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.