doing-the-whole30It is a sign that things are going smoothly when you have to check the calendar to see how far along you are in a timed challenge. Whole30 isn’t consuming my every waking thought and I’m not eagerly counting down the days until it’s over.

Okay, maybe a little bit, but I’m not planning a sugar-carb feast on July 31st to celebrate my completing the program. An Old Fashioned on the other hand… come on, just one! If my tolerance was shit before, it will sure as shit be shit now. Shiiiiiiiieet.

One surprising thing I have learned is that I am doing very well without grains or dairy. I specifically say grains, and not carbs, because I am getting plenty of carbs in my vegetables and fruits. I have eaten an avocado and sweet potato literally every single day since July 1st. Having those two things would wreak havoc on my normal bread-and-cheese laden diet, but the Whole30 formula is working, and I can feel it (and see it, because I cheated and stepped on the scale last week).

Remember when I went vegan-ish last year and was amazed at how easy I was able to give up cheese? That’s because I replaced it with vegan cheese. Even though it was not made with any animal products, it was a lab-created mock-cheese that was in no way natural, or good, for my body. You can’t cure your addiction to food vices by replacing them with technically compliant vices. You’re missing the point, which is to redesign your relationship with food completely. Sometimes I’ll assemble an awesome looking “big salad” and think that all it needs is a sprinkling of feta or goat cheese, but it ends up being perfectly delicious without.

Prior to Whole30, I ate a lot of cottage cheese and greek yogurt because it was easy protein, not necessarily because I liked the taste. Similar to my old smoking habit, I ate a lot of bread and dairy not because my body and stomach wanted it, but because it was a habit. My mind made it a habit to have a grainy carb, salty protein, and sweet fruit every morning for breakfast. I used to go outside to smoke every hour. Not because I was craving the nicotine, but because it was a habit.

As for my sugar dragon, sure, I occasionally see dancing glazed doughnuts after a hard workout, so I am still working on that. The big no-no is squashing my sugar dragon with actual sugar in the form of fruit, even though it is technically okay on Whole30.

Here are a couple of new meals I tried this week.


Grass-fed beef that I later realized were cut specifically for kebabs, but I had no skewers. I threw the cubed pieces on my grill pan all willy-nilly, then the bell peppers, added half an avocado, and called it a kebab salad. I could have added onions but I generally think onions are gross and was too lazy to slice one up.


Roasted kabocha squash, which didn’t turn out the way I dreamed. According to the recipe, they are supposed to be crunchy on the outside and soft on the inside. What does that mean to you? Like french fries, right? I had all kinds of fails during the roasting process, including accidentally dropping the tray in the oven while trying to flip the slices over, then burning my knuckles…twice, which probably led to the mushiness. They tasted great though, and I had to stop myself from eating the whole bowl. I might mash up the leftovers tonight and pair with fish.


Welcome to the recap of my first, and hopefully not last, week on the Whole30 Challenge. My goal is to be as basic and to-the-point as possible, only discussing the food I ate, and how I felt each day. You are probably not here for my commentary and deep insight, as there’s hundreds of other blogs out there that already have that. If you are a single, foreveralone, cook-for-one lazy person looking for stupid easy meal ideas, you’ve come to the right place.

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Day 1

Breakfast: four prosciutto egg cups, 1/2 small avocado, handful of spinach, 1/2 medium tomato sprinkled with salt and pepper. strawberries. black coffee.
Lunch (not pictured): a “big salad” consisting of spring mix, cherry tomatoes, a hardboiled egg, shredded chicken breast, a drizzling of olive oil, and sprinkled with pink himalayan salt.

Dinner: zucchini coins sauteed in coconut oil, 1/2 medium tomato, and a palm-sized cut of salmon (pan fried in coconut oil).
Thoughts of the day: Day 1 of any new challenge brings excitement, enthusiasm, and following the program or schedule to a tee. Alleigh (my friend/coworker who is doing the challenge with me) and I cooked up a bunch of food for the week (well, she did. I brought the extras like avocados.) and happily ate our compliant meals. No cravings, headaches, or lack of energy.

