Vegan athlete interview: Tsuki Harris

November 16, 2017

Vegan Athlete interview: Tsuki H

As part of Vegan Month, I bring you interviews with actual (as in permanent!) vegans in strength and physique sports.

Today: Tsuki “H” Harris, a natural bodybuilder who has competed with drug-tested federations in both Figure and Physique/Women’s bodybuilding. Tsuki has won regional shows and placed top 5 in Britain. She’s also a Personal Trainer and group fitness instructor – so her vegan diet needs to fuel plenty of activity beyond the gym. (Tsuki’s nickname is the Duracell Bunny for good reason!)

Tsuki is supported by Creative Nature Superfoods for vegan treats and staples like cacao, hemp seeds, and her favourite bars (see below).

Find Tsuki on Instagram here.

The Fit Writer: How long have you been vegan, and what prompted you to go vegan?

Tsuki:

I have been vegan for about four years, but had been a vegetarian for a long time before then (since I was about six years old). What prompted me? When I started competing in bodybuilding, I followed the advice of PTs who were more experienced than I was (in terms of competing), and this meant I was relying heavily on foods like eggs and cottage cheese and whey etc. But my gut wasn’t too happy. I already ate raw and dairy free chocolate, didn’t drink milk, was trying vegan protein powders. So I thought I’d give full veganism a go. As I was almost there, a few vegan buddies inspired me to try too. I did miss the odd Nando’s halloumi (and the efficiency of an egg for protein), but noticed positive changes in my body. It also made me rethink some of those prep foods we all tend to use – the sugar free ‘calorie free’ gums and syrups, etc.

TFW: As a vegan athlete, do you find fuelling training/recovery/muscle gain challenging on a vegan diet?

Tsuki:

Personally I find it a challenge to eat enough when I’m not in competition prep. And that has nothing to do with being vegan! My active group fitness job means I need to eat a hell of a lot to gain any size. I can get away with a lot of carbs in my diet, and my body uses that energy very efficiently for what I do. I actually feel my recovery is a lot faster than it used to be, perhaps because of the anti inflammatory properties of this diet choice.

TFW: Can you tell me some of your go-to vegan foods or meals for pre/post training?

Tsuki:

When I started out as a vegan, I was taking supplements and hunting down protein powders then I realised how expensive that was getting (and wondered does it actually work anyway?) So now I just eat food! I only really use protein shakes when I need to bump up my protein without too many excess calories. For pre workout, I normally have something carb based like a bagel and nut butter, or porridge with random stuff thrown in. Post workout I eat a snack bar until I can get out of the gym and eat. Off-season I eat a lot of these peanut protein bars from Creative Nature – they’re yummy! If I’ve got prepared food with me, it’s normally rice or potato plus some protein like lentil or chickpeas and some veggies. It’s about creating a good balance of foods.

TFW: Do you eat to macros, and if so how easy is this to do as a vegan?

Tsuki:

>I do and I don’t. When I compete, I try to stick to macros so I can monitor my weight loss (ish). It helps me be sure that I’m not missing out on anything important. But normally I just focus on calories, and on make sure I’m getting enough for my active job and my workouts. I’m normally around 55% carbs (this is pretty easy to hit as a vegan). The protein is simple too, but I do have to put a bit more thought in to balance it all out with carbs and fats.

TFW: Have you noticed any changes between competing as a vegetarian and as a vegan?

Tsuki:

I competeed for my first two years as a non vegan. I then swapped from Figure to Physique, as I got a lot leaner in the off season and competitive season. I wonder if it was partly the diet? I find dieting easier now, because I diet on more carbs and on more food in general. I’m mentally more excited about my food, as I have variety rather than the standard chicken broccoli and rice. Dieting doesn’t have to be that way!

TFW: What’s the one thing you wish meat-eating athletes knew about life as a vegan athlete?

Tsuki:

It has to be the old “but where do you get your protein from?” line! I’m sure others get this a lot too. I wish people knew that we don’t just eat leaves – but nor are we all living off processed ‘fake meat’. I’m actually allergic to soya, and wouldn’t touch processed fake stuff anyway. We eat the same food as them – rice, potatoes, veggies and sauces and spices. It’s just that instead of the meat, we have chickpeas or lentils etc. You can thrive on this diet AND maintain muscle. As long as you eat well, eat enough and train properly of course!

