I Ate Like A Vegan Ballerina For A Day…It Wasn’t What I Expected

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I decided to give the vegan ballerina diet a spin… see what I did there? I ate like a vegan ballerina for 24 hours and there were some higlights and then were some salads..

BREAKFAST RAW KALE SALAD Agnes Muljadi :
Time for breakfast. I usually make my go-to breakfast of raw kale salad with mushrooms, onions, cauliflower, bell pepper, cashews, and raw kimchi with a teaspoon of olive oil.”

LUNCH
Juliet Doherty’s Thai Green Curry
1 onion
2 garlic cloves
4 tbsp vegan Thai green curry paste
1 tbsp soy sauce
1 tsp maple syrup
½ cup vegetable stock
14 oz can coconut milk
1 red bell pepper
½ zucchini
1 cup green beans
1 sweet potato
8 oz firm tofu
1 lime
Fresh basil, optional
Brown rice, for serving

Open the coconut milk without shaking it. Spoon several tablespoons of the thick coconut cream into a saucepan.
Heat the coconut cream until bubbling.
Add curry paste and cook about 3 minutes.
Add onion, garlic, bell pepper, zucchini, green beans, sweet potato and tofu.
Sauté for about 3 minutes.
Add the remaining coconut milk.
Simmer uncovered until the vegetables are cooked, about 10 minutes.
Mix soy sauce, maple syrup and vegetable stock.
Add that mixture to the curry.
MFinish with lime juice.
Serve with fresh basil and brown rice, which Juliet says is her favorite way to eat it.

Dinner — Juliet’s Chickpea + Sweet Potato Salad
Juliet also documented a substantial dinner consisting of:

Juliet’s Chickpea Sweet Potato Salad
Ingredients
2 cups chickpeas
1 large sweet potato
2 cups arugula
2 cups romaine
1 stalk celery, sliced
¼ cup raw sprouted pumpkin seeds
Fig balsamic dressing
Method
Bake the sweet potato until tender.
Chop the greens and celery.
Add chickpeas and pumpkin seeds.
Cut the sweet potato into chunks and add.
Drizzle with fig balsamic dressing

Chocolate & Strawberry Sandwich Cookies — Alexandra McMaster

Cookie
1 cup buckwheat or spelt flour (I swapped w oat flour)
¾ cup almond meal
¼ cup cacao powder
½ tsp baking powder
Pinch salt
½ cup maple syrup
¼ cup melted coconut oil
1 tsp vanilla
Strawberry cream
½ cup cashews, soaked overnight
¼ cup coconut cream
3 tbsp maple syrup
10 g freeze-dried strawberries
¼ tsp vanilla
Pinch salt

Preheat oven to 350°F / 180°C fan and line a baking tray with parchment.
Mix all the dry ingredients together.
Add the maple syrup, melted coconut oil, and vanilla. Mix until a dough forms.
Scoop into balls, roll, then flatten into cookie shapes.
Refrigerate the shaped cookies for 15 minutes so they hold their shape.
Bake for 12–15 minutes, until slightly golden.
Let them cool briefly on the tray, then transfer to a wire rack and cool completely.
While they cool, blend the soaked cashews, coconut cream, maple syrup, freeze-dried strawberries, vanilla, and salt until smooth.
Refrigerate the strawberry cream while the cookies cool.
Pair similarly sized cookies, pipe/spread the strawberry cream onto one, and sandwich with the second cookie.
The recipe makes 4 jumbo or 8 regular sandwich cookies.
One important detail: the original specifies fan oven. If you’re using a conventional American oven, I’d use 350°F and start checking around 12 minutes rather than automatically increasing the temperature.
Preheat oven to 350°F / 180°C fan and line a baking tray with parchment.
Mix all the dry ingredients together.
Add the maple syrup, melted coconut oil, and vanilla. Mix until a dough forms.
Scoop into balls, roll, then flatten into cookie shapes.
Refrigerate the shaped cookies for 15 minutes so they hold their shape.
Bake for 12–15 minutes, until slightly golden.
Let them cool briefly on the tray, then transfer to a wire rack and cool completely.
While they cool, blend the soaked cashews, coconut cream, maple syrup, freeze-dried strawberries, vanilla, and salt until smooth.
Refrigerate the strawberry cream while the cookies cool.
Pair similarly sized cookies, pipe/spread the strawberry cream onto one, and sandwich with the second cookie.
The recipe makes 4 jumbo or 8 regular sandwich cookies.
One important detail: the original specifies fan oven. If you’re using a conventional American oven, I’d use 350°F and start checking around 12 minutes rather than automatically increasing the temperature.

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0:00 Introduction to ballerina diet
1:05 Breakfast: Raw kale salad
3:30 Lunch: Green Thai curry
6:10 Sponsor message
7:45 Dinner: Chickpea salad
10:40 Dessert and final thoughts

What I Eat In A Day Camping (VEGAN)

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enjoy some cozy camping time with me 🙂

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BREAKFAST:
Vegan pancakes:
2 ripe bananas
1 cup oat flour
1 tsp baking powder
½ tsp cinnamon
pinch salt
1 cup soy milk
1 tsp vanilla
1 tsp vinegar

maple syrup

LUNCH:
TLT
1 (8-ounce/230g) block tempeh
2 tablespoons olive oil or neutral-flavored oil
3 tablespoons tamari or soy sauce
1 ½ tablespoons rice vinegar or apple cider vinegar
1 ½ tablespoons maple syrup
2 ½ teaspoons toasted sesame oil
2 ½ teaspoons liquid smoke
¾ teaspoon smoked paprika

dressings:
avocado
tomato
bread

Marinate in advance

KBBQ tofu tacos
1 15oz extra firm tofu, cubed

marinade from here: https://www.thekitchn.com/recipe-korean-bbq-marinade-recipes-from-the-kitchn-172750

the rest:
avocado
grilled pineapple (which i forgot)
corn tortillas

Apple Pie Overnight Oats:
recipe here: https://frommybowl.com/apple-pie-overnight-oats/

I Ate Like A Vegan World Cup Player For 24 Hours

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What does a vegan World Cup player actually eat?
For 24 hours, I recreated meals inspired by elite footballers, including Alex Morgan and Chris Smalling, to see what it takes to fuel at the highest level. From carb-loaded pasta to recovery smoothies and an incredible peanut stew, I wanted to find out if I could keep up.
RECIPES
Alex Morgan Match-Day Oatmeal

Banana Pancakes

Chris & Sam Smalling’s Peanut Stew
https://www.thegoodintown.it/wp-content/uploads/2025/01/Veganuary-UK-Celebrity-Cookbook-2025.pdf?utm_source=chatgpt.com
Chris Smalling-Inspired Vegan Spaghetti Bolognese
https://cooking.nytimes.com/recipes/1021916-vegan-bolognese-with-mushrooms-and-walnuts