After a week of work, bible study, lunch dates, food tracking, and journaling, the best reward for surviving my first week of veganism is a day to do whatever I want. As hard working people, we often forget to slow down and notice the world around us without caring for how many calories are in a muffin, how many steps we took in a day, how long we’ve exercised, and how long we have until our next errand. And we can do all these things while being vegan.
I admit that I ate way too much in celebration of Super Bowl Sunday and just being happy to be alive and in good health, but I stuck to my vegan diet. It’s almost second nature at this point. It’s almost a relief to have a legitimate excuse to not eat certain things. If I see a bag of Cheetos, I don’t have to mentally wrestle with myself as to why I shouldn’t eat them. If anything, I proved that even participating in a stereotypically restrictive diet, you can pig out as much as you want.
Whatever the second week brings, I’m absolutely ready to plow through it and report everything that happens. Here’s to a second week of veganism and my gratitude for everyone supporting me in my journey.
Vegan Whole Wheat Pancake Recipe*
*Buying your own whole wheat flour and baking from scratch is just as quick as using a prepackaged baking mix with usually half the calories and less chemicals and preservatives.
- 1 cup Whole Wheat Flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup dairy-free milk of choice
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- More oil to grease your pan/skillet, if necessary
- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended.
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain. Don’t over-mix or your pancakes will be tough. If you’d like to mix in any totally optional add-ins, like chocolate chips or blueberries, gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Weight: 209.8 lb (-3.6 change)
Fasting Blood Glucose Level: 102
Blood Pressure: 119/75
Resting Heart Rate: 95
Total Calorie Intake:2454 432/74/73*
*”Total Calories per Day” “Carbs/Fat/Protein” The ultimate goal is 1800 calories per day with a macronutrient split of 225/60/90.