Let’s recap my January goal to eat more plants.
Is it just me, or did January fly by? And I mean fly. Between the New Year, quitting my job and the transitioning that comes with it (last day is on Friday, more on that and the new gig SOON!), trying to get my sweat on just a little bit more, and well, you know life in general, January was over and done before I knew it! Also over? The vegan/eat more plants thing that I had happening. The January Goal.
Can we be super basic and toast to the end of January with a Greens 3?
So, how’d it go? Pretty damn well if I say so myself. There were definitely a few mulligans. (I’ll explain in a minute). Major egg cravings definitely happened. (Yes, egg cravings over EVERYTHING else, and I mean everything – looking at you cheese). But overall throughout the month I really loved focusing on eating my veggies, getting creative in the kitchen, and discovering all the amazing vegan options the Bay Area provides.
Eating vegan came pretty easily actually. Probably because I was more than ready for a month of clean eats and no meat after the holiday season. I mean, how many cuts of filet can one have in a month? I am pretty sure I achieved a PR.
So what did I eat?
Breakfasts were mostly smoothies or big bowls of oats.
Lunches were salads or wraps.
And dinners were soups (obviously), macro bowls, tofu stir fries, and more.
Mixed Berry Smoothie Bowl – Frozen Mixed Berries + Banana + Spinach + Chia Seeds + Almond Milk. Topped with some granola. Obviously.
I definitely got creative in the kitchen last month. I cooked tofu for the first time ever, multiple ways, for real. I ate ancient grains, probably too much avocado (and peanut butter for that matter), and rekindled my love with chickpeas. I also relied on some awesome, plant-based city spots like Seed + Salt, The Plant, Blue Barn, Mixt Greens, and Plate. I was never deprived, and after the month feel a whole lot better than I did on December 31st.
Full Belly Salad – Mixed Greens + Dino Kale + Napa Cabbage + Carrot + Cucumber + Roasted Beets + Pea Shoots + Quinoa + Avocado + Pickled Onions + Hummus + Pumpkin Seeds + Ginger Miso Dressing
That being said, everything can have their moments, right? Like the time I ordered a Pisco Sour without thinking about the egg white ingredient until the end of the cocktail at a tiki bar birthday party. (Can we blame that one on the alcohol?) Or the time the veggie burger had I ordered had no cheese on top, but inside the patty did without my knowledge. (Both were delicious by the way. #noregrets)
Even with my mulligans, I think I totally hit the nail on the head during January with the whole WHY I went vegan. To focus on what I was putting in my body, making better, plant-based choices, and realizing how much I don’t need meat.
So what’s next? I’m still focusing on eating plant-based, but I am going to add back in a few things, and use a pescatarian approach for February. AKA adding back in eggs (pasteurized), wild fish, and limited organic dairy (yogurt, whey protein, and cheese here and there). Am I ever going to eat meat again? Probably but for now, I still want to focus on eating the foods that make my body function and feel its best.
Power Açaí Bowl – Guarana + VB Superfood Blend + Almond Milk + Banana + Strawberries + Spinach + Broccoli + Flax Seed; Topped with Banana + Kiwi + Goji Berries
February’s goal will be a bit different for last month. More on that mañana. And more on the new job, ASAP. (PS: It’s located IN San Francisco. No more East Bay commute!)
Also, if you’re looking for awesome vegan recipes be sure to check out Oh She Glows, Minimalist Baker, and The Balanced Blonde.
Be Frank: When’s the last time YOU went meatless? (Even for a Monday.)