Week 2 on the plant-based diet


They say it only takes four weeks to transition to a plant-based diet. Well I’m in my second week now, and I’m glad to say that I’m still enjoying it.

Last week I had to focus on breakfast, but this week was all about lunch. I’m not finding it too hard at the moment, as I love eating salads!


A large baked sweet potato with a very tasty salad containing; sliced cherry tomatoes, cucumber, bell peppers, slithers of carrots (I used a potato pealer for this), mixed olives, and 1/2 an avocado. I seasoned the salad with the juice of 1/2 a lemon, a pinch of himalayan sea salt, black pepper, and oregano. Plus a couple of stuffed vine leaves with rice. YUM!


I made a comforting, sweet root vegetable soup. Chopped some onions, carrots, celeriac, swede, and potato; poured hot vegetable stock over, and cooked until tender. Once cooked, I blitzed it until smooth, and enjoyed with some gluten-free toasted ciabatta.


Today, I felt as though there was an explosion of colour on my plate, and I was really getting the hang of it!

I stir fried some onions, garlic, bell peppers, and mushrooms in a tablespoon of olive oil, and seasoned with sea salt and pepper. Then I made a salad of baby spinach leaves, artichokes, olives, tomatoes, and avocado, and a squeeze of some lemon.


Ok, so on this diet you are advised to eat only a minimal amount of animal protein, so today I really fancied a tuna and sweet corn salad, and it was so good!


Popped out for lunch today, so I ordered a jacket potato, and salad.


I know you’re going to think I’ve ‘caved in’ a bit, but it’s Saturday, and I’m having a lazy day – actually, I am studying and of course writing this, so I suppose I am doing something 🙂 Anyway, I’ve just put some chunky chips in the oven to enjoy with some baked beans, and you’ve guessed it … salad!

Stay tuned, I shall keep you posted.

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