If you follow me on Instagram stories, you may already know: last week was a terrible, horrible, no good, very bad week when it came to junk food. I ate things that weren’t worth it multiple times; I felt sluggish; I felt irritable; I felt angry at myself.
I have no problem eating a donut from my favorite shop or sharing nachos with friends or having a glass of wine on a date night. BUT, I shouldn’t be buying junk food from the convenience store at work. Ever. There’s no reason to buy peanut M&Ms or Doritos or any of the junk that’s available. Having a handful of free M&Ms is very different from buying a “sharing size” bag and eating them all myself.
To get myself back on track, I documented a week’s worth of meals. Not only did this keep me accountable, helping me to skip the junk a couple times, but it’s a good opportunity to answer the question I get most: What do you even eat as a kind-of vegan?
What follows was a pretty typical week of prepped food, a night out, and a couple splurges.
Breakfast: What I call the Christmas leftovers smoothie, with frozen banana, leftover frozen beets, leftover frozen cranberries, frozen mixed berries, frozen green peas, collagen peptides, peanut butter, and water.
My mom roasted beets for a Christmas day salad, and we had leftovers. I froze them in a flat layer in a gallon bag, and I’ve been putting them in my smoothies ever since. You can taste them a little, but the main flavor is berries and nut butter.
Snack: pre-popped popcorn
Lunch: Salad! Spinach, arugula, bell peppers, shallots, and hummus tuna salad with celery (just make tuna salad with hummus instead of mayo). I drizzled the salad with this leftover peanut sauce.
Snack: pink lady apple with extra sharp cheddar (BEST SNACK!)
Dinner: Spaghetti with a red lentil and mushroom tomato sauce, salad, and red wine
And, as hard as it was, I ate this one helping and let Grant finish the leftovers. Because white pasta is not a nutrient-dense food. But it’s probably my favorite food.
Breakfast: Oatmeal with peanut butter, blackberry jelly, and coconut milk
Snack: Veggies and hummus. I often slice up a bunch of carrots, bell peppers, and celery and bring them to work with a container of hummus. They last all week in the break room fridge. The ultimate junk food deterrent.
Lunch: Quinoa, black bean, and lentil chili, leftover from last week. Grapes.
Dinner: Buffalo chickpeas, sautéed broccoli, sweet potato wedges, salad, and vegan ranch. The vegan ranch is a total budget splurge, but it’s GOOD.
Dessert: G and I both were craving something sweet, so I defrosted homemade vegan banana muffins from the freezer.
Note: This is the only day that was totally vegan. Grant doesn’t eat any of the animal products, but I still do.
Breakfast: oatmeal with almond butter, jelly, coconut milk, and flax seeds.
Snack: almonds (I keep them in my desk)
Lunch: a repeat of the hummus tuna and greens salad, plus grapes and pepitas, and sub a balsamic dressing.
Snack: hummus and veggies
Dinner: This is where the wheels fell off a tiny bit. I got caught in traffic on the way to the movies (go see I, Tonya, everyone!), and didn’t have time to swing by my sister’s to heat up my packed dinner. I ate an Rx bar in the car and then ordered cheese, salami, and crackers at the movie theater. I also had a glass of wine.
I’m especially proud of this day because I didn’t sleep well the night before. Which means the junk food cravings were strong. I didn’t cave.
Breakfast: I woke up so hungry. Two pieces of sourdough, spread with garlic hummus and sprinkled with everything but the bagel seasoning. Grapes.
I made peppermint tea to drink on the way to work, and I added two scoops of collagen peptides. I think this is my new trick to stay full until lunch!
Lunch: Salad with arugula, spinach, shallot, bell peppers, buffalo chickpeas, and a banana (on the side, not in the salad).
Snack: Clementines and roasted edamame
Dinner: vegan lasagna from the freezer (yay freezer meals! Saving my butt one day at a time!)
Breakfast: More oatmeal! Almond butter, jelly, coconut milk.
And more peppermint tea with collagen.
Lunch: Salad with hummus tuna salad, shallots, bell pepper, grapes, and balsamic. I forgot the pepitas, and I missed them. Clementines on the side.
Snack: bell peppers and hummus from my fridge stash around 2:30, and then an Rx bar around 4. We went to the gym after work, so I knew I needed a more sustainable snack for the evening. Rx bars are my favorite protein bars because they’re made of whole ingredients, like eggs, instead of weird chemicals and powders.
Dinner: My red lentil and sweet potato daal with brown rice and extra sriracha.
I’m totally capable of making it through a week without the vending machine. I will eat salads if they’re prepped ahead of time. Having protein ready at all times is crucial to staying on track (thanks tuna and hummus!).
Another thing — this was totally a pantry cooking week! I ate out of the freezer, worked on my red lentil stash, and most of my lunches were tuna from the back of the pantry.
Also, as a total pep talk to myself, I posted this design on Instagram.
Ok so it’s the end of January and you haven’t even started on your goals or set a single intention. SO WHAT?! . It’s not too late to have your best year ever. January 1st is arbitrary. Changing your life is intentional. . LET’S GET IT❣️❣️❣️Hit the link in my bio for my best tips and tricks to set goals, live intentionally, and generally kick ass.
It’s ok that last week was shit. For real. It doesn’t matter that I totally failed at my food intentions. I just got back on the horse this Sunday. My life (and my body) is molded by what I do consistently — not the junk food I repeatedly ate last week. So I haven’t had a perfect January. That doesn’t mean that I can write off the rest of the month (or the rest of the year). I just start over tomorrow.
What’s the best thing you ate this week? Would you all enjoy more posts like this? I am super nosy and love reading about what people ate, but that may just be me.
Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.
Latest posts by Caitlin (see all)
- Day in the Life: Thursday, Feb. 15, 2018 - February 16, 2018
- Vegan Baked Spaghetti with Red Lentils, Mushrooms, and White Sauce - February 7, 2018
- CURRENTLY // January 2018 - February 1, 2018