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Festive feasts

Happy New Year all! One thing that’s not changing in 2021 is my love for cooking. It’s day 10, a Sunday, and here’s a TWIST… at 8:00 p.m., I made a grilled cheese sandwich with dill pickles for dinner. Sunday is the day where I usually put forth effort to make something a little more extravagant. I almost didn’t make the grilled cheese sandwich. I ended up seasoning my 2 bone-in chicken breasts a little later than intended because I’d spent hours packing. Yes, you read that correctly. We’re moving into our new home in a couple of months and I don’t want to wait until the last minute. I was on the fence about what to make with the chicken breasts anyway – chicken tortilla soup, a pasta dish, chicken and rice, or chicken pot pie. I can use each breasts for a different dish.

We had a wonderful Christmas at our household. In my post Fall Food Chronicles 2020 , I indicated that I would be making rib roast for the first time at Christmas. When I think of Christmas dinner, I think people tend to make something special. Well, I was NOT feeling that rib roast and it was probably the most special meat I had in the freezer, so I changed my mind. Chicken enchiladas, shrimp fajitas, and black beans sounded like a winner to me.

Chicken Enchiladas 2 ways ready for the oven: red sauce with corn tortillas and green tomatillo sauce with flour tortillas. LPC

On Christmas day, my niece on my husband’s side visited us from her Air Force base in San Antonio, Texas. She didn’t want to be alone for the holidays so she joined us in Austin. She loved my enchiladas. I was especially pleased since I rarely make them.

Vegetables for the shrimp fajitas. LPC

My husband bought a huge tub of pre-sliced vegetables from the grocery store. I don’t normally buy pre-sliced vegetables because it’s much cheaper to buy the produce and slice it yourself. However, one thing I’ve learned in 2020 is to give myself a break. Those pre-sliced vegetables made my life easier on Christmas.

Homemade black beans. LPC

My son, Caleb’s, comment after he confirmed the food was delicious: “Why did you make so much black beans?” I don’t know. I got excited I guess. They were so good. One of my goals for 2021 is to reduce my cooking portions. I have a heavy hand. I inherited that from my mom. You can read about some other goals I’m working on in 2021 here: Tops things I’m letting go of in 2021.

Black bean and cheese quesadillas with jalapeños and avocado. LPC

One thing I’m getting better at is repurposing leftovers. I’m proud that my daughter and I ate up that big ole pot of black beans because I hate to waste food.

Black eyed peas with smoked ham hock. LPC

It’s an American southern tradition to eat black eyed peas on New Year’s day for good luck. There is also a Haitian tradition to make soup joumou on January 1 as this day is also Haiti’s Independence Day from France. On the Haitian American sites I follow on social media, I could see many Haitians were preparing to make this soup. The main ingredient is pumpkin or a vegetable in the squash family. A few years ago, when my mom was still alive, I asked her if she had ever made soup joumou. I don’t recall her making it growing up. My mom didn’t know about the soup which I thought was interesting. I shared some leftovers I made with my mom and she didn’t like it. I think my aunt on my father’s side made a version of this soup. One day, I will ask her. Whatever the case, I decided to go with the black eyed peas instead. They were delicious.

Prime rib roast, well done. LPC

After watching a few YouTube videos, I felt confident about making the Prime Rib Roast. I think I called it Chuck Rib Roast in my Fall Food Chronicles 2020 post. For my first time, it came out pretty good. I’m so glad we had a fairly small piece because it turned out to be a lot. Would I make it again? I can wait until next Christmas, maybe.

Pan fried Brussel sprouts with sautéed onions and pancetta (not shown). LPC
Freshly sliced organic gold potatoes soaking in salted water for potatoes au gratin. LPC

My husband loves to buy me gadgets. One day I will write a blog post of them all to share. I used the mandolin he bought me for the first time to make potatoes au gratin with our Prime Rib Roast dinner and my life changed. Why has it taken me so long to use that thing?

New Year’s Dinner 2021- Prime rib roast, black eyed peas, corn bread, brussel sprouts, and potatoes au gratin. LPC

New Year’s dinner was special indeed. My plans for food in 2021 are to make new recipes, create new recipes, eat simply, eat more plant based, and foster a healthy relationship with food. What about you? What are you cooking up this week?

