The past few weeks I’ve been eating vegan almost all the time. It started from feeling out of energy and not feeling the best after eating animal products. The only animal products I’ve eaten at home for many years are eggs and cheese, and recently I’ve felt like I’m only eating those put of habit or laziness for easy protein. I used my preparation for a trail run event next week as a final reason to eliminate eggs and cheese from my diet right now.
I have to say it hasn’t been easy at times, but I do feel better. In fact, I ate a bit of cheese one day and felt sluggish and off. I know eating vegan is making me feel better, and I’ve been running crazy fast compared to my normal self.
The hardest part has been when I’m looking for some quick protein, especially for breakfast or a late-night snack. I’ve tried to get ahead of that by having a lot of dips with protein on hand, and even have been experimenting with making vegan cheese.
Breakfast takes a little more work because when I felt I needed some quick protein I would grab some yogurt, so I need to make sure I’m planning ahead. Last week I made a tasty chia banana bread and topped it with nut butter. For more vegan breakfast ideas, check out “What Vegans Eat: Breakfast Edition.”
Having had some great tofu scrambles at restaurants, I tried my hand at it and was surprised how quickly I could prepare something substantial and tasty. This recipe just calls to brown crumbled tofu that has some seasoning mixed in, and doesn’t really take any more time than scrambled eggs. I paired it with hash browns I pan fried while the tofu scramble was cooking and apple slices.
When you want an animal-free breakfast, what do you eat to keep away hangry moments?