Thursday 15 February - Weigh Day
I took my eye off the ball last week and although I wasn’t ‘bad’ my routines changed and I didn’t eat the things I know work well for me resulting in a 2.2lb gain, I know it’s just water and ‘stuff’ as I’m feeling very...blocked!! Right back on it today 👍🏻👊🏻 Breakfast: Peanut Butter & Banana Smoothie 2SP
Snack: Apple 0SP
Lunch: Tofu Scramble & Baked Beans 0SP
Snack: Yogurt & Peach 0SP
Dinner: Thai Red Curry, Cauliflower Rice, Soya Beans, Chickpeas & Lentils 5SP Vodka 6SP
Supper: Crumpet & Cashew Butter 5SP
Dailies: Milk 2SP
Dailies Used: 20SP
Weeklies Remaining: -
Monday 12 February
After 2 days a little (LOT) off track I’m right back on it today!! Breakfast: Yogurt & Pineapple 0SP
Snack: Apple Slices & Grapes 0SP
Lunch: Tofu Scramble & Baked Beans 0SP
Dinner: Jacket Potato with Butter, Roasted Cauliflower & Broccoli and Boiled Carrots 8SP
Dailies: Milk 2SP
I’m sure there will be supper!
Dailies Used: 13
Weeklies Remaining: - Lots!
When preparing vegetarian meals I always find its important to have a broad range of tastes and textures to satisfy. Roasting broccoli or romesco's is a fairly unusual way to prepare this cruciferous veg but it really brings out a different taste and texture and I love that crunchy caramel edge it gives the veg. I think a tahini sauce goes so well with these types of veg and the crunch of the beetroot crisps sprinkled on top adds sweetness and a more complex flavour- it's a winner combo!
Friday 9 February
Breakfast: Banana Baked Oats 3SP
Lunch: Avo Toast with Tomatoes & Kale Pesto @coateshouse 9SP
Dinner: Buddha Bowl with lovely fresh supplies from @riverford including pain de Sucre, Crispy Tofu, Chickpeas, Lentils and Mint Yogurt Dressing 2SP....hubby asked who else was coming 😂
Snacks: Milk & treating myself to some Sherry from my weeklies, updates on weeklies Remaining tomorrow 👍🏻 #wwvegan#wwveganflex#vegetablesrock#wholefoods
Monday 5 February
Breakfast: Banana Baked Oat Muffins 3SP
Lunch: Houmous, Toasted Thin & Carrots 4SP
2nd Lunch: Edamame, Raspberries & Yogurt 0SP
Dinner: Tarka Daal, Courgettie with Roasted Tomatoes and Soya Beans 1SP Rhubarb Vodka with Slimline Tonic 4SP
Supper: Crumpet & Flora Dairy Free 4SP
Dailies: Milk 2SP
I’ve been soooo hungry today for no apparent reason, and although the crisps in Waitrose were giving me the eye all sexy and sultry...I walked on by and towards the zero Foods #nsv 👊🏻 Dailies Used: 18
Weeklies Remaining: 34
Sunday 4 February
Started the day with a jog, so I’m not Usain Bolt or Mo Farrah and I’m ok with that 😉
Breakfast: Tofu Scramble with Jalapeño (thank you to the person that bought this combo into my life!) with Houmous on Toast, Avocado & Tomato 5SP
So there’s this awesome vegan place called Taku-Taku just inside our doors, and guess what - it just won Fast Casual Of The Year at the #fastfoodrewards2018 🙌 congratulations @takutakusweden, you know we <3 you 📷 by Taku-Taku
It’s official. Proud graduate of the 2018 Veganuary challenge. It’s been longer than a month but this is the official date. If I can be honest I was scared to go vegan. It seemed such a radical and difficult choice. Truth is, it was easy. Once I refused to look away, once I really educated myself on what goes on in both factory farms and so-called animal friendly farms there was no choice to make at all. The same knife that kills a factory farmed animal also kills your free range grass-fed animals and no slaughterhouse is kind. Giving up sugar was way way harder than this ever was. It’s a lifestyle now. A commitment to compassion. To not contributing toward the suffering of any living being. To taking a load off our environment. And to feeding my soul. I would encourage everyone to at least TRY it. Don’t wait for the next new year. Do it today! Take the #veganuarychallenge and make it vegebruary! Head on over to the Good folks at @weareveganuary the help support and resources they provide are incredible. Do it for the animals, for the planet, and for your own health. Best decision I ever made. My only regret is not doing it sooner.
My day got going with a message from a Royal Crown who had a team member concerned about estrogenic potential of lavender oil.
I summarize the (epically crappy) data that suggests lavender causes breast swelling in young boys due to estrogenic effects on my blog. Link in bio.
Whenever this question comes up, there is a lingering voice in my head, and I want to challenge you to consider another piece of this puzzle.
So many people hate on plants: lavender is estrogenic! Soy has phytoestrogens! Lindsey, how can you eat tofu?!
But let’s consider the other side of the equation: When is the last time you ate meat, eggs or dairy? Because each of those products contain estrogen. And it isn’t phytoestrogen, but straight estrogen. The same estrogen that courses in our veins is found in animal protein on plates.
Additionally, a lot of meat on the grocery store shelf is female. The USDA’s definition of a beef cattle is a female cow intended for slaughter to become meat. Almost all male chickens in the food supply chain are slaughtered at birth, as this decreases fighting in coops and females tend to grow larger breasts. The consumption of all animal protein brings with it a dose of estrogen.
While the addition of artificial growth hormone is illegal in chickens, it is still allowed and very often found in cattle and therefore the beef on our plates.