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Fall Food Chronicles 2020

This is my season! As much as I love warm weather, I really do LOVE a change in season. I think mostly because I like transition, change, new things, and fresh ideas. Growing up in Chicago, fall has always been my favorite season. Not only are the colors outside vibrant and beautiful with the falling leaves, but there’s a crispness in the air that brings about an indescribable ummmph. It’s also sweater weather…..MY FAVORITE. I’m good with layering up as long as I don’t have to wear a coat. I’ve already had to wear my coat a couple of times here in Austin, Texas. Let’s hope not too many more times.

I haven’t posted since the week of Thanksgiving, so you might be wondering what I’ve been up to. Aside from being CRAY CRAY busy at work, I’ve been visiting our new house currently under construction, dreaming about the day we move in, giving and gifting, reading, trying new workouts, and mostly minding my business. In the midst of all of that, you better believe I’ve been cooking, though not too much on the actual turkey day.

Thanksgiving feast 2020

In my previous post Thank-FULL, I mentioned that we were doing something different this year for our Thanksgiving dinner and WE DID. We ordered our food from a restaurant, picked it up, heated the precooked food in the oven on Thanksgiving day, and ATE IT UP THE WHOLE WEEKEND! AND YOU KNOW WHAT!!! IT WAS DELICIOUS! Ok. No more caps….just my excitement from remembering how much I enjoyed it and enjoyed not being exhausted from cooking. I did make 2 sweet potato pies and a big pot of mixed greens though.

Chili cheese stuffed sweet potato with fresh guacamole. LPC

What would fall be without a steaming pot of homemade chili? I decided to do something really different. I enjoy a chili stuffed baked potato on occassion, but I was very curious about how it would taste with a SWEET potato. It’s interesting because I had been craving chili and sweet potatoes simultaneously so I put them together and WHOILA! It was like a party in my mouth, especially with the added touch of guacamole. I’d do that one again. Leftover chili is in the freezer.

Sautéed shrimp with pigeon peas and rice. LPC

My mom, Solange, surprised me one time when I was in my twenties. I thought I’d tasted EVERY dish she knew how to make and ONE DAY, she layed it on me. She made pigeon peas and rice! I had never heard of pigeon peas. It was so delicious. She showed me how to make it.

Pigeon peas and rice. LPC

I’ve only purchased pigeon peas in a can. A couple of months ago, I purchased a large bag of basmati rice that was on clearance at my favorite grocery store. This was my first time using basmati rice in the dish and it held up nicely. I think I prefer it with jasmine rice though, but IT’S ALL GOOD.

Chicken Tostadas. LPC

We eat a version of tacos for dinner every week. I believe my daughter, Elise, can eat tacos every SINGLE day. She loves simple beef tacos, but I think my chicken tacos are becoming her favorite. I cubed and seasoned chicken breasts, pan fried them, added onions, garlic, jalapenos and plenty of spices, toasted tostada shells in the oven, and added shredded cheese and a lovely pre-shredded cabbage slaw with red onion. Delish!

Steak, organic roasted golden ranch potatoes, and organic mixed veggies. LPC

I mentioned in previous posts that I shop the sales ads at my favorite grocery stores. It’s how I maximize our grocery budget. For the last few months, I’ve been finding great sales on meat despite the fact that groceries have generally gotten more expensive. I purchased a couple of packs of steaks (T-Bone and New York Strip) and I’m so glad I did. As my normal process when preparing meat, I made a flavorful marinade and allowed the steak to soak it up for a day or two. I used my cast iron skillet to develop a nice crust on both sides, then finished it in the oven. YUM!

Roasted chicken, dressing, gravy, macaroni and cheese, and green beans. LPC

Since I didn’t make my dressing recipe on Thanksgiving, I decided to make some for Sunday dinner. I think I can make dressing in my sleep, after all, I’ve been making it for over twenty years. I was talking to one of my mentees about Thanksgiving prep and she mentioned that she had never made a full Thanksgiving meal herself although she’s married with children. She said that her mom has taken on the tradition after her grandmother passed away. I didn’t have that luxury as a married woman because we moved to Texas, away from our families, right after we got married, so I learned to cook all the Thanksgiving favorites.

My prized possession. LPC

I purchased this cookbook at a gift shop in the mall about twenty three years ago and it was been my best friend during the holidays. I’ve always gotten compliments on every dish I’ve made for potlucks from recipes in this book.

Buttermilk fried chicken and green beans. LPC

Sometimes you have a taste for fried chicken…at least I do. I don’t regret for one minute making my fried chicken wings…neither does my family.

