So I haven’t been taking many photos for my weekly What I Ate series because I’ve mostly been eating the same stuff, thanks to preparing meals in advance to last me five days or so. And sometimes I’m all mehhh, I’ll take a photo tomorrow. Then I forget and before I know it that prepared meal has all finished and I’m left with no pictures.
I mentioned in my last What I Ate that I’ve been having some issues with food/stomach/etc and I’ve booked in to see a plant based dietitian next week. From now though, I am on my third day of 100% no oil/sugar/salt/nuts. I just feel like I need to get back to basics and start with a clean slate, so to speak, going in to the six week low FODMAPs diet.
I’ve signed up for Vegan Mofo this year, thinking my theme will be going on a vegan low FODMAPs diet and what I eat, how I feel and such. I hope it can be helpful to someone.
So in the past I have had super high cholesterol and when I cut out oils (or went very minimal oil) my cholesterol dropped significantly but it is still in the too-high range. And because I need to lose some weight, not the least to ease the pain from some injuries in my feet, that explains my no-oil decision. Ditto for nuts, though that’s more because of the fat content because really, I never ate two almonds and left it at that! So for the short term I’m doing this quite strict sounding stuff, but I’m definitely not ruling out going to restaurants like I’ve always done though I’m holding off on all that until next year.
Enough blah blah! So breakfast is either a smoothie with oats, banana and greens or porridge oats with banana and berries:
Lunch this week has been a brown rice-lentil mix with raw veg (kale, tomato, cauliflower, zucchini here) and Chef AJ’s Yummy Sauce which is made from a can of white beans, lemon, garlic and dates if you want it sweet:
Before lunch though, or in between breakfast and lunch, I have a bowl of veggies that include greens. Here are some no-oil roasted Brussels sprouts with plain lettuce and mini Roma tomatoes with a little drizzle of a fig balsamic vinegar I picked up from Coburg Farmers Market:
Dinner has been Chef AJ’s red lentil chili (I added pumpkin and spinach to it) followed by the more satiating starchy veggies like potato or sweet potato. Before I eat this I have a bowl of cauliflower and broccoli to fill me up a bit, but also to help me get in some extra veggies for the day:
I finally have my copy of the new Oh She Glows Every Day cookbook and made the green matcha mango smoothie:
After a few days of eating like this I’ve had zero bloating and I feel quite full. I’m still in that mindset where I feel a bit crappy that I’m eating Diet Food if you know what I mean. Looking at my Instagram and Facebook feeds is awful, seeing photos of coconut curries and raw caramel slices…! But I’m confident I’ll soon come to enjoy eating this way, particularly when I see and feel benefits. I definitely see myself eating WFPB-OF for the long term, whenever I prepare food for myself or go somewhere where I can take my own food, but for now yeah, just trying to retrain myself. I can handle no oil or no added sugars but the no salt thing, yikes!!! That one is tough because the chili has loads of herbs and spices and flavour but no salt is really something I have to get used to!
This dietary change has nothing to do with being vegan– I am vegan for the animals first and foremost. So I don’t want anyone walking away from reading this thinking this is a ‘health vegan’ thing and that this is what vegans ‘should’ be doing, or worse, that I am saying this is how vegans should be eating. This is all purely for me to work out why I’m getting digestive discomfort lately!