Here’s a short list of tips that have helped me form good reading habits over the years. Share it as much as you like. You can also download a printer-friendly
Source: How to Read More
Vegan month is over. What a lot of thoughts. I had intentions of blogging week by week. Sorry about that. I did keep notes and my feelings burn brightly in my memory. A lot of excitement went with my first week. I like food challenges. I like a bit of denial. It felt so easy initially. Breakfasts quickly became a rhythm of toast with either cashew cheese and tomato and sometimes avocado. Other times it was peanut butter and rice syrup. More often than not I went down the sweet path.
The first week especially I mostly craved sweet things. I think it went hand in hand with my increased carb diet. Lunches remained with my usual salads. I added sweet potato to make them more filling, instead of the usual tinned tuna. I was surprised to find I got sick of salad before too long. I craved cooked food. In the evenings of the first week I made three mains and completely filled my fridge. A red lentil stew. An eggplant and pumpkin curry. And my favourite – the mushroom curry where the sauce was thickened with blended carrots. I had big helpings with brown rice mostly. That first week I honestly debated if I would ever go back to meat. I didn’t miss it. Even though my brother cooked bacon and steaks around me. I only craved yoghurt. I toyed with the idea of being vegetarian. But week two, that desire ended.
So what happened? Maybe the gloss of newness of the path wore off. There was a few dinner parties during the month where I had to sit down next to carnivores and eat and enjoy my lentil patties with tahini dressing. The last dinner with friends almost tipped me over the edge. But I held firm. And half-heartedly ate a fantastic laksa with firm tofu.
I do have to divulge I did break – once intentionally. And once unintentionally. I wanted to keep eating the bread I have always ate – Sol Bread Mega Grain. But they use honey. I kept on with that. I did notice that later in the month they changed it up to rice syrup instead, so that was a bonus. The second time I bought some coconut icecream that is sugar free and amazing and the flavours I have bought in the past have all been vegan too. But this time I accidentally bought some pecan honey flavour (note: it is amazing, buy it!).
From a dietary standpoint I did appreciate being forced into eating more veggies and in a form I don’t normally – with lots of lentils and chickpeas. I made super easy pastas – the sauces were creamy avocado with basil, or a mind-blowing one which was tomatoes two ways (tinned and sundried), walnuts and chilli powder. It actually looked like bolognaise and tasted far far better than I thought it would.
I will take things away from my time. I will now eat tofu in day to day life. Especially in soups. I will try and incorporate a meat-free day into my week. I will probably never be vegan indefinitely, at least not at this point, but I am very glad I gave this challenge a go. Maybe it will be Vegan February annually.
Ps. Yes I’m back to eating butter and meat and I’ve been loving it.
Today I had a great lunch that left me feeling energetic and satisfied. A lunch I hope to make again and again, hence my blogging about it to keep a record! Last night I made mashed sweet potato with lurpac salted butter, cinnamon, salt & pepper. This is in the bowl along with Sirena tuna, fermented beetroot, spinach and tomato along with a little balsamic dressing.
I have a terrific case of Tuesday-itis today and am not feeling great. My stomach feels a bit blah. I’ve had a few really late nights so that could have a lot to do with my overall feeling!
On a more positive note, I’ve been going strong with my eating habits the last 2 weeks!
My first attempt at sweet potato pancakes proved futile. They fell apart and did not work out.
This time I used a recipe which incorporated coconut flour. This recipe from Canada Girl Eats Paleo worked a treat for me:-
Sweet Potato Pancakes
Cook time: 10 mins
Total time: 10 mins
1/2 c mashed sweet potato (measure after mashing)
1 tbsp coconut flour
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp vanilla
cinnamon to sprinkle on top
Mash the sweet potato, and then whisk thoroughly with 2 eggs to start. If too thick to pour in pan, add 3rd egg, if not, continue. Stir in the remaining ingredients, except the coconut oil and cinnamon sprinkle.
Mix until well incorporated.
Heat a frying pan over medium heat, melt the coconut oil, and spoon roughly 1/4 c batter onto the pan. Let cook until you see bubbles forming and the pancake is firm enough to flip. Flip. cook for another couple of minutes or so, watching carefully.
Serve with a sprinkle of cinnamon, or a splash of maple syrup for a real treat!
I used purple sweet potatoes with white flesh. They are quite savory – but adding some maple syrup upon serving does the trick!
I double the batter and if it thickens up too much while I’m cooking, I add a little milk to the mixture. I use 1/4 cup measures and cook the pancakes very slowly.
The other thing I do differently is that I just put everything in the food processor!