This whole plant-based eating buzz is quite enjoyable, except for the part where I am standing in front of the fridge wondering what to cook. There are things, I’m sure, but my head is so focused on what I am used to preparing that it needs some new info – reprogramming, if you will (Not in a freaky sci-fi way obviously). I guess it takes time to get used to being in a new groove.
Some days I end up munching on Pic’s peanut butter on Vogels because of my indecision, but I am not complaining. So thankful for this combination of Kiwi goodness.
I have taken more than a few ‘spare of the moment’ food trips to the supermarket in the last week. Fresh food seems to disappear from our fridge quickly, either that or I find it looking a little science experiment-ish hiding in the back somewhere. We have had to stock up on fresh food more often than usual. And the daily hunt for the perfect avocado is becoming a familiar event. I’m still feeling a little betrayed by an avocado that I brought today. It claimed to be ripe but ended up looking like rubber (Avocados march to their own drum. There is no figuring them out).
Luke and I are now doing 90/10 because we are enjoying it, and surprisingly we are not missing meat or dairy that much.
Our 10% break from plant-based eating this week was mostly holiday-inspired. We ended up getting pizza and a glass of Pinot. My pizza was cheesy garlic, so no meat, but heavily dairy. I definitely noticed the feeling in my stomach change – almost a slight pain. I know it sounds crazy but it feels like I can hear my body a bit better. Still, I have no regrets. Pizza is good but maybe in small doses.
Preparation is key.
A huge part of this journey for me is preparation. I struggle finding the time to think through new meal plans, especially when we tend to okay recipes based on what the majority of the family will actually eat.
But preparation it’s definitely a place where we succeed or fail. I know that if we put in some planning time now, it’s going to be a lot easier.
Lunch is the focus this week. We have enjoyed our home-made sushi but I’m not someone who enjoys spending too much time in the kitchen, so we are working on easy sustainable ideas.
I’m loving smoothies, sushi, avocado’s and salads at the moment. Home made hummus is the latest addition to our menu and a lot cheaper than the store brought options. This way of eating is a little easier on your grocery budget if you manage it well (and if you don’t get carried away buying jars of delicious coconut yoghurt or bliss balls).
Thanks for all the input with recipes and food ideas we have received from you all. It’s been a great help. Oh, and I’d love to hear from you if you have any favourite plant-based lunch ideas. Feel free to send them my way!
Hope you have a great day ahead,
Photo by Brooke Larke