Thanks for speaking to me about veganism and bodybuilding, Tsuki! Follow Tsuki on Instagram here, and her sponsors Creative Nature here.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.

Advertisements

Vegan Baking With Protein Pow’s Pea Cooking Mix

November 15, 2017

Banana & Cacao Nib Squares (Vegan – obvs – and Gluten Free)

I couldn’t let Vegan Month go by without attempting some baking. I used to bake “protein” things all the time: bars, cookies, muffins etc. But over the past few years of bodybuilding prep, I’ve got out of the habit (bored of it, I think!)

So my recipe-creating skills were a little rusty for inventing a vegan baking recipe!

Add to that the twin challenges of 1) no eggs allowed and 2) only the scrapings out of the bottom of the coconut oil tub remaining… and things were about to get interesting. (For “interesting”, read “probably dry and crumbly”).

However, I forged ahead with my zero eggs and probably-10g-if-that oil.

  • I knew I wanted to make a banana bread type creation
  • I knew I didn’t want it to be too sweet (just not my thing)
  • And I knew I wanted to use Protein Pow’s Pea Protein Cooking Mix as the base (because it’s awesome, and vegan, and does half the work for me!)

The Protein Pow “Pea Protein Pow Mix” is gluten free, vegan, and contains just five ingredients: pea protein powder, GF oats, coconut flour, coconut sugar, and vanilla beans. I’ve been using it during Vegan Month to make mug cakes, and as an addition to breakfast oats. But I was keen to bake with it, since that’s really its forte.

Here’s what I made: Vegan Pea Protein Banana & Cacao Nib Squares

Ingredients:

  • 2 large bananas (240g, FYI) – mashed
  • 25g ground flax mixed with water to make a “flax egg” (apparently that’s a thing)
  • 2 tsp baking powder
  • 300g Protein Pow Pea Protein Cooking/Baking Mix
  • 1 tsp cinnamon
  • 40g cacao nibs
  • 300ml almond milk (that much because the batter was really dry… !)
  • 10g coconut oil (the batter reeeeally needed more, but I had the end of a tub so I microwaved that and used what I could pour out) (then gave the empty tub to the dog)

Instructions:

  1. Make the flax “egg” by mixing the flax with water and leaving it aside
  2. Mash the bananas in a bowl
  3. Combine the Protein Pow mix, cinnamon, and baking powder in a big bowl
  4. Mix the cacao nibs through the dry mix
  5. Mix the flax egg into the mashed banana
  6. Add the banana/flax to the dry mix and form a batter (add the milk as you go)

I used a silicone baking tray but you could use muffin cases or whatever you want. Pour the batter into whatever you’re using and bake for about 30 mins at 180*C. Let it cool in the tray then cut into 9 squares.

It looked a bit dry but kind of firmed up as it cooled. The squares held their shape just fine once I cut it into 9 portions.

The verdict? Tasty, actually surprisingly moist and un-crumbly, not too sweet, perfect for a snack with a coffee. The fibre is pretty high (oats, coconut flour, cacao nibs…) so I probably wouldn’t have one before training, but they’d be good for after. I made nine squares out of this recipe but they are pretty big (espresso-cup saucer below for scale… what do you mean you don’t have espresso cup saucers?) – you could definitely cut them into 12 (for fewer cals per bar) or leave out the cacao nibs (?) if you wanted.

Nutrition per 1/9 recipe:
Cals 202
Pro 13.4g
Carb 24.3g
Fat 6.8g

Have you baked or cooked anything with the Protein Pow Pea Mix? Let me know – I’ve got more here and am keen to experiment.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


My Vegan Month: 2 Weeks In

November 12, 2017

Week 2 (well, 12 days) of my “go vegan for a month” adventure has sent me a couple of challenges: hormonal, and social. The first was difficult at the time, but very short lived. The second was absolutely fine, thanks in part to understanding and thoughtful family members. But it did also go to show that eating vegan doesn’t have to be a drama.

I wrote about the hormonal challenge here, but had some helpful advice from vegan female friends. A couple of them said that they use big field/Portabello mushrooms for a more “meaty” texture if they ever crave that kind of meal. And one said that eating a vegan diet has actually helped to settle the ups and down of hormonal food cravings. So perhaps mine were just habit?

Regardless, I felt completely fine within a couple of days, and haven’t had any cravings for red meat or eggs (the culprits!) since.

