Dear Clients, Family and Friends,
I wasn’t able to blog all weekend…just too busy. After this month, I’ll probably drop back to blogging just twice per week. I think that’s realistic for me and easier for you to digest too. I attended a Blogging Seminar and they challenged us to blog everyday as the best way to Blog. But for me, I think that’s just a little too much. So if I miss, always know it’s not because I’m not thinking about you all…
The only really interesting thing about my nutrition plan this weekend was I had 2 glasses of wine on Friday night and 1 glass of wine on Saturday night – still Vegan ;). I’m a light-weight when it comes to alcohol generally anyways, but I noticed I didn’t feel so hot the next mornings. I was thinking that perhaps because I’ve been eating so clean that my body really responded more negatively than usual. It just goes to show you that once you change your nutrition, your body doesn’t like it very much if you expose it to junk, toxins or unhealthy choices!
We thought it would be helpful for you to view a daily Vegan meal plan from someone who knows what they’re talking about when it comes to nutrition – our Registered Dietitian Alizon Ozgur. Let’s see what she’s been eating on this Vegan challenge.
Breakfast: quinoa bagel w/ Earth Balance spread, handful of walnuts, pineapple chunks and an orange, coffee w/ vanilla soy creamer
Snack: SO delicious chocolate yogurt (made with coconut milk) – this company is from Eugene
Lunch: Vegetable soup (homemade), banana, iced tea
Snack: Vegan trail mix cookie, Orange
Dinner: Oregon Harvest veggie patty (Chez Gourmet brand from Lake Oswego) edamame salad (Whole Foods) Sourdough baguette
Evening snack: Popcorn (air popped)
Alison was actually featured in the Columbian newspaper today discussing good general nutrition. Check it out below. She is also doing a talk on Turning Back the Clock THIS WEDNESDAY at our Vancouver studio from 7:00-8:30. You can reserve your spot by calling 360.574.7292.
Here’s my Nutrition plan today:
Breakfast: Organic granola cereal, organic banana, strawberries, organic rice milk
Lunch; Spinach salad with balsamic, Veggie sandwich on WW bread (avocado,spinach, tomatoes, cucumbers)
Dinner: Veggies and Hummus, Quinoa pasta with melted Tofu cheese. Side note – Quinoa pasta is my new best friend. Loved it. It tasted like normal pasta, was gluten free and is an excellent source of a complete protein (contains all 9 essential amino acids). You can buy it in the natural or gluten-free section in your grocery store.
Snack: Organic granola cereal, banana, strawberries, Soy yogurt
Exercise: 1 hour Muscle and Cardio
Yours in health and fitness,