I just realized tonight that I didn’t blog last night about day 3 of my vegan experiment which I refer to as the quinoa chronicles. I guess that’s because I was so tired when I got home. I was also a bit frazzled because I ended up having my weekly coaching session with my coach in my car. I left work late and I didn’t dare miss another session so I ended up dialing her digits while driving home from work.
The reason I call yesterday the quinoa chronicles is because I’ve now categorically decided that I don’t really like quinoa – at least not in a salad. I don’t like the texture. It’s always a bit dry and crunchy and tasteless to me. Maybe I just haven’t had it prepared correctly. I do like it when I make fried quinoa and kale cakes out of the frozen quinoa and kale packets I buy from Costco. In the past, I’ve used an egg to bind the cake. I’ll have to find another way now. But I digress.
The day started out with a smoothie. Instead of using hemp seeds, I substituted some Legion Thrive Vegan Protein Milk Chocolate Flavor* instead and some PB2 Powder since I was not in the mood to crunch my smoothie. I had to use a fresh (as opposed to frozen) banana since my freezer door apparently was not closed all the way and the bananas had defrosted. I did, however, find some still frozen raspberries which I threw into the blender along with a packed cup of spinach. The smoothie turned out quite tasty despite the fact that the protein powder and the PB2* clumped instead of being distributed evenly. It was still good when I had the second half yesterday afternoon.
For lunch, I had the salad I’d ordered from a vegan restaurant the night before. It was hardcore with kale, parsley, sunflower seeds, blueberries, quinoa, tomatoes, quartered beets and an oily vinaigrette. I won’t be ordering that again. I didn’t love the quinoa, the large beet chunks, or the oily dressing. I did enjoy the rest of the veggies and the mushroom burger I’d thrown on top which I’d purchased from Whole Foods. Unfortunately, they used regular breadcrumbs to bind the burger so it wasn’t gluten-free.
For dinner, I had the leftover cashew cream gluten-free pasta and I was a happy child. I was also full and climbed into bed earlier than usual. Instead of sleeping though, I listened to a Periscope presentation on marketing for coaches.
All in all, it was a good day and I kept it vegan, if not gluten-free. I cheated only a little bit by having four squares of Chocolove Strong Dark Chocolate* for dessert. Since it’s 70% dark chocolate and chock full of antioxidants, it’s practically a health food anyway.
*These are Amazon affiliate links. If you click on them and buy something, I will get a small commission. You should know that I only recommend products and services that I myself use.