Till I have completed my 30 day Vegan Challenge and I am still feeling optimistic and just a tad but lighter 🙂
I am essentially sticking to 3 meals a day with the odd snack In between such as fruit or Ryvita. I am 100% back on my fitness, attending spinning, boxing and freestyle sessions… I am in agony as I type this lol
Cooking my meals has become a way of life for me now, I don’t have to think about what I’m going to cook in advance. I just raid my fridge, cupboards and create yummy dishes.
Here’s some meals I’ve devoured this week 🙂
Dish 1: Cauliflower & Butter Squash with Couscous and Avocado
Dish 2: Red Pea and Sweet Potato soup
Dish 3: Sweet Potato, Butternut Squash & Red Pea (Kidney Beans) curry with Couscous
Dish 4: Half a Sweet Potato topped with Cannellini Beans, Flageolet Beans, Adzuki Beans cooked with Mushrooms, Green Beans and Spinach
I am now mid way through my second week of my 30 day Vegan challenge and I’m feeling great! I am really enjoying this way of eating and my body feels better for it, however I do now and then miss my smoked salmon and cheese.
When it comes to fitness I am in need of an effective workout plan to get my body right and tight so i am currently researching etc. But that is no excuse to skip the gym so this week I have managed to dragged my bum to spinning classes and freestyle sessions to jump start the burning of unwanted fat! Lol
Here’s a few dishes I made this week
Lentil vegetable soup and vegetable stir fry cooked with soy ginger teriyaki sauce 🙂
Day 4 of my vegan challenge and I’m finding it smooth sailing.
Great snack to have if you’re feeling peckish Ryvita crisp bread lightly coated in organic smooth peanut butter (no palm oil) and chopped banana. Very yummy!
Last night I had potato, peas and aubergine medley with couscous. I’ve had couscous 3 days in a row now so tonight I will be making pumpkin and leeks soup.