Cubed steak with rice. LPC

I attribute all of my cooking to my mom. You may want to read my post Solange taught me how to cook to get more insight into what I learned from her. Cubed steak was another inexpensive meal she made when I was growing up. I rarely make it (maybe once a year), but this is what my husband, Bryan, said he wanted for dinner when I asked last weekend. In case you’re wondering, it was very tasty though Bryan thought it needed more pepper.

Pot roast, garlic mashed potatoes, and roasted mixed veggies. LPC

The secret to flavorful food is to give the meat a running start by seasoning it in advance and just letting it sit in the glorious rub, marinade, or brine for an extended period of time from a few hours to a few days. This does take foresight and planning, but it’s worth it. Bryan put this lovely roast in the crockpot last night on low. When I got up in the morning, the setting had automatically changed to “warm” but I turned it back to low and let it simmer all day. At around 4:30 pm, after my last meeting for the day, I peeled and boiled the gold potatoes and put them in a pot with garlic cloves and water on the stove. I roasted the veggies and baked a few rolls. Dinner was easy, peasy, and decadent.

Baked pears with walnuts. LPC

I do love desserts but want to reduce my sugar intake, so I’ve been thinking of healthier versions of desserts. I’ve been craving dishes like apple crisps. I also love pears and decided to roast them with a bit of maple syrup, fresh lemon juice, vanilla extract, cinnamon, and walnuts. It looks dry, but when I cut into them, the pears were juicy. I served with a dollop of light whipped cream. It hit the spot!

All of these dishes have a slight twist from what I normally make. Perhaps the fall season has gotten my creative juices flowing. I’m excited about our Christmas meal. I’m realizing that I can’t think of the name of the meat we bought because it was my first time buying it, but it’s going to be so good.😁 (Update: chuck rib roast) Can’t wait to share the picture of our meal with you.

What have you been cooking up? What are your plans for the holidays? I would love to hear from you.

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Sometimes Vegan Chronicles: Day 7

I made it to Day 7! As I said from Day 1, 7 days is way more digestible (pun intended) than 21. I embarked on a 21-day Vegan cleanse at the end of July and I suffered through. I think mostly because my husband, Bryan, half way participated with me but that’s another story.

The final meal on this 7 day reset was very fitting because soup is my all time favorite comfort food. The name of the soup in the cover photo is Comfort Soup and it’s topped with kale croutons. The ingredients are leeks, potato, garlic, spices and kale. I have a confession though. When I couldn’t find my nutritional yeast (provides the cheese flavor), I decided to add parmesan cheese. Yup, I did. AND it was good despite not being vegan. It was vegetarian!

So how did I do on my goals? Remember, my goals were to have less bloat, sleep better, and have clearer skin. Well, I got 1 out of 3. The timing was a bit off for this reset because I started my period this week…so much for the bloat. Also, as with most women, my hormones were all over the place due to my period and I have the zits on my chin to prove it. BUT I did get a smidgeon more sleep as the days progressed. In full transparency, it probably helped that I took a sleep aide called Z-Quil a couple of nights.

A goal I didn’t mention but ended up happening anyway was to reduce my resting heart rate. It had slowly been rising the last couple of weeks. However, I notice it cycles by increasing and then decreasing every few months. It’s never increased out of range. Since I started the reset, it’s decreased by 3 points. I read that an increase could be early warning signs of heart disease or may have something to do with low iron. Long term affects of radiation treatment can be heart problems. I had radiation as treatment for breast cancer on my left side of my chest. My oncologist also prescribed me iron pills due to anemia. I have an upcoming appointment in the next month with my oncologist so I’ll talk to him about it.

This reset was a good reminder of the importance of eating mostly a plant based diet. It’s also refreshing to make new recipes. Variety is the spice of life for me. I will continue to share my meals with you.

So what’s next? I’ve already started two new challenges simultaneously. One is to revamp my exercise routine and the other is to curb my spending. Read my next post to find out more.

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Sometimes Vegan Chronicles: Day 6

Home stretch. I slept in more than usual on Saturday. I had actually been up for hours just laying in bed reading. I didn’t get up for the day until almost noon, which supported intermittent fasting with little effort. I decided on Friday that because I had leftovers from previous meals from the week, that I wouldn’t cook the last meal until Sunday. It’s a soup and I’m looking forward to it!

