In the interest of giving you an idea of how this whole food plant based lifestyle fits into the rest of my life, I kept a journal of what I (and sometimes my husband Ed) ate for a week, including all the stuff that came up to interfere with the 3-meals-a-day concept. First, I’ll give you a list of the general categories of food that we have on hand, just due to our personal preferences. We have been Whole Food Plant Based for four years and two months as of now. After that list, I’ll post what happened on Day 1.
My Personal Staple Foods
These are the most common whole plant-based foods that we eat as a rule, in categories for nutritional coverage, as described in the post Shopping Without Psychosis:
- Fruit: Grapes went from autumn right through the winter and into the spring. With advancing spring, grapes were not as sweet, and oranges and apples (navel and honeycrisp) took their place. With summer, cherries stepped in and apples and oranges persisted. Frozen blueberries and strawberries (I’m partial to Wyman’s) continued as everyday breakfast and dessert (oatmeal, blueberries, and date paste is my everyday breakfast; strawberries with bananas as Yonanas, frozen, batched)
- Greens: Lacinato kale, stripped, chopped, and simmered in a small amount of water (unsalted) until tender, 10 to 20 minutes (smaller leafed bunches are more tender and cook to tenderness sooner than the larger more mature ones). I have found I have to try a bite from the pot to be sure when they are tender enough. We have them with the main meal after breakfast every day (that meal could be either lunch or supper).
- Starchy complex carbohydrates: Beans, rice, and/or potatoes is, like kale, a mainstay. This is needed to be sure you get enough calories (a principle not relevant in most diets).
- Salad: Romaine, tomatoes (or grapes in season) shredded carrot, thin-sliced red cabbage, thin-sliced red onion; optional parsley, kalamata olives, chopped cooked red potatoes. My all-time favorite salad dressing, made in batches of 2.5 pints.
- Other veg favorites: steamed baby broccoli/broccolini, summer squash with onion, green (English) peas, green beans, red/yellow/green bell peppers, onions, garlic.
First Day, Thursday, July 11, 2019:
We have a 7 a.m. commitment every Thursday.
Ed gets up first, makes coffee for both of us, and does meditation in his La-z-boy. I wake up by going to my computer with a cup of 2 oz of Ed’s coffee plus 4 oz of decaf. I like knowing that I’ve had a bit of caffeine, the placebo effect will work better. While he meditates, I do the comparison of online banking using Safari with our free Dave Ramsey budgeting software, everydollar.com using Firefox, two windows next to each other, and make sure the balance that the bank says is the same as what the budget says after I enter the outstanding charges.
We each fix our own breakfast.
My breakfast: 1/2 cup dry rolled oats cooked in extra water (about 1 & 1/2 cups). When it’s almost finished cooking, add 1 cup of frozen blueberries and 2 big scoops of date paste. Stir and go.
Ed’s breakfast: Ezekiel toast, either flax or raisin, with mashed banana or peanut butter, coffee (smooth and delicious single estate Colombian organic and free trade, from Louisiana Roasting Co. Note that when 10 lb is bought as two 5-lb bags, shipping is free, and the price per pound is about the same as good store-bought.
We don’t necessarily eat at the same time; we are both reading different books at breakfast time, and he’s eating light because he’s on his way to the gym.
I am usually slower to get my porridge ready (that’s what it is; how quaint!), but today we had a cardiology doctor’s appointment at 10 a.m., a yearly visit, no problems.
Lunch: We went to our doctor’s appointment, stopped by Whole Foods for tomatoes and kale, and a couple of cans of our favorite S&W heritage beans, and were pretty hungry when we got home. Time for See-Food. That means each one takes a look in the fridge and eats whatever they like from what is available. In this case, there were leftover beans and leftover salad ingredients all chopped and put in a Mason jar with a plastic one-piece cap. I just added a leaf of romaine, or not (which Ed didn’t, just ate it as-is). He also finished the one serving of beans from last night, and I warmed up a cup of the mashed sweet potatoes and raisins and pie spice that I had made the night before. That was left over because we were satisfied with the potato salad and kale that was the main meal). I had boiled the pieces of sweet potato earlier on Wednesday because I was boiling potatoes for the salad during the morning. I realized I could watch two pots at the same time. Almost anything cooked can be stored in a glass Mason jar for a day or two.
Suppertime was kale with balsamic vinegar in a separate bowl, and in a 9″ diameter pie plate which we use instead of flat dinner plates, we had rice which was already batch-cooked, and beans with onion, and steamed broccolini. I find broccolini easier to prep than mature broccoli; it steams quickly with minimal clean-up, and the stems are tender cooked at the same time as the florets. Rice was already cooked, part of a batch, stored in a Mason jar in the fridge. Beans were heated up with chopped onion (fresh white onion was also available in the fridge in a Mason jar). After supper, we watched TV and after a while had dessert, Yonanas frozen fruit dessert. I have strawberry, made from Wyman’s frozen strawberries and peeled frozen bananas. Ed makes these in batches with our Yonanas machine, storing them in 2-cup (his) or 1-cup (mine) glass Pyrex bowls with plastic lids in the freezer. Ed will usually have during the evening a piece or two of dry toast, Ezekiel sprouted grain raisin bread or flax bread. I toast a pita (Shiloh Farms) for my snack.
We also had a bowl of cherries to snack on during the day, grapes having come out of season and tasting too tart. I ate a navel orange just before I went to bed.
Next, I’ll post Friday’s journal.