Tried a wacky cookie, 260kcals and 8g protein. Perhaps calories better spent on protein.

Chickpea “Omelette” bites 123 calories a piece.

Blend 100g of chickpeas with 1.5 cups of water and add to the chickpea flour and nutritional yeast.

Add the oil.

I sautéed the chopped veggies until tender.

Add chopped veggies + remaining chickpeas and seasoned with salt and pepper.

If batter is too thick add more water. It should be a thick cake like batter.

Pour into silicone cupcake tray.

Bake for 25 mins at 190C or 375F

Cool and enjoy 😊

Miso soup with dumplings and a soy matcha latte for breakfast.

Carrot salad and stuffed mushrooms later on.

Smashed cucumber and shredded dried bean curd salad. Beets with lentils on a beet and soft tofu puree for dinner.

Breakfast was sauce stache's protein bake and steamed bok choy with carrot. I didn't feel like seasoning it, so I didn't! You should really season steamed vegetables.

I made a cabbage pancake with just egg and healthier choice egg whites. If you can fit more kcals for oil into your plan this would greatly benefit from it. Seasoned with oyster sauce, scallion, and bird eye chilis.

Protein drink and kiwi for snacks. One kiwi contains about 2mg of melatonin!

Dinner was shiratake noodles covered in a puree of tomato paste, nutritional yeast, butternut squash, and silken tofu. Topped with a seitan o greatness log with added TVP, red peppers, broccoli, onions, cilantro.

A fancy breakfast salad from Myglobalpantry's Instagram paired with peanut butter eggs! I saw lots of recipes for homemade PB eggs but I used 1/4 cup PB2 1/8 cup applesauce and 1 Tablespoon powdered sugar. The shell is white chocolate colored with spirulina and matcha. Lunch was 2 slabs of matcha pound cake, I didn't like the recipe so it's a secret where it's from. It didn't rise great and the center sunk and absorbed the glaze and makes it look wet. Paired with 2 slices of Plantifully Based's pepper jack recipe. Dinner was Isa of The PPK's new nugget recipe!

I used the below to estimate the amount of Crisco I used for deep frying:

Deep Frying Oil Absorption Calculation (Estimated): Multiply the item's weight before it is fried by 10%. For example, say the item weighs 100 grams. Then multiply the weight by 10% (0.10).
10 pounds julienned potatoes X 0.10 = 1 pound oil absorbed
Add 1 lb of fryer oil as an ingredient to the Recipe. 

Obviously, not an ideal day protein, fiber, and fruit/veg wise but I stuck to my calories and started off the day with a salad knowing what I was up to.

I made little sandwiches with mini chickpea frittatas and slices of a homemade seitan log A big lunch of heart of palm noodles with a creamy mushroom sauce and crunchy tofu bits on top. Borchst and a fun meal inspired from hubbybap on ig for dinner. Fry rice paper stuffed with tofu and then use it as a wrap for a handful of veggies and seaweed. Little snack of kitehill Greek yogurt and kiwi.

Breakfast was Plantifully Based pepper jack and 2 mini frittatas from Simple Veganistan with a fancy orange.

Lunch was a massaged kale salad and a serving of sauce stache's protein bake. I added annato to get a really yellow color.

Dinner was peatips with beancurd knots in oyster sauce and chilies. I attempted to make this kimbap where the rice is replaced with a egg and cabbage pancake... I think I needed to let the pancake cool before assembling, so, not the prettiest. The idea came from an Instagram of Yunnie Kitchen.

To me, this day reflects a day of meal prep as lunch and breakfast were prepared days prior. The only cooking I did was dinner.

So filling and delicious. I added stevia to the porridge since I cooked it with water and couldn’t taste any golden syrup 😅

This is one for all you volume eaters!

Breakfast

Sauce stache tofu/besan quiche bake thing. The recipe isn't on his website yet, so I went off the YouTube. A cube of Plantifully Based pepper jack cheese, very low kcal and the texture is fun. l probably could have shredded it into the broccoli and tried to broil it. A grapefruit I treated with pectinase enzyme, it takes off all the membrane. Just for mirth.

