30 Day Vegan

I'm taking part in Heather's 30 Day Vegan course, and I've only finished the second day, but so far I'm enjoying it. I have no moral objection to eating meat, butter, honey, etc, but I was curious to learn more about cooking without those things. It's becoming increasingly difficult to find quality meats where we live, and I'm ever thankful for our own eggs as a wonderful source of protein. It's easy to grow your own vegetables, and even some fruits, but not everyone has the space to keep a cow. 

I'm also curious about the effects of cutting out certain foods. For instance, I don't feel poorly when I eat any particular food. In fact, I have no known allergies, and I eat just about everything. We eat a very healthy diet, in my opinion, loaded with fresh fruits and vegetables, pastured eggs, nuts, cheese and yogurt, whole grains, and meats. I cook from scratch, and rely very little on processed foods. Why, then, do I crave sweets after every meal? It's like an addiction, really. I don't feel satisfied until I've had a taste of something sweet upon the completion of lunch or dinner. 

Oddly, after just two days of eating vegan, I've not craved dessert. I've been more full than I expected to be, and haven't added anything different to my diet. We often eat meatless meals, so I don't think it's the meat. Yogurt, perhaps? I make my own, but it's still dairy. Hmm...

Being a runner, I was afraid I would feel sluggish eating vegan, but that isn't that case at all so far. I'm making sure to get protein by having almond milk in my green smoothies, and having nuts each day. Quinoa is great for getting your protein in too. 

Heather addressed setting up a Whole Foods Kitchen today, and asked us to share photos of our own kitchens by placing links in the comments. I love seeing how other women organize, don't you? My favorite method of food storage is glass jars. They're easily accessible, and it's convenient for seeing how much of an ingredient you have on hand. 

Unlike others who make a list and shop for ingredients each week, I like to keep my cabinets well stocked at all times. I can our own garden produce, and keep assorted grains, dried beans, nuts, dried fruits and vegetables on hand. 

I also keep an updated list of what is in each cabinet taped to the inside of the door so that I can keep track of everything in there. This prevents items from getting lost in the back of the cabinet. 

I do shop weekly for produce, and milk, but can get by for much longer without a trip to the store if need be. 

Heather's recipes are wonderful so far, and I've also discovered another blog that features many vegan recipes. Tonight I had a delicious Quinoa, Sweet Potato, and Cranberry Stuffing with a large side of broccoli. I'm looking forward to leftovers tomorrow.