Veganism is on the rise. Between 2016 and 2019, the number of Americans who identify as vegan increased 600 percent. We're seeing a surge in the types of vegan food available at mainstream grocery stores across the country. As more and more people explore a whole food, plant-based lifestyle, I get frequent questions about the products, recipes and resources I recommend. Here's the LO down on all my favorites!
Veggies: Broccoli and Kale
Burger: Ope's Olive Burger (spinach, olive sauce, tomato, spicy mustard)
Buddha Bowl: Wild rice, tofu sprinkled with nutritional yeast, steamed broccoli, steamed kale, no sauce
Gorilla Salad: Oh She Glows Kale Salad
Cookbook: Chloe's Kitchen and all of the Thug Kitchen books (links!)
Smoothie: Frozen blueberries, frozen banana, water and vanilla VEGA powder
Snack: Carrots and hummus or Ope's Cookies
Breakfast: Shannon's macadamia nut oatmeal
Fast Food Meal: Kale and tofu sriracha grain bowl at Core Life; all of the steamed veggies on brown rice with curry from Ziingo; or MOD pizza with veggies and light vegan cheese; or Chipotle/QDoba bowl with rice, beans, veggies, guacamole and salsa.
Cheese: Violife (all flavors) and Follow Your Heart provolone and Chao Tomato Cayenne
Dairy Alternatives: Tofutti plain cream cheese, Tofutti plain sour cream, Silk vanilla soy creamer, Rice Dream rice milk, Just Egg, Vegan Mayo by Hellmanns, Archer Farms birthday cake ice cream, Haagen Das peanut butter chocolate ice cream, and So Delicious ice cream
Kalamazoo Restaurants: Tap House or One Well
Coffee Shop: Rose Gold or WaterStreet
Bakery: Earth Fare (cupcakes and cookies), Sawall (cupcakes make by Kind Crumbs) and Rose Gold (donuts)
Pizza: BC Pizza (jalapeno and pineapple with light vegan cheese)
Breakfast Place: Anna's House
Documentary: Gamechangers and Cowspiracy
Book: Comfortably Unaware
Facebook Group: Vegan Kalamazoo
Instagram: Crossfitter Dani Sidell and Ultramathoner Scott Jurek
Newsletter: Physicians Committee for Responsible Medicine
Comfort Food Made at Home: Annie's Mac and Cheese, add quinoa, tofu and broccoli steamed in the bag
Training Macros: 80g protein/50g fat/150g carbs
Workout routine: INFINIT for triathlon, Vega for running, NUUN tabs for hot yoga and crossfit followed by VEGA shakes, Honey Stingers and some Hammer products
Ope's Cookie: The Backpacker