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A Day In The Life


“What Some Random Guy from New Hampshire Ate Last Sunday.” :)

Breakfast: homemade soy yogurt, banana, flaxseeds, soynuts, coffee

Lunch: mung bean sprouts, red onion, garlic, hot peppers, and broccoli in a sauce made primarily from nutritional yeast (Lewis Labs, my favorite), 3 ounces of vegan white wine (usually red)

Now, let the snack parade begin! Yes, I’m a grazer. ;)

cantaloupe with dandelion greens

1/3 of an avocado

brown rice protein in black coffee

kiwi, dates (Deglet Noor), and Medjool), raw untoasted nori

Dinner: kale, collard greens, cauliflower and a bowl of raw veggies (beets, brussels sprouts, celery, garlic, jalapeno, yellow carrots, red onion, turnip, and zucchini), 3 ounces of wine

shiitake mushroom and rosemary tomato sauce with konjac noodles

Some of the greens and cilantro were blended into a pesto-like dish, combined with a handful of veggies from the big bowl. The pasta sauce went over the rest for a warm, cooked meal feel yet with all the raw goodness still intact.

Dessert: an organic red delicious apple and red cabbage

Late night treat: blueberries and strawberries with homemade soy yogurt and soynuts, cup of unsweetened hot cocoa

In a prior post, we took a look at the importance of calories per volume of food when it comes to satiety. At approximately 2000 calories for the day, I can assure you I felt no hunger. The Carb/Protein/Fat macronutrient breakdown was 62/20/18. And with saturated fat coming in at only 6 grams, it ranked a respectable Poly:Sat (P/S) ratio of nearly 2 (anything over 1 is considered healthy).

7 Responses to “A Day In The Life”

  1. Arturo Veve says:

    Hi Erin

    Homemade soy yogurt? How do you make that? The post today really constitutes food porn. The pictures and creativity in your food are amazing. Thanks for sharing.

  2. Erin says:

    Soy yogurt is basically made the same as the standard dairy kind, except the soy milk need not be scalded, just brought up to temperature. It’s as easy as heating soy milk up to 115 F, adding a little commercial soy yogurt as a starter (six ounce individual serving container per quart of soy milk) and putting it in a yogurt maker for several hours, depending on desired thickness and tartness (18-24 hours for me). There are more complicated instructions out there, but that’s the gist of it. I have found using different brands of soy yogurt as the starter give varying results, especially when it comes to thickness, so you’ll want to experiment until you get an end product you like.

  3. Sierra says:

    Arturo is right – this is food porn. :) I love the pictures! I’ll have to try the date-kiwi sushi. I have all of the ingredients. I’ve been having a date with almond butter for dessert the last few nights. Just cut open the date to remove the seed and get that nice little bowl effect and put in a bit of almond butter. Tastes better than any candy bar. Wowie yum!

  4. Erin says:

    Mmmm… I do that too! ;)

  5. Melody says:

    You always come up with such interesting flavor combos… the nori/kiwi/date thing.. I would try that just to see what it tastes like.

  6. Erin says:

    Thank you, Melody. Actually, the dates didn’t go into the sushi, but the kiwi did. But, I don’t see why it would work. If you ask me, you can wrap any fruit in nori with success.

  7. Luanne says:

    The pictures are truly decadent…the list of contents awesome…I could live on a few of those every day. Being afraid of striking out and doing something called my thing, I much prefer a written out recipe with how much of what, cooked how long and in what container.
    You give me inspiration.

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