So folks, this is day 8 of my vegan detox and it no longer feels like a detox to be honest, but dare I say it, a way of life!
The last 7 days have been a little bit enlightening for me, you see.
The start was tough, I was mostly hungry and definitely not eating enough in those first few days, then I upped my calories and as crazy as it sounds, I’ve already lost weight but more than that, I’ve never and I mean, NEVER felt better physically or emotionally.
P.S Who knew eating so many carbs would mean weightloss too? It just shows if you eat slow releasing, healthy carbs you can stay/become lean.
Now onto the all important sleep-
…The first 2 nights were rocky, something I’d fully expected reading about veganism online (and not eating enough) but the 3rd night and every night since has frankly been the most restful night’s kip I’ve ever had, a deep sleep that I got right back into, even when Xander awoke coughing one night.
My neighbour saw me first thing this morning and asked what was on my skin too. The answer was nothing. Apparently I’m glowing. My eyes are definitely brighter, my hair softer and basically I look 19 again. I wish. But I can seriously see improvements and this is just in a week!!!
Emotionally, I’ve mostly felt CALM (the irony of shouting that) but I mean blissed out, truly chilled as in ‘shut your laptop off and properly switch off and not worry about a million deadlines tomorrow kind of calm’ and that my friends is near a miracle.
So it must be the food because my work life hasn’t miraculously gotten less frantic nor has my life with a young family, as I juggle, hustle and simply try my best.
And you know what I’ve not missed dairy or meat a dot. Not yet anyway. Who knows how things will develop but chatting to Ella of Deliciously Ella at BritMums Live this weekend, and seeing how incredibly healthy and full of vitality she is, has only encouraged me more.
There are so many vegan recipes online and my taste buds as cheesy (excuse the pun) as it sounds, feel renewed and reawakened (mozzarella cheesy right) but all those plants, fruit, beans, sweet potatoes, oats and brown rice are making me feel so ALIVE people!
But most importantly, above everything (including not looking bloated) comes that feeling of well being and feeling so happy and that my friends is worth so much.
So, lets see where this journey will take me. We’re still mostly gluten-free here (my son Oliver has a gluten-intolerance but I’ve been eating a little more wheat than usual since veganism and surprisingly have not had any bad side effects so far.
I’m not a huge fan of wheat but the dr thinks the long break has meant it’s not upsetting me now as it did before.
I flipping love being vegan.
Today, I’m sharing a vegan recipe for gluten and nut-free pesto penne. Enjoy!
- 1/2 jar sun-dried tomatoes
- 100g/4oz gluten-free penne pasta (we like Doves Farm) per person
- 4 tbsp extra virgin olive oil
- 3 garlic cloves
- Sea salt and freshly ground black pepper
- 1 packet of fresh basil leaves
- a handful of green olives
- a handful of baby tomatoes
Cook the pasta in a large pot of boiling salted water with a drizzle of olive oil until tender but al dente, cooking for 8 minutes. Drain, reserving 1 cup of the cooking liquid. . Bring a large pan of water and a little salt to a rolling boil. Simmer and stir occasionally.
Boil for 5 minutes then carefully taste the pasta every minute until it is ‘al dente’. Drain and serve immediately.
Meanwhile, blend the sun-dried tomatoes and the oil, garlic, salt and pepper and basil in a food processor and blend.
Add the pasta to the pesto and toss, covering it in the sauce. Add the olives and baby tomatoes and drizzle with olive oil. Season with salt and pepper and serve.
As it’s #tastytuesdays please come link up your foodie posts. I’m away in Portugal next week so this linky will run for 2 weeks. I can’t wait to share some tasty Portuguese food with you all soon!
P.S I’ll still be sharing meat and dairy dishes here even if I’m not eating them myself!