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Day 2

Breakfast: two eggs over easy, 1/2 small avocado, diced and sauteed 1/2 sweet potato in coconut oil. black coffee.
Lunch (not pictured): a “big salad” consisting of spring mix, cherry tomatoes, a hardboiled egg, shredded chicken breast, a drizzling of olive oil, and sprinkled with pink himalayan salt. Yes, I had the same thing as yesterday.

Dinner: diced and sauteed 1/2 sweet potato in coconut oil, 2 handfuls kale sauteed in coconut oil, palm-sized salmon cut of salmon (also pan-fried in coconut oil). I used the same oil for all three things, so I didn’t use as much as it sounds.
Thoughts of the day: Just a continuation of my first day’s enthusiasm. No cravings, headaches, or lack of energy. I even went out on a date at my favorite bar and easily got by with my soda water and lime. I kinda looked like a moron, but I didn’t care. It was harder to stay away from the buttered popcorn on the table, but I did.

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Day 3

Breakfast: “garbage hash” consisting of two eggs, tomatoes, and leftover sweet potatoes, topped with 1/2 small avocado.
Lunch (not pictured): YES I HAD THE SAME THING AGAIN. Whole Foods salad bar makes me lazy, what can I say? Also, I keep forgetting to take pictures when I eat at work.

Dinner: 1/2 roasted chicken breast, 1/2 microwaved sweet potato with ghee and sprinkled with cinnamon, roasted brussel sprouts.
Thoughts of the day: According to The Whole30 Daily newsletter, day 3 is supposed to be one of the toughest days because your body is craving all that processed junk and sugar you fueled it with prior to day 1. Because I had already been eating relatively well, I guess I don’t have that many toxins beating up my insides as they leave my body. Still feeling good, still no cravings, no headaches.

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Day 4

Breakfast: 2 egg omelet with mushrooms and tomatoes topped with 1/2 small avocado. a handful of spring mix drizzled with olive oil. 1/2 cup of strawberries.
Lunch: HA! I finally took a picture of the elusive “big salad.” I put some raw kale in it this time and it was pretty much the nastiest thing ever. I dug through it and pulled out as much as I could.
Dinner: spinach and chicken sausage egg cups (ended up eating only one), 1/2 microwaved sweet potato with ghee and cinnamon, spring mix, 1/2 tomato, olive oil

Thoughts of the day: Happy Birthday ‘Merica! I stayed home like the Whole30 compliant hermit that I am so I was able to avoid any temptation. Again, no cravings, carb flu, or murderous desires. Attempted my first workout while on the challenge: incline power walk/sprint intervals on the treadmill while watching Friday Night Lights on the iPad, followed by knee strengthening exercises.

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Day 5

Breakfast: kale and mushroom 2-egg scramble, 1/2 small avocado, 1/2 small tomato, 1/2 cup grapes
Lunch: OH MAH GOODNESS. Favorite meal prepared so far for both taste reasons and convenience reasons. nom nom paleo’s tuna and avocado wraps. I skipped the nori and just used butter lettuce, then added a small green salad and a berry medley for color.
Dinner: OH MAH also good. It doesn’t look as pretty, but it’s so good and so easy to make everyday paleo’s cumin spiced slow cooked pork. I also made these into a lettuce wrap using iceberg this time, and paired it with a quick and easy mango salsa (2 mangoes, 1 cup diced cucumber, 1/4 cup red onion, lime juice, salt and pepper).
Thoughts of the day: The cravings finally surfaced, however, they were nothing that I couldn’t handle. I’ve experienced much worse just on regular non-Whole30 days. Still no headaches or feeling sick or anything like that. On the other hand, no surges of super human energy or clarity either. I went to spin today and pushed myself hard. I felt good. Normal good.

