What I Eat In a Day: Vegan and Gluten-Free

Hello! So unfortunately, I am the queen of dietary restrictions but luckily this has forced me to be extremely innovative with what I eat. I have celiacs disease so I am restricted to a gluten-free diet (I’ll post more on that later), and right now I have realized I feel my best on a plant-based diet. I can’t consider myself a vegan because I do consume dairy and seafood occasionally but I am constantly challenging myself to create the best meals I can that are cruelty-free. Eating this way recently helped me drop 25 pounds in a few short months. Here’s a basic walk-through of a normal day of eating for me, and some dank recipes that you can recreate if you like yourself.


Screenshot 2017-04-11 at 12.54.21 PMI have to admit that I am not much of a traditional breakfast food eater, as you can see from the photo above. I’ve seriously been known to eat anything from nachos to salads for breakfast, ask my housemates. I like to start my day off with something carb and vegetable heavy so I have the energy and right nutrients to get me through my day. Today I started off with some potatoes o’brien (you can literally get them frozen at any grocery store, I suggest this) and some brussel sprouts and asparagus. After I cook this all up, I throw it in a bowl and cover it in ketchup and hot sauce (I’m a savage) and sprinkle it with nutritional yeast (vegan cheese substitute from the gods). I usually follow this with a huge mason jar of lemon water and some tea or coffee with almond milk. This keeps me full for a few hours, gets me ready to start my day and satisfies whatever morning craving I have.


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I’m not a huge snacker and I eat pretty big breakfasts so my next meal is always lunch. This recipe isn’t super involved but tastes like it took a huge amount of time to prepare. The most time consuming part of this meal is the “meat,” for this I dice up white onions, bell peppers and baby bella mushrooms. I saute this on medium heat in avocado oil until the onions starts to brown then add in either some TVP (vegan meat substitute) with taco seasoning or Beyond Meat’s Beyond Beef Fiesty crumbles. I continue to saute this all in a couple tablespoons of salsa until the TVP or beyond beef crumbles look cooked through. I then add this to a bowl with some fresh romaine, corn, avocado, blue corn tortilla chips and usually some frozen tropical fruit like mango (the mixture of sweet and spicy is great, trust me). As usual, I tend to douse this with hot sauce (tapatio is a favorite) and sprinkle on the nutritional yeast for some B12 goodness.


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Dinner is always interesting for me, I try to get the most creative here because I am usually done with class work and interning decently early. This meal is something I completely winged once but ended up becoming a favorite. I try to have a little more carbs with dinner than lunch because if I don’t I end up late night snacking until I fall asleep and ruin whatever progress I’ve had all day. The base of this meal is essentially just rice noodles and assorted cold veggies. I slice up some mushrooms, avocado, red cabbage, radishes and zucchini and layer them up with the noodles in a bowl. The dressing is what really brings them together. It’s hard to find a good Asian dressing that is gluten-free because many include wheat-based soy sauce but Annie’s makes a really good sesame ginger one! I like to finish this off with some hemp or sesame seeds and call it a day. Definitely one of my favorite bowls and really fills me up.

That’s pretty much it for what I eat in a day, when I decide to snack it’s usually on some almonds or popcorn but when I eat large meals like this I usually never have to. I drink a lot of green tea in between meals and I’ve found it keeps my appetite in control. Hope these recipes inspired you and you enjoyed my weird eating habits!