Today was my first social event as a vegan (on day 12 of the month… clearly I lead a thrilling life packed with brunch dates, lunch dates, cocktails, the pub, and going out for dinner…)

My sister got home yesterday from a few weeks away doing charity work in South Africa (BTW you can donate to the cause here). So today, we all got together for Sunday lunch. Sunday lunch = roast, right? But vegans don’t eat roast chicken. Or the roast parsnips which were done in the chicken fat. Or the stuffing balls. Or the little sausage things. Nor do they eat Yorkshire puds (do they? I wasn’t sure, so I didn’t). And they sure as shit don’t eat homemade pear and almond tart, or homemade honeycomb icecream.

However, my family very kindly cooked the roast potatoes in non-animal fat, made me a delicious ratatouille, and kept the green veg free from butter. Then they kept some of the honeycomb aside (it’s called honeycomb but it’s nothing to do with honey), and made me a poached pear in place of the pear tart.

Job done. It was delicious, I still got to eat with everyone, and… there’s really nothing more to be said about it.

Veganism doesn’t have to cause a big drama. (Thank you to my thoughtful family for making me those bits & bobs 🙂 )

What else do I have to report?

Training: still going great. I’ve actually changed my split recently, so frequency is higher. It’s been a while since I trained this frequently. But I’m recovering fine and training at a good intensity. I do have DOMS but I don’t think that’s to do with the vegan diet (?) I think it’s just from the volume, frequency, and intensity of training.

Hunger: I have felt hungry this week, but not much. And I suspect it’s because of the training. I’m always hungry anyway regardless of what I eat!

Cravings: apart from the hormonal ones, none. I’m really surprised about this. I wonder if it’s a case of fewer options = less food focus? I know I can’t have XYZ food, so I just don’t bother thinking about it. (My bodybuilder-prep “training” is probably coming in useful here).

I found Robert Cheeke’s “Vegan Bodybuilding & Fitness” in my massive book collection, it’s something I was sent to review on this blog back in 2011! (Cringe at my 2011 posts!) I’ve no idea if the info is outdated, or what the author has to say about bodybuilding and veganism in 2017. But I had a read back through the nutrition sections. These lists are useful – they’re online at Robert Cheeke’s website (he’s the author of the book).

Vegans/nutritionists – is this info complete and up to date? Would you add anything? (I’m aware that 7 years is a long time in nutrition!)

OK, I think that’s my update. I did intend to bake today but ran out of time. I’ll do it in the week and let you know how it turned out. I’ll be using Protein Pow’s pea protein baking/cooking mix. I want to make some kind of banana bread, or protein bars. I will make it up as I go along, and see how it turns out. My approach to much of life, tbf.

Bye!

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


Vegan Food Prep (with help from Fitproclientrecipes)

November 11, 2017

One of the things I was looking forward to most about “going vegan for a month” was cooking 🙂 I enjoy cooking all the time, but I get stuck in a rut with my regular foods, and it’s been ages since I’ve tried anything new. This vegan experiment has forced me to get creative and rethink how I construct meals.

(Side note: I was Googling “Tempeh” earlier – as you do – and realised how difficult it is to find tempeh in supermarkets. Then I discovered that our local farmers’ market/food co-operative sells it! Locally made and fresh. I’ve ordered some and will collect it on Tuesday. Hit me up with your best tempeh ideas?!)

Back to my food prep…

My friends at FitPro Client Recipes (the online recipe database for PTs) gave me a free log in for the month. This amazing resource has around 2000 recipes at the time of writing, and almost 20% of them are vegan.

Look how easy it is to select food by diet type, food type, meal type or anything else a PT client might want to know! I narrowed it down to Vegan recipes and main meals.

For tonight’s food prep, I decided on a Split Pea and Cauliflower Curry (mainly because I had all the ingredients).

I altered it a bit, so I’ll give you my recipe rather than the FCPR one (I never was any good at following recipes to the letter!) Thanks FitPro Client Recipes for a ton of ideas.

This made 4 Nicola-sized servings.

