Lara’s 30 day challenge- Day 1


2017- a FRESH new YEAR!

I’m Lara, co- founder of Foodstory.

I was feeling a bit demotivated and unchallenged towards the end of last year- 2016

So to start this year off I decided to do a 30 day challenge, a few staff and friends are getting involved too.

For the whole month of January we’re cutting out all dairy, meat, fish and refined sugar from our diet AND we’re
taking up yoga/stretches and/or mindfulness for 15-20 minutes a day.

Follow me here or on Instagram if you want to get involved too!

It’ll make you feel GREAT. Trust me. 🙂

DAY 1-

Recipes today:

Vegan Pizza

Baba Ghanoush


Banana Bread

Raw Red Cabbage Salad

I did-

30 minutes of Yoga with Adriene-

A walk up Arthurs Seat- the fresh air was amazing.

I also ate throughout the day-



A handful porridge (I use gluten free oats)
soaked in hot water
added coconut milk

then banana, apple, cinnamon,mixed nuts, chia seeds and honey thrown on top- YUM and so easy.


Avocado, almond butter, raw cocoa, honey and salt mixed together and spread of an oat cake (gf one for me)

Later Snack:

Grams Edinburgh raw vegan millionaire slice- AMAZING

Late Lunch:

Vegan pizzas

Dough – 1 cup warm water, 3 cups gluten free bread flour, 2 and a half teaspoons active dry yeast, 1 tablespoon olive oil, 1 teaspoon agave syrup, salt

Sauce – 1 tin plum tomatoes, 3 cloves garlic, chopped basil leaves, salt, pepper and a splash of balsamic vinegar

Toppings – spinach, red onion, black olives, vegan pesto

Side Dishes:

Baba Ghanoush

Cut 1 medium aubergine into 1/4″ chunks, drizzle with olive oil and salt and roast for 10-15 mins. Combine with 2 tablespoons tahini, juice of 1 lemon, 1 minced garlic clove and blend until creamy


Dice one onion, bake with honey in the oven. 2 tins of chickpeas drained, a few garlic cloves, 4 dashes of water, 1 teaspoon of salt, cumin, juice of 2 lemons and the caramelised baked onion- blend all this together- YUM

Raw red cabbage salad-

Half a red cabbage sliced, sliced spring onion, chopped coriander and roasted seeds. Drizzled with olive oil, wholegrain mustard and balsamic vinegar dressing

Afternoon Snack:

Banana bread-

220 grams of gluten free self raising flour, 2 teaspoons of gf baking powder, 100 grams of honey (agave syrup), pinenuts- sprinkle, handful of raisins, 3 teaspoons of cinnamon, 80 grams of sunflower oil and 4 ripe bananas. Mix and bake- 200 degrees- bake for 15 mins uncovered, bake another 45 mins covered with tinfoil.

Have with rooibos tea, coconut milk and good friends. 🙂

Evening Meal:

Sweet potato, Spinach and Red Lentil Dhal with brown rice-

Cut sweet potato into bite sized pieces, toss with oil and roast for 40 minutes.

Meanwhile, saute diced onion, garlic, ginger, carrots and a pinch of salt for a few minutes. Then add sliced chilli or chilli powder, cumin, turmeric and garam masala and continue cooking for a few more minutes. Stir in 1 and a half cups red lentils, 2 cups vegetable broth and 1 can of coconut milk and simmer on low heat for 20 minutes. Cook the brown rice while dhal simmers. Once the dhal is cooked stir in roasted sweet potato and spinach until wilted.

That was a great day, thanks for reading!

Lara x


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