Day 3 is here!
I'm updating on my Instagram stories about the sugar cravings, and I mentioned that aside from the haze, I have noticed a pretty dramatic difference in my tummy.
It feels lighter, and less inflamed. Most days I would have bananas, and since I haven't had them, (as well as raw treats and cookies), it's been noticeably better.
Too much fructose can have a negative effect on our guts, and often vegans fall into the trap of eating too many bananas and high fructose fruits. Thinking we are doing a good thing for our bodies, we tell ourselves it must be something else we are eating that is causing the problem (and I love bananas so much I think I've just been trying to kid myself).
Now, a satay sauce is often a recipe that I would add some maple to. And this one is completely sugar free.
I think it might take a little longer to train my taste buds...as I did miss the sweetness in here. However, the kick from the nut butter worked a charm, and it will be lunch again tomorrow!
Another meeting tonight, and I've pre-made a protein chia pudding that I will have when I get home. One thing I'm really loving is the predictability of the plan. If there's a question I can't stand it's the eternal "what's for dinner"...so heres the recipe...
Recipe for 2 serves
1 packet konjac noodles
1 carrot, finely sliced
1 cup purple cabbage, finely sliced
1 cup greens beans, lightly boiled for 1 minute and drained
1 spring onion, finely sliced
1 TBS Fix and Fogg smoke and fire nut butter
1 TBS coconut yoghurt
2 tsp tamari
Juice of a 1/4 lime
1 TBS coriander leaves, chopped
Sesame seeds to garnish
Prepare the sauce by whisking together the fix and fogg, coconut yoghurt, tamari, lime, and coriander.
Throw in all the remaining ingredients and stir to be coated in the sauce.
You could add some plant protein for further nutrients...I think I'll do that for tomorrows lunch.
Garnish with the sesame seeds, and if you're wanting to add more greens, these noodles would be amazing wrapped inside a collard green.
Catch you tomorrow! S x