodhome/food/cleanse/cleanse_main.jhtml
By the way, I've decided to forgo the vegan thing at least as long as it takes me to experience some fresh northwest salmon (grilled, I hope).
Tuesday, May 27, 2008
Sunday, May 25, 2008
Day 23 - The Final Frontier
With only one week remaining in my 30-day experiment, the question that comes to mind for me is, what can I do differently (in terms of food intake) in these remaining days than what I did the previous 3 weeks?
What I recognize is that 30 days is really not sufficient time to evolve a healthy vegan strategy. Certainly I can get by without eating dairy/eggs/meat for 30 days, but I can't say that I've crafted a routine or learned enough about food varieties so that I could live well off everything I know. I think the experiment requires more time, but I'm not sure how much I'm willing to give. So I have that to ponder while considering how to best play out my remaining days. I think I'll try to do a bit more with tofu and consider other grains. I had an interesting kale/green lentil meal earlier in the week. I think the enjoyment of it would have been increased by adequately washing the lentils before cooking them. The end product tasted kind of gritty and it creeped me out a little.
So onward. I think in this last week I will seek out new breakfast concepts. This morning I had baked mochi with sliced fruit. It was a nice alternative from cereal. I'd also like to make another batch of vegan brownies while finding the courage to move beyond pasta as a go to meal maker.
In the meantime, I encourage you to try one new meal you haven't made before and to make it as healthy, organic and local as you can. There's nothing better than nourishing yourself with wholesome food.
What I recognize is that 30 days is really not sufficient time to evolve a healthy vegan strategy. Certainly I can get by without eating dairy/eggs/meat for 30 days, but I can't say that I've crafted a routine or learned enough about food varieties so that I could live well off everything I know. I think the experiment requires more time, but I'm not sure how much I'm willing to give. So I have that to ponder while considering how to best play out my remaining days. I think I'll try to do a bit more with tofu and consider other grains. I had an interesting kale/green lentil meal earlier in the week. I think the enjoyment of it would have been increased by adequately washing the lentils before cooking them. The end product tasted kind of gritty and it creeped me out a little.
So onward. I think in this last week I will seek out new breakfast concepts. This morning I had baked mochi with sliced fruit. It was a nice alternative from cereal. I'd also like to make another batch of vegan brownies while finding the courage to move beyond pasta as a go to meal maker.
In the meantime, I encourage you to try one new meal you haven't made before and to make it as healthy, organic and local as you can. There's nothing better than nourishing yourself with wholesome food.
Wednesday, May 21, 2008
Day Whatever - Namesake
So, a quick story I haven't shared. When I sat around contemplating this blog thing, knowing full well that the blog was more for me than for anyone, I realized I wanted a name for it. I bounced some names off Chris, but we never found one we liked. Truth be told, I can't even recall the nonsense that came out of my mouth.
That same evening I whipped up a batch of my new found friend, the Shocking Beet Vinaigrette. I made some reference about my 'beetsauce' to Chris and he suggested that as a title. And it stuck.
But to the point - this stuff is so great, you'll use it for everything - as a sandwich spread, on toast with sliced avocado and tomato, as a salad dressing, on your sliced polenta. In fact, you'll want to keep a batch of it always ready in your fridge. So, without further ado, I present the Shocking Beet Vinaigrette (unashamedly reprinted with no permission of any kind from 'Vegetarian Planet by Didi Emmons).
Ingredients
1 small beet (about 3 ounces) trimmed but unpeeled
1 tsp minced fresh ginger (I tend to just grate mine)
1 shallot, chopped
1 tbls Dijon mustard
3 tbls balsamic vinegar
3/4 C mild olive oil (extra virgin is the way to go)
1/2 tsp salt
fresh-ground black pepper to taste
Directions
1. Boil the beet in water (just enough to cover it). Simmer until tender 30 - 35 minutes. Drain and cool with cold, running water. You can try to press the skin off, or just make it easy on yourself and swiftly peel the skin with a high quality peeler. Cut the beet into 5 or 6 pieces.
2. In a food processor or blender (I've been using a blender), puree the beet, ginger, shallot, and mustard. Blend in the balsamic vinegar.
3. With the machine running, slowly add the olive oil (add as much as you like depending on your preferred consistency - I stay a bit on the thick side so I can use it as a spread). Add salt and pepper.
