I’ve been sticking pretty closely to a plant-based diet for the past five months. I feel great, and I enjoy the food I eat. In fact, I don’t really crave or miss the stuff I used to eat all the time.
I also recently finished reading How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Dr. Michael Greger, and it’s inspired me to continue trying new vegetables, fruits, spices, beans, and whole grains. I wish I wasn’t allergic to most nuts, but I make do with walnuts and pecans (and peanuts, which aren’t technically nuts). The book is packed with helpful information about different types of foods, and it also talks about various diseases and how a healthy plant-based diet can prevent or reverse a wide range of sicknesses.
One of my favorite parts of the book is when Dr. Greger goes on to talk about what he personally eats on a day-to-day basis and how he loves to put hot sauce on everything. It got me thinking about my own preferences and how my personal plant-based menus have been formed.
Looking back on today, I felt like it represented a great snapshot of where I want my diet to be on most days. Although it’s missing beans and dark leafy greens, I thought it was a fairly healthy selection. You’ll notice that I have a preference for sweets.
Raisin English muffin sliced in half and toasted
One half with Justin’s honey peanut butter, the other half with Hampton Creek Just Mayo and sliced avocado
Warm Vegan Sansai Soba at Cocoron, a soba joint near my office
Soba noodles, mushrooms, flowering fern, bamboo, kitsune tofu, scallions, and deep fried tempura bits in bonito broth
Mashed sweet potatoes
Toasted pecans, coconut oil, maple syrup, and flax seed
Broccoli and shiitake mushroom stir fry
Ginger, scallions, cilantro, and soy sauce
Coconut ice cream with fruit
Blueberries, blackberries, mango, flax seed, and honey
I’ve become reliant on tea as a replacement for alcohol. I decided to cut down my alcohol intake significantly this year, especially as I train for a half marathon. Having to wake up at 7AM to run in the cold a few times a week makes it imperative that I feel as strong and clear-headed as possible. I can’t possibly imagine running in such conditions with a hangover. I’ve allowed myself 1 day a week for drinking, which I usually spend on Friday when my team has its weekly BourbON Friday. I like to switch it up between chamomile tea and a tumeric ginger tea.
I’m still surprised that I’ve so easily adopted a plant-based diet. I grew up dreaming of fried pork belly and Korean short rib dishes. I’m sure when the occasion is right, and I’m presented with an amazing meat dish, I’ll happily have some. But when it comes to my day-to-day and fueling myself with the foods that’ll make me feel nourished and energized, I’ll continue to stick with the plant-based route and see how far it takes me.