Thursday, February 9, 2017

Plant-Based Diet Journey (Week 2)

I have completed just over two weeks now of a plant-based, nutrient-dense diet and I've lost 7 pounds!  While many people experience withdrawals from sugar at this point, the thing I miss most is cheese.  Even still, I've found so much really good food to eat without cheese that I'm really enjoying the diet so far.  

Here are a few tips for this week:

1. Don't become a junk food vegan.
Just because something has no animal products in it, does not make it good for a plant-based diet.  After all, Oreo's are vegan as are Thin Mint Girl Scout cookies.

2. On packaged foods, keep the ingredients to 5 or less.

3. Don't eat foods your grandmother would not recognize as food.  (A Twinkie would be a good example of that.)

4. Cook more than you need, so you can freeze the rest for next week.

I only cooked a few things this week since I reheated several recipes from last week.  (Click HERE for last week's recipes.)  Both are really good.  So here they are.

Sorry!  This recipe for Cabbage Soup from the Oh She Glows Everyday cookbook was not available online.  I highly recommend the cookbook.  Click HERE to get your own copy.

Mexican Pasta
8 oz. pasta
1 onion, chopped
2 cloves of garlic, minced
1 28-oz. can of diced tomatoes
1-2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt

Cook pasta to al dente.  Saute onion and garlic until tender.  Add tomatoes, chili powder, cumin, and salt.  Simmer for 5 minutes.  Add cooked pasta and mix together.

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