What I Ate Wednesday: Healthy Plant-Based Meals

Well, I just had a bit of a scare with my website. I had saved the draft of this post yesterday, continued editing it last night, and hit the publish button. Then I received a message saying “failed to publish,” and I lost my entire draft. Also, my category and tags boxes had disappeared from the sidebar of my draft. I sensed that the problem was with my Yoast SEO plugin, so I have temporarily deleted it and my website seems to be working again. Phew! I definitely lost sleep over that.

So, it’s been a hot minute since I’ve published one of these posts! I really want to get back into the routine of “What I Ate Wednesday” posts because I’ve run into a lot of people who just watched the documentary Game Changers, about how a plant-based diet actually enhances athletic performance, and suddenly there’s an explosion of interest in how plant-powered athletes fuel their performance. Now, I’m no professional athlete, but I do lead an active lifestyle, working out six days a week and training for long distance running events. So I thought I would get back into the habit of posting “What I Ate Wednesdays” to give anyone transitioning to a plant-based diet, or those curious about what I eat in a day, the inside scoop!

I’m vegetarian, choosing to include organic, grass-fed dairy products and local pastured eggs in my diet, but if you are wondering how to eat on an entirely vegan diet, I will be sharing more about that in an upcoming post. Most of what you’ll see here is vegan, and in cases where I ate eggs or dairy, I provide a vegan option, too!

And, of course, my standard disclaimer: I am not a healthcare practitioner. This is provided for informational and educational purposes only, and is not intended to replace professional medical advice.

Before Breakfast: My pumpkin spice latte

I love drinking a latte like this before a workout because it provides easy to digest energy!

Breakfast: Peanut Butter and Banana Baked Oatmeal (recipe coming soon to the blog) topped with sunflower seed butter and raw honey, with chai tea on the side

Lunch: A kale, sweet potato, pomegranate, and pepita salad (coming soon to the blog as well) with crackers, goat cheese, and lentil hummus on the side. Plus an apple and a couple squares of dark chocolate to finish. For a vegan lunch, you could simply swap out the goat cheese for cashew cheese.

Late afternoon “snack”: I met up with a friend later in the afternoon at Thyme and Again, where I got a coconut milk latte and a vegan raspberry chocolate square. This was kind of like pre-dinner dessert!?

Dinner: A couple of scrambled eggs with avocado toast, steamed broccoli topped with cilantro tahini sauce, and kimchi. Hot sauce on everything. 😉 For a vegan meal, swap out the scrambled eggs for my tofu scramble. Forgive the horrendous photo… just keeping it real.

Before bed snack: Some organic yogurt with blueberries, flax, and hemp. For a vegan snack, swap out the dairy yogurt for vegan yogurt.

Supplements I took: A B Complex by Mega Food brand, vitamin D3 by Natural Factors (not vegan; a vegan D3 option is Garden of Life My Kind Organics, which is made from lichen); and a dose of omega 3 algae oil by Nutra Vege.