4. Store in an airtight container
5. Enjoy at will and often (that's my addition).
That same evening I whipped up a batch of my new found friend, the Shocking Beet Vinaigrette. I made some reference about my 'beetsauce' to Chris and he suggested that as a title. And it stuck.
But to the point - this stuff is so great, you'll use it for everything - as a sandwich spread, on toast with sliced avocado and tomato, as a salad dressing, on your sliced polenta. In fact, you'll want to keep a batch of it always ready in your fridge. So, without further ado, I present the Shocking Beet Vinaigrette (unashamedly reprinted with no permission of any kind from 'Vegetarian Planet by Didi Emmons).
Ingredients
1 small beet (about 3 ounces) trimmed but unpeeled
1 tsp minced fresh ginger (I tend to just grate mine)
1 shallot, chopped
1 tbls Dijon mustard
3 tbls balsamic vinegar
3/4 C mild olive oil (extra virgin is the way to go)
1/2 tsp salt
fresh-ground black pepper to taste
Directions
1. Boil the beet in water (just enough to cover it). Simmer until tender 30 - 35 minutes. Drain and cool with cold, running water. You can try to press the skin off, or just make it easy on yourself and swiftly peel the skin with a high quality peeler. Cut the beet into 5 or 6 pieces.
2. In a food processor or blender (I've been using a blender), puree the beet, ginger, shallot, and mustard. Blend in the balsamic vinegar.
3. With the machine running, slowly add the olive oil (add as much as you like depending on your preferred consistency - I stay a bit on the thick side so I can use it as a spread). Add salt and pepper.
4. Store in an airtight container
5. Enjoy at will and often (that's my addition).
Sunday, May 18, 2008
Day 16 - Ode to Breakfast
When the morning breaks and the tummy rumbles
I stretch my bones and feel quite humble.
I think of eggs, scrambled and yellow,
a cup of creamed coffee, hot and mellow.
There on the side two slices of bacon
And tall yogurt smoothie if oj's not taken.
But here in the middle of vegan objective
I'm faced with the truth that I must be selective.
So I reach for polenta and strawberries sliced,
An odd combination, but I find it quite nice.
~
So, day 16 and I'm feeling good. The last week I've been wracked by some tummy discomfort and I'm not sure the source - food or stress? Fortunately, I think I've pushed through that. And it's true - for breakfast this morning I sauted up some sliced polenta (the kind that comes in the tube), strawberries and bananas and had the strangest combination of foods I've had in some time, but it worked great and I found it rather filling and yummy. The other wonder food that I encountered last night was adding some tapenade we bought at a winery near Fruita to farfalle pasta and broccoli.
The really great news for me is that I went out on a quick bike ride this afternoon up to Copper from Frisco (still snow on the bike path) and I felt strong. I attribute this to the pilates I'm doing along with this switch in foods. But, then again - I just haven't been doing this long enough (and it was only my second ride of the season and brief at that). But, I'm inclined to keep this up where I can after the 30 days are over.
Don't quote me on that. Yet.
I stretch my bones and feel quite humble.
I think of eggs, scrambled and yellow,
a cup of creamed coffee, hot and mellow.
There on the side two slices of bacon
And tall yogurt smoothie if oj's not taken.
But here in the middle of vegan objective
I'm faced with the truth that I must be selective.
So I reach for polenta and strawberries sliced,
An odd combination, but I find it quite nice.
~
So, day 16 and I'm feeling good. The last week I've been wracked by some tummy discomfort and I'm not sure the source - food or stress? Fortunately, I think I've pushed through that. And it's true - for breakfast this morning I sauted up some sliced polenta (the kind that comes in the tube), strawberries and bananas and had the strangest combination of foods I've had in some time, but it worked great and I found it rather filling and yummy. The other wonder food that I encountered last night was adding some tapenade we bought at a winery near Fruita to farfalle pasta and broccoli.
The really great news for me is that I went out on a quick bike ride this afternoon up to Copper from Frisco (still snow on the bike path) and I felt strong. I attribute this to the pilates I'm doing along with this switch in foods. But, then again - I just haven't been doing this long enough (and it was only my second ride of the season and brief at that). But, I'm inclined to keep this up where I can after the 30 days are over.
Don't quote me on that. Yet.
Thursday, May 15, 2008
Week 2 - Where does all the time go?
Here's what I've learned so far about being vegan:
- It takes a lot of time to make menus and prepare food - although this is rather satisfying (the eating part). I've had incredible meals the last two weeks. Still - I've spent more time thinking about and preparing food in the last two weeks than in the last two months.
