Week 3 Going Plant-Based May 14-20

The big lesson from this week was to plan, plan, plan when traveling (at least as much as it's possible)! I felt the effects of two short days of eating out while in DC and it's definitely a wake-up call given the number of upcoming trips this summer.


Monday 5/14

Breakfast: Oatmeal with flax seed
AM Snack: 1/4c raw almonds and cashews
Lunch: Leftover Veggie Lasagna - delicious!
PM Snack: Banana + Vegan Cupcake (cheat!)
Dinner: Quinoa pasta with homemade quickie pesto + peach




Tuesday 5/15 - Washington DC


Breakfast Post-Run: Oatmeal + Kiwi
AM Snack:
Lunch: Ginger Miso Stir-Fry over quinoa
PM Snack 1: 6 piece veggie sushi and sesame salad
PM Snack 2: 1/4c trail mix, 1/4c of raw cashews
Dinner: Mushroom lentil burger on whole grain sprouted toast with lettuce and tomato

I was starving when I got the airport! I could have eaten the sandwiches I packed but was drawn in by some suuussshhiiiiii.

Wednesday 5/16 - Washington DC


Breakfast: Post-Run: Oatmeal + fruit cup and coffee
AM Snack:
Lunch: Falafel on whole wheat wrap
PM Snack: 1/4c raw almonds
Dinner: A really bad veggie lasagna + 1 glass of wine
Late night: 2 glasses of Glenlivet


Thursday 5/17 - Washington DC


Breakfast: Oatmeal + fruit cup
AM Snack:
Lunch: (Tosca Restaurant) Whole wheat pasta with tomato sauce + grilled asparagus
PM Snack: 1/2 mushroom lentil burger sandwich 
Dinner: gross seaweed salad + 2 mushroom nigiri pieces + 2x 6 piece mini veggie rolls + 3 small shots of saki and 1.5 Amstel Lights. 



Friday 5/18 - Back in SF around lunchtime 


Breakfast: Fruit cup + banana
AM Snack: 1/2 of a gross grilled veggie wrap
Lunch: Apple
PM Snack: Seaweed salad, 6 veggie rolls (avocado and cucumber) + chocolate vegan cupcake
Dinner: Broccoli and mushroom stir-fry with brown rice (sauce: corriander, cumin and soy sauce - shallots and garlic)



Saturday 5/19


Breakfast: Oatmeal with strawberry and banana slices
AM Snack:
Lunch: Spicy Mushroom Stir-Fry with brown rice
PM Snack: Peach
Dinner: Strawberry cupcake!!

Sunday 5/20


Breakfast/ Post-Workout: Oatmeal with flaxseed and mixed fresh fruit 
AM Snack: Trail mix, cherries, coffee
Lunch: Sweet & Sour Tempeh (from Everyday Happy Herbevoire) over brown rice
PM Snack:
Dinner: Shiitake Miso Soup