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Day 6

Breakfast: two scrambled eggs, 1/3 small avocado, 1/2 diced and sauteed sweet potato, berry medley
Lunch: slow cooker pork from last night (this is gonna last me a while), mango salsa, green salad drizzled with olive oil and a dash of pink himalayan salt.
Dinner: I got really lazy for dinner. Ended up eating some fruit, a bunch of cashews, and zucchini chips. This isn’t a good example of what to do on Whole 30, kids, so don’t follow it.

Thoughts of the day: The laziness is really starting to settle in. My regimented breakfasts, lunches, and dinners are starting to become half-meals with snacking on fruits and nuts in between. Not good, and not Whole30 approved. Need to get it together. Though I did go on a 3.1 mile run this morning and felt good. Even PR’d!

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Day 7

Breakfast: 2-egg spinach omelet, 1/2 sweet potato diced and sauteed in coconut oil, 1 cup grapes.
Lunch: Remember how I said I was getting lazy with my meals and I need to step it up? Maybe I’ll start with the next meal. 2 boiled eggs, baby carrots, 1 small banana, dollop of almond butter.

Dinner: lettuce-wrapped fajitas using the slow cooker pork from earlier in the week, red and yellow bell peppers sauteed in coconut oil, 1/4 medium avocado, and the rest of the mango salsa.

Thoughts of the day: Week 1 is in the books! <faint applause> See below for the week in review. Note: It’s 2:15pm and the day isn’t anywhere near being over, but I already had three meals today (started early), will most likely have another one later. I just wanted to get this post out finally.

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Week in Review

The first week has come and gone in a blur, and I even survived a holiday. Let’s ignore the fact that I survived it because I purposely stayed home to hide from carbs and booze. Also, holy crap taking photos of every meal and writing about them is exhausting, and probably unnecessary for the next three weeks. A lot of meals will no doubt be repeats, so I’ll only write when I find a good recipe or if I have a shift in my daily mood over the next 23 days. Let’s break down week 1:

Energy & General Health

My energy levels were even all week. I wasn’t noticeably tired until bedtime, and worked out Thursday, Friday, yesterday, and today. There were no aches and pains from my body detoxing, and maybe it’s my imagination but I do feel cleaner on the insides. Why does that sound gross? I am really enjoying the fact that I’m eating practically zero processed food.

I am looking forward to the coming weeks when I’m supposed to have a burst of energy and clarity (TIGER BLOOD!). Maybe since I didn’t experience the bad stuff, I won’t notice the good stuff either? We’ll see.


This challenge has forced me to change the way I look at my daily nutrition. For the past two plus years, I’ve made a habit out of eating six small meals a day with a smattering of snacks in between. It has always been pounded into our brains that you should eat this way to keep your metabolism up. Whole30 encourages you to have three meals large enough to fill in those hunger gaps and eliminating the need to snack altogether. I did this for the most part, but it took a couple of days to adjust.

I didn’t buy the book (It Starts With Food) and instead signed up for the daily newsletter. Each day I’d have my own personal therapy session and support group in email form delivered to my inbox, which have been pretty helpful with real-life solutions for my real-life issues. On the other hand, the newsletters have also had some negative effects on my psyche. I know that it is just trying to give you a worst case scenario type situation, and everyone is different, but my few cravings were more psychosomatic than anything because I read that that’s what I was supposed to feel on whatever day. Also, the constant talk about what foods I might be craving were making me crave them!

Out of the major banned food groups (grains, legumes, dairy, processed stuff, and alcohol) the stuff I miss most is…alcohol! That is so bad, I know, but part of the reason I started this is because day-drinking Old Fashioned cocktails was becoming a somewhat regular thing for me. When I was at my heaviest, I rarely drank, so giving up those empty calories was not difficult at all. Maybe losing weight, gaining confidence, and going out more brought out the booze lover in me.

Breaking the Rules

In keeping with the spirit of the Whole30 program, instead of measuring your food the traditional way, you should follow a template for every meal and listen to your own body’s hunger cues. The template usually goes like this: palm-sized protein, thumb-sized fat (oil/ghee), no more than a fistful of fruit, and the rest veggies. Ideally, your plate is overflowing with veggies. My meals were not vegetable-heavy, but I did my best with what I had on hand and what I could stomach. I’ve resigned to the fact that I just don’t like most vegetables and I’m not a talented enough cook to make them taste good. I was good about not eating too much fruit throughout the day though.

