Welcome to the Plant Powered Lifestyle blog

Sharing my own journey and others, check back often for regular updates.


Previous Posts

 

So What Exactly Do You Eat?

Apr 11, 2016
Category: General

I went for a run this morning along our quiet country road and noticed a real autumnal chill in the air. Along with the leaves falling from the trees, it is evident that winter is moving closer towards us. I love the long hot days and balmy evenings of summer so am always dragged into winter kicking and screaming.

A question I get asked more that anything else when people find out that I am a no added fat, gluten free vegan is "So what exactly do you eat?" 

Thats a reasonable question as people who eat a so called 'normal' diet consisting of some form of wheat, dairy, meat, fish or poultry every meal would be genuinely perplexed by what to live on.  

In order to help dispel some of the confusion, I have listed below an example of what I eat on an average day. Of course this varies according to what I'm doing, where I am and what I feel like. 

I think it is important to point out that I never count calories or weigh and measure any of my food. I have a large appetite and eat until I am full.

Breakfast

Large serving of fresh fruit i.e. a whole pineapple or 4/5 bananas. I tend to go with what is cheap at the supermarket or what we have growing at home. Bananas are always reasonably priced and in season fruit is a good buy.  Fruit tends to be my summer breakfast of choice as all the wonderful berries and stone fruit are at their most plentiful and cheapest.

As it gets colder I tend to want something hot and warming so go with brown rice porridge. I microwave brown rice flakes in enough water to cover them for three minutes. I give it a good stir and then add in a large handful of baby spinach and generous portion of frozen mixed berries.  Microwave for another two minutes and give it another good stir. I then add a chopped banana, about a tablespoon of ground flaxseed and devour. I love this breakfast and never tire of it.  You could certainly change it around to suit your own tastes such as adding fresh dates to make it sweeter if you are used to adding sugar to things or stiring through some coconut yoghurt to make it richer and creamier. People tend to look at me askance when I mention the spinach but don't be put off! It is a very bland tasting green that wilts downs beautifully and does not overpower the lovely fruit flavour - I dare you to give it a go!

Lunch

Vege burgers. I tend to make these up as I go along depending on what I have in the fridge or garden.  My base mixture consists of a can of black beans and about two cups of cooked brown, black or red rice. I mix them together well with my hands, breaking up the beans. This helps the mixture stick together when cooking. I then add whatever veges I have/feel like - grated raw beetroot, finely chopped red onion, kale and a good helping of fresh or dried herbs.  I mix everything together and shape into burger patties. Because of my gallbladder disease, I bake mine in the oven for about 25 minutes each side but they can be pan fried in your favourite oil. These can be eaten as they are or with your favourite sauce/topping, with a salad or steamed vege. They are also great in a bun with lettuce, tomato and your choice of condiments.

Dinner

Cubed pumpkin, kumara, carrot and potato baked in the oven with roughly chopped onion and fresh rosemary for about 30 minutes.  I then add sliced garlic, mushrooms, courgettes, red pepper, blanched kale, cherry tomatoes and whatever fresh or dried herbs I have on hand.  I pour a good slug of Dr Fuhrmans flavoured vinegar over everything, give it a stir and put back in the oven for another 30 minutes.  Stir it a couple of times during the cooking period. I eat this as is but you could stir through some nice hummus if you wanted more moisture or bake your veges in some oil if you don't want it so dry.  I also vary the veges according to what I have and what is in season e.g I wouldn't use courgette and peppers in the middle of winter.

I always make sufficient dinner to take for lunch the next day.  This takes the guess work out of what to take and the food often tastes even better the next day as its had more chance for the flavours to integrate.  This is especially the case with meals like bean chilli, lentil shepherds pie or teriyaki vegetables.  Yum.

I hope this helps give you some idea on the sort of food I eat on a day to day basis. Remember that this is what works for me.  We are all different and it is important that you find a system that resonates with you.

Health and happiness.
Tina.


Return to blog