Homeschool Fiction

I’ve been inspired to eat a 100% McDougall friendly vegan diet again.  For the past month, I’ve kept my total fat grams to 10 or less a day.  I’ve added no fat to my foods (such as vegan butter, etc.), but have allowed for small quantities of naturally occurring higher fat foods, such as nuts and avocado.

Difficulty: Not very.  I’ve increased the amount of fruits and vegetables in my diet, and have kept them all as much in their natural states as possible (within my own liking).

Results:  I’m more energetic, feel lighter, and feel healthier.

As a fun brownie treat, my family made Happy Herbivore’s Vegan Black Bean Brownies:

Since I don’t like bananas in cooked foods (or smoothies), I’ve found that the recipe works better with pumpkin.  We also like the amount of cocoa doubled.  Many times, I’ve made lowfat brownies by using a box mix with canned pumpkin rather than eggs and oil.  It tastes just as good, has added fiber, and is incredibly moist!

Enjoy!

Related Articles:

• Vegan Recipe: Harvest Casserole (a.k.a. New Butternut Squash Casserole)
• VEGAN RECIPE: “Chicken Parmesan”
• VEGAN RECIPE: The BEST Carrot Cake Ever (Guest Post)
• Vegan Recipe Websites
• RECIPE: Vegan Biscuits and Gravy

By: Lisa