22 Days of a Plant & Vegan Based Diet

I know what you are thinking, heck I am thinking it also. I have been challenged for twenty two days to eat from a menu of nothing but vegan and plant based foods. Here’s the fun part: no wine either! If you know me, you know how difficult this will be. From being a restaurant owner, chef, instructor who loves every form of food and her wine. Hell if Beyonce’ can do it, so can I. Why am I doing this you ask? As I chef I constantly want to be challenged, and I never want to stop learning. I have many clients who are vegan and eat like this 24/7. I feel to become a better chef I should learn a little more about this sort of diet, how to prepare, how it tastes, how it makes a person feel.

I have completed the Whole 30 Program a few times, eliminating caffeine, alcohol, dairy, gluten, grains, legumes, sugar and processed foods. Essentially eating animal proteins, fruits and vegetables.I will tell you each time that I have completed the Whole 30, I feel better, I sleep better and I look better. The only thing; sometimes I just get tired of eating that much meat and protein.

So the first thing that I noticed this morning after shopping for my weeks worth of groceries. I purchased 12 bags of organic fresh vegetables, fruits, herbs, nuts, grains, legumes, nut butters, non dairy milk & gluten free flours. Normally a weeks worth of food on the Whole 30 would cost me $200 or more. All the organic meats and plenty of them. Today my groceries for the week cost me $150.

My breakfast after the gym was oatmeal, flaxseed, almond milk, banana, blueberries & drizzle of pure maple syrup. After my work out, I flat out enjoyed this (and scarfed it down). I am not a huge eggs in the morning type person. Usually I have to force myself to eat eggs more then once or twice a week. So this was a great change for me.

My lunch was steamed quinoa, lentils cooked with carrots, onion, cumin, coriander, S & P, served over fresh spinach & arugula.Garnished with carrot sticks and diced cucumber. A little drizzle of champagne vinegar & extra virgin olive oil. Right now I am plenty full. Strange thing I am not evening thinking about a glass of wines or bubbles. I will post a photo and description of my dinner coming up later tonight. Which will be a little lighter then this lunch.

I will keep a journal of my 22 day adventure, and will be honest with my experience. If any of you think you would enjoy Plant Vegan Based Cooking Classes please let me know.

Chef Shelly