My Vegan Day On A Plate #1

by Aiyana Fraley
My Vegan Day On A Plate Collage 1

I’m super excited to share with you a new series of posts on my vegan lifestyle. Today marks my very first “My Vegan Day On A Plate” where I share with you everything I eat in a day. This is a new experience for me because it raises the bar of self accountability and puts me way out there. I get a lot of questions about what I eat in a day and even more so what I eat for protein. This is a great way to give the curious minded a peak into what fills my tummy.

I start my day off with a glass of water. It’s incredibly hydrating and jump starts the metabolism. I sometimes add some lemon essential oil or if I have fresh lemon, I squeeze a slice into my glass.

Now, for what was on my plate yesterday.

My VEGAN Day On A Plate

Breakfast…

I had a decaf coffee with cashew milk and a dash of cayenne pepper and cinnamon. I’m weaning myself off sugar so lately I’ve been replacing sugar with a tablespoon of pure maple syrup in my coffee or teas.

I woke up with an appetite and decided instead of the usual smoothie or oatmeal to get creative and make a tofu scramble. I started using nutritional yeast and Bragg’s Amino Acid for flavoring and it’s quite a delicious combination and VERY filling. I posted the tofu scramble recipe here.

Snack…

Banana vegan snack

Tropical green smoothie with kale

I had a banana as a snack a couple of hours later and made my Tropical Green Smoothie around noon, which held me over until about 3 p.m. I was working on a freelance assignment and wanted to finish before taking a break. I sometimes forget I’m hungry when I’m working.

Lunch…

Black Bean Quinoa and SaladBut, I made up for it with a big buddha bowl. I pulled some pre-made black beans and quinoa I made the day before with spring mix salad tossed with thinly sliced brussel sprouts. I have been using a homemade mustard dressing I modified from Dr. Furhman’s “Eat To Live” book. It’s my favorite dressing as of yet.

I have a sweet tooth and had to have some chocolate after lunch. It helps settle my food. I use a 70% dark chocolate. I only had two pieces left so I had to ration them out to have one after dinner too.

Dinner…

Chickpea salad with spring salad and black olivesI tend to have smaller dinners and last night was no exception. I pulled together a salad with chickpeas, chopped red peppers, leftover quinoa and black olives. I used the rest of an avocado I had in the fridge and drizzled my mustard dressing on top.

That was my day on a plate. I hope you enjoyed it and are inspired on how filling and satisfying a vegan diet can be. Until next week.

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