Vegan Cruelty Free, Vegan Food, vegan lifestyle, weight loss

Wednesday Vegan Eats for Vegan Weight Loss

It’s been a rough couple of months since the new year guys. Am I the only one or can anyone else relate? I was motivated, decided to fall off the wagon (totally consciously), and get back on the wagon at full speed again. If you struggle with yo-yo dieting, this Wednesday weight loss tip will resonate with you. As soon as I changed my point of view to this line of thinking, it was like a huge lift off my shoulders. The revelation?

If you keep telling yourself that you’re on a diet, you’ll keep perpetuating the idea that you have weight to lose. If you go about life as you enjoy it, you won’t keep restricting yourself.

I know. Try it and let me know how it goes!

Vegan Breakfast Option

I normally don’t eat breakfast as you all know. I’m just not hungry enough! This morning though, I worked out and figured I would nourish my body for the hard work it put in in the morning–and instead I went back to my old habits.

Workout: 30 min. Run+walk on the treadmill

Breakfast: I planned to have Apples and Cinnamon Oatmeal, but had my usual Nespresso latte with 8 ounces of unsweetened vanilla almond milk.

Vegan Lunch Option

Many days, lunch is spent at my desk while working. Lately, I’ve been trying to get better at taking a break and truly stepping away from all the screens.

Activity: Stood while working :/

Lunch: healthy life low calorie bread with daiya provolone cheese and light life bologna. Side of cherub tomatoes (ate the tomatoes before they had a chance at a photo)

Going Out as a Vegan

My colleagues and I went out for a quick drink after work. I usually get wine but switched it up and got what the restaurant called a Moscow Muddler. Was good! We also had some appetizers of hummus with pita and fries.

Vegan Dinner Option

I was kind of lost for what to do for dinner. I usually meal plan, but with how busy I’ve been since I started my job over a year ago, it’s been tough! So I made do with the Apples and Cinnamon oatmeal I planned for breakfast. Sorry, forgot the picture!

Question of the Day

What is your favorite go to vegan lunch option?

monthly favorites, Vegan Cruelty Free, Vegan Fashion, vegan lifestyle

February Favorites

Happy March VCF family! Not unlike January, February was equally short as it was long. Losing two to three days at the end of the month is bittersweet; happy because March is full of exciting things for our family and sad because, well, it’s two days less of time! Any who, you’ll see some February Favorites that are classic OGs and others that are new. What have you been loving this month?

Swiss On Shoes

I’m trying to pick up running again. My schedule barely leaves me time to breathe so I’m trying to fit it in where possible. I know once we move into the new house, my fitness will get back on track, but for now, my treadmill in my living room (ew) will have to do, and these shoes I bought when we were in Manhattan Beach, CA a couple years ago have regained my love.

Best of all, according to PETAOn is 100% vegan.

iPad Pro

I’m constantly thinking about work and things I have to do. Instead of carrying around numerous notebooks and post-its and notes, I now do everything on my iPad. Don’t get me wrong–I miss my old fashioned writing and still write in my gratitude journal every morning, but this iPad guys…game. changer.

Ember Cup

Hasn’t failed me so far. I use this Ember mug once if not twice a day, morning and night.

Faux Fur Infinity Scarf

Polar vortex. Snow. Ice. Slush. I hate it all, but this faux fur infinity scarf is coming through to keep my neck nice and warm. Best of all, it’s a Target find, for less than $15 (at least when I bought it a couple years ago).

Question of the Day

What are you guys loving this month?

Vegan Cruelty Free

Wednesday Vegan Eats for Vegan Weight Loss

I’m kicking off vegan weight loss Wednesday with some what of a kicker. Enjoy!

5:09 am: get out of bed, get ready for gym, go to gym

5:14am: turn around and head back home because coolant level in car is low and you’re afraid it will blow up.

So, my morning didn’t go as planned. Did your highly orchestrated mornings ever just hit the fan? Instead of it letting me get me down, I came home, showered, made a latte and took gratitude.

Let’s Get Personal

During my shower and my gratitude, I thought back to the other night when I had a fit of digital organization. I went through my USB sticks and found one with files from 2008. They were weight loss plans with meals, schedules, and a weight tracker. It was so humbling to see that I struggled so much just 10 years ago with my weight but I am 30 lbs. less than I weighed then. It was all of those files that put me at ease today, because today, I don’t do that! I truly enjoy each day, and realize that the more strict you are on yourself, the less realistic a plan it is.

So take my failed attempt at a morning workout as a sign that hey, ish happens. Recalibrate, move on!

6:00am: be grateful, blog this and read.

7:00am: get ready for work and to drop the husband off.

Fast Forward to Lunch

Healthy Vegan Thai Salad. Is this a recipe you guys would like to see? Let me know!

Unfortunately my job keeps me busy enough that I often have to multi-task so lunch at my desk it was.

Fast forward to dinner. I’m ashamed to say it was cereal. That busy hustlin’ life I guess!

Question of the Day

What tips do you guys have to help you be more mindful?