I was not a huge fan of the Austinite Tacos. You can read about it in my previous post. I had some leftovers so I buckled down and ate them for lunch on Saturday although I almost opted to purchase a vegan meal from a restaurant. I didn’t so I wouldn’t waste food, plus I can save that money.

In my true fashion, I didn’t want any more of the leftovers so I decided to have one of my vegan frozen items for dinner.

Vegan burger. LPC

I bought this from Aldi’s which is far from where I live. I’m glad I purchased 2 boxes at the time because I like them a lot. They’re great for a quick lunch. I had the vegan burger and my avocado green smoothie (cover photo) for dinner.

The smoothie was so creamy. The liquid was supposed to be cashew milk, but I put the cashew milk in the freezer to chill earlier in the day and forgot about it. The box was frozen so I substituted with coconut water. The other smoothie ingredients were half an avocado, pineapple, spinach, plus I added flaxseeds, collagen peptides, and fresh ginger.

My Vegan reset week is almost over and I’ve been thinking about the best meal for transitioning back to normal eating. My daughter asked me to make her favorite which is any kind of bean and rice. We love red beans, pinto beans, black beans, butter beans, and lima beans, but we opted for pinto. This will be a good transition meal. I’ll probably roast some chicken to pair with it.

In the final post, I’ll share my progress on achieving the goals I set out to do for this week. To learn more about what led me here and the recipes read http://sometimes vegan chronicles.

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Sometimes Vegan Chronicles: Day 4

I woke up more rested than yesterday, did an excellent kickboxing workout, drank my morning liquids, ate my coconut granola with bananas and almond milk, drank my Pineapple Detox Green smoothie, prepared/ate another loaded sweet potato for lunch, and made/ate the thai lettuce wraps for dinner.

These meals keep getting better. I think mostly because I’m trying new recipes and food combinations. If you need a refresh on why I’m doing what I’m doing and where I’m getting my recipes, read this post: Sometimes Vegan Chronicles.

Light lesson of the day: SLEEP is a game changer and I need more of it. I was joyful and unbothered today. Oh and part of my crankiness is due to my cycle starting. The Fitbit tracker actually got it right.

Day 4 was good. My meals were plenty satisfying.

Thai lettuce wrap ingredients: shallots, celery, mushrooms, walnuts, green onions, garlic, ginger, snow peas (my addition), cilantro, mint. Sauce: Tamari, rice vinegar, coconut sugar, lime juice. LPC
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Sometimes Vegan Chronicles: Day 3

I was mostly tired and cranky all day today. Perhaps the cleanse is working, but this lack of sleep is a problem. By the way, read my post from Monday called Sometimes Vegan Chronicles to see how I ended up on this journey. One of my goals for this cleanse is better sleep, but I’m not there yet.

Baked sweet potato ready for loading. LPC

I can’t stress enough how important it was for me to prep most of the snacks and the produce (wash, chop, store) over the weekend so that I wouldn’t find myself eating something I didn’t want to eat. Because I know myself so well, I even bought a few prepared frozen, vegan items in case I couldn’t make a meal for some reason. Never mind that my teenagers have been eating my frozen items. Like since when did they become vegan?

Famous Loaded Sweet Potato. LPC

Tonight’s dinner was so scrumptious. Similar to the coconut ginger carrot soup, I’ve had this recipe for a while and made it for the first time today. I was pleasantly surprised with the slaw topping. But how can you go wrong with a slaw of shredded red cabbage, carrot, and kale with avocado, sesame seeds, and pepitas, mixed with a lemon dijon vinegrette? I’m so happy this will be lunch tomorrow too. I’m definitely adding it to my regular meal rotation.

I do like having a meal plan to follow which helps me follow the plan. I’m going to take my tired and cranky self to bed because I can’t take it anymore. Hopefully, I’ll get some quality sleep.

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Sometimes Vegan Chronicles: Day 2

I did great on Day 2 of my Vegan reset with recipes from simplegreensmoothies.com. My avocado finally ripened enough to cut so I was able to make the Tropical Skin Cleanser green smoothie. It was pleasantly tart and had my lips puckering.

Me enjoying my green smoothie on the porch. LPC

The smoothie is meant for breakfast, but I didn’t finish mine until around lunch time because I have a whole routine of liquids that take me a while to drink. I start my day drinking 16-24 ounces of water spiked with either unsweetened cranberry juice or a green energy powder. I drink this during my workout. Then, after I get dressed for work, I have a cup of my morning detox drink that entails apple cider vinegar, a lemon wedge, warm water and honey or I’ll have a cup of detox tea. That’s about 8 ounces. Mix that in with meetings and now you know why it takes me a while.