- Breakfast is the toughest meal. I've been craving eggs and yogurt. Cereal (hot and cold) doesn't cut it all the time. I need to transition into some kind of power breakfast drink.
- Eating out isn't all that fun. With no control over what goes into or on the food, you just never know what you're getting. I ate a carrot ginger soup over the weekend and as I was spooning it into my mouth, it occurred to me that the soup probably was made from a chicken base. I didn't ask. I didn't want to know. Also, when you go out to a burger place after doing a big ski and you're tired, you don't always read the menu so well. My portobella mushroom burger came with mayonnaise and I didn't even realize it until half-way through the burger when I noticed some white stuff oozing out from under the bun. So, not until day 10 did I end up having a confirmed party foul (I thought the burger was tasting suspiciously sinful).
I'm almost half-way through this experiment. In the last week I've had a nasty bout of gas (like you wanted to know). It's frankly been uncomfortable. Not sure if it's from the french fries I ate on Monday, the coffee without cream, or the anxiety at work, but wow - it's been rather intense. The first week was brilliant. My system worked like a charm and better than it has in months.
I also managed to do a big ski the other day - Quandry Peak with birthday girl Sarah Marcikonis - and my energy reserves held strong. Nothing like the week before when I was brought to my knees in hunger. I made some no-bake almond energy balls (thanks for the recipe, Emily!) and they helped charge me for sure.
Shall I start posting some of my favorite recipes?
Friday, May 9, 2008
Day 6 - A day like any other day
The recovery from my big ski on Day 5 went surprisingly well. I did wake early on Thursday morning, but I wasn't famished like before. When I got home Wednesday night, I immediately made some guacamole and devoured lots of it with tortilla chips. Then I nibbled on some leftovers from Monday night. Then, back to the guac. Dinner was pizza (no cheese and not bad!) and sorbet (mango & rasberry). I think I met my objective to keep the calories coming, although I'm not sure what to think about the quality of all-around nutrition. Certainly, I'm eating well - but am I getting enough protein, calcium, etc? I probably didn't get enough of these on my regular Carol diet (except the protein - see the earlier post about loving pigs), so the question isn't critical to me, although I'll explore this more.
Overall, day 6 was just like any other day - commute, work, snack, work, lunch, work, snack, work, snack, work, commute, snack, prepare dinner, chill.
I'll be doing another big ski on Monday - Quandry Peak with the exceptional Sarah Marcikonis (it's her b-day!!!). So, I'll be gearing up for better trail food snacks over the weekend. I'm thinking muffins - they pack well and you can cram lots of good stuff into them.
Overall, day 6 was just like any other day - commute, work, snack, work, lunch, work, snack, work, snack, work, commute, snack, prepare dinner, chill.
I'll be doing another big ski on Monday - Quandry Peak with the exceptional Sarah Marcikonis (it's her b-day!!!). So, I'll be gearing up for better trail food snacks over the weekend. I'm thinking muffins - they pack well and you can cram lots of good stuff into them.
Wednesday, May 7, 2008
Day 4 & 5 - Let's be real: More objective than plan
Day 4 - Uneventful, except that I lathered cream cheese on a bagel during our morning admin meeting without batting an eye. Just as I was about to pick it up and stick it in my mouth, my coworker Erin-Rose saved me. 'Um, Carol - isn't that cream cheese?' Oh. Yes. It was. Oops.
In the twilight of Day 5, I come to you with a fresh perspective on what I'm trying to accomplish here. In my first post, I referred to this 30-day vegan thing as a 'Plan.' However, I now realize that 'plan' infers a thought-through strategy. Had I been on my game, I would've created a list of power foods to help push me through higher periods of activity. I also would've organized a series of recipes (I did consider doing this, but I didn't get around to it). Emily has sent me a plethora of links to help me learn more about veganism - especially while pursuing an athletic lifestyle. I promise I'll review these this weekend!!!
So, what I have on my hands is an objective, not unlike when I was ski touring in Canada last year and our guide Christina would refer to the day's objective - what we hope to accomplish if all conditions and factors pan out in our favor. I had this thought about 10:30 this morning as I knelt in the snow digging into my pack for food. I was on a big outing with Markian, my boss, and Chris. Our objective for the day was a 13,000' ridge up Pitkin Creek in the Gore Range - and plenty of sweet corn snow on the descent (objective met).
