What I’ve been eating lately…

my lunch today: Kale salad with walnuts and a vegan honey mustard dressing

Asparagus cooked in olive oil, garlic, and shallots

seriously yummy sweet potato slivers

my new cookbook that I love : ) so many yummy recipes

(vegan) chocolate chip cookies made with agave nectar, coconut oil, organic flour, baking soda, apple sauce, vanilla, and xanthum gum.

oh-so-delicious. seriously. they're amazing.

Advertisement

progress : )

Almost one week and I’m already seeing progress!

Here is a graph showing my weight loss progress:

It’s amazing how much different I feel since giving up animal products. I really love it so far.

I was surprised to find how much I was able to find at my local Kroger. Being Vegan isn’t as hard as I thought it would be…

I came across this film the other day…

“The feature film Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.”

week 1: so far, so good!

After a trip to the Whole Foods Market I am now stocked up with lots of healthy goodies! I love this lifestyle so far… in fact I’ve already lost three pounds and veggie burgers are very yummy! Who knew??

Strawberry-Lemon Soda

I really cannot wait to try this recipe I found on the Whole Foods website.

 

 

Serves 6

Ingredients

1 pound organic strawberries, hulled
1 cup lemonade, chilled
1/2 tablespoon agave nectar
1 (750-ml) bottle sparkling water, chilled
1/4 cup fresh mint leaves

Method

Place strawberries, lemonade and sugar in a blender and process until puréed. Strain through a fine mesh sieve and transfer mixture to a large pitcher. Gently stir in sparkling water until blended. Serve over ice, garnished with mint leaves.

Nutrition

Per Serving: 50 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 13g total carbohydrate (2dietary fiber, 10g sugar),1g protein