VEGAN LIFESTYLE // FOOD DIARY

If you read my last post then you’ll already know that we’re doing Veganuary this year (a charity awareness campaign where participants adopt a vegan lifestyle for the month of January) and we’re both planning to stick with veganism permanently.

I thought it might be nice to keep track of my food intake so you can see what sort of things we’ve been eating as new vegans and to give you some inspiration for vegan meals, snacks and drinks of your own.

I would ask you to be kind. Yes, some of these meals aren’t the healthiest options but we’re still finding our way and experimenting with what works for us. Once we’ve got into the groove of things then we can start to shift our focus towards weight loss but for now, with it being our first week, we were more concerned with making sure everything was vegan.

Nevertheless, I’ve managed to lose 7 pounds this week. I’ve also had more energy, felt less tired and achy and my skin has looked brighter and healthier (despite some unusual breakouts which I’m putting down to a dairy detox?)

Vegan Food Diary

Monday 1st January

BREAKFAST: 1 slice of toast (Warburtons Toastie) with butter (Pure Sunflower Spread) and Roses Lemon & Lime Jam. A carton of Alpro Soya Chocolate Milk.

LUNCH: 2 slices of toast (Warburtons High Protein Loaf) with butter (Pure Sunflower Spread), baked beans and slices of cheese (Violife Original Block).

TEA: Linda McCartney veggie sausages (a mixture of the chorizo & red pepper and rosemary & red onion), steamed broccoli, steamed leeks, mashed potatoes, roasted rainbow carrots and vegetarian gravy.

PUDDING: A slice of homemade vegan chocolate cake with sprinkles.

Vegan Chocolate Cake

Homemade Vegan Chocolate Cake

SNACKS: 2 x plums.

DRINKS: Yorkshire Tea made with sweetened soya milk. A bottle of Bulmers Pear Cider.

Tuesday 2nd January

BREAKFAST: Raspberries, blueberries and slices of banana covered with scoops of Alpro Vanilla Yogurt.

LUNCH: Quorn vegan nuggets with star potato shapes, Birdseye frozen veg pack and a splodge of Hellman’s ketchup.

Quorn Vegan Nuggets

TEA: Spaghetti bolognese (our usual recipe but with ASDA meat-free frozen vegan mince instead) and homemade garlic bread. 

PUDDING: Fruit salad.

SNACKS: A small bowl of Wellaby Simple Bakes (smoky BBQ flavour). Nakd Cocoa Delight Bar. A slice of homemade vegan chocolate cake with sprinkles. 

DRINKS: Yorkshire Tea made with sweetened soya milk. A small glass of apple juice.

Wednesday 3rd January

BREAKFAST: Overnight oats with Alpro Vanilla Yogurt, raspberries and blueberries.

BRUNCH: 2 slices of toast (Warburtons High Protein Loaf) with butter (Pure Sunflower Spread) and Nature’s World Dairy-Free Hazelnut Spread.

LUNCH: Beans on toast with Violife cheese slices.

TEA: Homemade veggie curry with cous cous and poppadoms.

Homemade Vegan Curry

 

SNACKS: Breadsticks, strawberries.

DRINKS: Yorkshire Tea made with sweetened soya milk. Robinson’s fruit & barley squash.

Thursday 4th January

BREAKFAST: Nakd Cocoa Delight Bar.

LUNCH: Quorn Fishless Fingers in a sandwich with Pure Sunflower Spread and Hellman’s ketchup. 1/2 banana. A bag of McVitie’s mini gingerbreads.

TEA: Homemade veggie shepherd’s pie.

Vegan Shepherd's Pie

PUDDING: Blueberries and strawberries with Swedish Glace vanilla ice-cream and Nature’s World Dairy-Free Hazelnut Spread.

Swedish Glace Dairy Free Vanilla Ice-Cream

DRINKS: Yorkshire Tea made with sweetened soya milk. Alpro Soya strawberry milk carton.

SNACKS: Mince pie. ASDA popcorn chicken alternatives.

Friday 5th January

BREAKFAST: A slice of toast with Flora Dairy-Free Spread and Nature’s World Dairy-Free Hazelnut Spread.

LUNCH: A packet of Piper’s Crisps and a cup of tea with soya milk.

Vegan Tea & Pipers Crisps

TEA: 2 slices of toast with Flora Dairy-Free Spread, 2 vegetarian sausages, 2 Quorn vegan nuggets and 1/2 tin of spaghetti hoops.

SUPPER: Another slice of toast with Flora Dairy-Free Spread and Nature’s World Dairy-Free Hazelnut Spread.

SNACKS: Nakd Cocoa Orange Bar. 2 x TESCO Everyday Value digestive biscuits.

Saturday 6th January

BREAKFAST: 2 TESCO own brand weetabix with sweetened soya milk.

LUNCH: Debenham’s Café tomato and basil soup with a brown roll.

AFTERNOON SNACK: New York Bakery Company cinnamon and raisin bagel with Flora Dairy-Free Spread and Nature’s World Dairy-Free Hazelnut Spread.

TEA: Linda McCartney frozen vegan pie with mushy peas, TESCO crinkle cut chips and veggie gravy.

SNACKS: Nakd Gingerbread Bar. A clementine. 2 TESCO Everyday Value digestive biscuits. 

DRINKS: Coffee with one sugar and frothy Oatly Barista. 

Sunday 7th January

BREAKFAST: New York Bakery Company cinnamon and raisin bagel with Flora Dairy-Free Spread and Nature’s World Dairy-Free Hazelnut Spread.

SNACKS: 2 x Lightly Salted Kettle Chips. Baby plum tomatoes. A small brown bread roll.

TEA: V Bites Chicken-Style and Mushroom Pasty with TESCO chips.

V Bites Vegan Pasty Chicken & Mushroom

DRINKS: Herbal tea. Coffee with one sugar and frothy Oatly Barista. 

Leave a Reply