Split Pea, Tofu, & Cauli Curry

Ingredients:

  • 20g oil
  • 400g tofu (I used the Cauldron brand) – pressed and chopped
  • 140g (dry weight) split peas (I used 1/2 green, 1/2 yellow mainly because I didn’t know if they taste the same)
  • Vegan stock
  • 400g cauliflower (chopped)
  • 200g tomatoes (chopped)
  • 100g red bell pepper
  • 2 garlic cloves (chopped)
  • 1/2 green chilli (chopped)
  • Bit of lemon rind (sliced really thin) plus lemon juice
  • Bit of fresh ginger (chopped)
  • Coriander powder, black pepper, turmeric
  • Fresh coriander (chop the stalks, keep the leaves aside for later)

How to make it:

  • Cook the split peas in the stock (they will take about 40 mins)
  • Heat the oil in a heavy pan (one that has a lid)
  • Cook the garlic, coriander powder, black pepper, lemon rind, coriander stalks, and ginger for a minute or so
  • Add in the tofu and let it cook through (stir it a bit)
  • Add the tomatoes and red pepper and cook for a bit (put the lid on)
  • Add the cauliflower, stir it, put the lid on (cook for about 5 mins)
  • Put the split peas in (if there’s any stock liquid left, don’t drain it off just add it in too) and some lemon juice.
  • Stir, cover the pan, leave it for 5-10 mins.
  • Add the fresh coriander leaves, turn it off and ideally leave it to cool (it tastes even nicer once it’s been left for a bit).

Per (huge) serving
Cals 289
Pro 22
Carb 20
Fat 13

I made this earlier today and got home famished from a “road trip” gym visit. I was SO GLAD I’d made this! The house smelled great, and the food tasted amazing. It’s spicy and rich with a ton of flavour, but not too hot (green chilli instead of red).

Tomorrow I’m going to attempt to do some vegan baking. I’ve honestly no idea if it will work (without eggs) but if it does, I’ll post the recipe.

Let me know if you have a favourite vegan recipe so I can expand my repertoire!

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


My Vegan Month: One Problem With It Being “A Month”

November 10, 2017

Just a quick mid-week update today, because I hit a bump in the road on my Vegan Month adventure. I could have predicted it: after all, doing “a vegan month” will inevitably mean contending with a month’s worth of hormonal peaks and troughs.

Yesterday (and today) have been a trough.

I did wonder (in my intro post) whether the time around my period would lead to any cravings for meat/iron rich foods/fattier foods. It’s common knowledge that most women gravitate towards certain foods just before or during their periods. For me, it’s never been chocolate (sorry to shatter the cliche). But I definitely crave red meat, oily fish, and richer/fattier foods in general.

I’m no nutritionist, and this is totally a n=1, but I guess my body is asking for more iron (?), more calories (?) (fats being the most calorie-dense macronutrient), or… something. I dunno. But I physically crave red meat and even organ meat (sorry, vegans!) at this time in my cycle. It’s not just a vague “ooh I quite fancy that”. It’s a sudden physical need.

Anyway, all of that is to give context of how I usually feel, and to say that I went into this Vegan Month wondering if I’d get my usual cravings (and – if so – how I’d cope).

Well, yes, I did. Last night I did a pretty hefty pull session and was very hungry when I got in. I cooked my tofu and veggies in spray oil, and had that with the lentil “pasta” above. But even as I was making it, I knew it wasn’t what I really needed. I wanted beef mince with that pasta. Or even an egg stirred in or on top. Meat. Eggs. Egg yolk. Red meat.

Sigh.

What I don’t know is how to “replicate” what I need via vegan foods. I’m pretty sure I’m getting enough iron, B Vitamins, and everything else. I really do eat a wide variety of foods. Was it habit? Who knows.

So today I made an extra effort to make my meals super-tasty with herbs and spices etc. And I upped my fats a bit, and made sure I got them from “useful” sources (like the Omega Oil I’m using whilst I can’t have fish oil) rather than…er…vegan protein bars 😉

That’s my quick update. Kind of something and nothing really. But if any vegan ladies are reading – particularly those who haven’t been vegan their whole adult lives – I’d love to know if you crave particular foods around your period, and what vegan foods you turn to?

Ooh! Another question. I’m giving blood next week and had a sudden thought  – are any of the snacks at the “post-donation sit down area” vegan?! THESE ARE THE IMPORTANT QUESTIONS, PEOPLE!

Proper update coming on Sunday as usual!

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


My Vegan Month: 1 Week In

November 5, 2017

It’s not quite one week in to “World Vegan Month”, but Sunday seems a good day for a round up.

In case you missed it, I’m “going vegan” for the month. I’ve gone into this with no preconceptions, no expectations, and no particular concerns. So these round up blog posts will simply be what’s on my mind, and what (if anything) has surprised me about being vegan so far.

How have I felt?

