I have been a vegan for almost four years, and surprisingly I don’t get too much flak from non-vegans about my dietary choices. Sure there is plenty of hate from the media, and there are lots of people who make “jokes” or say things while thinking they are the first ones to ever say these things to me, but overall I have amazing friends and family who totally love to eat the food I make, cook/bake with me, and often accomodate me by substituting ingredients in their own food.
But if I weren’t already selective enough in what I eat (although not really), this month I decided to eat a gluten-free diet. The primary motivating factor was to cut out excess amounts of breads, pastas, and beers, and instead focus on eating more diverse and healthy foods: namely fruits, vegetables, and other grains. I also wanted to experiment for the sake of trying out new things and being forced to use new ingredients.
It’s important to note that I am not a celiac so I haven’t been super strict in this; in other words, I will eat things that “risk cross-contamination” but aren’t actually glutenous, the primary example being oats. I have no allergy problems with gluten, so I wasn’t certain if I would experience any side effects. And now, a week into it, I don’t feel any better or worse. Still, it has been interesting, and I will continue to keep it up until month’s end.
Here is a sample of some of the foods I have been eating this past week, followed by my weekly food diary.
Monday, October 1
Breakfast: Cherry soy yogurt with granola, coffee
Lunch: Smoked tofu with sunflower seeds, avocado with salt and Tapatio
Dinner: Pho with tofu, Coca-Cola
Dessert: Vanilla soy ice cream, a couple pieces of Haribo candy
Tuesday, October 2
Breakfast: Cherry soy yogurt with granola, coffee
Snack: Peanut butter, 32 ounces water
Lunch: Corn cakes, salsa, smoked tofu with sunflower seeds
Snack: Vanilla soy ice cream
Dinner: Chana masala, rice, corn cakes
Wednesday, October 3
Breakfast: Quinoa with blueberries, coffee
Snack: Corn cakes, vegan butter, plum jam
Dinner: Corn tortillas, guacamole, salsa, rice, black beans, tofu, pumpkin, vegetables, Club Mate
Thursday, October 4
Breakfast: Quinoa with pumpkin, vanilla soy ice cream coffee
Lunch: Chana masala, rice, Club Mate
Dinner: Pho with tofu, Coca-Cola
Dessert: Vanilla soy ice cream with sprinkles
Friday, October 5
Breakfast: Chocolate pudding, coffee with soy milk
Snack: Smoked tofu with sunflower seeds
Lunch: Tofu with soy sauce, rice, Club Mate
Snack: Sunflower seeds, peppermint tea
Dinner: Tomato soup with avocado
Dessert: Vanilla soy ice cream
Saturday, October 6
Breakfast: Smoked tofu with sunflower seeds, hummus, avocado, apple with peanut butter, Club Mate
Lunch: Vietnamese vegetables with rice and tofu, Coca-Cola
Snack: Peppermint tea
Dinner: Hummus with carrots, chokoladboll
Sunday, October 7
Brunch: Smoked tofu with sunflower seeds, avocado with Tapatio and salt, coffee
Snack: Club Mate, peppermint tea, chokladboll
Dinner: Lentil soup, salad