A Week in the Life – Spreading the Message

I began my A Week in the Life series with a lot of preamble about conscious consumerism and the impact our choices have on the environment and on those around us. I spoke of our tendency to remain purposely disillusioned about the food on our plates and the clothes on our backs. I challenged everyone to be more aware.

I’ve been thinking a lot more about the message of sustainability this week as I finally watched Cowspiracy and the new, related documentary, What the Health. I’ve also been doing quite a bit of research for an upcoming post on protein, which people often think is the most elusive dietary requirement (spoiler: it’s not). There is so much information readily available, but not everyone chooses to seek it out.

Veganism as a means to sustainability, environmental stability, and optimal health is something I’m truly passionate about, yet I feel caught in a struggle between quietly adopting new personal practices, and spreading the message about what I’m doing and why it’s beneficial. No one wants to be that person who aggressively promotes their own agendas. You may have heard the joke, “An atheist, a vegan, and a Crossfitter walk into a bar. I know because they told everyone.” Vegans are generally viewed as annoying, and they can be. I can be. I don’t want to be, of course, but I’m also uncomfortable if I don’t voice my opinions when appropriate. This is, in part, why I started this blog, and why I launched my Facebook page to share research and articles. I strongly believe that people cannot be forced to change, but that people must want to change, and will be more inclined to do so if they are surrounded by positive examples of change.

So this week has been about disseminating as much information as I possibly can, all while continuing my participation in the #6spoonsinjune sugar challenge, meaning I am still, still (how can this possibly be) craving soft-serve ice-cream and cheesecake. Since the cravings have not yet abated, I was motivated to create an actually delicious sugar-free snack. I am in the midst of developing a recipe for crispy almond-cocoa bites, modelled after the Tutti Gourmet snack I discovered, which tastes way too good to possibly be healthy, yet I assure you they are.

Now, without further ado, here is what I’ve been eating all week:

Monday, June 19th

Snack

  • Just Peanuts peanut butter with whole-wheat crackers
  • Handful of almonds
  • Original Kettle chips

Dinner

  • Endive cups with tomato, avocado, jicama, and olives
  • Middle-Eastern yogurt noodles topped with zucchini fritters and dairy-free yogurt dipping sauce

Tuesday, June 20th

Breakfast

Lunch

  • Leftover Ethiopian lentils and potatoes with millet

Snack

  • Just Peanuts peanut butter with whole-wheat crackers
  • 2 packages roasted organic seaweed
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Last week’s Ethiopian feast

Wednesday, June 21st

Breakfast

  • Oatmeal smoothie bowl with banana, blueberries, spinach, dairy-free yogurt, topped with almonds, flax, coconut, and sesame seeds

Snack

  • Just Peanuts peanut butter with whole-wheat crackers

Dinner

Thursday, June 22nd

Breakfast

  • Coffee with almond milk

Snack

  • Pineapple
  • Just Peanuts peanut butter with whole-wheat crackers
  • Tutti Gourmet almond-cocoa bites

Dinner

  • Leftover ramen

Friday, June 23rd

Breakfast

  • Grilled cheese sandwich with Daiya cheddar slices on sugar-free whole-wheat bread
  • Blueberry-spinach smoothie

Snack

Lunch

  • Massaged red kale with roasted sweet potato, lentils, and jicama (recipe adapted from Isa Does It)

Dinner

  • Fried tofu appetizer
  • Thai green curry with tofu, green pepper, and kabocha squash (from Khao San Road Road in Toronto. I highly recommend it for authentic Thai food if you’re in the Toronto area. I’ve been to Thailand so I can tell you it is legit!)
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Grilled cheese breakfast

Saturday, June 24th

Lunch

  • Chickpea salad sandwich on sugar-free whole-wheat bread with lettuce, tomato, pickles, celery, red onion, and homemade vegan mayonnaise

Snack

  • Just Peanuts peanut butter on whole-wheat crackers

Dinner

  • Vegetable pakora and chana masala
  • Curried eggplant, cauliflower, and okra with basmati rice and naan

Sunday, June 25th

Breakfast

  • Scrambled soft tofu with turmeric, paprika, and kala namak (black salt)
  • Wilted kale with fried potatoes
  • Avocado toast with tomato, lemon juice, nutritional yeast, and nigella seeds
  • Mango lassi

Lunch

  • Chickpea salad sandwich on sugar-free whole-wheat bread with lettuce, tomato, pickles, celery, red onion, and homemade vegan mayonnaise

Dinner

  • Nachos topped with Daiya cheddar shreds, green olives, salsa, and Daiya ranch dressing

 

 

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The ultimate vegan brunch

That’s it for this week! Please check out my Facebook page and Instagram if you haven’t already. And check back soon for a new post on protein! If you have any protein questions, feel free to leave them in the comments or use the Contact page and I’ll be sure to answer them in my post.

Thanks!

One thought on “A Week in the Life – Spreading the Message

  1. valentina

    Great post, Tania. Thank you for the documentary recommendations and sharing your food log with us – what delicious-looking meals! Can’t wait for your post on protein and crispy almond-cocoa bites recipe. 🙂

    Also, big congratulations on surviving #6spoonsinjune. As someone who is thoroughly addicted to chocolate, I have great respect for you!

    Liked by 1 person

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