This weeks What Vegans Eat comes from Stephanie and it’s a good ‘un! So colourful! Over to her…
Name: Stephanie Anjos
Age: 31
Occupation: I’ve been traveling the past 22 months, but go back to reality soon as an Account Manager
Vegan Since: December 2015
I became a vegetarian in October when I finally realised I couldn’t claim to be an animal lover, if I ate them. I then turned vegan in December when I was at a Buddhist course in Nepal and I watched Cowspiracy, I was also sharing a room with a Brazilian girl who had been vegan since the age of 12 so I was learning a lot and it shocked me. I continued to watch documentaries and read as much about it all as I could. I’ve always been a huge meat, fish, egg and cheese consumer so it was pretty hard transitioning, especially since I was traveling Asia! But I knew I had to do it, it was the biggest way I could make a positive impact in the world on so many levels. And it was so simple.
I’m at the end of my travels and currently in Dubai visiting my dad, on my way back home to Brighton. So now I have my own space, kitchen, access to all sorts of foods, so I’ve been pretty much just researching meals, planning meals, making meals, and eating meals ❤ After months of either eating the same dish every meal or it being a struggle to find anywhere with some decent choice, its amazing to make my own food!
Note for my food diary at the moment; I watched a fascinating documentary about fasting (BBC’s Eat Fast Live Longer) so have been fasting two days a week since January. However I’ve just started to fast every other day as would like to lose some weight!
Day 1 / 30th May 2016 (fasting day)
Breakfast: Black Coffee
Lunch: Vegetable Soup, I had a few bowls (basically taken from a Jason Vale recipe,but I don’t blend it, I like chunks!)
Dinner: Huge salad with lime juice for dressing
Snacks: Apple Cider Vinegar and cinnamon drink and green tea
Day 2 / 31st May 2016
Breakfast: Avocado, cherry toms and lime juice on rye bread, and a green tea
Lunch: Pitta bread, hummus, and left over salad
Dinner: My first attempt at Vietnamese fresh spring rolls, with peanut sauce
Snacks: I recently read how good it is for you to eat a portion of mushrooms a day and also a teaspoon of turmeric, so that’s what this is! Experimental. I also had Peanut butter, coconut flakes and banana on rye bread toast. ACV drink and green tea
Day 3 / 1st June 2016 (fasting day)
Breakfast: Black Coffee
Lunch: Chickpea tomato vegetable stew type thing
Dinner: More of the same
Snacks: ACV drink and green tea
Day 4 / 2nd June 2016
Breakfast: Oats, almonds, berries, chia and flax seeds, coconut flakes, soy milk and a coffee
Lunch: Fajitas with pan fried tofu and vegetables (I also made mayonnaise!)
Dinner: My dad came over for dinner so I made us Vietnamese spring rolls to start, and courgette spaghetti with avocado, coriander and lime sauce – it was quite a mess. Coconut water and fruit lollies for dessert
Snacks: ACV drink and green tea
Day 5 / 3rd June 2016 (fasting day)
Breakfast: Black coffee
Lunch: Cauliflower rice vegetable sushi
Dinner: Lentil soup with onions and broccoli
Snacks: ACV drink and green tea
Day 6 / 4th June 2016
Breakfast: Peanut butter, coconut flakes and banana on rye bread toast. It’s so good
Lunch: Fajitas again, still had some cooked up ingredients left over in the fridge
Dinner: Went to my dads for dinner and ate pear and avocado salad to start, and pan fried potatoes and mushrooms for the main. I took round a raspberry, cashew, coconut, lemon cheesecake I made from Kellys Food Blog on instagram
Snacks: Mixed berries, kiwi, banana and coconut water smoothie. Baked almond feta with pitta. ACV drink and green tea
Day 7 / 5th June 2016 (fasting day)
Breakfast: Black coffee
Lunch: Kidney bean salad
Dinner: Lentil soup with onion, garlic, spinach and leek
Snacks: ACV drink and green tea
Mangia Bene 