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2 Week Plant-Based Challenge // Week 1 Food Diary

delicious spicy papaya salad from Doi Moi

Here we are at the end of my first 7 days of plant-based eating! I’m feeling really great (minus some major neck pain I’ve been having after I pushed myself a little too hard in a yoga class this week) and am excited to move into the second week of this challenge. I mentioned in my first post that being 100% plant-based isn’t too far off from how I already eat, but it has been fun to challenge myself a little bit further than I’m used to.

So far, the only things I’ve really craved have been feta cheese (I love to sprinkle this on my favorite salad from Naked Lunch) and eggs, but not to the point where I feel the need to “cheat” on my challenge at all. I have been sleeping well, am super satiated after I eat my meals and have plenty of energy to sustain me throughout the course of my days. To be honest, the hardest thing for me has really been making sure I’m not eating a ton of grains/pasta/starchy foods all of the time. (i.e. it’s super easy to make a bowl of gluten-free pasta and call it a night rather than roasting up some veggies or putting together a salad)

I am absolutely not the type of person to write down everything I consume, but I made an exception and wrote down every single thing I ate and drank over the course of the last 7 days not only for myself but also in case you’re curious or want some new ideas! Without further ado, my meals from the last 7 days:

Monday

breakfast: acai bowl (with protein powder), topped with berries + activated buckwheat
almond milk latte
lunch: Sweetgreen salad (Rad Thai – substitute shrimp for tofu)
snack: siete chips (obsessed!)
dinner: DIY cava bowl (rice, quinoa, arugula, hummus, etc.)

Tuesday

breakfast: sundried tomato swapple, topped with 1/2 avocado + cholula hot sauce
green smoothie (kale, spinach, frozen banana, homemade cashew milk)
almond milk latte
lunch: sweet potato stuffed with steamed kale, olives, zucchini, tomato, and zucchini
kombucha
snack: paleo, vegan, refined sugar free chocolate chip cookies (recipe coming soon!)
dinner: salad with arugula, rice, quinoa, hearts of palm, artichoke hearts, cucumber, baba ghanoush, & red wine vinegar dressing

Wednesday

black coffee with homemade cashew milk
breakfast: homemade chia seed pudding with berries, bee pollen + activated buckwheat on top
lunch: swapple with avocado + cholula hot sauce
snack: smoothie with spinach, banana, ripple chocolate milk, protein powder, almond butter and ice
dinner: lentil pasta with broccoli, cauliflower, and carrots + homemade pesto

Thursday

breakfast: berry cacao smoothie
coffee with homemade cashew milk
lunch: swapple with treeline cashew cheese + sliced heirloom tomato
snack: turmeric popcorn + kombucha
dinner: superfood bowl with quinoa, sweet potato, hummus, kraut, avocado, and sprouts

Friday

breakfast: acai bowl from South Block (I always add almond butter on top)
almond milk latte
lunch: zucchini pad thai at Le Pain Quotidien
green tea
dinner: veggie pho (with veggie-based broth) at our neighborhood vietnamese spot

Saturday

breakfast: acai bowl from South Block (2 days in a row!)
almond milk latte
lunch: green smoothie with whatever was leftover in the fridge
snack: ginger kombucha
dinner: papaya salad + heart of palm curry @ Doi Moi (a DC favorite!) + 1 glass of rose

Sunday

breakfast: smoothie with mixed berries, ripple chocolate milk, greens and frozen cauliflower
coffee with homemade almond milk

…..to be continued! (writing this as I sip my coffee)

I’m off to grocery shop for the week and finish meal prep — follow along on my Instagram stories for more

Hope you all have the best Sunday!

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1 Comment

  • Reply
    Kat Downs
    April 10, 2017 at 8:08 AM

    I love this! You have inspired me to do a plant-based challenge sometime soon!

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