Weekly food diary from a vegan and gluten free perspective…

To give people an idea of what I eat on a weekly basis, this is what I ate in the last week. I don’t know why so many people seem to think that a gluten free and vegan diet means I eat nothing but fruit and raw vegetables, but I get so many ignorant comments about my diet that I want to set the record straight. Yes, obviously I eat a lot of fruit, salad, and vegetables, but it’s not nearly as boring as some people seem to think it is. I still put dressing on my salad; I still put sauces on my veggies; I still put sweet things with my fruit; I still eat ice cream. And yes, amazingly, I even eat pizza…It’s not as simple as just being able to go grab whatever I like off a shelf at the grocery store, and it takes a little more effort sometimes (and a lot more money), but contrary to popular belief, it’s not the end of the world. Yes, I miss eating steak. Yes, I miss eating seafood – so, so much, you have no idea. Yes, I miss eating lots of yummy desserts. But I can deal.

Please bear in mind that I run anywhere between 10-15km every day and additionally lift weights a few times a week, so my overall food intake might be a little higher than what most people are used to. I’m not putting portion sizes in here though, just what I happen to eat, to prove that eating vegan and gluten free isn’t actually “impossible” to live with.

Anyway, here goes…

Monday (hard training day):

  • Breakfast – soy yogurt, gluten/dairy free museli, fresh peach, prunes
  • Lunch – mushrooms, broccolini, and onion with pumpkin, sweet potato and a coconut milk sauce; celery sticks with peanut butter
  • Snack – vegan fruit bar; carrot with avocado dip
  • Dinner – family sized Asian salad mix with mustard dressing
  • Dessert – fresh peach with peanut butter; dried apricots
  • Drinks – Coke Zero; diet lemonade; black coffee; water

Tuesday (light training day):

  • Breakfast – soy yogurt, gluten/dairy free museli, fresh peach, prunes
  • Lunch – lentil cake with avocado dip; apple with peanut butter; rice cakes with raspberry jam
  • Snack – gluten free licorice
  • Dinner – mushrooms, eggplant and shallots with kung pao sauce
  • Dessert – fresh peach with peanut butter; fresh raspberries with lemon sorbet
  • Drinks – Coke Zero; diet lemonade; black coffee; water

Wednesday (light training day):

  • Breakfast – soy yogurt, gluten/dairy free museli, fresh peach, prunes
  • Lunch – mushrooms, eggplant and shallots with kung pao sauce with rice
  • Snack – dried (fresh) mango; carrot with avocado dip
  • Dinner – lentil cake with avocado dip
  • Dessert – apple with peanut butter, gluten free licorice
  • Drinks – Coke Zero; diet lemonade; black coffee; water

Thursday (hard training day):

  • Breakfast – soy yogurt, gluten/dairy free museli, fresh apple, prunes
  • Lunch – vegan/gluten free dumplings with mushroom XO sauce; vege chips with avocado dip
  • Snack – nectarines with peanut butter; sultanas; dried apricots
  • Dinner – nectarines; apples; carrot sticks with hommus
  • Dessert – soy ice cream; gluten free licorice
  • Drinks – Coke Zero; diet lemonade; home made lemon iced tea; water

Friday (light training day):

  • Breakfast – soy yogurt, gluten/dairy free museli, fresh apple, prunes
  • Lunch – lentil cake with quinoa tabbouleh; carrot sticks
  • Snack – licorice; salt and vinegar vege chips with salsa
  • Dinner – quorn mince with tomato and chili sauce and shirataki noodles
  • Dessert – soy ice cream with maple syrup
  • Drinks – Coke Zero; diet lemonade; home made lemon iced tea; water

Saturday (heavy training day):

  • Breakfast – soy yogurt, gluten/dairy free museli, fresh apple, prunes
  • Lunch – mixed vegetables with tamari and crushed chili sauce and rice; pear with peanut butter
  • Snack – licorice; nectarine; dried apricots
  • Dinner – home made pizza! (gluten free/vegan flat bread, tomato sauce, olives, mushroom, onion, soy cheese)
  • Dessert – fresh apple; sultanas; soy ice cream
  • Drinks – Coke Zero; diet lemonande; home made lemon iced tea; black coffee; water

Sunday (light training day):

  • Breakfast – fresh apple and fresh nectarine with peanut butter
  • Lunch – tomato, olive and mushroom sauce with shirataki noodles; carrot sticks with gluten free vegemite
  • Snack – dried apricots
  • Dinner – vegan/gluten free flat bread with quinoa tabbouleh and hommus
  • Dessert – mango sorbet with fresh pineapple
  • Drinks – Coke Zero; diet lemonade; home made lemon iced tea

In case anybody is questioning how peanut butter is vegan and gluten free, I buy PB2 in bulk. It’s basically just powdered peanuts, salt, and sugar that you mix with water into a peanut paste. Et voilà – vegan and gluten free peanut butter!

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