Savannah is about to turn 6 months (where did the time go?!) and it has been about 3 months I’d say from when I fully transitioned into the no soy, no dairy, no egg lifestyle change! Now, I have had my cheat days, but for the most part I really have stuck to this crazy lifestyle change! At this point in the game it honestly doesn’t even phase me with all of the stuff I can’t eat. Truly! Not only do I notice a difference in Savannah when I do stray (which is so heartbreaking…) but I feel such a shift in myself! My stomach gets super bloated, I get significantly more tired, and I honestly get a little grumpy! So weird!
Changes I’ve noticed with myself and my routine with the diet include:
- More energy
- Zero bloating
- Less cravings for sweets, more cravings for fruit and veggies
- Better understanding of what it means to use Vegan ingredients (not necessarily being Vegan itself)
- Better time management – since I have to prepare every meal I have started cooking a little before I actually get hungry. I also want to make sure I eat breakfast, lunch, and dinner so I keep a little schedule for us. I really love it this way because I feel more in control of my days, but I think Trev could live without the early meals lol
- It has made me more observant with the stuff I put on Savannah and the type of food I want to feed her once we start solids.
I am at the point in this lifestyle change that I really can see it being long term! While I won’t restrict myself when we go to a family dinner where there is food prepared with dairy and soy, I would like to continue making dishes at home that are conscious of these items!
Anyways! I wanted to give an update on sources I’ve found that have been so so helpful. I found some recipes on Pinterest which led me to 3 different Instagram accounts. These accounts aren’t small by any means but each one of these ladies have created their own food blogs with tons and tons of recipes that are seriously delicious! And so user friendly! I’m going to talk a little about each account and give you their Instagram handle, as well as a couple snippets of some recipes they each provide! But you should definitely go and explore each account!
So, what’s so awesome about this blogger is that not only does she have delicious, easy to follow recipes, but she also has a tab on her blog that separates each recipe by dietary restrictions! So, if you want all vegan recipes, she’s got it! She even has soy free, dairy free, egg free, paleo, nut free, and refined sugar free tabs! SO handy! She also has a great mix of sweet and savory recipes. Since I currently fall under a lot of those options, I usually just go under Vegan and substitute out the soy products if I need to!
Also, her Instagram pictures are seriously top.notch. SUCH beautiful photos, each dish looks so delicious!
Here are the ingredient list of two recipes – First one is a recipe I’ve been making frequently and the second is one that I want to make!
- mashed ripe bananas
- a dash of lemon juice
- light brown sugar
- vegetable or sunflower oil
- vanilla paste (or vanilla extract)
- plain all-purpose flour
- almond flour
- baking powder
- baking soda
- a pinch of salt
- chopped toasted pecans
- chocolate chips… lots and lots of them
The ingredients are so so simple! I can’t use vegetable oil because it has soy in it, and I haven’t bought sunflower oil to add to my arsenal just yet, so I actually use coconut oil – it works great! I also do not have to be gluten free so instead of adding the almond flour, I just use extra plain all-purpose flour! I also don’t have a loaf tin (or whatever it’s called) so I actually make them into muffins! There is a comment section for each recipe and it’s super helpful to go through and see what people ask to see if they answer any questions you may have about substitutions! All of the substitutions I made were mentioned there!
- dark chocolate
- sunflower oil (or other neutral-tasting oil)
- superfine/caster sugar
- plain all-purpose flour
- cocoa powder
I honestly don’t see how an ingredient list can get any simpler! That is the one thing about Vegan recipes that I just love – it takes a minute to acquire the unique ingredients used in baking this specifc way, but once you do, a lot of the recipes don’t really stray from them! I think I will invest in sunflower oil because I see it enough in my recipes that it’s definitely worth the try! Especially since I can taste the coconut from the coconut oil in a lot of the items I bake! Sometimes it’s amazing and adds to it, but sometimes it just doesn’t work.
I found this blogger from Pinterest too when I was looking up vegan cookies I could make at home! At this point in my diet (maybe like 2 months into it) I was seriously craving cookies. All of the cookies that I’d tried were just gross or they just weren’t economically friendly ($$$$) so, when I found her recipe for since serve cookies, it literally saved my life! Also, her web page is super user friendly and you can print the recipes if you like! If I had a printer, I would 100% be doing that!