Lunch

Spinach salad with homemade dressing. White beans and air fried tofu covered in a sauce made of steamed beets, lemon juice, salt, raw garlic. Dill on top!

Snack - mango!

Dinner

Tried those heart of palm noodles, they taste like canned beans sprouts to me. Thit chay, which are tvp chunks. Lots of veg cooked in peanut oil and dressed with vegan oyster sauce.

Didn't use any oil but they still came away cleanly from the waffle maker with a bit of prising. I think I put too much spinach in so they didn't stick in the middle enough to hold together. Still tasted really great! Protein could have been improved if I'd used peas instead of sweetcorn but just prefer the taste of sweetcorn with this

1/3 cup chickpea flour

1/4 tsp salt

pinch of black pepper

1/4 tsp curry powder

1/2 tsp cumin seeds

80g frozen spinach defrosted in the microwave

80g frozen sweetcorn (40g in the mix, 40g on the side)

served with sweet chilli sauce

Rate my day, compare yours, or whatever (I just love attention 🙂‍↕️)

Breakfast: sausage & egg muffin, berries

Lunch: tofurkey pita, mandarin & berries, mini peppers

Dinner: burger & dippie veggies

Breakfast

3 cups of bok choy steamed with scallions and ginger, dressed with a mix of nutritional yeast and vegan oyster sauce

Tofu battered with the new Healthier Choice Animal Free Egg White and sesame seeds

Beet and carrot juice with basil seeds

Lunch

I had been seeing these green sauces over pasta on Instagram. Thought I would do the same but over white beans. I don't have a blender so I didn't get the uniform sauce I wanted :(. It's blanched kale with soft tofu, garlic and lemon zest. I tried hedgehog mushrooms for the first time! Pan seared those in the teeniest amount of olive oil

Snacks

Orange, kite hill Greek yogurt, green drink (I didn't take pictures)

Dinner

Borscht! Steam a beet, puree with soft tofu. In a pot saute mirepoix in a homeopathic amount of oil. Add the puree and loosen with water. Dump in cabbage, I had some fennel bulb ends so I added that. I reserved some tofu to try to do a color gradient. Top with dill.

I saw a recipe to brine tofu in a baking soda solution and then air fry. Wow! These taste eggier somehow than the "egg whites" crispy outsides and creamy interiors, you don't need breading! I wonder if I should have rinsed them because it was salty to me. Could be great with sauce added.

Protein drink, tried a new brand with great macros - 140kcal, 20g protein. I liked this a lot! Would be amazing if mixed with soy milk and a banana or frozen fruit.

Just one day of eating. You could could have more volume and variety by omitting the protein drink and beet juice. There's also other protein mixes that offer more protein per 240kcal but this one is to help replenish glycogen stores as well

1. Skratch recovery drink

2. Tofu scramble w cabbage and carrots

3. Chickpea omelet with mushrooms, spinach, and red bell pepper. Kimchi on the side

4. Best and carrot juice

5. Seitan o Greatness with zucchini

Zuchini noodles and parlmini are my favorite, braised angel hair coleslaw is also a great substitute.

My first post but I thought this turned out pretty good. Easy meal prep kept all the solid ingredients in a container and then add heated broth when ready to eat. Fry shredded smoked tofu in 1 tbs of oil, soy sauce and generous amount of black pepper, cook spaghetti to package instructions then rinsed in cold water if meal prepping. Also added 1 tbs of soy sauce to broth but add to your preference.

One of my favorite dinners!!! I topped with avocado and crushed tortilla chips

Low carb Mission tortillas with Chunk steak base topped with pickled onion, cucumber, carrot, radish, jalapeno and side of sriracha sauce

I think the satay and salad recipe started from the original BOSH book, I subbed the peanut butter with de-fatted peanut flour. (BuffSup brand).

Served with pineapple salsa, quinoa and some extra tomatoes.

Half of a big pizza shared with my partner, homemade pizza dough rolled thinly to 2mm and baked on a pizza stone in the oven.

Topped with carmalised onions, balsamic, mushrooms and a veggie sausage. Next time I'd use a soya sausage for more protein and less calories but I only had falafel ones in the freezer. Sorry for the terrible picture I was really hungry 😁