As did a lot of people, during the new year, I made a vow to eat better. I also made a vow to give up ALL animal products (to be best of my abilities). Maybe I'll get into my full "diet" story another time (been on-again-off-again vegetarian since 2004), but I was vegan for 7 months, then vegetarian for 10 months, and now I'd like to try the full-on plant based route again.
So far, it's been a lot easier than I originally anticipated. Since like 90 percent of my diet as a vegetarian was vegan anyway, it's just cutting out that cheese that I foresee being a bit of an issue (hopefully not, and so far so good).
So, just in case you were curious about what a yoga teacher/practitioner eats in a day, here's an example of what I ate on January 10, 2017. This was a particularly busy work day from home, but I still managed to cook a few things and eat fairly well.
Chocolate Protein Smoothie
1 Frozen Banana
1 Handful of Frozen Spinach
1 Scoop Vega Chocolate Protein Powder
1/2 Tbs PB2 Chocolate
2 Tiny Scoops of Kelp Powder
1-2 Cups Coconut Almond Milk Blend
Combine all ingredients in a blender and blend until combined.
Toast w/ Avocado Mash & Toast w/ Almond Butter, Maple Syrup & Cinnamon
2 Slices of Ezekiel Bread
1/4 Avocado Mashed
Sprinkle of Paprika
1 Tbs Almond Butter
1/2 Tsp Maple Syrup
Sprinkle of Cinnamon
Toast bread. Spread items on toast.
Tofu & Vegetable Stir Fry w/ Brown Rice
1/2 Pack of Frozen Brown Rice from Trader Joe's (or normal brown rice)
1 Tbs Coconut Oil
1/2 Block Firm Tofu Cubed
1/2 Cup Frozen Mixed Vegetables
1 Tbs Soy Sauce
1 Tbs Hoisin
Microwave or cook rice according to package. Saute tofu in coconut oil for 2-3 minutes. Add frozen vegetables & saute for 2-3 mins. Add sauces, and saute for a few more minutes. Serve stir fried vegetables over the rice.
Yogi Mayan Cocoa Spice Tea w/ a bit of coconut almond milk blend & coconut palm sugar
1/2 Onion Minced
2 Celery Stalks Diced
2 Small Carrots Diced
2 Dried Bay Leaves
1/2 Tsp Fresh Thyme
1/2 Tsp Dried Basil
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/4 Tsp Salt
1/8 Tsp Black Pepper
1 Tbs Coconut Oil
2 Cups Partially Cooked Lentils (will cook in broth)
6 Cups Vegetable Stock
Saute onion in coconut oil until fragrent. Add celery and carrot and saute for 2 minutes. Add herbs and spices and saute for 2 minutes. Add vegetable stock and lentils. Bring to a boil then lower heat and simmer with the lid on for 20-25 minutes stirring occasionally.
*and I was drinking water throughout the day*
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