Photo by Brooke Lark on Unsplash
Vegan Cruelty Free, vegan lifestyle, weight loss

One Small (and easy) Step for Quick (and healthy) Weight Losses

Disclaimer: I am not a doctor or health professional. Please seek advise from your general practitioner before starting a new routine or healthy lifestyle. 

Happy New Year’s Eve Eve! You may be one of the 45% of Americans going into 2019 who resolve to lose weight, and I don’t blame you. While it’s not at the top of my list every year, I can certainly say that it’s been kind of a priority since I was in middle school, and more so when I wanted to join the Varsity Tennis Team in High School. However, I lost weight in both healthy and unhealthy ways. But unlike the majority of New Year’s resolvers who start every year with gumption that fizzles into Netflix and Chillin’ come February 1, I’ve cracked the code to healthy weight loss.  

With that said, look out for a weekly Weight Loss Wednesday series where you can follow along my weight loss journey as a vegan, where I also give you some tips on how to adopt a healthy lifestyle that believe it or not, is not completely about omitting the things you love.

This week, I’m going to share one tip that may help loads of you. 

HEALTHY WEIGHT LOSS TIP: Eat Fat, Get Fat 

This is by far the simplest thing you can do. Intaking pure fat is the quickest way to gain actual fat (or add to your adipose tissue). I say pure fat because there’s a difference between pure fat and healthy fats as you probably already know:

Pure Fats – Oil, in any form:

  • Olive oil – reducing the intake of oil is the easiest thing you can do for your weight loss journey 
  • Coconut oil
  • Butter (dairy or vegan)
  • Cheese – reducing the intake of cheese and dairy is probably one of the healthiest things you can do for your body 

Healthy Fats 

  • Avocados
  • Nuts (be aware of serving sizes. A handful can easily be between 300-800 calories). 
  • Chia seeds
  • Cacao nibs
  • Soy beans (keep daily intake low)

If I can’t have oil, what do I cook with? 
When you sauté, cook with water or vegetable stock. Another alternative is cooking spray. 

The rule of thumb is to intake up to 8-10 grams of fat per day at most…

…but more than anything and as with any healthy lifestyle–moderation is key. AND don’t let the scale dictate your day! 

Your changes should not be a diet. They should be a part of a healthy routine that fit your lifestyle. Not the lives of someone you see on Instagram or even your co-worker or friend who’s schedule and day-to-day is completely different from yours. 

I was going back and forth about starting this kind of series. Is this something y’all are interested in?

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Vegan Cruelty Free, Vegan Food

Easy Instant Pot Vegan Chana Masala (Vegan Chickpea Curry-oil-free)

I am a 1.5 generation child. A what? I was born in India and moved to California with my family when I was 6 years old, old enough to know how to use the toilet (but still run into walls) and young enough to be extremely impressionable. Growing up as a 1.5 generation child meant finding the right balance between being American without losing my culture. God bless my parents they wanted me to learn English quick [all I knew was yes, no, hi, and thank you–man was I polite ;)] so they forbade me from speaking Telugu at home. Before they knew it, Valley Girl Samantha was born, with am “um, like” this and a “no. way.” that.

As I grew up, I fought hard to retain my culture, but with little success, EXCEPT, and it’s a big EXCEPT (all caps worthy), when it came to the food. I lived Indian food. We ate it day in a day out with lots, and LOTS of rice. After I moved to college and then to Southern California for grad school, then all over the nation after that (long story), I ate less and less Indian food with every move and every passing year. I did however try every Indian restaurant which compelled me more to try cooking Indian food at home, minus the ghee, dairy and all other non-vegan stuff. Welcome to my journey I hope you enjoy these vegan chana masala–instant pot version.

INGREDIENTS for Oil-Free Vegan Chana Masala

Chickpea Curry-2

2 tbsp. vegetable broth

1 white or yellow onion (diced)

1-2 tbsp. garlic ginger paste (to your taste preference)

2 tbsp. curry powder

a handful of spinach

1 can of fire roasted diced tomatoes

1 can of lite coconut milk

1 can of garbanzo beans

Chickpea Curry-1

DIRECTIONS to make Delicious Vegan Chickpea Curry

  1. Set your instant pot to saute mode, and add the vegetable broth.
  2. Once the broth starts to sizzle a little, add your diced onions and sautee until they turn semi-clear.
  3. Add the garlic ginger paste and let it cook for up to 2 minutes, or until aromatic.
  4. Add the curry powder and toast it for about a minute.
  5. Add your can of drained garbanzo beans, diced tomatoes, and cocnut milk.
  6. If you prefer it spicy (add in a bit of red chilli pepper flakes–you can just as well add it directly to your dish at the end).
  7. Close the instant pot lid and cook it on high pressure for 6 minutes.
  8. Once time is up, release the pressure, open the lid and stir in the spinach.

If it’s more watery, you can easily enjoy it as a soup, but I personally think it’s best served with some rice or cauliflower rice.

Chickpea Curry-3

Question of the Day

What’s your favorite Indian dish?

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