My last post was about embarking on a whole food, plant based way of eating. (Again, it’s basically a vegan diet but with the emphasis on whole foods, foods in their most complete state.) I wanted to see how well I would do avoiding all animal and seafood protein, all dairy, and eggs. I did promise weekly updates but March has been a very busy month so I missed updating my progress last week.

I had stated I would try this for the month of March but actually started February 26. So it’s been three full weeks as I write this. How do I feel? Physically I feel great; lighter, not so dense. I notice I have longer periods of satiety and don’t feel the need to snack between meals. The occasional intestinal issues have improved. I may have lost a bit of weight, although that was not my aim. I believe I was not eating enough in week two since I found myself feeling lethargic, so I made sure to eat more food to get the calories I need for my activity level. Eating WFPB doesn’t mean restricted intake, I was just finding my way around a different way of thinking about meals and what to prepare, and not eating enough.

Mentally I’m a bit frustrated. The mental frustration comes from two areas. One is not having a partner in the experiment, someone to support the transition and share ideas with. Like a health coach, you ask? Well, yes, that would be a help, lol! Or someone to travel the path with me since it’s harder when those close to you aren’t willing to give it a try and don’t really understand why you want to do this.

The other area of frustration is eating out. Restauranteurs for the most part cater to omnivores, and understandably so since they are the majority. But could restaurants please, please have an entrée other than salad that is fully plant-based? One that I do not have to ask – “Is there milk in that?” or “Please omit the cheese.” One where there is flavor without resorting to ‘fake’ meats, cheese, or eggs. Certainly there are some restaurants that are all plant-based or have many options for vegans, but not often the kinds of places my dining partners want to go to. And some of those places do rely too heavily on highly processed ‘meat’ replacements – not something I want. Trust me, I understand the whys of this and trying to please a variety of palates and encouraging reluctant omnivores to try meatless eating. But I would also like to be able to go to the places we like to go and know there is something to order without a fuss. Maybe like-minded people will keep asking for better options as interest in WFPB eating increases and that will encourage chefs to add an item or two.

Have I been successful? Well, yes and no. Yes, because I am trying new recipes and some new foods, I feel great, and I know I am balancing my nutrition needs. I had one oooops! And one deliberate choice due to the frustration I mention above. The oooops was in the lovely spring lasagna I made early on – it used pesto rather than marinara sauce and I used a store-bought pesto (Kirkland’s from Costco – best stuff ever!) quite forgetting it has cheese. Oh, well. Then this past weekend we wanted to watch some of the March Madness at a local pizza place. NOTHING on the menu was cheese-free, and leaving the cheese out of any sounded tasteless and troublesome so I ordered pizza. A Margherita so there was no meat but there’s the cheese. I was quite ready to quit the whole experiment but a clearer head the next day told me to keep on it!

Has it been difficult? Well, no and yes is the answer here too. I am not a big meat eater anyway so that has not been burdensome for me. Maybe a little tiresome for my husband, as he misses some of his favorites that have chicken or fish. And I stopped using most dairy products long ago, although cheese had crept back in to our meals a little. I miss eggs more than meat or cheese. And of course avoiding cheese in restaurant meals has been a little tough. I think it does take more planning and effort to cook meals that satisfy hunger to the same extent a hunk of animal protein does. Much more prep work than popping a chicken breast in the broiler and tossing a quick salad! Here are some of the dinners I’ve eaten since the last post:

  • ‘Mexican’ salad cups – quinoa, beans, raw zucchini, tomatoes, salsa dressing in lettuce cups
  • Lasagna with beet greens filling, marinara, tofu, and vegan mozzarella-style cheese; simple side salad
  • One Pan Farro with Tomatoes; sautéed cauliflower
  • My ‘Everything’ salad – bits of all the vegetables I have on hand that work in a salad
  • Italian restaurant (veggie panini, hold the cheese)
  • Thai Noodle salad – lettuce, carrot, cucumber, bean sprouts, red bell, rice noodles in spicy peanut-ty dressing
  • Vegetarian sloppy joes on whole grain buns; cabbage slaw
  • Broccoli with udon noodles in spicy peanut sauce; Roasted Brussel sprouts in Momofuku sauce
  • Crunchy Salad – lots of crunchy vegs like raw carrot, celery, daikon radish, toasted seeds
  • Creamy carrot and sweet potato soup; spicy garbanzo fritters
  • Mexican restaurant (veggie taco, arroz side)
  • Pizza restaurant

I try to alternate hot meals vs. chilled salads, all veggies vs. veggies with beans or grains, eating in with eating out, and of course, what works with other plans on a given day. As well, the weather turned hot this past week so appetites go down. More salads will appear on the menu.

I would say a word about the meat replacement products. They can be a bridge to switching to a plant-based way of eating, especially for someone concerned about missing out on certain favorites or about not feeling full after a meal. But there are so many plant foods and so many ways to prepare them, that looking for ways to replace meat with a meat replacement may keep you from fully exploring all those plant foods and methods. Also, be careful of the replacement products – some are full of ingredients you really don’t want to eat and are highly processed. Read labels and know what you are buying.

All in all, I’m feeling good about this process and what we’ve been eating. By the end of the month I believe I’ll have the hang of menu-planning, which will simplify my food shopping. Right now I have an overabundance of vegetables in the fridge! Will I stick to it for life? I can’t say for sure, maybe I’ll know by April 1. Stay tuned for more!

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