I have officially been vegan for five days. It has been….not what I expected.
-I haven’t shaved my legs in several days so now I am a hairy-legged vegan. Typical. I am still wearing Secret chemical-infused deodorant though, so I don’t think I’ve gone too far to the dark side. Also, I still refuse to shop at Whole Foods. [In reality, the non leg shaving thing is b/c of eczema, ick I hate the feeling]
-One day after starting the vegan diet, my appetite and eating habits completely changed. I used to be hungry all the time. I would eat a lot every 2 hours. Granted, it was always healthy food, but I always felt famished. Now? I eat a bowl of veggies and brown rice and am not hungry again until the next meal. I’ll have one or two snacks a day
-Going along with the change in appetite, I no longer get the “night time munchies” and I feel FINE not eating after 7pm. When I go to bed I feel satisfied, not too full and not hungry. I also no longer have the chocolate craving (WHAT?!?!)
-Not going to go into too much detail here, but vegan eating has been an amazing cleanse for my digestive system. One website warned that if you are going to start eating vegan overnight (as opposed to slowly cutting out meats/dairy over the span of several weeks), be prepared to take several trips to the bathroom every day for several days. Yep!
-I feel more focused, positive, and productive. It’s a lot easier for me to start a task and finish it (maybe it’s because I’m not having to take as many breaks to stuff my face?)
-My energy level has increased a bit
-My skin/eczema has not changed (yet), in fact when I got to work this morning my foot spontaneously broke out in this beauty:
Isaac (Mr. Biology) told me that when your body is going through a detox of sorts, a lot of toxins are being released so the spontaneous hives might be a result of that. I took some benadryl and they went away shortly after. Odd!
-I have suddenly started to enjoy trying out new recipes. Eating vegan forces me to plan ahead for each meal, and to always have healthy snacks with me. Tonight I will be making crock pot sweet potato soup, poor man’s paella, and collard greens. I have loved learning about all the nutritional values of different foods. Basically, kale and collards are king as far as nutrition goes
-I have lost 3 pounds (woohoo!)
-I feel SO much better waking up in the morning. Getting out of bed is easier and I feel a lot more excited to take on the day
I’m not going to lie, I thought I would start this vegan diet and hate it. I thought I would dream about cheddar, fantasize about muenster, and cry over swiss. I thought I would see a cheeseburger and think “damn this diet!!!!” The truth? I don’t miss the animal products at all. It is really surprising to me, I’m wondering if other people have had similar experiences so soon after starting a vegan diet? Clearly, my body is liking it.
The other night I made a crock pot ratatouille that was out of this world. I have eaten it every day for four days and am still not sick of it! It is PACKED full of veggies and tastes way too good to be healthy. Try it out!
Crock Pot Ratatouille
2 large onions, cut in half and sliced
4 small zucchini, sliced
3 small yellow squash, sliced
2 garlic cloves, minced
2 large red bell peppers, diced
Fresh bunch of Asparagus, cut up
3 celery stalks, diced
1 large can (28 oz) of petite diced tomatoes
1 can (14.5 oz) fire roasted tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (I used dried)
drizzle of olive oil
red pepper flakes, to spice it up
Layer half the vegetables in a large crock pot in the following order: onion, squash, zucchini, garlic, red peppers, celery, asparagus, tomatoes.
Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
Dot with half of the tomato paste.
Repeat layering process with remaining vegetables, spices and tomato paste.
Drizzle with olive oil.
Cover and cook on LOW for 7 to 9 hours.
Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
Refrigerate to store.
May freeze up to 6 weeks.
I am not sure why they tell you the order in which to layer the veggies, I didn’t follow it exactly and it turned out just fine. I just put the tomato paste and olive oil on the very top 🙂