There I was, reading ingredients for a chocolate bar, peering at a Snickers and beef jerkey I had been carrying in my pack for over a month, and considering the necessity of committing to the vegan diet vs. taking in much needed calories that had a bit of staying power. Ahead of me - some 1,000' feet or more of vertical yet to climb, plus the long descent back to the car. My breakfast was meager - a bowl of 10-grain hot cereal and half a grapefruit. I hadn't planned that one well at all. For trail snacks I had 2 Gu packets (Espresso Love), 2 Larabars, the other half of my grapefruit and a bagel lathered with hummus. This wasn't adequate food intake for the outing. Again, poor planning. Yet, I'm happy to say that while I considered slamming pieces of non-vegan dark chocolate into my mouth, I opted for the grapefruit instead. I was amazed by the lift it gave me. I left myself open to missing the mark on my vegan objective, but in the end, I pulled through. It's amazing to push your body into places it's not gone before and come out the other side with a new perspective on what you can accomplish. On the downside, I ran out of water - and so did Chris.
When I got back to work at 2:30, I chugged a quart of chocolate soy milk, made a mess of gnocchi witih pasta sauce, and had some potato chips.
I will sleep deeply tonight. At least, that's my objective.
In the twilight of Day 5, I come to you with a fresh perspective on what I'm trying to accomplish here. In my first post, I referred to this 30-day vegan thing as a 'Plan.' However, I now realize that 'plan' infers a thought-through strategy. Had I been on my game, I would've created a list of power foods to help push me through higher periods of activity. I also would've organized a series of recipes (I did consider doing this, but I didn't get around to it). Emily has sent me a plethora of links to help me learn more about veganism - especially while pursuing an athletic lifestyle. I promise I'll review these this weekend!!!
So, what I have on my hands is an objective, not unlike when I was ski touring in Canada last year and our guide Christina would refer to the day's objective - what we hope to accomplish if all conditions and factors pan out in our favor. I had this thought about 10:30 this morning as I knelt in the snow digging into my pack for food. I was on a big outing with Markian, my boss, and Chris. Our objective for the day was a 13,000' ridge up Pitkin Creek in the Gore Range - and plenty of sweet corn snow on the descent (objective met).
There I was, reading ingredients for a chocolate bar, peering at a Snickers and beef jerkey I had been carrying in my pack for over a month, and considering the necessity of committing to the vegan diet vs. taking in much needed calories that had a bit of staying power. Ahead of me - some 1,000' feet or more of vertical yet to climb, plus the long descent back to the car. My breakfast was meager - a bowl of 10-grain hot cereal and half a grapefruit. I hadn't planned that one well at all. For trail snacks I had 2 Gu packets (Espresso Love), 2 Larabars, the other half of my grapefruit and a bagel lathered with hummus. This wasn't adequate food intake for the outing. Again, poor planning. Yet, I'm happy to say that while I considered slamming pieces of non-vegan dark chocolate into my mouth, I opted for the grapefruit instead. I was amazed by the lift it gave me. I left myself open to missing the mark on my vegan objective, but in the end, I pulled through. It's amazing to push your body into places it's not gone before and come out the other side with a new perspective on what you can accomplish. On the downside, I ran out of water - and so did Chris.
When I got back to work at 2:30, I chugged a quart of chocolate soy milk, made a mess of gnocchi witih pasta sauce, and had some potato chips.
I will sleep deeply tonight. At least, that's my objective.
Monday, May 5, 2008
Day 3 - Learning the hard way
Today I was famished - almost the entire day. The coffee I drank this morning didn't settle well and my stomach was a bit affected. I kicked off the day with a hearty bowl of oatmeal, cashews, sliced strawberries and almond milk, but by 9 am I was hungry again. There's also a strong possibly that I'm a bit dehydrated because of yesterday's ski outing.