Tropical Skin Cleanser Green Smoothies. LPC

I had the Waldorf salad as a snack, but didn’t get to take a picture. It didn’t look that pretty anyway.

Garden Vegetable Stir Fry. LPC

I modified the Garden Vegetable stir fry by not stir frying it at all. I prefer roasted vegetables so that’s what I did. I also added mushrooms.

Prepping helped a lot because I had healthy snacks. At the end of the day, I was exhausted, which makes me think the cleanse is kicking in. Overall, I had a great day.

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Soulful Sunday

My weekend started off rocky because I was coming down with something like a sinus infection on Friday. By the end of the work day, my right inner ear was sore, the right side of my face was burning, my throat was raw, and I was exhausted. I signed off my computer, threw on my PJs, and waited for my husband, Bryan, to return with my chicken tortilla soup from one of our favorite, local Tex-Mex restaurants. Although I could barely swallow by the time I ate, the soup HIT THE SPOT.

In addition to the pain I had, I was also irritated beyond my limits. It was like a cloud came over me mid day. Saturday, I felt better after sleeping in for hours, although I was still achy. It occurred to me that I was bursting at the seams with work stress. Could the stress have manifested into a physical reaction? Possibly. What I do know is that it’s Sunday and I feel much better. My inner ear doesn’t hurt anymore, but I’m not 100%.

I’ve been craving cooler weather and hoping that the delicious soul food I made on Sunday would cool the temps down. What I just typed probably doesn’t make much sense(how can food cool down temps???) but essentially, I want cooler weather. Growing up in Chicago, fall was my favorite season. I loved the falling leaves, crisp air, and indescribable feeling. I don’t think it’s a coincidence that I’ve been craving soul food while trying to recover from “something”. I’m very good at self-soothing myself with cooking. I decided it’s been way too long since I made fresh collard greens. Then, I thought about some delicious red beans and rice, mashed sweet potatoes, and corn bread. And guess WHAT??? Meat wasn’t even the star of the show, just a supporting member.

Big ole pot of nutritious collard greens simmering in chicken stock and other goodies -no meat. LPC
My roasted, mashed sweet potatoes. LPC
Corn Bread muffins. Jiffy mix is what I used but I know how to make them from scratch too. LPC
Collard greens, red beans and rice, and mashed sweet potatoes. LPC

This meal took a good amount of prep. I soaked the greens and beans overnight. I layed out the butter for the chocolate chip cookies (not pictured) and eggs for the corn bread mix and cookies. I started cooking early Sunday morning. I made 2 different pots of red beans: one with smoked ham hock and one without (my daughter doesn’t eat pork because she loved mini pigs). The meal could very easily be vegetarian with a few tweaks and vegan with even a few more tweaks. After our morning walk, we came back to the house smelling like Thanksgiving. This meal was so satisfying.

My light lesson from this weekend is really a reminder and not a lesson. I NEED MY DOWN TIME WITH MY FAMILY. When I’m feeling sick, no matter the reason, a SLOW down is within reach. I don’t need to panic. I just need to nuture myself and take in the nurturing love of my family.

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Labor day love

I ended my 3 day weekend laboring 😁 over this delicious beef brisket which turned out perfectly seasoned and moist. In case you don’t know, smoked brisket is a Texas delicacy. Since we don’t have a smoker or grill, all weekend I had planned to use the Ninja Foodie my husband bought me a couple of months ago. I watched some YouTube videos on making a brisket in the Ninja Foodie and I just wasn’t feeling it. I kept thinking the brisket would come out better in the oven.

Easy Brisket cooked by me. LPC

I’ve never been more right in my life! A couple of recipes I Googled recommend 6 hours at 300 degrees in the oven. I didn’t have that kind of time considering it was 1:00 pm when I finally decided to bake it. I turned the stove to 320 degrees and baked for just under 4 hours. I don’t think it would have this fabulous crisp crust had I used the Foodie unless perhaps I used the crisper at the end.

LPC’s easy brisket

This is only my second time making a brisket. The first time was about 15 years ago in my crockpot. Since it was on sale at my favorite grocery store recently, I thought “why not”? I seasoned it with a dry rub of a variety of my favorite spices and let it marinade for 24 hours. There was a nice layer of fat on top that I didn’t remove. My son, Caleb, specifically asked me to keep the fat on. I baked it with the fat side up so the fat could melt into the meat as it slow roasted. I let it roast covered for 3 hours, then continued to bake without the aluminum foil for the last hour.

