What I Ate In A Day (Vegan + Oil Free)

Jared and I are doing the Seven-Day Rescue Diet together to help us refresh our bodies. I'm lucky to have a partner who also has the same outlook on health and holds me accountable to my goals. Lately, with Thanksgiving, birthdays, and spending more time working and out of the house, we got caught in the merry-go-round of eating foods that just leave us feeling...blah. Simple carbs rather than complex carbs and definitely not enough fiber or greens!  We've been vegan for over three years and learned about Engine 2 after researching the effects of oil, salt, and sugar in our diets. Not all vegan foods are created equal friends. So, I thought I would share with you the food I eat in a day that makes me feel like a million bucks. I bike to work, teach several yoga classes, and move on a consistent basis, so FOOD IS FUEL. I used to demonize it and be scared to eat enough for my body, leaving me feeling hungry and fatigued. 

We lived an oil-free, mostly salt & sugar-free lifestyle + vegan by choice for a good couple months. We're not lying when we tell you how our mind, body, and spirit changed after that. Energy levels skyrocketed after my meals. I felt ready to move, not to sit and lounge on the couch. We're ready to hop back onto that Engine 2 train. 


* I'm not a nutritionist. If you're interested in what I share today, I invite you to go purchase the book here and read it for yourself. *


I'm an oat hater but it makes me feel nourished and ready in the morning. Here, we have one whole apple (the rest I ate separately as a snack), flax seed (fiber is your friend), a handful of walnuts (which is the only nut you're allowed to eat on the diet) and finally, good old rolled oats with almond milk. At least I get to have my coffee! :)



This is comfort food minus the eggs, diary, meat, and oil.


  • 1 cup of polenta 
  • 1/4 cup of nutritional yeast
  • 4 large garlic cloves
  • 1/2 teaspoon salt (if you want) 
  • 2 jalapeno peppers, seeded & minced
  • 4 cups water
  • 1 15-ounce can black beans (rinsed)
  • 2 diced tomatoes
  • 4 green onions 
  • cilantro (I like a lot)
  • avocado 
  • lime juice

In one bowl, throw in polenta, minced garlic, nooch (aka nutritional yeast), salt, and 1 teaspoon of jalapeño. (add more/less to your liking)

In your fanciest medium pot, add water and heat over medium-high heat until simmering. With your handy whisk in one hand and the polenta bowl in the other, gently pour the polenta mixture into the hot water - continuously whisking. Eventually, it will thicken. Turn heat to low and continue to whisk until it's lump free. 

Divide the polenta mixture into 4 bowls or less and place all the toppings your heart desires on top. I put a generous amount of cilantro, lime juice, and black beans or pinto beans.



The goods: 

  • 2 cups of cooked lentils
  • 2 medium onions 
  • 2 green peppers 
  • 2 cups of baby bell mushrooms 
  • 6 ounce can of tomato paste 
  • 2 15 ounce cans diced tomatoes, drained
  • 8 tablespoons of barbecue 
  • 4 teaspoons of chili powder 
  • 1 tablespoon of paprika 
  • 2 teaspoon of maple syrup 

First things first, seperately prepare your lentils. Hint: Read the cooking intstructions for lentils.

Pro plant eater tip: wash those dirty lentils before you cook them.

In a large sauce pan over over mediuem heat, throw in your chopped onion, mushrooms, and peppers, and allow them to cook until slightly brown and soft. Once done, slowly add in your diced tomatoes and tomato paste and stir until combined on low heat.

Mix it all together! Lentils, barbeque sauce, spice, and maple syrup to taste. 

Let it simmer for 6 minutes or more depending on the consistency you're going for. 

While you let the mixture simmer, put your corn tortillas in the oven for about 8 minutes.

Beware: Keep an eye on the corn tortillas - they cook fast! Just saying from experience. 

Add ons: Lime juice, extra greens, corn, roasted butternut sqaush, or sweet potato on top



During-the-Day Munchies: 

  • hummus (oil free) & veg
  • raw fruit
  • dried mango 
  • walnuts 
  • ezekiel toast and 1/4 of avocado + salt & pepper 
  • sweet potato flats
  • edamame + Old Bay seasoning
  • chickpea tabouleh
  • cauliflour tabouleh 
  • Engine 2 crackers 
  • greens, greens, greens

Try a new fruit or vegetable for fun! 

Let me know if you want to see more recipes that are vegan and oil free down below, or more what I eat in a day blogs!


Always open to suggestions - what recipes are you struggling to veganize?
See you next time :)