It’s that time again – What Vegans Eat! This time Sussex student Izzy has shared her food diary. It’s amazing! So colourful. Over to her…
Name: Izzy Tibbetts
Age: 20
Occupation: Student at Sussex University
Vegan Since: I was 13 when I became vegan.
Hi, I’m Izzy, a chemistry student at Sussex uni. This week was pretty busy with lots of work to do for university. I’ve been vegan since I was 13 and now eat a far healthier, more balanced diet than before, as getting your 5-a-day when you’re a vegan is so easy! I really enjoy baking and making colourful vegan food, and have a smoothie and fruit for breakfast most days.
Everything I ate this week was homemade apart from things like the oreo brownie and trek bars. My weakness is raw bars like trek or nakd bars – I snack way too much- but I’ve started to make these myself from dates and nuts to save money.
I love living in Brighton as there are endless opportunities for delicious vegan food, something not so common in Devon where I’m from. My favourite is probably Loving Hut because their burgers are amazing.
I post lots more pictures on my Instagram @izzysveganmeals if you like these ones.
Day 1 / (31/10/16)
Breakfast: Wholemeal toast with peanut butter, banana and strawberries, tea with soya milk
Lunch: Quinoa and mushroom balls with basil and red peppers in a creamy sauce (Voila Vegan recipe)
Dinner: Pumpkin katsu curry with brown rice
Snacks: Vegan oreo coconut cheesecake! (Halloween themed)
Day 2 / (1/11/16)
Breakfast: Porridge with blueberries and mango, ginger and lemon tea
Lunch: Falafel, hummus and vegetable wrap
Dinner: Baked sweet potatoes with chickpeas and vegetables in a tomato sauce
Snacks: Oreo brownie from the farmer’s market on campus
Day 3 / (2/11/16)
Breakfast: banana and blueberry smoothie bowl with mango and strawberries
Lunch: Vegetable stir fry with ginger, soy sauce and rice noodles
Dinner: Tofu marinated in soy sauce, sesame oil, sriracha and ginger with peppers, mushrooms and quinoa
Snacks: Mango, kiwi and strawberries
Day 4 / (3/11/16)
Breakfast: Banana and raspberry smoothie bowl with almond yoghurt, sesame and pumpkin seeds
Lunch: Baked sweet potato with vegetable chili and an apple
Dinner: Red lentil, sweet potato and coconut dahl with brown rice
Snacks: Trek bar
Day 5 / (4/11/16)
Breakfast: Mango, spinach, blueberry and strawberry smoothie, with raspberries and pumpkin seeds
Lunch: Lentil and sweet potato dahl with French bread, an apple and a trek bar
Dinner: Spaghetti and courgetti with kale pesto, mushrooms, peppers and celery
Snacks: Chocolate and banana pancakes, made with soya milk
Day 6 / (5/11/16)
Breakfast: Pancakes with banana, strawberries, blueberries and dark chocolate
Lunch: Spicy roast pumpkin and coconut soup
Dinner: Pasta with kale pesto and grilled vegetables
Snacks: Wholemeal seeded toast with marmite
Day 7 (date)
Breakfast: Blueberry and banana smoothie with pumpkin seeds, kiwi, oats, pomegranate seeds and blueberries with a cup of tea
Lunch: Chips spiced with smoked paprika, rosemary, cumin and cayenne
Dinner: More pumpkin soup, with French bread
Snacks: Dark chocolate (Sainsbury’s cooking chocolate!)
Mangia Bene 