So much for getting over here and posting each day during the 21-Day Vegan Kickstart…oops! Thankfully I’ve not had that problem staying vegan over the past 5 days. As I’ve said before, my diet was pretty much 95% vegan already, with the only non-vegan items in my diet being the dairy-related items in some items I loved, such as Morningstar veggie bacon and sausage (egg whites in them, although they DO have great vegan options). And I’d have to say that my core, my beliefs, what guides me, has been vegan for far more years than I’ve even been vegetarian (almost 17 years veggie) in regard to sharing my life and our world with our fellow sentient beings. I think most people who aren’t vegan, or veggie for that matter, don’t realize that being vegan isn’t JUST about a diet change, it’s about the choices we make with respect to our environment and those we share it with.
While I haven’t followed the daily menu from PCRM for the Kickstart, I have been eating foods I either got from their menu last time (when I did the Kickstart in January), most of which are on this Kickstart, too, as well as eating whole wheat pastas, grains, and veggies that I learned to keep stocked in the pantry/fridge via January’s Kickstart. And each workday starts with steel-cut oatmeal with a banana, some almonds, and pure maple syrup or blue agave…YUM!
Here’s today’s message, and oddly enough today’s menu is pretty much what I’d already been planning on having–especially the Buckwheat Blueberry Pancakes, which were an INSTANT classic/fave for me when I first tried them in January. Love, love, LOVE them!
You’re almost a week into the Kickstart! You must be feeling the results of a cholesterol-free low-fat diet. See what today’s message has in store for you.
Ironman Triathlete Brendan Brazier shares his knowledge about diet and endurance. What’s the deal with vitamin D? Watch the Cancer Project’s “Veggie Hunter” public service announcement. Learn about protein for athletes. Today’s Menu:
- Breakfast: Blueberry Buckwheat Pancakes and Facon Bacon
- Lunch: Easy-Bean Dip with Oven-Baked Tortilla Chips and a side salad
- Dinner: Easy Stir-Fry with Always Great Brown Rice
- Dessert: Chocolate raspberry mousse