What I ate today as a Vegan working a 9-5 office job // 6.26.17

Hi Guys!

I hope you’re having a wonderful day today. It’s a beautiful day here in Orange County, California with clear skies and a warm sun. It was already 80 degrees this morning at 8AM when I was driving into the office! Man do I wish I was able to spend the whole day outside enjoying the sun.

I wanted to share with you today what I ate in a day at the office being on a plant-based, vegan diet. For all of you who currently work a 9-5 office job or have in the past, you can relate to the fact that if you don’t plan ahead for the work day, you won’t have any food to eat and will end up going out for lunch spending valuable money or skipping lunch altogether. For those of you who eat a plant-based, vegan diet and work a 9-5 office job, you can sympathize with me that everyone else in the office or any snacks that are in the “break room” or “kitchen” are dairy or animal based products. So, with that being said, you have to plan ahead in order to eat exactly what you want, when you want, at the office.

Let’s start with breakfast. The most important meal of the day, although many Americans choose to skip this meal. For many people, it can be up to 12 hours since they’ve had their last meal and yet they are so quick to skip it. Breakfast is considered the most important meal of the day because after your body was resting and healing all night, this is the meal that will replenish your glucose supply, give you essential nutrients, boost your metabolism and give you energy to last throughout the day.
After I wake up in the morning, to start my day, I usually like to drink either 40 ounces of 100% natural coconut water or 10-stage filtered PristineHydro water. This allows me to rehydrate my body, boost my metabolism, flush out any toxins, and give my brain the fuel it needs. After my 40 ounces, I usually like to consume a fully raw breakfast consisting of either a fresh pressed juice or whole fruit such as apples, watermelon, bananas, oranges, or pineapple. This morning I was looking for something a little bit more substantial, so I went with avocado toast. This recipe is super easy, and gives you plenty of nutrients. Avocados are a source of good fat, antioxidants and phytonutrients, vitamin C & B6, potassium, fiber and iron. Not only do avocados contain a lot of nutrients, they also help plant-based, vegan eaters absorb essential nutrients from other plant foods that you are consuming throughout the day.

Now onto lunch. I usually like to eat a nutrient dense lunch that will hold me over for the rest of the work day and through traffic until dinner, which is usually until 7PM. That’s roughly 6-7 hours depending on when I eat. Today, I brought some left overs that Luke and I made for lunch yesterday. One of our favorite meals. White rice, baked Gold Yukon potatoes, and sautéed kale. I also brought some romaine lettuce to chop up and mix everything together to create a salad. Rice is a great source of energy, since it’s made up of mostly carbohydrates which are metabolized and turned into functional and usable energy in the body. The Yukon Gold potatoes are rich in Vitamin C & B6, fiber, starch and protein. Kale is one of the most nutrient dense green leafy vegetables containing vitamin A, B6, K, Manganese, Calcium, Copper, Magnesium, Potassium, fiber and protein. I absolutely love this meal because not only does it taste great, but it fills all of my nutrient needs and keeps me full and satisfied for a long period of time.

Thank you very much for your support! I am excited to share more about veganism with you in the near future.

You are beautiful.

With love and happiness,
Bri

Avocado Toast
Ingredients:
2 slices of Dave’s Killer Bread Good Seed
1 whole avocado

Directions:

1. Toast bread to warm up, be careful not to burn
2. Smash up avocado and spread onto both slices
3. Add a little sea salt and cracked black pepper for taste
4. Enjoy!

White Rice, baked Yukon Gold potatoes and Sautéed Kale
Ingredients:
3 cups of dry Jasmine rice
5 Yukon Gold potatoes
1 bunch of Kale
1 lemon
Avocado Oil
Sea Salt
Cracked Black Pepper

Directions for Rice:

1. Rinse 3 cups of Jasmine rice
2. Let drain
3. Add to rice cooker, and add 6 cups of water (for every 1 cup of dry rice, add 2 cups of water)
4. Start rice cooker
5. Enjoy!

Directions for potatoes:

1. Chop potatoes into the size/shape desired
2. Add into a mixing bowl
3. Drizzle avocado oil over and mix around
4. Add sea salt, cracked black pepper and any other seasoning desired
5. Pour into baking pan
6. Bake for 35 minutes at 425 degrees
7. Enjoy!