This time of year, there is probably something we can all use a little more of.

And it isn’t cookies.

Sorry. Always the bearer of bad nutrition news….

Our Thanksgiving celebration included a number of amazing dishes (think scallop chowder and shiitake stuffing) but also had TWO kale dishes! I came armed with creamed kale and there was a delicious kale & sweet potato salad with an asian dressing. I loved it and I’m happy to report that MORE than half of my plate was filled with veggies that night. What can I say, Nutritionists tend to be high-acheivers.

Turns out it is pretty easy to make which means it can and should be on your plate soon!

You can switch up the kind of kale, depending on preference and use sweet potato, squash or whatever you have on-hand. You could also use a pre-made dressing like Annie’s Shiitake Sesame if you are short on time.

Last week, I followed a paleo diet for a day, and today I’m going Vegan! I was honestly a little nervous about it considering I’ve been loosely following the paleo plan since last week. I thought I would be hungry all the time (carbs make me hungry!). But realized many of my normal meals happen to be vegan.

As always, coffee + coconut creamer to start the morning.

After working furiously for a few hours, I was hungry and ready to eat.

Breakfast: 1/3 cup oats + 2/3 cup almond milk + 1 Tbsp peanut butter. I should have made 1/2 cup oats and another Tbsp of peanut butter but it lasted me through some errands which included finding a stamp pad to send out our wedding thank-you’s (harder than you might think), the bank, and once again, at AT&T. (Don’t ask)

Back at home I decided to head out for a quick run before eating lunch. I was going to wait until after, but realized that it would decrease my chances of actually doing it, so I just went! 2.5 mile run, 1.5 mile walk (50 minutes) in the sunshine.  

Lunch was totally random. I had some Gardein Crispy Strips in the freezer because I still hadn’t tried them (I don’t eat fake meat that often) but I loved these!! They are definitely a vegan junk-food and have quite a few ingredients, but they were super crispy and a really fun lunch. I had them with a side of arugula + eggplant + punjab eggplant. (Oh and of course sriracha)

The unpacking project of the day was to start the desk area (thanks Taster!)… a few more things to do and my work space will be complete!

The only time today that I really didn’t want to be a vegan was during cocktail hour, mainy because we have this amazing raw gouda cheese in the fridge…

But I powered through my craving and had a little plate of crackers + carrots + olives instead of cheese. (Or salami!)

Dinner was a recipe from Rachael Ray – Veggie Curry Bowls (brown rice + spinach + beans) + some sauteed mushrooms on the side. They curry bowls were disappointing – not very flavorful. I smothered it with sriracha and ate it anyway but didn’t save the leftovers.

Now I’m snacking on some dried mango and wishing I had some popcorn…but settling on a bowl of Kashi Go Lean + almond milk.

Nutrients: 70 g protein, 69 g fat, 256 g carbohydrates, 45.4 g fiber, 73 g sugar, 1,992 calories

Thoughts on my Vegan Day: Even though the grams of protein were very close to my paleo day, protein from vegetarian sources just doesn’t satisfy me the same as eggs, meat and fish do. (I wish it did!) The fiber was impressive, but I couldn’t stop snacking after dinner! I incorporate many vegan meals without even thinking twice, but I enjoy my “higher quality” protein sources and of course, cheese.