Spoonful of Sugar Free

Registered Dietitian

Day 10: A Day of Vegan

By

Welcome to day ten of the Sugar Free Challenge!

While I am not a vegan, I know many of my readers who are. Each day I give vegan options for the sample menus, but today will be a complete day of vegan meals. Enjoy!

Here is today’s Vegan sample menu:

Breakfast: Whole Grain Breakfast Bread

Lunch: Roasted Sweet Potatoes with Apples and Pecans 

Snack: Roasted Chili Lime Nuts

Dinner: Dairy-Free Supreme Nachos

Dessert: Strawberry Coconut Ice Cream Sundae

Exercise Option: For those of you who chose to take part of the exercise challenge, your challenge today is to do 30 crunches, 15 squats, 10 pushups, 20 calf raises.

THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:

If you are vegan, would you mind sharing with us why you decided to become vegan?

If you are not vegan, do you still enjoy vegan meals? What are some of your favorites (feel free to provide links)?

Remember that you can track what you eat on the printable Challenge Checklist. 

Reader Interactions

Comments

  5. I enjoy vegan meals even though I am not. I am going to try the nachos. I bought nutritional yeast and been waiting to use it.

    http://ohsheglows.com/
    If you are or are not vegan Oh How She Glows is a great website. Angela is an inspiration as a person and cook. Please check it out!
    Her green smoothie is amazing. My favorite is her Blueberry Banana Pie Vegan Overnight Oat Casserole.

  6. I became vegan very gradually – I never thought I could give up salmon or yoghurt, but I have, and I feel incredible!

    I have super sensitive skin, and staying away from dairy really helps keep my eczema in check…. I haven’t eaten meat (except fish) for about 12 years anyway, so vegan was just a natural progression.

    Also, my conscience is very light now, and I have always had an affinity for animals… for me, eating them didn’t feel right. You have to do what’s right for YOUR body though… what’s right for me might make someone else feel horrible (my partner and son still eat meat). We are all so different!

  7. I am not vegan, likely a closet vegetarian. I had some salmon skin once and a piece of shrimp in the last 15 years.. Egg product indirectly if mother used it to bake but otherwise, no animal that I am otherwise aware. With an extreme allergy to dairy (I cease to breath) I am SUPER cautious and eat much like a diabetic kosher vegan to stay alive. Saying all of this, I am a huge proponent of the NRA and advocate for young hunters. If I kill it I will eat it. Over christmas I killed a sweet potato and roasted on an open flame asparagus (I bet they screamed with delight!). I value that we are able to make this choice and respect all that choose their own paths. Kudos to meat eaters, vegans, and all those in between!

  8. I used to be vegan but this past year started eating fish and eggs again, with some goat yogurt. everyone has his or her reason for eating and not eating foods, for me it is about my health. I want to look and feel my best, but I still eat a lot of vegan foods as I do love them!

  10. I became a vegan as a sort of natural progression from vegetarianism, which I took up in my youth as a means of living out my morals (that sentient beings should not be slaughtered needlessly, even if humanely raised). Thank you for these recipes!

  11. I tested out veganism for a month just so I could try some new foods. I used extra firm tofu and silken tofu in my meals for the first time, and I found the magic that is nutritional yeast! I still really enjoy vegan meals, especially ones featuring seitan.

  13. I’m not vegan but may be soon. Recently, I was diagnosed with pre-Type II diabetes at the age of older-than-the-hills, so I am changing my diet. Your Sugar-Free blog is helping with that a great deal, although I haven’t used any of your recipes just yet…….but copying and printing them has me a couple of steps closer.

    The curious thing about me is that I am a Soup Chef for Whole Foods Market in Denver CO and have been in this post for 3+ years. I am the only homemade soups maker in the Rocky Mountain region, who makes soup on a daily basis and in the quantity that I do (approx. 450 gallons per week in the winter; half that in the summer). [All other WFM stores sell soup that is made i at a commissary location though some stores sometimes make soup on special occasions….I make it daily.]
    I am neither vegan nor vegetarian but because I cater to the WFM customers, I am always looking for vegetarian and vegan soups to make their palates jump up and say HEY!
    My 2 signature soups are Ayurvedic Curried Dal and Sam’s Vegan Chili and bothof which nearly keep pace with the amount of Chicken Noodle Soup I sell, which I make every other day in the winter. If you are interested, I can send you either of those, both, and even others I have devised through the last few years. Both are good for you and damn tasty. So, let me know!
    ALL MY BEST-
    Sam

    • Hi Sam,

      Glad you enjoy my recipes! Good luck with your new journey and diet.

      Your soups really do sounds great, and good for you for making them homemade daily (fresh is always better in my opinion). And I would be thrilled to try them!

      -Alex