This is my first post in a while on Meatlessandmeaty. Honestly, I’ve always been an extremely introverted and shy person, so the idea of publicly sharing what I eat and my thoughts on veganism can be overwhelming for me. But, the introvert in my needs to overcome the fear and remember why I created this blog. I truly believe this blog can help those adapting to a newly vegan diet and lifestyle, or those simply interested in the diet.
I’ve changed my eating a bit since the last post, and I have been very happy with the results. I am less focused on my macros and more focused on what my body is trying to tell me. This includes eating cleaner (much, much cleaner) than I did at this time last year. I still count my macros, but I also pay attention to what my body needs.
Consuming too much fat has always been an issue for me. I can always intuitively tell when I’ve eaten too much fat and know when to dial it back a bit. If I have a few days where I’ve eaten too much fat I can start to feel my body fat start to creep up. If I want to correct this to stay lean, I’ll simply eat lower fat foods and increase my fruit and vegetables for the next few days. This doesn’t mean that I eat no fat, just less. Things balance out in a few days time.
Another thing I’ve started to focus on is eating cleaner. I used to eat just about anything (as long as it was vegan) to hit my macros. Now, I eat clean, unprocessed foods. One thing I have given up (mostly) is what most people refer to as power bars. Protein bars used to be an everyday staple, so they needed to be replaced. I came up with these seed and oat granola bars to snack on through out the day. They are a much cleaner option than store-bought protein bars, I always feel good after eating these, and I’m so excited to share them with anyone who reads this!
- 1 cup oatmeal
- ½ cup coconut flakes
- Dried fruit
- 1 cup raisins*
- ½ cup dried cranberries*
- ¼ cup hemp seeds
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tbsp flax seeds
- ½ cup almond butter
- 1 tbsp coconut butter
- ½ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- Combine dry ingredients in a mixing bowl. stir.
- With low heat in a sauce pan, combine, melt and stir wet ingredients together until a soup-like consistency is achieved. Don’t let this boil.
- Pour wet mixture onto dry mixture. Stir until well combined, or until arm and forearm starts to cramp, whichever comes first.
- For bars, spoon mix into a bread pan.
- For more of a round, muffin shape (and for portion control) spoon into a muffin pan.
- Press down very firmly until mix becomes a solid. Refrigerate. It should take a few hours to become solidified.
**Most seeds should work. Sometimes I do ¼ cup flax and 2 tbsp chia seeds. Just make sure there is a good ratio of big to small seeds (Pumpkin/sunflower being the bigger seeds, flax, chia, hemp being smaller seeds). Again, as long as you stay with the volume, 1 cup and 2 tbsp, of seeds, you should be good. I’ve also subbed in chopped walnuts and brazil nuts with success.
***If you do not have coconut butter on hand, sub in more almond butter. Peanut butter also works well if you do not have almond butter.