A Week in the Life – Smoothie Overload

First of all, I just want to apologize for this post being a little later than its usual Sunday evening. I’ve been busy trying out some new recipes and perfecting my iPhone photography skills (they’re still not great) so I haven’t gotten around to posting this week’s food log. I had great success with my recipes for Summer Vegetable Israeli Couscous and Gloriously Meaty Tempeh Balls. I also made some crazy Italian sausages for a friend’s barbecue, along with a killer potato salad from Isa Chandra Moskowitz’s cookbooks. Seriously, you guys need to check out her recipes because she is the reigning queen of indulgent vegan cooking.

This week marks the third week of the #6spoonsinjune challenge, whereby I try to limit my added sugar intake to just 6 teaspoons or 24 grams per day. I’m proud to say I haven’t exceeded this limit, yet my sugar cravings remain. My mind continues to be occupied by visions of Ben&Jerry’s PB&Cookies non-dairy ice-cream on an almost constant basis. But I’ve held strong. I’ve instead been curbing my cravings with smoothies, which is essentially my only exposure to fruit (until I discovered melon salad with lime juice later in the week) and sugar outside of my mandatory Starbucks soy lattes for which they regrettably use sweetened soy milk. Anyway, keep on reading to see how many smoothies I’ve been drinking and how little I’ve really been eating because I legit get lost in my own head and totally forget.

Monday, June 12th

Breakfast

  • Coffee with almond milk

Dinner

  • Summer vegetable Israeli couscous with seared oyster mushroom “scallops” (my original recipe here)
  • Grilled Italian eggplant

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Tuesday, June 13th

Breakfast

  • Spinach, pineapple, mango, banana, almond milk smoothie
  • Avocado toast on sugar-free flax bread topped with lime juice, salt, nutritional yeast, and crushed red pepper flakes

Snack

  • Handful of almonds

Dinner

  • Grilled cheese with Daiya cheddar slices
  • Chocolate, banana, blueberry, pineapple, almond milk smoothie

Wednesday, June 14th

Breakfast

  • Green smoothie
  • Handful of almonds

Dinner

  • Greens+ spaghetti with homemade tomato sauce
  • Tempeh meatballs (my original recipe here)
  • Vegan parmesan topping

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Thursday, June 15th

Breakfast

  • Green smoothie
  • Handful of almonds

Lunch

  • Leftover spaghetti and tempeh meatballs

Snack

  • Half a giant cucumber with homemade kalamata olive hummus

Friday, June 16th

Breakfast

  • Green smoothie
  • Handful of almonds

Lunch

  • Leftover spaghetti and tempeh meatballs

Snack

  • Grande iced soy latte

Dinner

  • Cantonese noodles and vegetables
  • Fried tofu with garlic sauce
  • Sautéed water spinach with fermented tofu and chili

Saturday, June 17th

Breakfast

  • Chocolate, avocado, pineapple, almond milk smoothie
  • Avocado toast on sugar-free flax bread topped with lime juice, salt, nutritional yeast, and crushed red pepper flakes

Lunch

Snack

  • A million lychee

Dinner

  • Seitan Italian sausage on a bun with roasted red pepper, grilled onion, muffuletta, tabasco, and mustard (sausage recipe from Isa Does It)
  • Crunchy potato salad
  • Lime-mint melon salad (recipe from Superfun Times Vegan Holiday Cookbook)
  • Krobacher non-alcoholic beer

 

Sunday, June 18th

Breakfast

  • Lime-mint melon salad

Snack

  • Crackers with Just Peanuts peanut butter

Dinner

  • Ethiopian lentils (Yemisir wot)
  • Turmeric potatoes and carrots (Tikil gamen)
  • Ethiopian tomato salad
  • Millet

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That’s all for this week. I hope by the time I write the next edition of A Week in the Life, I’ve totally gotten over my sugar cravings, otherwise I might break. Also, don’t forget to check out #6spoonsinjune on Instagram to see some great sugar-free dishes. Check back soon for a new recipe for crispy zucchini fritters. I promise you will love it. Until next time!

3 thoughts on “A Week in the Life – Smoothie Overload

  1. valentina

    Everything looks so yummy, Tania. I will have to try out your lime-mint melon salad – what a refreshing summer treat!

    Thanks for sharing 🙂

    Like

    • Who Needs Salad

      Thanks, Val! I’ll try to get some easier recipes on here for you too. The lime-mint salad is really easy. Just cube some melon and squeeze the juice from one or two limes over top along with a pinch of salt. Mince up some mint and mix that in. You can also add crushed chilli flakes for some spice.

      Like

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