DAY OF PLANT BASED EATING

(Last Updated On: October 30, 2019)

As weird as it sounds, getting healthy was something that I dreaded.  

I have struggled with my weight and eating habits for the majority of my life.  After my youngest child turned one, I made the decision to take control of my life once and for all, choosing to make myself a priority.

Now, months into my weight loss journey, I am so proud of the progress I have made. 

balanced mothering - day of plant-based eating

After so many years of trying and failing, the first thing I did was decide on an approach that would be reasonable and maintainable for me.  I quickly realized that an all or nothing method was probably not the best idea, knowing I would eventually give in to my sweet tooth.  Instead, I chose to adapt a diet full of as many whole foods as possible.

I am not a fan of labels and choose not to label my eating habits under any specific “diet”.  Rather, after some trial and error, I eat foods that make me feel good and healthy.  That being said, there are several key things I have learned throughout my journey and are reflected in this plant based meal plan.

First of all, I currently do not count calories or macros.  Because of my past struggles and unhealthy relationship with food, I choose not to focus on the small details, rather focusing on the big picture as a whole.  For me, the most important thing is to learn to eat intuitively.  Meaning, if I feel hungry, I will eat.  If I am not hungry, I wont.  

Also, I realized that removing most of the meat from my diet has made a huge difference in how I feel physically.  For some reason, a more plant based diet has increased my energy tremendously!  Everybody is different, but for me this seems to work well.  As a result, this meal plan does not include any meat.  I do still indulge in dairy from time to time, but this is usually limited to a couple of ounces of cheese a day.

BREAKFAST – OATMEAL

In the morning, I love to eat a warm bowl of oatmeal, no matter the time of year.  I cook my oats in water and top them with peanut butter, banana, berries and a little bit of brown sugar.

1/2 cup rolled oats

1 cup of water

1 tbsp of peanut butter

1/3 of a banana 

A few strawberries

2 tsp brown sugar

LUNCH – SALAD WITH POTATO WEDGES

Take some regular or sweet potatoes, cut them into wedges and bake them in the oven at 400 degrees for approximately 35 – 40 minutes.  Once cooled, place the potatoes on top of salad greens and enjoy.

1 – 2 small russet or sweet potatoes – cut into wedges and baked at 400 degrees for 35 – 40 minutes.

2 cups of your favorite salad greens – my favorite is romaine.

Optional: 1 oz of your favorite cheese – or dairy free alternative.

1 shredded carrot

Dressing: Approximately 1 tbsp mayonnaise (can be vegan), 1 tsp Sriracha and 1/2 squeezed lemon (mix well).

1 serving of fruit of choice 

SNACK – PROTEIN SMOOTIE

Smoothie ingredients: 1/2 frozen banana, 1 cup of almond milk (or other dairy-free alternative), 1 tbsp peanut butter, 1 tbsp coconut oil and a few dashes of cinnamon.  

DINNER – TEX-MEX SALAD WITH BARBECUE DRESSING

2 cups of your favorite salad greens

1 green onion

1/4 small red pepper

1/4 avocado

1 small cucumber

1/4 cup of black beans 

1 shredded carrot

1/4 small avocado

1 oz of your favorite cheese or dairy-free cheese (I like aged cheddar).

1/2 a small whole wheat tortilla cut into strips (baked at 350 degrees until brown and crispy).

a handful of cherry tomatoes

Dressing: 1 tbsp mayonnaise (or vegan alternative), 1 tsp Sriracha, 1 tsp of your favorite barbecue sauce, some apple cider vinegar, a couple of splashes of Worcestershire, garlic salt and pepper to taste.  Put all ingredients into a small mason jar and shake until well combined.  Best if left to chill in fridge for approximately 30 – 60 minutes before serving.

balanced mothering - day of plant-based eating

EVENING SNACK – GOLDEN MILK LATTE

1 cup of almond milk (or other dairy free alternative).

A little agave syrup to sweeten

1/4 tsp cinnamon

1/4 tsp turmeric powder

a few grinds of black pepper (helps activate the turmeric).

A spoonful of coconut oil

When making a golden latte, I like to place the milk into a mug and heat up for approximately 2 minutes in the microwave. While the milk is heating, I make a paste with the other ingredients.  Once the milk is hot, I stir in the paste and enjoy.

I’ll be honest with you, this is usually what my day looks like.  Sometimes I make small changes, but I am definitely a creature of habit.  I am one of those people that does not mind having the same thing over and over again, everyday.  While still a bit indulgent, this plan keeps me full and satisfied.

balanced mothering_redefining what it means to have it all

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