Vegan smoothie bowl this week with raspberries, chia seeds and granola.
By Danita Pitts-Medley ’21
Ohio University
As a new vegan, it has been difficult looking for new alternatives in my diet. Even though being in quarantine has been very boring, this has given me an opportunity to learn how to cook more vegan meals. I made this delicious vegan smoothie bowl this week with raspberries, chia seeds and granola.
I have also tried making more vegan breakfast and dinner meals. This past week for breakfast I made this phenomenal tofu scramble. This recipe was recommended from my current roommate, and I wanted to make it for myself since I have the time being in my house.
I have been doing a lot of cooking around the house, but these last couple of days I have been ordering off of DoorDash. I tried to find more healthier options on there. I also been eating a lot of Chipotle with sofritas or veggie style.
Driving for DoorDash
As a driver for DoorDash, I am very proud of how they are dealing with COVID-19 to in order to keep everything safe and clean for the public. Along with ordering from DoorDash, I have been trying to meal prep my lunches each week. This week I meal prepped a salad with spinach, kale, tomatoes, carrots and balsamic vinegar (which I recommend to try). It was a very basic but delicious lunch option, since that is the time in the day that I tend to be most busiest.
Overall, I have been adjusting to my new vegan lifestyle well. This quarantine has given me more time to go back and structure my life by working out more, eating healthy, and working on classes and work. As time at home continue, I look forward to making more vegan option meals and making right choices for my diet and health.
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