This edition comes from photographer Murray Ballard (who also happens to be my boyfriend). Over to him…

 Name: Murray Ballard

Age: 32

Occupation: Photographer

Vegan Since: August 2015

 

 

 

I started eating a vegetarian diet after watching the film Cowspiracy last July and gradually transitioned towards a vegan diet. As the film ended, I remember saying to Gabriella, if the facts in that film are even half right, then I’ve got to give up eating meat and probably dairy too. Gabriella had gone back to being vegetarian the previous year, so I had stopped eating meat at home, but I quite often ate meat or fish when eating out. I thought my biggest problem would be giving up cheese, I used to eat a lot of it, but I’ve found that surprisingly easy.

I enjoy eating a vegan diet when I’m at home, but it can be very difficult when I’m working away, especially abroad, when time is short. The week prior to completing this food diary I was working in Doha, Qatar and, although I managed to eat a mostly vegan diet, I did struggle a few times, as the choice was so limited, and I ate meat once and diary on a couple of occasions. This week I was working from home.

Day 1 / Monday 22^nd February

Breakfast: smoothie – banana, avocado, peanut butter, spinach, raw cocao, water.

Lunch: leek and potato soup; rice cakes with hummus; sliced avocado and tomatoes.

Dinner: spaghetti (gluten-free) and tomato sauce with capers from Puglia preserved by Auntie Laura

Snacks: toast with marmalade; 2 Nakd bars; hummus and rice cakes; 4 medjool dates.

Day 2 / Tuesday 23^rd February

Breakfast: smoothie – banana, spinach, raw cocao, peanut butter, date syrup, Oatley and water.

Lunch: leftover spaghetti (gluten-free) and tomato sauce; olive tapenade crostini.

Dinner: cannellini beans with artichoke hearts, lemon and parsley; garlic bread on the side.

Snacks: 2 slices of toast with marmalade, half a bar of Montezuma dark chocolate.

Day 3 / Wednesday 24^th February

Breakfast: smoothie – banana, spinach, raw cocao, peanut butter, agave syrup and water.

Lunch: puff pasty with olive tapenade and sundried tomatoes; salad leaves.

Dinner: mushroom risotto and ciabatta.

Snacks: toast with marmalade; cashew cookie Nakd bar; bruschetta.

Day 4 / Thursday 25^th February

Breakfast: smoothie – banana, spinach, raw cocao, peanut butter, date syrup and water.

Lunch: leftover puffy pasty tart – see yesterdays lunch; slice of raw chocolate and coconut tart with blueberries and rasberries.

Dinner: curry – potato, chard, mushroom, red lentils with cauliflower rice.

Snacks: 2 slices of toast with marmalade.

Day 5 / Friday 26^th February

Breakfast: smoothie – banana, spinach, raw cocao, peanut butter, date syrup and water.

Lunch: leftover curry – see yesterday’s dinner.

Dinner: lentil shepherds pie with sweet potato and swede topping; garlic spinach

Snacks: banana.

Day 6 / Saturday 27^th February

Went to Vegfest at the Brighton Centre, which was treat central for vegans. You could find anything from pizza to caviar. I went for a doner kebab.

Breakfast: smoothie – blueberries, avocado, spinach and water.

Lunch: Doner kebab – cabbage, salad, tomatoes; chocolate donut.

Dinner: 2 mushrooms stuffed with spinach and nutritional yeast; bean salad; giant couscous salad with fennel and herbs; hummus; nectarines and clementines with soya yogurt and maple syrup.

Snacks: 2 slices of toast with apricot jam; lots of tasters at Vegfest.

Day 7 / Sunday 28^th February

Breakfast: green juice, coconut yogurt with chopped mango and pomegranate seeds.

Dinner: mushrooms stuffed with sundried tomatoes, pine nuts and tahini; roasted vegetables and quinoa; steamed spinach

Snacks: banana, rice cakes with hummus, 2 slices of currant bread, green juice.

 

Thanks Murray, anyone would think that you’re living with a vegan food blogger 😉 Next up we have the lovely Liv who has recently moved to Frome and about to embark on a year long travel adventure!