Even though I will be changing my diet pretty soon to include some fruit and increase variety, this is a sample of what I've been eating in the veganized 4HB for the past 2.5 months. I haven't lost weight, but I have definitely increased muscular mass.
Breakfast: brown rice protein shake in unsweetened almond milk, 1 cup lentil scramble
Lunch: Lentil soup with kale and 2 veggie links; or vegan chili with meat-less ground meat
Mid-afternoon snack: 15 cashews; or a bunch of kale chips
Dinner: Baby spinach salad with nooch, 2 veggie burgers; or baby spinach with guacamame; 1 glass of red wine
Dessert: 2 tsp almond butter, or chia seed chocolate pudding
Soon I will be posting my training schedule. I am playing around with it, and starting HIIT to see if I can loose those 10 pounds :)
See ya!
Elvira.
Monday, April 18, 2011
Friday, April 1, 2011
Veganized 4HB breakfast (attempt #2)
Hi everybody!
So I have decided to optimize my "veganized 4HB" diet, basically by removing tofu from it: seems like it was not allowed, at least in the quantities I have been having it :D. I think my body reacts to it too, probably some mild allergy?
So my principal concern was breakfast. I used to have one protein shake (almond milk + 2 scoops rice protein) and 1 serving of tofu scramble to meet the protein requirements for breakfast. Now, I am having my protein shake plus... wait for it... LENTIL SCRAMBLE! Well, it is not technically "scramble", but...
Here it goes the recipe:
- 3 cans of cooked organic lentils, drained and rinsed (it is better if you cook your own lentils, as canned beans have higher GI, but I was in a rush ;))
- 4 garlic cloves, minced
- 13 oz crushed tomatoes (half a big can)
- some mushrooms (I use a packet of trader's joe fresh sliced mushrooms)
- thyme to taste
- salt to taste
- 2 Tablespoons olive or macadamia oil.
This is SUPER EASY. Just fry the garlic in oil till golden, then add mushrooms and tomato, and let it cook till the tomato thickens. At this point I add salt and thyme, or any other spice you want to use. When the sauce is thick enough, I turn off the heat and add the lentils, mix all, and ready to go!
This amount of lentils lasts for 6 days aprox., it all depends on how hungry you are in the mornings :)
Enjoy!
E.
PD, It is amazing, I don't get gassy when I eat lentils, so I can abuse as much as I want :)
So I have decided to optimize my "veganized 4HB" diet, basically by removing tofu from it: seems like it was not allowed, at least in the quantities I have been having it :D. I think my body reacts to it too, probably some mild allergy?
So my principal concern was breakfast. I used to have one protein shake (almond milk + 2 scoops rice protein) and 1 serving of tofu scramble to meet the protein requirements for breakfast. Now, I am having my protein shake plus... wait for it... LENTIL SCRAMBLE! Well, it is not technically "scramble", but...
Here it goes the recipe:
- 3 cans of cooked organic lentils, drained and rinsed (it is better if you cook your own lentils, as canned beans have higher GI, but I was in a rush ;))
- 4 garlic cloves, minced
- 13 oz crushed tomatoes (half a big can)
- some mushrooms (I use a packet of trader's joe fresh sliced mushrooms)
- thyme to taste
- salt to taste
- 2 Tablespoons olive or macadamia oil.
This is SUPER EASY. Just fry the garlic in oil till golden, then add mushrooms and tomato, and let it cook till the tomato thickens. At this point I add salt and thyme, or any other spice you want to use. When the sauce is thick enough, I turn off the heat and add the lentils, mix all, and ready to go!
This amount of lentils lasts for 6 days aprox., it all depends on how hungry you are in the mornings :)
Enjoy!
E.
PD, It is amazing, I don't get gassy when I eat lentils, so I can abuse as much as I want :)
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