Food Diaries: Dynise Balcavage of Urban Vegan

In 2006, Dynise Balcavage started the blog urbanvegan.net as a way to highlight Philadelphia as a great city to be a vegan foodie.

But that's the last time you'll see me refer to Balcavage as a vegan.

"I like the term 'plant-based' much better than vegan," said Balcavage. "I think it sounds easier and more open for everyone to dip their toes (or should I say fingers?) into."

Growing up in a Polish meat-centric family, Balcavage decided to go cold tofurky and ditch meat at the young age of 14. After learning about factory farming and weighing the many health and environmental factors that come with being an omnivore, she adopted a plant-based diet and never looked back.

"When I started the blog eight years ago, vegan had this bizarre cult-like status so the blog was my way of connecting with like-minded people," said Balcavage.

Of course, Balcavage had no idea that blogging would eventually lead to three cookbooks and a host of cooking demos around the world.

Today, Balcavage spends her time reviewing plant-based foods and products on her blog and staying active by training for a marathon.

"With all of the training I'm doing, I'm eating more than most people my size probably do," said Balcavage. "I try to enjoy every bite but I don't want to waste one forkful putting something not worth the calories into my mouth."

When it comes to nutrition, Balcavage focuses her efforts on listening to her body and giving it what it needs.

"People often think of nutrition over the course of a day but I think of it more over the course of a week," said Balcavage. "If I'm craving salads, I'll eat them all week, sometimes even for breakfast!"

The food blogger recognizes that while most people like to eat, not everyone likes to cook. That's why she suggests finding a way to make the atmosphere pleasant — whether it's listening to music or sipping on wine (her two favorites).

And remember, the freezer is your friend!

"It's just as easy to make a double or triple batch of something as it is to make a single batch, so double up and freeze the rest," said Balcavage. "I also make a point to freeze foods before I get too bored with them."

Balcavage's No. 1 tip for anyone considering adopting a plant-based diet (a.k.a vegan) is to keep an open mind.

"Just like you would not expect an orange to taste like an apple, you shouldn't expect tofu to taste like meat," said Balcavage. "You have to learn how to prepare it and tailor it to your tastes. Even I'm still fine-tuning."

Below, in her own words, Balcavage shares her typical day of vegan eating:

Breakfast: Homemade vegan pumpkin-cranberry-nut muffin with soy cappuccino.

"Coffee is my reward for waking up in the morning and going for a run. I use soy milk, cocoa powder and espresso and I make it in my granny-like stovetop caffetierra."

Snack: Two homemade "power balls" and a green smoothie.

"I raced a 5K (won first in my age group and was 8th woman overall!), plus I ran a long run afterward so I needed a snack to refuel. I had two homemade 'power balls,' made of mixed nuts, dates, cinnamon, sea salt, cacao nibs, and Goji berries. I also made a pale green smoothie in my Vitamix with almond milk, hemp seeds, banana, dates, vanilla, maca powder, vegan pea protein powder and a handful of spinach (which gives it the pretty celadon tinge. You can't taste it but it packs a wallop of vitamins)." 

Lunch: Two tofu salad rolls.

"I saw my friend's recipe for 'Salad Roll Whoppers' made with 'Noochy Tofu' and peanut dipping sauce on her blog and wanted to try it. See the recipe and how-to video here." 

Snack: Chocolate and rooibos tea.

Dinner: Spaghetti with homemade pesto, a side of cauliflower steak and a glass of white wine.

"I used the garlic scapes from my CSA share to make a garlic scape pesto for my spaghetti, plus lot of red pepper flakes and nutritional yeast to top it off. I had a side of leftover cauliflower steak, also form my CSA share, and a glass of organic chardonnay from Chile."

Snack: Handful of cashews.

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