I’ve set a weekly goal for myself to eat one plant based meal every day… And according to my habit tracker I’ve been doing pretty good. Sometimes I even have two meals per day.
Weekends are the most challenging because I’m often eating with the rest of the family. I decided not to bring drag them into my journey until I had some foundational recipes. I want to be able to whip up a recipe that all my picker eaters will enjoy.
As a test I replaced my spaghetti sauce with a meatless “protein” to see how everyone would react. My son, lover of Italian food, didn’t even notice the difference. This is the same kid that can taste the difference between homestyle and buttermilk waffles.
How I Started
Before I started down this journey I was already focused on eating healthy lunches. Often times I would order the salmon or arctic chard with roasted potatoes or vegetables. But buying lunch broke one of my other rules for the new year… to reduce the amount of money I spend eating out.
For this new plant based eating goal I focused on breakfast or lunch.
On the weekend I roasted sweet potatoes with brussel sprouts and a sheet pan of roasted zucchini. Roasted vegetables are my absolute favorite.
I can’t imagine how many pounds of steamed/boilded vegetables I stowed away until I could get into the bathroom. I wrapped the food into a napkin and snuck it into the bathroom for disposal.
Boiled vegetables are my kryptonite. Sorry mom for wasting all that food.
My roasting pan is my weapon of choice
My love for roasting vegetables started last year. After sharing a appetizer of roasted brussel sprouts with my cousins in San Diego.
I was hestitant because my husband and I swore we would never eat brussel sprouts. We cooked them once during a round of the South Beach Diet and they were unappealing. So unappealing we didn’t try them again until 2 years ago.
It’s true about first impressions.
After that dinner with my cousins I started roasting all the vegetables: sweet potatoes, zucchini, kale, asparagus, and brussel sprouts. And more zucchini.
My new obsession with the roasting pain has helped immensely in my quest to transition to a plant based diet.
While I’m still a long way from completely removing meat from my diet. I am taking baby steps into the right direction. I now find myself grabbing more vegetables and less meat to put on my plate.
There is one draw back…
An Increase in Carb Intake
For the past several years I’ve been weaning myself from rice. Which is hard to do because rice is my all time favorite thing to eat. I would be content with a bowl of rice and soy sauce.
So as my vegetable intake increased so has my rice intake.
I’m hoping once I get use to eating more plant based foods I can slowly ween myself off of the rice again. On the other hand rice is a plant based food so it’s not all bad.