Not having to count calories was a huge PLUS for me, but I wanted to be transparent on MyFitnessPal for you guys so I tracked [almost] everything I ate. Like, 95% of it. It was kind of hard because I barely did any measuring, so this is just to give you (and me) an idea of how many calories are consumed on Whole30. I ain’t doing it anymore for the rest of the challenge though, that’s for sure. I’ll be writing down my meals but I’m not going to stress over the calorie count of every little thing. I need to reap the few benefits of this dang thing!

Along with the ban on weighing and measuring my food, I am also banned from weighing and measuring myself. When I’m not eating so clean or exercising so right? Yeah no problem. EFF that scale. But now? You better believe I was dying to know if the stuff I was doing was working or if it was all in vain. I don’t know what happened in the hours between my June 30th and July 1st weigh in, but on the first day of the challenge I weighed 156.4 pounds (ugh). As of this morning, I weigh 150.8 pounds.

Water weight, junk leaving my body, whatever, I don’t care, it’s a number that pleases me and has solidified my continuing the program. Yeah, for a brief moment I was considering putting an end to this madness, but the scale convinced me otherwise. Last time I’m stepping on it until July 30th though. PROMISE! I know there will be more ups and downs from now until then and they will drive me crazy.

Okay, so this wasn’t exactly a brief summary of my week. In fact this might be the longest post I have ever written. Quite possibly the longest post ever written in the history of posts. Onto week 2…

This should probably be the title of every post on here. Or maybe I’ll just rename the blog S.I.D.A.S.I.A. Sounds like a cool progressive rock band.

The running plan I’m currently following hates weekends. Alternately, it hates me, and wants to punish me on weekends. Saturday is usually an “easy pace” 3-4 miles and Sunday is the longer “race pace” endurance building run. Funny how it has you distinguish between your easy pace and race pace. Shiiiiiet, I just want to get that run over with as fast as possible, with minimal walking, and without dying.

Maybe I just don’t remember them correctly, but 6 miles started to become a comfortable, yet still challenging distance. The 7 miles on Sunday’s schedule didn’t scare me until I was about 2.5 miles into it. What keeps me going during 4-6 mile runs is looking at my watch at about the 5K mark and thinking to myself, “See, that wasn’t so bad! More than halfway done!” But I had 4.5 to go, and my brain started going into the bad place.

This is not natural human behavior.
You’ll never be fast and you’re not built for running.
Why are you doing this to yourself?
You look like an idiot and your tan sucks.
I HATE THIS SONG. Come on Pandora.
I want to go home and have a cigarette.

That last thought was the worst. Was I really going to throw away six weeks of training in favor of a disgusting and unhealthy habit? Addiction makes you think crazy things. (P.S. As of this entry I am 62 hours smoke free. That is a new record.) When the ridiculousness of the last thought hit me, I put on my big girl pants and finished. You see, I purposely plan my routes to make one giant loop instead of several smaller ones so that I won’t be tempted to cut it short. I’ll run as far away from my house as I can so that I have no choice but to double back the same distance.

Photo Jun 18, 8 36 02 AMPhoto Jun 18, 8 36 08 AM
The splits suffered towards the end because I was finding it incredibly difficult to breathe. Much more than usual, anyway. I really think I might have exercise-induced asthma. I have been meaning to talk to my doctor about it, but I’m afraid all she’ll say is “you don’t have asthma, just stop smoking.”

My body was tired, and sore all over like normal, but my recovery time is getting better. The first time I ran 6, I was completely and utterly useless the rest of the day. Laid on the couch in pain with a massive headache as if I was the first person ever to run that far. But right after this run I was able to shower and head over to my aunt’s house for some Father’s Day celebrating with the family.

