You're Vegan? Where Do You Get Your Protein?

This is a question I was asked a lot when I first decided to stop eating meat and dairy. I even wondered it myself knowing that my usual breakfast of plain, Greek yogurt wouldn't be an option. However, the more I did research on sources of protein-rich food and figured out how many grams I would need a day, I was surprised by what I learned. Like most Americans, I used to eat way more than my recommended daily requirement for protein. Now that I'm not eating meat or dairy, my protein intake has decreased, but I still manage to get all the protein I need.

I figured I'd show you today how I'm able to get all the protein I need, even while traveling. Brett and I left yesterday for Virginia and were in airports most of the day. I was able to awkwardly snap some pics of my meals and snacks so I could share with you "What I Ate Tuesday While Traveling." I apologize for the iPhone 4 picture quality.

Breakfast:

(Unpictured)

A quick bowl of oatmeal with some almond putter and flaxseed.

Protein: 10 grams

Morning Snacks:

Part of a banana and strawberries

Protein: 1 gram

(At the airport)

This awesome granola bar from Starbucks:
Evolution Harvest Bar
I knew I would like it as soon as I opened it and you could actually see the ingredients!

Protein: 10 grams 

...and a 1/2 caf. Americano for our first plane flight to Detroit.

I love flying because I get to sit and read for hours. Anyone else?

Lunch:

A veggie and guacamole sandwich (without olives or cheese) from Quiznos...

while practically running to catch my next flight.

Protein: 24 grams

Afternoon Snack:

Once we landed in Virginia and got our rental car, Brett and I stopped at Trader Joe's to pick up some groceries for the week. Ah, I love that place!

We picked up yogurt, fruit and granola for breakfast and got soup, bread and spinach for lunches. Of course we also got some chips and kettle corn, which I had to open and try as soon as we got to the car. 

Not much protein there, but it was delicious.

I can't wait to live in New York where I'll be able to walk to Trader Joe's often.

Dinner:

After getting groceries, we went and hung out with my brother, sister-in-law and my niece and nephew. They order Pho and I got the fried tofu and mixed veggie bowl.

De-licious.

That bowl doesn't look big, but we all ate out of serving bowls.

We ate every last drop.

Protein: ~25 grams

My brother and his wife just built an awesome patio with a fire pit in their backyard.

After dinner we got to hangout by the fire and make s'mores with homemade mallows and graham crackers.

Amazing.

Grand Total of Protein: 70 grams!

 And that's how it's done. Head over to  Peasandcrayons to see other's daily eats. Have a great Wednesday!

Eat Consciously,

     Faith

Banana Bread Batter Smoothie

I'm up to 10 miles in my half-marathon training! Woo Hoo! About ten minutes after Brett and I got home from our night in Daytona yesterday I headed out for my run. It was a gorgeous, cool day and I didn't want to pass up the opportunity to run during an afternoon in Florida without feeling like I was going to die of heat exhaustion. Even though the first five miles felt really slow, I really enjoyed all 10 miles. Brett even showed up on his bike to cheer me on when I was down to two miles left. Loved that.

This is the third time I've trained for a half-marathon. Trained  being the key word. That's because the first two times I injured myself a few weeks out from the race. During my second training attempt I even ran 13 miles the week before the race. It's always my feet that decide they've had enough. I'm just praying that this time they'll hold up!

Now that my mileage is increasing, I've definitely noticed a major increase in my appetite. It seems like the past few days I've been eating a ton. I'm always wondering why I'm so hungry when I just ate a couple hours ago. Rungry. That's why. And it's awesome. There's nothing better than running a lot and eating a lot.

This smoothie recipe that I'm sharing today was my second breakfast this morning. I woke up starving around 3 A.M. (also partly due to day-light savings time) and had breakfast numero uno. I stayed up and read for a couple of hours before falling asleep on the couch until six. After getting ready for the day, my stomach was growling. Que smoothie time.

Seriously, drinking this smoothie made me feel like I was licking the leftover batter out of a bowl I just used to make some kind of delicious baked good. It's sweet and oaty and thick. Ugly? Yes. But delicious.