Vegetarian baked beans. LPC

I didn’t decide on my sides until the last minute. As I was looking in my pantry, I saw there were 2 cans of Great Northern beans. Then, I remembered I had a great recipe I used previously. Potato salad or macaroni and cheese? I finally decided on BROCCOLI macaroni and cheese which was a first for me. I also made a beautiful mixed salad (not pictured).

I enjoyed the walk with my husband, Bryan, earlier. We’ve been taking advantage of the slightly cooler weather (90 degrees). I love walking outdoors because it’s relaxing and rejuvenating. It put me in the frame of mind to have a great day at work tomorrow.

Bryan and Lucrece

I hope you did something relaxing for yourself today. Depending on where you are in the world, you may still have time before the day ends.

Happy Labor Day!

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It’s over and he won…

Just kidding, I won too! Our Fresh Start 21 Day, green smoothie vegan cleanse ended on Saturday, 8/15/2020. Technically, it was 20 days since we ended the day before my daughter’s birthday. I’ve blogged about my smoothie cleanses from https://simplegreensmoothies.com/ before. You can peruse my site for all things having to do with green smoothies and vegan cleanses.

My husband, Bryan, definitely won in weight loss to the tune of almost 10 pounds. I lost about 3. In July, Bryan challenged me to a cleanse but we didn’t go as far as to wager how much weight we each would loose. And generally, he tends to lose more weight than me during cleanses probably because he is a male and has a different body composition. I won in the sense of the lessons I learned about myself. Of the many times I’ve done this cleanse, this was the most challenging for me. Let me tell you why.

The first thing is that because I’ve done this cleanse many times and have incorporated several of the cleanse recipes into my routine meal rotation, I thought I would have the upper hand since Bryan has NEVER had a vegan meal. I was wrong. Bryan’s strategy was to gradually eat less and less in attempts to avoid eating the foods he didn’t like. Picture a 7 or 8 year old’s face when encountering foods they don’t like. That’s how Bryan looked to me. That didn’t help my morale much because I was struggling with motivation at the onset. I initially wasn’t in the mindset to participate in a cleanse, but I thought I would just fake it until I got in the mood.

The amount of food prep for 3 weekends in a row, particularly in the first week, was exhausting. I made double batches of food thinking I was cooking for two. That didn’t do me any good because Bryan was only drinking the green smoothies and eating the dinners. I reminded him several times that this was not a starvation diet. All of the foods, including the snacks, were designed to provide nutrition and fuel. He insisted on doing it his way.

Asparagus, quinoa “salad” with dijon vinegrette. LPC

I was indeed excited about fueling my body with all the nutritious foods, but in the second week, I had a clear epiphany. Veganism wasn’t sustainable for me. I was disappointed because I had actually planned on going an extra week or two. I realized that I don’t want to do without meat. I craved eggs the second week and by the third week, I was craving meat. Also, all the prep was more work than I was willing to do long term.

I read a few times that it takes 21 days to develop a habit. I did not develop a habit to eat more vegan foods. This cleanse tends to have the opposite affect on me. For example, I’m now tired of cauliflower and fresh salads. Who gets tired of salads??? One year, I was so tired of nuts, I didn’t eat them for many months after the cleanse. However, it is my daily habit to drink one green smoothie. I love them so much and the recipes are endless.

Mixed greens salad with avocado, cucumber, grapes, sliced almonds, and dijon vinegrette. LPC
Citrus beet green smoothie. LPC

On a positive note, this cleanse was just long enough to cut my cravings for processed foods (chips, salty snacks, etc.) We’re going into our second week post cleanse and I can honestly say I don’t have a desire for those foods. WIN!!! Bryan is now trying out a Keto diet, but I declined although I’m adopting some of the principles such as reducing carbohydrates.

I’m glad I did the cleanse although I was getting weary towards the end. Overall, I’d like to adopt eating habits that are sustainable. I don’t like feeling like I’m depriving myself or am on a diet. I don’t want to have a love/hate relationship with food anymore. What I’m focused on now is monitoring the amount of calories (in the short term) I consume, ensuring I eat whole, minimally processed foods, and incorporating more weight training into my 6 day a week exercise regimen.

What fitness and exercise goals are you working on?