Photo Jun 15, 11 17 57 AMPhoto Jun 15, 11 17 38 AM
Both my Saturday and Sunday runs were powered by EnergyBits. A huge thanks to them for sending me a sample to try (I reached out to them, not vice versa). A detailed review is forthcoming; probably tomorrow. I believe I’ll be able to give a sample away to a reader as well, so stay tuned for that.

And finally, the thing that I ate. Yesterday morning I defrosted a package of turkey burger patties so I had no choice but to grill them for dinner last night. I really just wanted to eat bread and go to sleep. Can I just say that I am the absolute worst grill-person ever? Especially with the turkey patties coming apart all over the place. Three of them stayed mostly intact, but one was a mess, so I used that one for a mushroom and provolone turkey burger melty wrap.

Photo Jun 18, 8 40 20 AM

Grill the turkey burger for like 80 minutes (shit takes forever), and just before it’s done, sautee garlic and mushrooms in a little bit of olive oil. Place the disastrous turkey burger pieces on the wrap, add the mushrooms (I left the garlic in the pan), add one slice of reduced fat provolone or swiss over top and place it in the toaster for a few minutes to melt.

I’ve got three more turkey burger patties for the week. I’ll probably make some lettuce wrap tacos for a couple of lunches and dinners.

Fun fact: the very first website I ever built circa 1997 was called Super Mae Land and hosted on Geocities. Back then, we hand coded in Notepad, organized and archived our blog entries manually in directories, and uploaded everything via FTP. Look it up, kids. ;)

So, I didn’t make it to that 9:30am Zumba class, but it was on purpose, because I decided to hit up an 11:45am Spin class instead. Like most things I attempt, after taking that first spin class, my interest fizzled out almost immediately and I never went back again. Truth be told, it took driving around the block ten times and finally finding a parking spot to decide that I would actually go in and do it. I could have easily given up on the parking spot and gone home, but I need to stop being so flaky.

a376fe346e4211e29f5522000a9f14ae_7It was a short 45-minute beginner class with a lot of time spent instructing newcomers on how to set up their bike, so the spin portion was only about 30 minutes. 30 very efficient, sweaty, and painful minutes. I worked out yesterday, but my stamina is nowhere near its peak, so it was perfect for me. The instructor was awesome! He really made the new folks comfortable.

I nearly passed out during the second position runs (standing up) but I managed to stick it out and not put my butt down before he called time. Sprints were no biggie; I gots some big ass leg muscles, so next time I’ll up the resistance a tad.

The best part is the class is only $10, so I signed up for next Sunday as well. Who knows, maybe it’ll become a regular thing for me. Sunday morning spinner. I like the sound of that. Before then I gotta get some clips for my pretty spin shoes, though my Nike x-trainers held up well.

7d810ae26e5811e2996322000a9f1313_7In yesterday’s Weight Watchers meeting we discussed Super Bowl and the food and parties that come with it. Sure, if the food is there, I’ll probably mindlessly eat it, but to me it’s not a big eating occasion like Thanksgiving or Christmas. It wasn’t second nature to me yet, but I did ignore all the junk and fix my own little elementary school lunch.

That’s 1.5 servings of Popchips tortilla chips, a hard-boiled egg, and grapes for a total of 7PP. The chips weren’t the best use of points, but I can guarantee it’s lightyears better than anything else that was offered.

For dinner, I made Slender Kitchen’s super easy egg salad with some slight modifications (no mustard, and two egg yolks instead of one) for 3PP along with half a light Flat Out wrap for a total of 4PP. As a bonus, I have the other half of the egg salad ready to go for lunch tomorrow.

I’m feeling good. This weekend I had no thought in my mind at all to binge or eat something without tracking it, so it was easy to make the healthy choices. Weight loss professionals and textbooks will tell you not to lose weight for a specific event or establish a deadline, because that can be the kiss of death. But I’ll be honest, I’ve got a wedding coming up (not mine, ha!) in late March, and Fitbloggin’ in June, so…I wanna look good, damn it! Not “goal weight” good, but an improvement over the last couple months, at least.

One day at a time, and day 2 is officially in the books.

