Lara’s 30 day Challenge- Day 4

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 4-

Yoga for 10 minutes and then I ran to catch the sunrise up Carlton hill. Didn’t really manage to see it as it was hidden behind Arthurs Seat. I’ll come back to the yoga later this evening. The last 3 days its been really tough for me but this morning it felt good. 🙂

Came back and had the

Chia seed breakfast I had soaked over night in cinnamon, honey and almond milk.

I topped it with apple, cinnamon, banana, mixed nuts and seeds and almond butter and more almond milk. It was okay but quite gloppy. I think I’ll stick to porridge next time. 🙂

My friend made an amazing porridge with oat milk and himalyan salt, blueberries, desiccated coconut, mixed flax and quinoa seeds and agave. It look and tasted amazing.


Train snack, I had vegan, gluten free banana bread (recipe on day one of challenge) with almond butter.

Shared brunch:

We went for tea in the new Paper Cup on the High Street in Glasgow and we couldn’t resist something on the menu. – Check it out if ever in Glasgow- brilliant all day breakfasts.

They were serving toasted Sour dough with roasted butternut squash, honey, toasted mixed seeds, ricotta (we had it without this), lemon and water cress. YUM.

Explored Glasgow Antique yards- Glasgow, Architectural Salvage, Vintage and retro furniture, Love Salvage, Glasgow city Antiques.

Late lunch:

Shared vegan nachos at Stereo (just by Glasgow Central Station)- Amazing. With corn chips, vegan cashew cheese, salsa, jalapeños and vegan sour cream

Off to do more Yoga now


Vegan Sushi

You can get most ingredients in a Chinese store! 🙂

Brown rice- 1 cup brown rice, 400 ml of water, cook for 25 mins, leave for 20 mins, mix 3 tablespoons of rice vinegar, 1 tablespoon of agave, 1 and a half teaspoons of salt into the rice with a spatula.

Cut up in long strips- carrots, cucumber, avocado, mango, red cabbage.

Place shiny side down, rough side facing you onto babe matt. Cover half the nori sheet with the brown rice then place all ingred above on top of the rice. Sprinkle black sesame, garlic if you like and spread vegan green pesto on too.

Then Roll!!!

And cut into 8 pieces.

Tis beautiful with tamari, wasabi and pickle sushi ginger! must be used only in extreme cases.

If you’re doing the inside outside roll cover the whole nori roll and then flip it. And place all the ingred on the nori shiny part and then roll.

Miso soup– miso paste, spring onion, seaweed and hot water!




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