Nutrition is the Key to Health Podcast
It is April now, and I have been on my whole food plant-based diet for a about four months now. I did have some meals that I flexed out, but it has remained about 96% plant-based. My weight has recently plateaued with a 36 pound weight loss, and I am struggling to move the needle.
Don’t get me wrong, I am very excited that I have lost the weight I have, but I am struggling with my “personality tendancies”. I have a tendancy of “rise and repeat”, so I am not varying my diet as much as I should be.
I do not know a lot of recipes for plant-based dinners that are quick and easy. I have cookbooks and the recipes are only a search away, but I tend to run out of steam in the very early evening. Most of that is contributed to my pain in my feet, hip and back. What is that from? I think it is a result from years of inflammation that has resulted into several chronic diagnoses.
What have I been eating? Well, for Breakfast, I have oatmeal with blueberries, strawberries, flax and cinnamon. Lunch can be a salad or protein shake, with a EarthChip Organic Vegan Protein, banana, greens, applesauce and plant-based milk. Dinner is generally a pot of homemade soup or chili with with plenty of beans and veggies, or if I am in a pinch, I make a quick bean burger, loaded with Dijon Mustard and veggies. My snacks can be hummus and chips, or hotsauce and chips. I have stopped alcohol now about 7 months now, and to tell you the truth, I miss the habit of the wine and cheese while I was cooking dinner, but I don’t miss the increased blood pressure or the poor sleep that always followed.
I have ordered some Anthony’s Textured Vegetable Protein, which is gluten free, and non-gmo. I have also ordered some Butler Soy Curls. I hope both of these will give me some new options to increase my protein intake and give me some quick and easy meal ideas like tacos and burritos, with veggies, and hotsauce. I think the soy curls might be excellent for my own fajitas, with bell peppers, onions, mushrooms, squash, and hotsauce.
One pot dinners are really my goto now. I eat to fuel my body and not feed my face. I do not need a full three course meal. The one struggle I am really having a difficult time with is yogurt. I love yogurt each night as a sweet snack with granola or fruit. I try not to eat too much fruit at night though. I have noticed that it increases the pain of my inflammation the following day.
This week I have increased my walking to at least 30 minutes a day if it is not storming. This is spring and I am in Texas. I have gotten some cabbage, both green and purple, and I am going to nail down a recipe to substitute for my chicken salad. That is always a quick and easy sandwich if I am ever caught at night, either not feeling well or simply too tired to cook. Also, I need to prep salads and have them ready to go in containers so I can pull, dump and add dressing, and I have a healthy meal. Things like this will ensure, you do not hit the local drive-thru or order a pizza.
I do need to find some recipes for soy blocks. One that I can crumble into a stir-fry or scramble. Theses will add good options as well. I have not gotten into the soy meats yet. I drink a ton of soy milk, but not meat as of yet.
I have some vegan cookbooks, but I will say that the meals are more complex than I would like. I also have Plant-Based on a Budget Quick & Easy, by Toni Okamoto along with her other book, Plant-Based on a Budget. She has some good idea recipes, but in my opinion, she uses too much oil in all her recipes. So, I constantly have to substitute vegetable broth, apple sauce or other things . The jury is still out on the healthy benefits for someone that has to stay away from nuts and oils. She uses a great many of both in her recipes.
My advice to you, is to think about your favorite meals you loved and consumed prior to your diet restrictions. Now, try and nail down a recipe that tastes exactly like it. Get creative and think outside your box. I didn’t think this was possible until one day. I made a recipe of a cold slaw salad and when I closed my eyes, it tasted exactly like my southern potato salad recipe I used to make to accompany my sloppy joes and barbecue ribs. This is a win/win. Anytime I can incorporate cruciferous veggies into my diet, is a good thing being a cancer survivor.
As I told you before, change will not come overnight, and I am your living proof. You must grow your own recipe book with things you like. I tried keeping all the recipes in all the books and marking the pages, but I could never find the recipe I was looking for, when I needed it.
I hope this helps and gives you some encouragement to move forward in your journey to a healthier life. Only you can do this, it is not going to be done for you. But, I can tell you, the benefits far outweigh the effort!
Alicia
Disclaimer
The following above article may contain affiliate partner links. I could earn a small commission, at no cost to you, for any qualifying purchases.
This blog is for entertainment and informational purposes only. The information contained within this blog is not intended to diagnose or cure any medical condition. I am not a physician, licensed dietician or physical therapist.
This blog is the result of my personal experiences and what I chose to do for a healthier lifestyle. As always, before you begin a diet, exercise program or add supplements, please consult your healthcare professional.