Going Vegan: Week 2.

This past week there were several times I completely forgot I was vegan.

And I don't mean that I blew it and ate dairy or eggs,

but that the transition has been so easy, I haven't really found myself feeling deprived.

The biggest challenge this week:

I've been feeling sick.

I don't think it has anything to do with changing my eating habits,

but for a few weeks now I've been feeling a bit dizzy and nauseous, especially after I eat. 

I cut out my multi-vitamin, in case I was overloading on iron, but that didn't seem to help. 

I have a doctor's appointment today, so hopefully she can solve the mystery. 

The biggest pro this week:

I'm branching out. 

This week, I made my own vegan "Ranch dressing" from this recipe, here...

and I ate this delicious cookie dough baked oatmeal cake for breakfast,

 recipe courtesy of Chocolate-Covered Katie (who has the best vegan baking recipes...if you haven't already, you MUST try the cookie dough made from chickpeas).

And I'm currently involved in a love affair with pumpkin seeds. Those things are amazing.

Who knew? 

What I'm missing most:

Holy crap, I just want a Wisconsin six-cheese pizza already.

Just one piece? A little slice? Can I at least lick the cheese?

My menu:
(from last Thursday)
Breakfast: 1/2 grapefruit, 1 cup Kashi Go Lean Crunch with unsweetened almond milk

2 cups coffee with nondairy creamer

Lunch: 1/2 cup chickpea "tuna" salad (made with low fat vegenaise). 

1 pita pocket. 1 cup watermelon.  

Afternoon snack: Fruit smoothie made with 1/2 peach, 5 strawberries, 1/4 cup raspberries,

1/2 frozen banana, 1 Tbsp ground flaxseed and 8 oz. Sugar-free lemonade.  

Dinner: Large lettuce/spinach salad with green peppers, onions, carrots & 1 oz. almonds

with Fat free Italian dressing and spicy mustard. Corn on the cob. 

Evening snacks: 1 Tbsp peanut butter

1/2 cup cookie dough coconut ice cream