Vegan Slow-Carb Diet

Vegan Slow Carb Diet Day 2

When I woke up this morning, I still felt stuffed to the gills from all the bean and nut action yesterday, but I made myself heat up some leftovers in a combination resembling a typical 4HB breakfast.

Breakfast: Tofu and spinach scramble on a bed of pinto beans with salt, cinnamon and cayenne. Yay breakfast bowls!

Mid-morning: I brought my favorite hot and spicy peanuts to work and meant to wait until the afternoon to eat any, but I couldn’t wait! They’re my crack!

Also, a mug of Bigelow Plantation Mint tea with stevia. (Change the name already, Bigelow, it’s 2017!)

Mid-afternoon: Green tea with mint and stevia.

Dinner: Kale salad with lemon pepper, apple cider vinegar, olive oil and ground sunflower seeds. Yup.

Also, a spoonful of peanut butter for dessert and a handful each of sunflower seeds and walnuts before the salad.

I’m surprised that I haven’t been hungry, but I might also be falling into the oversnacking trap that Tim Ferriss talks about in 4HB. I’ll be curious to see if the increased fat intake tips the scale by the end of the week.


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