What I Eat As A Vegan To Get My Nutrition! #vegan #whatieatinaday

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Nutritional inputs for Cronometer:

Breakfast:
– 1 black coffee
– 1 ½ cup steel cut oats (cooked)
– 20g ground flaxseeds
– ¾ cup frozen blueberries
– 2 scoops Fyta protein

Matcha latte:
– 2 cups barista blend soy milk
– 10g matcha

Lunch:
– 2 slices of Silver Hills Big 16 bread
– 2 Tbsp Hellman’s vegan mayo (I also rotate through hummus and BBQ)
– ½ avocado
– 170g sriracha tofu
– 1 roma tomato
– 2 kale leaves
– Note: Not all of the avocado, tomato, and tofu fit in the sandwich, so I ate the rest on the side.

Snack: 1 apple

Dinner: I made double this and split fairly evenly over 2 nights
– 2 ½ cups GoGoQuinoa protein (pea-based) penne pasta
– ~200ml tomato sauce (no salt added)
– Herbs and spices to taste
– 2 Tbsp olive oil
– 200g broccoli
– ¼ cup chopped onion
– 2 cloves garlic
– ½ cup mushrooms
– ¼ cup spinach (cooked)
– 3 Tbsp nutritional yeast

Oh, and a B12 and D3 supplement, so I set targets for those 2 to zero in Cronometer.

#vegannutrition #plantbased #nutrientdense

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