Day 3: Getting Over the Hump
Yesterday was the hardest day of the Vegan for a Week challenge so far; I mostly just felt out of ideas and was craving something satisfying, but didn’t feel like cooking. I wanted to give up and just order take-out, but I ended up sticking it out and making a simple and easy pasta salad with spinach, mushrooms, cherry tomatoes, balsamic vinegar, olive oil, and Italian herbs.
I originally planned to make the base out of quinoa, but whole wheat bow-tie pasta sounded a lot better last night.
Today is going better. I ran this morning, which always makes me feel better! For lunch, I mixed the chickpea mixture and the pasta and added extra olive oil, so I ate it as cold pasta salad today – it was even better than last night, because the flavors had a chance to merge more.
I need to eat a good snack before I head to campus for afternoon meetings; I know from experience that when I run in the morning, I end up STARVING around 3 pm. I’m thinking an apple with almond butter before I leave home, plus some “emergency” homemade trail mix in my purse will do the trick.
I’m planning on making black bean burgers with sweet potato fries tonight for dinner; I am really looking forward to them!