Surprisingly, no different to usual. Hunger and appetite are about the same. If anything, I feel less hungry – more balanced – than eating my usual foods. I don’t know if this is an increase in fibre, or food volume? I should point out that I haven’t done a complete 180* in my food choices here. I was already eating a “good diet”, of “mostly whole foods”, with almost everything prepped from scratch by my own hands. I already ate a lot of veg, quite a lot of pulses/lentils.

So what’s changed?

Well, obviously no meat, fish, or eggs. I didn’t eat much dairy anyway (for some reason it makes me a bit queasy these days). But of course there is a bit of dairy in things like sauces, chocolate, dressings etc.

Snacks and “quick grab” foods are more difficult

The few times I have felt hungry have been the times I’d typically grab a quick “something”. Doing that is much more difficult as a vegan, it turns out. Maybe not once you’ve got used to it, I suppose. But where I might make myself a quick protein mugcake (EGGS!), or some scrambled eggs (EGGS!), I’m now left opening and shutting the fridge door thinking: “hmmm”.  There are plenty of things I can snack on, of course. But at this stage in my vegan adventure, I can only think in meals. (Thank you to Bulk Powders who gifted me a box of their Chocolate Coconut vegan protein bars which have been my sweet treats!)

Protein is a little harder to hit

It’s not difficult to eat protein as a vegan – plenty of plant sources have decent protein (tofu, pulses, lentils) and of course there is trace protein in pretty much everything. But it’s more difficult to – say – bump up a meal by 20g protein. Because vegan protein is tied in to other macros. So I have been having more servings of protein powder than usual (thanks again to Bulk Powders for this vegan protein powder!)

You have to rethink “meal construction”

As an omnivore, you tend to think of your macros separately. “OK, for my carbs I’ll do potatoes…. I’ll have chicken with that for my protein, and if I need any fats in there I’ll put some butter on top.” Or whatever. A bit more creative than that, but you get the idea. You can’t do that with vegan foods, because (as mentioned), the macros are all attached. So I’ve been trying to find higher protein versions of “carb” foods – like these pasta shapes (made from lentil flour and green pea flour), so then I can just have a veggie sauce on top and the macros are pretty decent.

Food shopping is eye-opening

I did a late night dash to the supermarket on the 1st, because I realised I didn’t really have enough food in the house to create a vegan meal. It was eye-opening. I realised how people must feel when they first embark on a “healthy eating plan” for the first time. All of a sudden, entire sections of the shop are off limits or completely redundant. You have to scrutinise labels (who knew that not all Quorn products are in fact vegan? Not me!) The shop took ages (see “scrutinising food labels”) but by the end of it my trolley was pretty sparse.

Question of the week

What is creatine? I mean, what is it actually made from? Is it… vegan? (I hope so! If it isn’t, please let me down gently!)

Um… what else?

  • Gym performance is absolutely fine. I’ve had a wicked week’s training actually.
  • My guts are fine, thank you 😉
  • Sleep is fine/no different.
  • I haven’t craved/been hungry for/missed anything in particular.

Recipe

I will be using Fitproclientrecipes during the month, to try a whole load of new meals and snacks. I’ll report back.

For now, I will leave you with a recipe I’ve just made up on a whim. I call it Curried Cauliflower & Tofu, because that is what it is.

Ingredients:

  • 20ml oil
  • 400g raw cauliflower, chopped
  • 400g firm tofu, water pressed out
  • 200g tomatoes, chopped
  • Spinach (as much as you want, it will wilt away to nothing anyway)
  • 1 lemon (grate a bit of the rind, and squeeze all of the juice)
  • Garlic paste or fresh garlic
  • Fresh coriander
  • Cumin seeds
  • Turmeric powder
  • Red chili flakes or fresh chili
  • Ground black pepper
  • You could put more herbs/spices in if you have them – I don’t)

Instructions:

  • Heat the oil in a heavy pan (lidded one)
  • Put in the cubed tofu and all the herbs/spices apart from the fresh coriander
  • Let the tofu brown a bit (you won’t be able to tell, because turmeric makes everything yellow, including my fingers, my kitchen surfaces, and my utensils)
  • Add the lemon rind, tomatoes and cauliflower
  • Put the lid on the pan and let it cook away
  • Add the lemon juice & spinach, turn the heat down, and leave it.
  • Put the fresh coriander on top when it’s done

Macros per 1/4 of this recipe:

  • Cals 193
  • P 15
  • C 8
  • F 12

So. There’s my rather underwhelming update after 5 days as a vegan! Let me know if you have any questions (or suggestions).

