I learned that I can do Vegan or Keto and not both and actually that’s not even true. I have never been successful at keto.
Vegan diet came easy to me. There were no big struggles, other than learning what to cook. I never felt deprived or restricted. If I do, I have a little dairy or once every few months I’ll have seafood. Mostly, I eat vegan though. I am not plant based for ethical or moral reasons. I do believe it benefits the environment, but primarily I am health driven.
As I mentioned in Part 1, my first 2 weeks of vegan keto, my primary driver for trying keto were mental health and diabetes prevention.
Well, today I cracked. I could not do it a second longer. I was craving every food under the sun. I have felt like I was hungry for 3 days no matter how much “fat” I added to my diet. I sat and asked myself do I want to eat meat to be able to sustain this? My answer is a big fat NO. I am 100% convinced that plant based is better for you and have had tremendous health benefits from going plant based. I was not willing to give that up. Besides, I have really missed my fiber fueled diet filled with fermented fruits, my weird concoctions of vegetables. I’ve really missed beets and fennel and lentils and all my other strange things I like to eat.
Tonight I’m acting like a normal human being. I’m having chocolate and ice cream and a veggie burger with ketchup and vegan mayo. (I do eat dairy, usually once every couple weeks.) I’m good with that. I was happy the way I was and I’m not sure why I am always trying to fix myself.
I did however, learn a bunch from trying vegan keto and I think it will actually help me have a more fulfilled diet. I tried a bunch of new foods and recipes. That was fun and I will definitely incorporate them into my regular diet. During my experiment, I was forced to learn about new choices for protein that were low in carbs. A lot of plant based protein options are high carb. I now love hemp seeds and I also discovered sacha inchi seeds. I found a new protein powder which I love! It tastes great and I will continue to use it.
I learned how to make yogurt from tofu, yum! I modified this recipe here slightly. I used 2 tbsp monkfruit sweetener instead of the 1/4 cup it calls for and used 3 tbsp lemon juice instead of 2 and added a tsp of almond extract. It’s high protein and goes perfectly with my fermented fruit!
I had never planned to stay on it long term and planned to cycle keto with high carb/low fat. I thought I could make it 30 days to 6 weeks. I made it 2 1/2 weeks. Oh well. What I learned most is this is not sustainable for me. Whether there are benefits to it or not, I can absolutely not adhere to it.
I will continue to try and eat lower carbs and increase healthy fats in my diet, but ultra low carb, is not going to work. Ketosis I do not thrive on. I was hungry. I was tired. I may have had better impulse control, but not substantial enough to torture myself with this absurd diet for any longer. It is NOT impossible. I do think some people can maintain this. I am just not one of them.
Stay tuned for more plant based stuff from me, but this adventure is coming to an end.