Day 11 Update Video of the 30 Day PBWF Challenge

This is a video of Holly and I interviewing each other on Day number 11 of the 30 Day Plant Based Whole Food Challenge. No wheat, soy, sugar, extracted oils or processed junk. Check out Vegan Chef Holly’s 30 recipes in 30 days during this challenge as well as food logs and other articles at

Olympic Snatch PR 200lbs.

Guys, that is 3 Personal Records on this Whole Food Challenge. I enjoy tofu, tempeh, and seitan as much as the next vegan out there, but it is kind of looking unnecessary. I’ll keep you posted but as of now, I’m feeling pretty awesome! This was from yesterday, Saturday, August 17th, Day 13 of the PBWF Challenge. My Snatch 1 Rep Max at the beginning of this was 175, so it is up 25lbs since starting (5lbs more than highest ever, got 195 over a year ago). Thanks for following. Eat Plants Get Fit!

Deadlift PR 420lbs.

Day 7 of the (always Plant-Based) Whole Foods Challenge. That means no tofu, tempeh, seitan, Gardein, Tofurky, Upton’s, or Field Roast. I’m getting protein from beans, nuts, seeds, fruits, vegetables, and some grains. Gluten Free. Soy Free. Excuse Free. 10+ Personal Record.

Chickpea Bread Recipe (Socca)

Hey guys, since posting some photos of my gluten free chickpea/fava bean bread, I’ve been getting requests for the recipe. I am happy to share! The recipe is really simple and you can experiment until you find the density and thickness that you like the most, but here is a good starting point.

1 cup garbanzo/fava bean flour (I used Bob’s Red Mill. Regular garbonzo bean flour works too.)
1 1/4 cup water
1 tsp salt
1-2 tbsp almond butter (typical socca uses olive oil, but since I am avoiding extracted oils, any nut or seed butter will stand in just fine. Apple sauce is another option as well.)

In a large bowl, mix well with an electric mixer. This recipe will come out fairly thick and you can continue to add water as needed. You want it to be like pancake batter. Now you can cook it a few different ways. So far I have baked it and I have cooked it on the stove top in a non stick pan.

To bake it, pour it into whatever baking dish you prefer, a 9″ baking dish is usually a good choice. I would use a small amount of non stick spray to avoid sticking. Bake at 400 degrees for 30 minutes, then take it out and carefully flip the bread, and cook another 15 minutes.

To cook on the stove top (which is much quicker), heat the burner to a medium setting. Cook for 6-10 minutes watching carefully until the dough is slightly firm to the touch on top (it shouldn’t stick to your finger). Then with a broad spatula, flip it over and cook another 3-5 minutes, being careful not to burn either side. Then let it cool for a few minutes. Now you are ready to use it like you would bread. This is great as an alternative, because it has more protein and fiber then even whole wheat bread, and it’s delicious! So far, I have done the pb&j, and I also used it as a pizza crust. It is pretty fantastic and really helps to give you that satisfying bread feel. It is also nice to cook a bunch ahead of time, so you can just smear some nut butter or jam on it and go!



Day 4 Food Journal PBWF (Plant Based Whole Food)

Hey guys, I wanted to let you know how the 30 Day Whole Food Challenge is going so far and what I’ve been eating. My energy is good and I have been enjoying the minor challenge of not reaching for Tofurky Hickory Smoked Deli Slices. I typically eat a pack of that a day because it is so easy to open a pack, dip it in hummus and go. So anyway, I have to plan a little more to get a decent protein source without too excessive of carbs. The Trader Joes pack of steamed lentils is my go-to now. They taste fine right out of the pack, and are a great source of protein. One package is 5 servings, 45 total grams of protein, as well as 100% of the recommended iron intake. I slept in this morning, so first meal was a little late. Here we go:

11:30am – A big oatmeal bowl consisting of 1 cup dry oatmeal, 2 tbsp dried coconut, one banana, 3 tbsp homemade strawberry chia jam, 1/4 cup pecans, and cinnamon. Then I had one serving of PlantFusion protein mixed in water. I also had green tea shortly after.

2-3:15pm – Chest and Back Workout (non Outlaw Way programming)

3:30 – Shake consisting of a can of white beans, one banana, 1/2 cup frozen pineapple, and 1/2 cup strawberries

3:45 – Homemade Chickpea and Fava Bean bread (socca) with peanut butter and strawberry chia jam

4:30 – I was craving something chocolate and sweet so I made chocolate milk with homemade almond milk (unstrained, to keep more protein and fiber), cocoa powder, one date, a pinch of real vanilla bean, and one banana.

5pm – French lentils, 1/2 cup sweet potato, green beans, and cashew cream sauce
Then I had three strawberries after.


6pm – I had a little more of the same lentil, sweet potato, green bean, and cashew cream sauce dish.

9pm – Persian cucumbers, carrots, and tahini dip


10pm – lentil walnut tacos with red pepper, avocado, and salsa on romaine leaves


11pm – 8 oz almond milk and one serving of PlantFusion’s Phood

IMG_4908 This picture was taken yesterday, as a midday snack.

12pm – I had more of the lentil walnut mix and a few handfuls of Trader Joe’s Power Greens Mix. I love this stuff!

Stay tuned for more updates soon. I need to re-test my 1 rep max for dead lifts real soon. My most ever was 410 lbs. Let’s see if I can pull that again or more!