Sincere apologies for the silence as of late. My lifestyle has gone through quite a bit of change over the last couple weeks, and I wanted to get settled in first before I wrote about it. First things first, three weeks of weigh-ins:

Week 70 Week 71 Week 72
Weight: 155.8 156.2 152.8
Difference: +1.6 +0.4 -3.4
Total Loss: 127.5 127.1 130.5

An up up and down few weeks while my body compensated for those two huge losses in a row. The trend was somewhat expected, given that time of the month and a drastic change in my diet. If you follow me on Twitter or even Instagram, you already know that I’ve gone vegan-ish. I still cringe when I use that word, because being a true vegan is so much more than not eating animal products. They not only eliminate meat and animal by-products from their diet, but they also apply the animal-free philosophy to other aspects of their life e.g., no leather, wool, etc. So I prefer to use the term “plant-based,” or “dietary vegan/strict vegetarian.”

My reasoning for going plant-based is three-fold. 1) 30% health and longevity reasons, 2) 30% environment, carbon footprint, animal-loving, hippie tree-hugger reasons, and 3) 40% personal challenge.  You may have heard of the film Forks Over Knives, a documentary that shows how a whole-food, plant-based diet has been proven to prevent and reverse chronic health conditions and disease. Thanks to the wonderful, and free Amazon Prime unlimited streaming video library, I was able to watch it (as well as Fat Sick & Nearly Dead) a few weeks ago.

I don’t want to say that a movie changed my life, because that just seems so new-agey and lame, but it was certainly a factor. And I really, really don’t want to be a preachy vegan that feels the need to make everyone else feel bad about their flesh-eating ways. When I made the decision to go plant-based, I told myself that if I really wanted a piece of bacon, or some sushi, I would have it. I knew that if I was too strict on myself, I would fail. It is similar to my glazed doughnut method (telling myself that I will eat a doughnut later, but continuing to put it off until I eventually forget about it). I figure that 99% vegan is better than 0% vegan.

How do you get your protein?
Lots of ways! I won’t go into the scientific details about protein requirements and nutritional values because there are far more qualified experts out there, but I assure you, I get enough protein. I will be honest though; at first I was nervous that I was not going to meet my 80-100g threshold without my usual chicken, fish, yogurt and cheese. After reading a few books, a lot of plant-based blogs, and watching those documentaries, I’ve learned that plants and legumes provide plenty of protein and that I don’t really need as much as I thought I did.

That’s not to say that I didn’t load up on protein powders though. By the recommendation of the lovely, lean, green eating, vegan athlete Dacia, I logged onto Vitacost and and bought several variations of Vega protein. A few meal-replacement smoothie powders, pre-workout energizer drink, and a recovery drink. So far I’ve only had the meal-replacers a couple times, but I have been using the pre- and post-workout drinks every time I work out. In short, they have helped tremendously. I will be posting a review after I’ve used all of the products for closer to a month.

Because plants (nor animals, naturally anyway–animals get it from bacteria they consume and is in turn passed onto us when we eat them.) do not produce the vital micronutrient, vitamin B12, I take a daily vegan supplement by Deva that I got from, where else, but Amazon. (Science Break: What Every Vegan Should Know about Vitamin B12)

I could never do it.
Again, I’m not going to preach and force a lifestyle on you, but I assure you–if I can do it, you can do it. Since I started eating healthy, I almost completely eliminated red meat from my diet, which was not hard at all. Eventually I really cut down on the chicken and pork as well, and started eating more white fish. Because it was cheaper (where I shop, anyway) and less calories, I stopped drinking cow’s milk months ago and only use variations of almond/coconut/soy milk whether for cooking or drinking. Removing meat and dairy from my diet was much easier than I thought it would be.

Except cheese. Oh, cheese. I am/was your quintessential cheese addict. (Science Break: Yes, cheese is addictive.) My friends and family would joke that I only eat pasta so I can bury it under a mountain of cheese. I could eat salads all day long…as long as it had cheese on it. A plate full of roasted vegetables? Yum! …as long as it had cheese on it. Cheese has been harder to give up than meat, but only by a small amount. Really and truly, I am 99% over my cheese addiction.

