Welcome to day six of my summary of my experiences on Marco Borges’ 22-Day Revolution. To find out why I started this vegan diet challenge, and to begin with day zero, click here! Also, please note, these are recipes from day seven of the plan, as I’m skipping day four until tomorrow, waiting for my tapioca flour!
(Click here to be taken to the Amazon page to purchase your own copy, through my affiliate link: The 22-Day Revolution: The plant-based programme that will transform your body, reset your habits, and change your life.)
As much as I’m enjoying this diet, I had a bit of homesickness for ‘regular’ food, so I was really glad to see toast and sandwiches on the menu for today. It’s the same as going on holiday and trying new things – somehow even though the new stuff is great, you just have a yearning for something familiar.
So, breakfast was vegan, gluten free bread spread with almond butter, served with blueberries and bananas. My bread slices were super tiny and I cut my banana in half (what to do with that extra banana? Cut it into slices and freeze it! Add it to smoothies and juices or blend it for ‘nicecream’). So, my calories for this breakfast was lower than it probably should have been, at just 361.
I was very intrigued about the chickpea sandwich for today, and it didn’t disappoint. I can’t say it’s like anything else – it has a distinctive flavour and texture all of its own, but the addition of the vegan mayo (I can’t tell the difference between this and normal mayo!) gave it a familiar taste. Basically, you blend a can of drained chickpeas with some mayo and mustard, then add in grated carrot and chopped celery to form a stiff paste. At first I was going to use a whole serving, then I decided on half when I saw the total calories, and then when I came to spread it on my bread, I finally decided to use just a quarter of the paste (like I said, TINY bread slices). With the lettuce and tomato, it was a decent, small lunch of just 306 calories.
Dinner was a challenge, because it was Jicama and Avocado Salad, and I just can’t find jicama in the UK anywhere. I checked in with 22-Days Nutrition on Twitter, and they suggested green apple and celery as a substitute, so I used that! You add that (or the jicama) to an avocado, grated carrot, parsley, olive oil and lime juice, for another big bowl of evening salad that’s become pretty traditional fayre for this diet. Altogether that came to 418 calories for me.
Again, I had some extras: a punnet of Cherries and Berries from Graze (114 cals), two pitted dates (48 cals) and a cup of rice milk (120 cals), so the whole day was 1366 calories for me. Also, I did my usual weekly hour long yoga class, which took care of the exercise part!
No weight loss today, but I can see the graph has gone down a little, even if it hasn’t registered on the scale!