For a long time I’ve been an advocate of healthy, balanced eating. I don’t usually ascribe to any type of diet which eliminates any particular food group. Optimal nutrition varies from person to person, and there is no one-size-fits-all answer to being healthy. That being said, there’s no denying that the average American diet is imbalanced, with too many simple carbohydrates and meats, and too few fruits and vegetables. Also, I’m an animal lover and have a heavy heart over the state of factory farming in our country. Because of this, I chose to try a plant-based diet for a week to see how it might change my life.
And change my life, it did. I’ll be honest, it was not easy. Yet, I persevered.
The first day, admittedly, I had a bad attitude. I was hungry and I didn’t know what to eat and everything I liked was off limits. Breakfast was the biggest challenge. I decided to make smoothie bowls with frozen fruit, a fresh banana, pea protein powder and agave syrup topped with vegan granola. Lucky for me, there are also a few restaurants in town where I could grab coffee and a vegan muffin if I was on the run.
As someone who avoids soy, I was worried about finding soy-free meal options. To make it easier on myself, I researched several recipes and put together a list of meals to ensure I had plenty of plant-based options on hand. Finding vegan breads and pastas was something I’d never given thought to before this change. A plant-based diet was very different from vegetarian eating, I realized. You’re saying, “Duh!” But cut me some slack, I chose to dive into the deep end, per se, and there’s a learning curve.
To my surprise, I didn’t really miss meat when I made sure I had a good mix of quinoa, lentils and beans in my diet. Sometimes, because of my newbie status as a plant-based eater, I would simply get frustrated or discouraged trying to figure out what to eat. In those moments, I took the pressure off by utilizing pre-made options like Orgain Vegan Nutritional Shakes (these were lifesavers, seriously) and pairing them with fresh fruit and veggies.
I’m pleased to say that after a week of plant-based eating, while I haven’t committed to a completely plant-based diet, I’m now choosing meat-free options much more often than just on “Meatless Monday,” and I feel better about my food choices. I still believe an “all or nothing” approach isn’t the best fit for me, but I am making healthier choices and helping the planet by limiting my consumption of animal-based products.
Bruschetta Lentil Salad
Ingredients
3 cups cooked organic lentils
2 diced tomatoes
1 clove garlic, minced
1 tsp. fresh basil (dried basil may be substituted)
Directions
- Cook lentils according to package directions.
- While lentils are cooking, combine diced tomatoes, minced garlic and basil in a large bowl.
- Add cooled, cooked lentils to tomato mixture.
- Chill and serve as a side dish, a salad topping or a main course.