i began a 7 day experiment on saturday (8/17) to see what it would feel like to go vegan for an entire week. i wanted to give this a fair shot and also enjoy the foods i had prepared so i did my research. i mean, who really wants to default to eating lettuce leaves or fruit all week?
after a lot of reading, i realized that the devil is in the details. the marinades, sauces and use of fresh herbs are what really transform a whole, plant based meal to another level. i’m taking this experience very seriously and also cutting my exercise to either a couple yoga sessions or a walk and resting most days.
so why am i doing this? ‘ve been under an incredible amount of stress in my personal and professional life the last few months. we renovated a house, moved and i transitioned to a new position in my science career. i’d like to claim that i handled everything as gracefully as possible but i’d be lying to you. i’ve felt exhausted, dehydrated, cranky at times and impatient. my skin is drier than normal and i’ve resorted far to often to wine/chocolate or beef jerky dinners. my lunches were coming out of cans and handfuls of nuts to get me through the day became the norm.
i actually enjoy cooking with fresh ingredients so having this become my ‘new normal’ wasn’t sitting well with my stomach. i felt like i was just getting way too much protein and too many animal products in general. i was ready for a change and to start feeling ‘good’ again. i decided to begin with a short goal of one week vegan and am allowing myself the flexibility to bring back fish if i find it too challenging. basically, i don’t want to pressure myself unnecessarily to the confines of the diet if i start to feel unwell.
so here’s my menu this week:
breakfasts: juices or green smoothies
lunches: mock tuna salads over greens (mon-thurs) + trader kale & edamame bistro salad with quinoa (friday)
snack: raw fruit
dinner: veggie and/or gluten free grain bowls + side of soup
i adapted this recipe for the mock tuna salad by using hummus in place of nayonaise (i just didn’t want to buy a big jar of it), added 1tbsp tamari, a toasted nori sheet & some cornichon pickles…because i love a good pickle.
i also made a napa cabbage slaw with wasabi vinaigrette using this recipe. i plan on adding slices of fresh avocado to this and having a bowl of soup to round out this entree.
last but not least, i decided to marinate a couple mushroom caps to throw on the grill for a faux steak and potatoes. i highly recommend this marinade! it’s especially tasty with a dash of mesquite! here they are soaking up all the lovely flavors…
so we’ll see how it goes! i’ll pop back in with some progress on how it’s going and i plan to do a full recap when it’s over (pending i actually make it that far). i think it’s looking like a tasty week of eats!