“Fill yourself with passion and purpose
that enable you to offer your best to the world.”
I am in week four, day two of my Vegan challenge. Although this blog is dedicated to more than my transition to a vegan lifestyle, I am sharing this journey with you because it is essential and my experience may help you.
My journey may be different from yours, but most of us are on some kind of quest. The common theme is a lifestyle change.
Quit smoking. Stop drinking. Start exercising. Stop cursing. Be more positive. Eat better. Spend more time with your children. Become more timely. Or something else.
We often identify a behavior that we want to change. The practice is often a mindless habit like brushing our teeth, driving our kids to school, or getting dressed in the morning. Our awareness becomes dull, and we mindlessly perform tasks. Converting to a plant-based diet requires a shift in consciousness, which is not automatic.
Giving up chicken, turkey, seafood, and dairy products require mindfulness. Each week that has passed represent my success. Every new week serves as an opportunity to improve. I expect hiccups and when (not if) they happen, I won’t beat myself up.
I intend to share my successes, my failures, and my thoughts with you. I want to inspire you to do what you’ve wanted to do but lack the confidence or discipline to execute.
In the wellness profession, numerous models for change exist. To effectively implement change in your life, you’ll need more than a desire. A plan with concrete steps will put you on the path to a lifestyle of improvement. To help you with you the change you desire, stay tuned for a Guide to Life Improvement.
Keeping with the weekly theme of introducing new food each week, this week, I tried unfamiliar foods but also cooked and combined some of my favorite veggies that I have never paired before.
- Red Quinoa – It has a nuttier flavor than the regular quinoa. I cooked 1 Cup in 2 Cups of organic vegetable broth, and 1 Tablespoon of olive oil.
- Roasted Brussels Sprouts and Acorn Squash. The Acorn Squash is a first for me. I found a Youtube video to instruct me on the best way to cut the squash. I don’t always measure so I’m estimating ; 2-3 Tablespoons of olive oil, granulated garlic powder, 2 Tablespoons of Ponzu Sauce (Citrus Seasoned Soy Sauce), & some new (to me) Japanese spice I found, Shichimi Togarashi (Chilies, Sesame Seeds, Orange Peel, Salt, Garlic, Pepper, Seaweed, Ginger). I combined all the ingredients in a bowl, stirred it well and placed the veggies on a cookie sheet. I baked them at 350 degrees for about 45 min or so. The outcome? Amazing!!
- Lentils (plant-based protein) and Sauteed Kale – Nothing new here. Merely a combination of two of my favorites. I cook the lentils in the crockpot. Super easy. Chop 1 Jalapeno pepper, 1 medium sweet onion and toss them in the crockpot. Add lentils or beans of choice (black-eyed peas, black beans, etc..), season with a generous amount of garlic powder and ground ginger. Add 1 1/2 carton (48 oz) of vegetable broth (prefer low sodium) or 32 oz of vegetable broth and 16 oz. of water. Cover and cook on low (6 hours) or high (4 hours). Serve plain, over brown or black rice, spaghetti squash, whole wheat pasta, or something else.
- Cauliflower & Carrots – I seasoned the carrots with Kerrigold butter (natural, grass-fed, hormone-free cows’ milk on cooperative dairy farms). Yup! As I melted the butter, I realized it is dairy, so eventually, I need to find a replacement. Anyways, I seasoned the carrots with the Ponzu sauce, granulated garlic powder, and a little raw honey in a bowl, then placed them on a baking sheet.
- I seasoned the Cauli with olive oil, garlic, a dash of salt, and the Japanese spice in a bowl, stirred them well and placed them on a separate cookie sheet.
- I baked both at 350. I think they cooked for about an hour. They still at a crunch.
- For a blend of contrasting flavors, I combined the two. Yummy!
I remembered… when in doubt, substitute a vegetable for meat. So here’s Monday’s dinner. It was delicious, but I have to watch my portions! It’s time to get the scale out. Today we worked legs at the gym. The combination of kale, quinoa, cauliflower, and black-eyed peas gives me about 17 grams of protein. Not bad for a newbie needing protein.
Finally, I made time to cook Kale Chips. Crunchy baked chips are fantastic! Olive oil, a dash of sea salt, and a sprinkle of ground cayenne pepper. Lord! These were my dessert!
For more kale chips later in the week, I have extra kale already cleaned and cut. Heey!!
One final note. Earlier this week, I was tested at Longhorn. My son and I always share the calamari appetizer. He ordered, and I did not taste even one. Yay!!! Before we got to the restaurant, I mentally prepared and wasn’t in the least bit bothered. I ordered my favorite strawberry salad without the chicken and the raspberry vinegarette on the side with an order of fries.
Passing on the calamari wasn’t a struggle. I’m surprised and very pleased. Who knows what this week will bring but I’m ready. In one week, I will have gone an entire month for the first time ever without meat and dairy (except for the butter in my carrots, last weeks, dairy coffee creamer, and two weeks ago’s one piece of calamari). I’m flipping thrilled because it has NOT been a struggle.
I feel fantastic and look forward to discovering more about myself on my vegan challenge.
Until next time! Smooches!