Forgive me if this is hard to hear, but if you really want to reduce estrogens and hormones in your daily routine, don’t look toward reducing exposure to essential oils and plants: look to reduce or eliminate meat, eggs, and dairy.
Sunday 28 January
Breakfast: Tofu Scramble, Toast, Guacamole, Tomatoes 5SP
Lunch: Artichoke, Tofu & Chard with Celeriac Mash & Roast Leeks IT WAS BLOODY AWFUL, so it went in the bin and I had a lovely sandwich!! with crisps then some chocolate buttons and a few lunch time bevvies so over points at 29SP.
Dinner: Nothing - no room and not at all hungry
Dailies Used: 36
Weeklies Remaining: -11
I’ve had words with myself I’m back in the zone 💪🏻👊🏻 #wwvegan#wwveganflex#vegetablesrock#wholefoods
Saturday 27 January
Attended a Burns Night supper arranged by some friends, thoroughly great evening but the amount of food was overwhelming...couldn’t be rude as the chef had prepared vegan options for me & hubby even vegan pastry for the pie with coconut milk custard 😍
I tracked with my best guess and now just need to remain within plan all week which I should be able to do, I do feel that my chances of a loss this week are small but this is life after all so I’m ok with that!! Dailies Used: 53
Weeklies Remaining: 2
Happy Sunday 💋
I don't like the word "superfood". It implies there are some foods that are far more beneficial for your health than others. The reality is, less than 4% of Australians are eating the recommended amount of vegetables every day, and for those aged 18 years and younger this number drops to less than 0.5%. This is hugely concerning! More than 1/3 of Australians' daily energy intake comes from alcohol, sweetened drinks, cakes, pastries, and confectionary, and this isn't helped by the abundance of packaged foods in our supermarkets. So this year, instead of making New Years Resolution's that are unrealistic and have failed by February, let's make an effort to do one simple thing...aim to fill your plate with more fresh vegetables. •
There isn't one magic "superfood" that will be the key to unlocking your health this year, but a diet rich in a variety of fruit and vegetables will sure go a long way. •
So, to help you reach your recommended 5-6 serves of vegetables every day, let's take a look at what one serve is equal to:
- 1/2 cup cooked vegetables (e.g broccoli, spinach, carrots or pumpkin)
- 1/2 cup cooked, dried or canned beans, peas or lentils
- 1 cup green leafy or raw salad vegetables
- 1/2 cup corn
- 1/2 medium potato or sweet potato
- 1 medium tomato
My aim this year is to make food and nutrition simple for you. Many different foods are rich in nutrients which have wide-ranging health benefits, and I want to raise the awareness of these everyday foods. You don't need to go looking for "activated nuts" or "organic coconut oil" or "paleo snack bars" to get healthy - by all means if you enjoy those foods then eat them, but otherwise don't waste your money! My colleague over at @thenutritionguruandthechef calls it #superfoodwankery , which is exactly what it is. •
Make food simple and get back to basics.
Saturday 27 January
Breakfast: Tofu Scramble, Toast, Guacamole & Tomatoes 5SP
Lunch: Baked Butternut Squash & Baked Beans 0SP
Out for dinner tonight so will be using some weeklies for the first time!
Friday 26 January
Breakfast: Tofu Scramble, Doritos Dip & Sandwich Thin (last minute bread swap!) 4SP
Lunch: Lentil, Chickpea & Quinoa Salad 3SP, amazing view whilst having lunch today #clatworthyreservoir
Lunch 2: Bubble & Squeak, Tomatoes & Crispy Tofu 1SP
I love my alternate Fridays off gives me & hubby chance to get out and get some steps in!! Any excuse for a selfie 🤣
Also had my @riverford delivery, looking forward to Sunday prep day.
Thursday 25 January - Weigh In
Today is my final weigh in for January so I’ve taken the opportunity to update my Measurements.
Today’s loss 0.75lbs
Total loss this month 10lbs
Inch loss this month 6”
Tuesday 23 January
Breakfast: Banana & Coffee Smoothie 1SP
Lunch: Tofu Scramble & Baked Beans 1SP
Dinner: Courgettie, @spicentice Tarka Daal, Crispy Tofu & Roasted Tomatoes 2SP 2 Rhubarb Vodkas 4SP
Dailies: Unsweetened Almond Milk 2SP
Dailies Used: 10
Weeklies Remaining: 43
Need to use a few more points to get my blue dot but not sure I have room 😯
Monday 22 January
Breakfast: Alpro Yogurt & Peaches. 0SP
Lunch: Superfood Salad 3SP, my version of @theholttwins Recipe, if you don’t follow these guys already check them out they’re fab 👍🏻 Dinner: Lemony Marinated Leeks from @riverford app 0SP, Roast Veg Couscous 5SP Garlic Bread 6SP and a lovely Rhubarb Voddie 2SP
Dailies: Unsweetened Soya Milk 2SP
Hubby thought that tonight’s dinner was the weirdest concoction I’ve ever made...but quite nice!! Dailies Used: 18
Weeklies Remaining: 39
Sunday 21 January
Started the day with a ‘run’ or in many peoples book a jog but call it what you will we braved the elements to get out butts moving!! I’m not a natural born runner but today is the line in the sand and the future holds improvement 👊🏻 Breakfast: Avocado Toast, Roast Tomatoes & Tofu Scramble 6SP
Thursday 18 January
Breakfast: Yogurt & Pineapple 0SP
Lunch: Tofu & Tomato Thin with Brown Sauce 5SP Banana 0SP
Dinner: Sausage & Bubble & Squeak 7SP Red Wine 14SP
A few extra points used as it’s the end of my WW week. All in all a good week!
Dailies: 250ml Unsweetened Soya Milk 2SP
Dailies Used: 28
Weeklies Remaining: 38