To stave off my hunger, I took a mid-afternoon walk to Nature's Providers, a small health/vitamin/natural food store located in Avon. After staring into the beverage cooler for a few minutes, I grab a kombucha tea. I'm a fave of G.T.'s Trilogy. The effervescence mixed with the refreshing flavor make for a great afternoon pick-me-up. I know the drink doesn't sport many calories, so I start to second guess my choice as I select a bag of dates from the nut and dried fruit cooler. I walk around the store a bit, wondering if chocolate soy milk would be a decent alternative to the kombucha, but I can't find any. I look at the jars of fruit juice, but they're pricey. So, I walk back to the beverage cooler and begin eyeing a canned beverage called "Spiru-Tein" which boasts dairy-free qualities. I look at the calories - 320 to the meager 60 of the kombucha. At $2.85 a can, Spiru-Tein has a lot going for it - 100% daily value of all vitamins, enzymes, energy nutrients and fiber. What's more, the can promises that:
"Spiru-tein is the ultimate on-the-go energy shake sensation! Creamy decadent Spiru-Tein shake delivers old-fashioned ice cream parlor taste and powerful cutting-edge nutrition. A convenient, sinfully delicious way to supercharge energy levels! Satisfy your cravings for sweet, tempting vanilla flavor with rich, indulgent Spiru-Tein shake!"
Here's all you need to know: Never purchase or consume a refrigerated can of Spiru-Tein. It has the consistency of custard and the texture of chalk and the flavor of moldy cardboard. I drank 2/3 of the can before saying, ENOUGH!! But, I had to try it. I just had to. Next time, kombucha.
Tonight's dinner:
Spinach Mushroom Phyllo Pie
Salad of mixed greens with strawberries, mango, red pepper and sliced almonds topped with a lemon and olive oil dressing
This took an eternity to make, and I don't think I prepared the phyllo correctly, but the flavors were great. It was my first time using phyllo and silken tofu.
Lastly, thanks to Emily for sending me a variety of great recipes and tipping me off to several links that discuss protein consumption and the vegan diet. I'll let you know what I learn!
To stave off my hunger, I took a mid-afternoon walk to Nature's Providers, a small health/vitamin/natural food store located in Avon. After staring into the beverage cooler for a few minutes, I grab a kombucha tea. I'm a fave of G.T.'s Trilogy. The effervescence mixed with the refreshing flavor make for a great afternoon pick-me-up. I know the drink doesn't sport many calories, so I start to second guess my choice as I select a bag of dates from the nut and dried fruit cooler. I walk around the store a bit, wondering if chocolate soy milk would be a decent alternative to the kombucha, but I can't find any. I look at the jars of fruit juice, but they're pricey. So, I walk back to the beverage cooler and begin eyeing a canned beverage called "Spiru-Tein" which boasts dairy-free qualities. I look at the calories - 320 to the meager 60 of the kombucha. At $2.85 a can, Spiru-Tein has a lot going for it - 100% daily value of all vitamins, enzymes, energy nutrients and fiber. What's more, the can promises that:
"Spiru-tein is the ultimate on-the-go energy shake sensation! Creamy decadent Spiru-Tein shake delivers old-fashioned ice cream parlor taste and powerful cutting-edge nutrition. A convenient, sinfully delicious way to supercharge energy levels! Satisfy your cravings for sweet, tempting vanilla flavor with rich, indulgent Spiru-Tein shake!"
Here's all you need to know: Never purchase or consume a refrigerated can of Spiru-Tein. It has the consistency of custard and the texture of chalk and the flavor of moldy cardboard. I drank 2/3 of the can before saying, ENOUGH!! But, I had to try it. I just had to. Next time, kombucha.
Tonight's dinner:
Spinach Mushroom Phyllo Pie
Salad of mixed greens with strawberries, mango, red pepper and sliced almonds topped with a lemon and olive oil dressing
This took an eternity to make, and I don't think I prepared the phyllo correctly, but the flavors were great. It was my first time using phyllo and silken tofu.
Lastly, thanks to Emily for sending me a variety of great recipes and tipping me off to several links that discuss protein consumption and the vegan diet. I'll let you know what I learn!
Day 2 - Learning to leave it behind
The morning started early with rising at 6:30 to prepare for a day of backcountry ski touring. Normally, I'd bust open the carton of eggs, scramble some up with cheese and possibly veggies, toss into a tortilla and chow down. On Day 2, I kept it simple with a bowl of muesli and soy milk and black coffee. En route to Herman Gulch (east of the Eisenhower tunnel), Chris and I stopped at Blue Moon Bakery so he could get a breakfast bagel sandwich complete with sausage, egg and cheese. I filled up with more coffee.
Our ski tour had us gain some 2,000 feet or more of elevation. We hiked into Herman Gulch with our skis on our packs. Hunger pangs started to hit early, so I tore into half the peanut butter and banana sandwich I made for lunch. But, that didn't quite stick. Within the hour I consumed the vegan brownie I brought, then had half a Lara bar.