   

Banana Bread Batter Smoothie

(Makes 1 servings

 Ingredients:

· 1 frozen banana

· 1/2 cup old-fashioned rolled oats

· 1-2 dates, chopped (or 1 tablespoon date paste)

· 1/2 cup unsweetened almond milk

· 1/2 teaspoon cinnamon

· 1/8 teaspoon nutmeg

· 1 tablespoon chia seeds (optional, but so worth it)

Directions:

1.  Place all of the ingredients, except the chia seeds, in a blender and blend on high until smooth.

2. Add the chia seeds and blend again for another 10 seconds.

3. That’s it. Drink up!

 Notes: Adapted from the Happy Herbivore.

Eat Consciously,

     Faith

A Free Nights Stay and Chocolate Chip Cookie Bars

My husband is the best. Why? Well, for many reasons, but also because he always manages to work out free deals for us. Last night we got to enjoy a free night stay at a nice hotel on Daytona Beach. We stayed in a beautiful room with a full kitchen, family room and a balcony that overlooked the ocean. All you could see was water for miles.

It was cloudy and raining yesterday morning so we took our time waking up and packing for the our night away. We stopped at a friends house before beginning the hour drive to Daytona. Usually I'm not a big fan of cloudy days, especially when we're trying to spend time on the beach, but I was loving it. I just wanted to snuggle up on the couch, read and look out the window to the ocean. And that's just what I did. It was wonderful.

We got to see a double rainbow and the sunrise!

Is anyone else out there a morning person and as excited about 

daylight savings as I am?

The past couple of times we've gone to the beach I've ended up being the only girl with a bunch of guys. I always have a great time, but man, boys sure can eat! Especially when they've been surfing and throwing footballs around all day. Brett, knowing I'll never turn down a baking opportunity, always requests some baked goods to take with us for the guys to eat after surfing. Even though it was just me and Brett this weekend, the request still remained. As did my excitement to bake.

During our time in Dallas last week I was able to stop at a Trader Joe's and pick up some almond butter - I had just run out of my homemade almond butter - and coconut oil. I wanted to find a recipe in which I could use both ingredients. I found a simple chocolate chip cookie bar recipe, adapted it a little and was very pleased with the result. They were a bit crumbly when I first cut and ate one, but after resting overnight they were perfectly solidified, moist and held together great.

The next time I make these bars I'm going to try using 1 cup whole wheat flour and 1 cup of another flour. I also think turning the 1 tablespoon of ground flaxseed into a "flax egg" will help hold the bars together when they first come out of the oven.

Chocolate Chip Cookie Bars

(Makes 16 servings)

 Ingredients:

· 1 1/2 cups brown rice flour

· 1/2 cup whole wheat flour

· 1 cup rolled oats

· 1/2 cup natural cane sugar (or other dry sweetener)

· 1 tablespoon ground flaxseed

· 1/2 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1/2 teaspoon salt

· 1/4 cup coconut oil

· 1/4 cup almond butter

· 1/3 cup almond milk

· 1/2 cup agave nectar

· 2 teaspoons vanilla extract

· 1/2 cup non-dairy chocolate chips

Directions:

1.  Preheat your oven to 350 degrees. Grease a 8x8 baking dish.

2. In a large bowl, whisk together the flours, oats, sugar, flaxseed, baking soda, baking powder and salt.

3. Add in the coconut oil and almond butter and use a pastry cutter (or your hands if you don’t have one) to mix in the oil and almond butter until a crumbly mixture forms.

4. Pour in the rest of the ingredients except the chocolate chips and stir until combined.

5. Fold in the chocolate chips.

6. Pour the batter into your prepared baking dish and level it out by pushing down with your hands until firm.

7. Bake for 20-25 minutes. Let cool for 15 minutes before cutting into 16 squares.

 Notes: Adapted from Good Clean Food.

I've never baked (or cooked) with coconut oil before and after making these bars I'm sold. First of all, it made my kitchen smell amazing. Secondly, it made these bars so amazingly moist and gave them a texture that's subtly different than when you bake with butter or other types of oil. 

Eat Consciously,

     Faith