Day 23

We're already over half way through our vegan challenge and I'm excited to say that I've really been enjoying my vegan diet. I've gotten to the point where it's not hard at all and becoming more natural everyday. Though occasionally I miss many of the desserts and sweet foods that I love, I've learned that eating fruit is a good cure to my sugary, non vegan cravings. One of my favorite desserts is a bowl of strawberries, blueberries, and bananas. Another food that is sweet and vegan are graham crackers. Those seem to make do when fruit just doesn't cut it. I hate to say it, but I've been becoming a little lazy with experimenting with different vegan foods. I pretty much stick to the same handful of safe foods around my house (peanut butter being a staple ingredient to my diet), but earlier this week I went to Whole Foods for lunch with a friend and was pleasantly surprised with all of the vegan options. I knew that Whole Foods catered much of their food to vegetarians, but to my convenience, many of their vegetarian options are also vegan. It helps that all of their hot/cold food dishes include a list of ingredients for each item. I got a salad with different types of tofu on top, and I saw a vegan hummus pizza that I'll be sure to try later or try to make myself. Whole Foods definitely motivated me to try to experiment more because it can get a little boring eating the same types of food at home. Inspired from the previous day, I decided to be a little more adventurous, so this morning for the delayed opening, Eleanor and I ate some vegan pancakes. They looked exactly like normal pancakes and were made almost the exact same way, but instead of normal milk, we used soy milk. Eleanor really enjoyed them, but I didn't think they were sweet enough. I'll probably just add sugar to the batter next time because the original recipe didn't call for any. I'm really excited for the second half of veganism!

Whole Foods is definitely my inspiration,
Maggie