As we gained Pettingell Peak for a sweet line down the center of a south-east facing gully, my stamina was definitely taxed. Not sure if I was tired from lack of sleep or because I was bonking, but my spirits were lifted by the fortunate siting of three mountain goats that came bounding down a snowy ridge due west. They marched single file across the upper third of a broad couloir before jumping with outstanding ease to perch on a series of craggy ledges that formed the east facing wall of Pettingell's southern ridge. Fantastic stuff. After that, we took off our skis and swooshed downhill.
After our ski, we returned oddly enough to Blue Moon for a bagel with hummus (my order) and a chocolate eclair (Chris' order). Dinner consisted of left over burrito makings. Dessert was sliced strawberries and half a kiwi.
I woke at 4:30 am completely famished. I'm thinking the lunch was rather insubstantial given the caloric output for the day. Safe bet, eh? I didn't get back to sleep until well after 5.
Time to assess my overall level of activity in relation to incoming calories. That and consider my protein intake. All in all though, I'm feeling great and learning to leave behind the dairy - albeit slowly.
Our ski tour had us gain some 2,000 feet or more of elevation. We hiked into Herman Gulch with our skis on our packs. Hunger pangs started to hit early, so I tore into half the peanut butter and banana sandwich I made for lunch. But, that didn't quite stick. Within the hour I consumed the vegan brownie I brought, then had half a Lara bar.
As we gained Pettingell Peak for a sweet line down the center of a south-east facing gully, my stamina was definitely taxed. Not sure if I was tired from lack of sleep or because I was bonking, but my spirits were lifted by the fortunate siting of three mountain goats that came bounding down a snowy ridge due west. They marched single file across the upper third of a broad couloir before jumping with outstanding ease to perch on a series of craggy ledges that formed the east facing wall of Pettingell's southern ridge. Fantastic stuff. After that, we took off our skis and swooshed downhill.
After our ski, we returned oddly enough to Blue Moon for a bagel with hummus (my order) and a chocolate eclair (Chris' order). Dinner consisted of left over burrito makings. Dessert was sliced strawberries and half a kiwi.
I woke at 4:30 am completely famished. I'm thinking the lunch was rather insubstantial given the caloric output for the day. Safe bet, eh? I didn't get back to sleep until well after 5.
Time to assess my overall level of activity in relation to incoming calories. That and consider my protein intake. All in all though, I'm feeling great and learning to leave behind the dairy - albeit slowly.
Sunday, May 4, 2008
Day 1 - May 3, 2008
After considering starting on Thursday, May 1, I decided to push back Day 1. On April 30, I stayed the night at my friend Julie’s place and she made a killer batch of oatmeal chocolate chip pecan cookies. Armed with a baggie of 10 cookies the morning of May 1, I couldn’t conceivably let this baked goodness go to waste. I decided to suck it up and do my part to not make Julie eat thousands of empty calories on her own.
As it turns out, these cookies served me well later in the day when I was stuck in traffic on I-70 en route to the live viewing of This American Life in Denver. First though, I had to stop at home in Frisco (40 miles from work in Avon) to pick up Chris. But, we never made it to Denver. Instead, it took me two and a half hours to drive to Frisco thanks to spring snow conditions that had semis slipping sideways and backwards and then rendering them stuck on the steep and narrow trek up to Vail Pass. At mile marker 184 I downed three cookies in as many minutes or less and then enjoyed three more later in the evening.
So, to begin -
Day 1, Breakfast:
Oatmeal, dried cranberries, fresh strawberries – sliced, almond milk
Black coffee
Lunch:
Mini baguette with avocado, mixed greens, orange pepper and goddess dressing
Banana
Water
Pre-dinner:
Pacifico
Blue corn tortillas chips with fresh tomatillo salsa
Dinner:
Yam and black bean burritos with sauted onion and squash
Vegan brownies
The biggest challenge in considering this 30-day plan has been coming to terms with the removal of egg and dairy from my diet. But like many things that are difficult for me to accept or grasp in their entirety, I just put it out of my mind and figured I’d deal with it when I needed to deal. I see the elimination of these foods from my line-up as a creative challenge. Just because I won’t be eating eggs doesn’t mean that I can’t enjoy baked goods. Hence, the vegan brownies I baked on Day 1. They were great!