Meat, eggs, milk, cheese- these are the easiest animal products to identify and to stay away from, but there are a bunch of lesser known animal-derived foods and chemicals in everyday food that I have to look out for. My first couple times shopping post-veganish, I spent quite a lot of time examining nutrition labels. Not studying calories, but the ingredients list. On a plant-based diet, those are all that matter; the calories work themselves out on their own. I’ll get the hang of it soon, I hope. But for now I’ll be that idiot blocking the aisles comparing two cans of beans for ages.

So all you eat are vegetables and fruits? BOOO-RING.
Veggies and fruits are the staples, sure, but I also eat a lot of nuts, beans, some grains, and the occasional tofu. Okay, so it still sounds really boring, but I’ve scoured the web for vegan recipes and have grown quite a collection. I’ve made a few of the dishes already, and even my non-vegan friends who have braved a taste say they are wonderful. My palate has changed quite a bit; the oddest thing about it all is that when I have cravings, I eat nuts. Or maybe another banana. Or the entire bag of carrots. Bingeing is still bingeing, but at least it’s not what I used to binge on.

Some of the recipes I’ve tried (all were big hits and will be repeated):

Some that I’ve earmarked for the future:

I have changed some of the recipes around to make them a little more waistline friendly (vegan doesn’t always equal healthy) by using tofu spaghetti and replacing oil with vegetable stock or eliminating it altogether. Oh yeah, almost forgot, I’ve significantly cut back on oil as well. And I bought some tempeh and will probably try some vegan cheese, but for the most part I won’t be eating a lot of meat and dairy replacements, if any at all. The whole point was to stay away from processed foods, whether I’m an omnivore or not.

Once I find the time, I’ll post some of the quick and easy meals/recipes I’ve come up with on my own or by adapting vegetarian recipes I’ve found.

How do you feel, and how long will this experiment last?
Since I’d already been eating healthy for a while now, I can’t say I’ve noticed a significant difference in my energy levels or how I feel internally. My annual physical is in a couple weeks, so along with all my other lifestyle changes, I’m hoping to earn stellar grades.

As for how long I can maintain this way of eating? One can never tell. I’m taking it one day at a time. I’m not letting food consume my every waking thought. I’m not letting food dictate my mood. If I view food as a source of nutrition and fuel, rather than something that makes me happy or sad, it should be fairly easy to keep this up. I’m eating to live, not living to eat.

Adapted from Healthy Food For Living‘s recipe because I only had certain foods on hand. I also skipped the guacamole for less calories and points.

3½ oz. mahi mahi fillet
½ tbsp olive oil
Seasonings to taste:
Kosher salt
Chili powder
Garlic powder
Onion powder

Chili crema:
3 oz. Fage 0% plain greek yogurt
2-3 tbsp unsweetened almond coconut milk
A few drops of Frank’s hot sauce
A couple sprinkles of chili powder
Kosher salt to taste

2 whole grain taco shells
Small handful of lettuce

Fish: coat fish in oil and rub seasonings onto it. Pan sear on medium-high heat for approximately 3 minutes on each side.

Crema: Mix enough almond coconut milk into the yogurt to make a creamy consistency. Creamier than sour cream but thicker than milk. Season with salt, chili powder, and a little bit of hot sauce to your liking.

Line the bottom of the taco shells with lettuce, place chunks of cooked fish in it, drizzle with crema.

Makes one serving (or two if used as a side dish).

Nutrition Facts for 2 tacos:
Calories: 338; Fat: 15g; Sodium: 803mg; Carbohydrates: 27g; Dietary Fiber: 5g; Protein: 29g
Weight Watchers PointsPlus: 7PP

Because I didn’t have any cabbage, limes, or corn tortillas, this recipe is a far cry from a conventional fish taco. But it was so good, and so easy, so I had no complaints. It is also very versatile, so feel free to improvise with your ingredients and seasonings.