Also, and her Instagram pictures are stunning. Seriously, she not only makes killer recipes but she also is a FOOD photographer! I absolutely love that!
Peanut Butter Cookie
- ground flax meal
- vegan butter
- brown sugar
- cane sugar
- vanilla extract
- peanut butter
- all purpose flour
- baking soda
- pinch sea salt
The awesome thing about this recipe is that she gives you 4 different recipes for 4 different flavors of cookies – all have the basic make up with just slight alterations based off of the cookie flavor. AND they are single size, meaning the ingredient list is just enough for one large cookie! Which is so so great for me since I have a binge mentality when it comes to sweets! They are quick and easy to make, and honestly are so delicious. It also takes the pressure off of possibly making a bad batch and having to throw out a ton of product! If you mess up, you don’t have to throw out too much, you know? I have made the Peanut Butter and Birthday Cake cookie – both are so good! Every time I make one for myself I’ll make one for Trev and he can hardly handle that it doesn’t have dairy or eggs in it!
- cold pressed grapefruit juice
- Prosecco (vegan if necessary)
I mean, this is it. These are the only ingredients necessary. It’s summer time, it’s hot here in Nebraska – yes, I would love a popsicle, and absolutely I would love a prosecco popsicle. I have not made this one yet but it’s seriously only a matter of time before I do! Mama needs her treats folks!
I just discovered this food blogger from her wonderful cheddar bay biscuits! I have the bad habit of only looking up recipes for sweets, and nothing savory and while she has recipes for pleeenty of delicious pastries, she has some savory recipes that look so good that I honestly thought I wouldn’t be able to eat stuff like this with my diet! I absolutely plan to make these this summer!
Her instagram is super user friendly too! Everything on her website is in the same order on her Instagram which is so convenient! You don’t have to. Scroll through, mindlessly. Searching for that one food photo you saw on their page (we’ve all been there) and her directions are super straightforward with simple ingredients!
- melted vegan butter plus 2 more tbsp mixed with parsley to brush on top at the end
- almond milk
- baking powder
- all purpose flour
- chopped parsley
- Miyokos Vegan Cheddar Cheese Shreds
- garlic powder
So, she mentions that she used to looove going to Red Lobster specifically to get their cheddar bay biscuits! As soon as she said that a light pinged on in my mind and I was like oh my goodness, I REMEMBER THOSE! So to have a recipe to make that at home?! Wow! All the memories! I am so excited to make these – but actually feel healthy afterwards and not bloated and uncomfortable.
- boiled cashews
- olive oil
- jar of sun-dried tomatoes
- pine nuts
- nutritional yeast
- fresh garlic
- onion powder
- olive oil
- brocoli or broccolini florets
- can chickpeas, rinsed and drained
- package of ancient harvest gluten free pasta
I am a hardcore sun-dried tomato fan! Ever since Trev and I went to Italy a couple of years ago ( humble brag moment) I just love love love this flavor in anything and everything – but mostly pasta! I have not had a vegan sun-dried tomato recipe though so I am super pumped to try this out! I’m not going to lie, I have yet to use nutritional yeast though because I am a little intimidated by this ingredient for some reason! But I see it SO often so I am going to just go for it and try it out with this bomb recipe! Also, those ingredients? I feel healthy just lookin at them!
Being soy, dairy, and egg free seemed like such a burden when I first started. I felt like one of those obnoxious people saying, “sorry I can’t have that or that or that or that” making it impossible for people to make a sweet gesture, like cooking for me. But it has made me truly truly appreciate what goes into my body, and the flavors each ingredient contributes to dishes. I love that I can tell the difference between fresh ingredients and canned ingredients, that I love buying groceries now because I actually use them before they go bad. I’m still learning how to use seasonings but so far, this journey has been so unexpectantly pleasant! Now, I wouldn’t recommend cutting everything out at once, but it wouldn’t hurt transitioning away from processed foods! You know? Any who, I hope you enjoyed this post!