As it turns out, these cookies served me well later in the day when I was stuck in traffic on I-70 en route to the live viewing of This American Life in Denver. First though, I had to stop at home in Frisco (40 miles from work in Avon) to pick up Chris. But, we never made it to Denver. Instead, it took me two and a half hours to drive to Frisco thanks to spring snow conditions that had semis slipping sideways and backwards and then rendering them stuck on the steep and narrow trek up to Vail Pass. At mile marker 184 I downed three cookies in as many minutes or less and then enjoyed three more later in the evening.
So, to begin -
Day 1, Breakfast:
Oatmeal, dried cranberries, fresh strawberries – sliced, almond milk
Black coffee
Lunch:
Mini baguette with avocado, mixed greens, orange pepper and goddess dressing
Banana
Water
Pre-dinner:
Pacifico
Blue corn tortillas chips with fresh tomatillo salsa
Dinner:
Yam and black bean burritos with sauted onion and squash
Vegan brownies
The biggest challenge in considering this 30-day plan has been coming to terms with the removal of egg and dairy from my diet. But like many things that are difficult for me to accept or grasp in their entirety, I just put it out of my mind and figured I’d deal with it when I needed to deal. I see the elimination of these foods from my line-up as a creative challenge. Just because I won’t be eating eggs doesn’t mean that I can’t enjoy baked goods. Hence, the vegan brownies I baked on Day 1. They were great!
Deal With It, or the Vegan 30-day Plan
Welcome to my Spring experiment - the Vegan 30-day Plan.
Here's the deal - I love meat, primarily pig. It's juicy, comes in a variety of cuts, and is relatively affordable. I also love cheese. Parmesan is my favorite. I eat eggs for breakfast quite regularly. I make smoothies with yogurt. And, I love cookies, especially home baked chocolate chip goodness. So why the drastic departure from my every day line up?
I'm 37, don't smoke, exercise regularly and have a well-balanced diet. I stay away from sodas, have tried to eliminate high fructose corn syrup from my food line-up, and don't eat fried foods (other than french fries with a burger). Yet, I've long been interested in doing a Spring detox to swoosh out the system and start the season fresh. In March, I attempted the Master Cleanse after three friends at work tried it out. Only one person made it through the recommended 10-days, subsisting exclusively off a lemon juice-water-maple syrup-cayenne pepper potion, the occasional salt water wash and laxative tea. Without doing much research, I decided to try the cleanse myself. I made it three days and stopped for a variety of reasons. Mostly, that particular cleanse didn't seem healthy to me. I wanted to detox, but I didn't want to sacrafice eating for nearly two weeks.
Enter the Vegan 30-day plan. It's my attempt to 'detox' or rather, to take a break from the meat, dairy and eggs I love to allow my body a chance to rest from the work of digesting these foods. It's also a chance for me to challenge myself in a way that I can embrace. Just call it the reverse of Morgan Spurlock's 30-day McDonald's experiment. I call it the Vegan 30-day plan.
Here's the deal - I love meat, primarily pig. It's juicy, comes in a variety of cuts, and is relatively affordable. I also love cheese. Parmesan is my favorite. I eat eggs for breakfast quite regularly. I make smoothies with yogurt. And, I love cookies, especially home baked chocolate chip goodness. So why the drastic departure from my every day line up?
I'm 37, don't smoke, exercise regularly and have a well-balanced diet. I stay away from sodas, have tried to eliminate high fructose corn syrup from my food line-up, and don't eat fried foods (other than french fries with a burger). Yet, I've long been interested in doing a Spring detox to swoosh out the system and start the season fresh. In March, I attempted the Master Cleanse after three friends at work tried it out. Only one person made it through the recommended 10-days, subsisting exclusively off a lemon juice-water-maple syrup-cayenne pepper potion, the occasional salt water wash and laxative tea. Without doing much research, I decided to try the cleanse myself. I made it three days and stopped for a variety of reasons. Mostly, that particular cleanse didn't seem healthy to me. I wanted to detox, but I didn't want to sacrafice eating for nearly two weeks.
Enter the Vegan 30-day plan. It's my attempt to 'detox' or rather, to take a break from the meat, dairy and eggs I love to allow my body a chance to rest from the work of digesting these foods. It's also a chance for me to challenge myself in a way that I can embrace. Just call it the reverse of Morgan Spurlock's 30-day McDonald's experiment. I call it the Vegan 30-day plan.
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