Figuring Out How to Balance Meals Since Going Vegan 32 Days
Wednesday, July 16, 2014
At 387 calories, I had some satiating old fashioned oatmeal, soaked overnight in water, cooked on the stove for 5 minutes with almond milk, banana, chopped walnuts, Ceylon Cinnamon, freshly ground flaxseed and cardamom seed. No salt or sugar added.
It's all too beige and brown looking isn't it? For lunch I'll make a big colorful salad. I've spent June 7 - July 8th eating Vegan, and since July 8th, I've spent a week experimenting with small amounts of animal product foods here and there. Not much - a bit of whole organic milk in coffee, 1 egg, even a little ice cream with reduced sugar and fat.
My weight is maintaining itself. But I need to get into ONEderland this month. I know the routine year after year. As soon as the temperature drops 1 degree and the first leaf drops in October, and the evening is darker by 7 PM the weight is packing on.
So this is the time to get a GRIP and work hard at measuring, portioning, and balancing everything.
Today will be a mostly Vegan day - though I did have milk in the coffee but added 1 cup of unsweetened almond milk in the oatmeal.
I don't want to be a diehard Vegan. And, I don't have to be in order to be healthy.