I’ve got some interviews with real actual (as in permanent!) vegan athletes lined up, as well as more recipes, review of vegan protein products, and anything else that comes to mind! Requests are welcomed.

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


My Vegan Month: The Start

November 1, 2017

So, I’m “going vegan” for a month. This month, specifically.

Back in September, I got a press release informing me that November is World Vegan Month. “Hm,” I thought, as a fledgling idea popped into my brain.

Eat vegan for World Vegan Month.

And then – because I’d about it – I basically had to see it through. Because that’s how my brain works.

I’m going to post a lot about this during the month:

  • what I expect/hope to get out of it
  • my worries/doubts/concerns
  • any challenges I come up against
  • tips/recipes/brilliant ideas* I come up with (*if relevant)
  • what I learn from this experience
  • whether my macros have to change and/or how difficult it is to keep them the same
  • whether or not I’ll stay eating vegan afterwards

I’m also planning on interviewing a few vegan athletes, bodybuilders, and generally sporty people so you can get some really useful and substantial advice from people who are actually real vegans!

A quick note before we go on: no, I am not a vegan. I am doing this as a personal experiment. That doesn’t mean I think veganism is a joke. I will be taking this seriously during the month, avoiding any animal products, and eating/drinking only 100% vegan. I won’t be extending my temporary veganism to leather or anything like that. (I’m not planning on buying any shoes or handbags in November anyway tbh). I will not be getting into any discussions or debates about the ethical side of veganism. It’s beyond the scope of this blog series. Please trust that I am a decent person, I care about the environment, I love animals, and I won’t even kill a wasp 😉

Phew!

My initial thoughts as my first day of veganism comes to a close.

These are in no particular order; I’m really tired and want to get this post up.

  1. If you haven’t prepared for veganism, you won’t have much to eat. Obvious, perhaps, but I discovered this by lunchtime today. Breakfast was barely different to normal (my usual “protein porridge” but without the splash of liquid egg whites, and with a vegan blend protein powder instead of whey. I use this vegan protein powder from Bulk Powders – who kindly sent me it in support of this blog series. I will do a review another time). If you’re going vegan, go food shopping first, and cook up some beans and pulses!
  2. It is more of a challenge to eat protein (than on a non-vegan diet). This is because vegan proteins are all “connected” to other macros. So if you just ate chicken (say), that would be mostly protein with a tiny bit of fat. White fish would be basically pure protein. Egg whites are also pure protein. But there seem to be very few pure protein sources from plants. Most of them are also quite carby. This is fine, it just means you need to think a bit differently about meeting your macros.
  3. Food shopping is an eye opener. I dashed to Tesco after training tonight, because I had no vegan food ready for dinner. Shopping for vegan food really made me realise how people might feel when they first start “eating healthy”. You have to think hard about everything. Read labels. Compare things. My subsequent vegan shopping trips will be much faster, but this one took ages! And even things you assume are vegan – like Quorn – are not, unless specifically labelled as such. There were vast areas of Tesco that were totally irrelevant to me as a vegan shopper. Most of it, actually, apart from the fresh fruit and veg part.
  4. Thank god I really like vegetables, salad, and fruit.

Here are the questions I hope to answer by the end of this vegan month:

  • did I feel any healthier eating 100% vegan?
  • am I sleeping better?
  • has my body changed at all (composition and/or size?) I’ll be weighing myself and taking waist measurements
  • is my training performance affected at all (better/worse)?
  • do I feel hungrier?
  • how easy (or not) is it to hit my normal macros? and, if I can’t, how do I feel/perform/look on the new macros?
  • what kind of recipes/meals do I end up cooking, and will I keep any of them in my regular diet?
  • will I carry on with all or any of my vegan food choices after 30th November

Right, I’m going to bed!

I hope you’ll find this interesting. If you have any questions, or want me to focus on anything in particular, please leave a comment (or contact me on Facebook or Insta).

Also… if at any point you realise that I’ve totally screwed up and eaten something that’s not actually vegan, please for the love of God tell me gently. I don’t think I can take it! 😉

Nicola Joyce – the Fit Writer – is a freelance copywriter and journalist with 13 years experience in writing content and direct response copy for the fitness industry. Get in touch via Facebook, by sending a message here.


%d bloggers like this: