I’m originally an East coast girl– born and raised in Connecticut and attended college at Tufts University in Massachusetts. I’ve lived in LA for the past 9 years and I’m currently a dental student at UCLA School of Dentistry, set to graduate this June! Also, I have the best husband and the most adorable dog in the world.
I decided to participate in this mini experiment for a number of reasons – but I think my main reason is curiosity. I like to think that I currently keep a fairly healthy diet, but like most people, I know there is always room for improvement. I don’t eat very much meat right now, but I’ve never cut out dairy. I’ve suspected for a while now that dairy was a problem for me, but I’ve never been able to eliminate it from my diet entirely (I love yogurt and ice cream!). I have a sneaking suspicion that I’m going to be really happy once I make this change. I’m looking at this as sort of an immersion program into the plant-based diet world. Already I’ve absolutely loved scouring the vegan blogs and getting to learn more about the amazing community out there. Since I love to cook, this will be a great opportunity for me to try out some really cool new plant-based recipes so stay tuned for that!
Prep Work – January 17th
Leading up to the launch of this experiment, I started doing a lot of research about the plant based diet. I wanted the transition to go smoothly, but I also wanted to get some ideas for some delicious recipes. A good friend of mine who is a vegan recommended a bunch of blogs that she loves to read. I added them all to my Google Reader account and have been reading them daily. There’s a whole community of people following plant-based diets out there and they have great advice for a newbie like me!
http://peasandthankyou.com/ – highly entertaining and adorable pics of her kids
http://hungryhungryhippie.com/ – nurse who lives in LA, her stuff is SIMPLE to make
http://edibleperspective.com/ – mostly vegan, some vegetarian stuff, gorgeous photography
http://chocolatecoveredkatie.com/ – lots of easy recipes, great easy healthy desserts that are often low in sugar
Reminder: Not everything plant-based is good for you!
I did some grocery shopping today and picked up some “new” items to incorporate into the plant-based diet.
Earth Balance, Almond milk, Tahini, Lara Bars, Braggs Liquid Aminos, etc
And then I started finding other items that fit into the plant-based diet: Carob chips, Coconut Bliss ice cream, Vegan cookies! Yum and double yum!
So I needed to remind myself – I usually don’t like to keep chocolate chips, ice cream, and cookies in the house in general. So, just because something is vegan and CAN be incorporated into a plant-based diet, doesn’t mean you should. I’m glad I know that stuff is out there and I’m SURE I’ll be enjoying some of those goodies in the near future, but for now, I’m gonna hold off.
Cooking Adventures – Part 1
I love, love, love to cook. So, although the experiment has just begun, I have some really delicious recipes that I’ve tried out so far.
Chana Masala – amazing!! I could eat this every day! I forgot to take pictures this time, but the next time I make it, which will probably be in the next few days, I’ll post some pictures. I doubled the recipe so I could have left overs.
2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
*** I added an entire head of cauliflower to the recipe and I thought it made it extra yummy
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarrassing)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
** 3/4 cup coconut milk
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, to taste, optional
1 tablespoon vegan margarine
1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
2. Add chickpeas, CAULIFLOWER, reserved liquid, lemon juice, coconut milk, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
Makes: 2 to 4 servings, Preparation time: 10 minutes, Cooking time: 15 minutes
Massive Veggie Stir Fry – Nothing too complicated, but tasted great and lasted for many, many meals.
Sauteed red onion, tons of freshly chopped garlic, eggplant, zucchini, red pepper, mini portobella mushrooms, and broccoli in a LARGE pan with olive oil. I had so many veggies, I couldn’t even close the lid on the pan!
Squirted some Braggs liquid aminos over the top of it and served over brown rice.
Massive Salad To-go
I bring my lunch with me to school every day and have been eating this lunch for years. It just so happens to fit in perfectly with a plant-based diet
Spinach, kale, mixed greens, red peppers, zucchini, cucumber, carrots, roasted beets, and almonds or sunflower seeds.
Homemade dressing – olive oil, balsamic vinegar, dijon mustard, salt, pepper.
Hummus and Veggie Sandwich
Whole wheat bread, Sabra hummus, red pepper, kale, spinach, cucumber.
Two handfuls of spinach, 1 cup frozen strawberries, handful of frozen blueberries, 1 banana, 2 heaping tbsp ground flax seed, 1 cup almond milk, handful of icecubes. Blend and drink! (or eat with a spoon
So far, so good! Things are going pretty smoothly, but planning ahead is definitely a must. I went out to dinner with friends on Sunday night and made sure to checkout the menu online before I went out so I knew in advance exactly what I could order. I ended up getting a tomato-based veggie soup and a salad, hold the cheese. Everything was delicious and I was happy that I didn’t have to berate the waiter with too many substitutions or alterations. That part feels really awkward to me and is probably my least favorite part of keeping a plant-based diet.
I also found a neat website www.happycow.net – this website is a “compassionate eating guide” that allows you to search for vegetarian and vegan restaurants all over the world! Pretty great!
Also, did you know that a lot of breads contain whey as an ingredient? I didn’t. But I was in Trader Joes picking up some groceries and couldn’t find a single loaf of bread that did not contain whey! What a bummer. There are plenty of breads that are dairy free, but apparently not all.
Lastly, I tried a new recipe and it was GREAT! I forgot to take pictures again though Sorry, I’m new at this. But here’s the recipe.
2 tbsp olive oil, sea salt, 1 onion, 1 can chickpeas, 8 oz tofu, 1 cup chopped kale, 2 small zucchinis, zest and juice of 1/2 lemon.
Heat 1 tbsp olive oil in a large skillet and saute salt, onion, and chickpeas. I added a few cloves of garlic ’cause I’m crazy like that.
Saute until chickpeas are deeply golden and crusty – this takes a LONG time. About 10-15 minutes.
I chose not to use tofu, but if you do, add it now and cook until heated through for just a minute or so.
Stir in kale and cook for one more minute. Remove everything from the pan and set aside.
In the same skillet, add the remaining tbsp of olive oil, zucchini, and sautee for 2-3 minutes. I also added slice baby portobellos. Add the chickpea mixture back in and remove from heat. Stir in lemon juice and zest. Enjoy for many meals!
Vegan Pumpkin Spice Cookies with Carob Chips
As promised, I did a little vegan baking today. I’m about to head out to a dinner party and wanted to bring some sweets for me (and everyone else) to enjoy. I had several cans of canned pumpkin in my house and wanted to use them. I found this recipe online and went for it! It was my first time using Egg Replacer which was sort of fun. Carob chips are AWESOME! I might even like them better than real chocolate chips. The end result…. is interesting. Definitely tasty, but not exactly what I expected. The consistency is just not quite right. Nonetheless, they will be eaten and enjoyed!
Preheat oven to 350°F
Ingredients (all organic, yes?):
- 1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft. Peel and mash or blend the pumpkin.)
- 1/2 cup coconut oil (or butter, or even olive oil)
- 3/4 cup unrefined sugar (or maple syrup or honey)
- Egg replacer equivalent for 2 eggs
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup chopped walnuts
- 1 bag of carob chips
Mix all of the ingredients together, adjust spices to your taste, and chill in the refrigerator for 1 hour. Drop by the spoonful onto greased cookie sheets and bake for 20 minutes.
January 22, 2011
Today I actually felt pretty great. I think that allowing myself to indulge a little bit has done wonders for me. It was a little slice of normalcy that made me feel very satisfied. I’ve been eating some really delicious, very flavorful, and filling meals. It’s pretty awesome that most of these foods are fantastic for me. I don’t actually miss eating meat or dairy – the hardest part is just not having a huge database of all the plant-based foods I like to eat. Each meal takes a some thought to put together. I can only assume this becomes more natural over time. I’ve also been sharing my Vegan Pumpkin Spice Cookies with Carob Chips from above with friends and getting some great reviews. Pretty neat! Also, I made a GREAT stirfry sauce/salad dressing tonight that I got from Gena at www.chosingraw.com
Balsamic Tahini Dressing (yields 1 1/2 cups)
1/2 cup tahini
1/4 cup balsamic vinegar
3/4 cup water
1/4 tsp garlic powder (or 1/2 clove finely minced garlic)
1 tbsp tamari or nama shoyu
I used a little less water and balsamic to make the tahini stronger. I also did not use tamari or nama shoyu because I have NO idea what those are I LOVE this sauce. It was so easy, so flavorful, and can be used as a dressing, dipping sauce, or marinade.
January 26, 2011 – The China Study blows my mind!
I started reading The China Study by T. Colin Campbell. What an incredible book! To my fellow experimentees, if you haven’t read it, I highly, highly recommend you do. I feel like the information in the book gives the plant-based diet a whole new meaning and purpose. Why isn’t the information from these studies commonly known knowledge? I have family with a history of cancer and a close relative currently being treated for breast cancer. The only treatment options presented to her were pills and surgery. I’m not sure if I would completely rule out these more conventional approaches to cancer treatment, but at the very least, a dietary change is certainly worth a try.
That brings me to my next question. How do you talk to people about your choice to follow a plant-based diet without sounding preachy or judgmental? So far, I’ve mainly relied on the “experiment” as my reasoning, but that feels like an easy way out.
January 28, 2011 – I’ve hit a slump
So, I’ve officially been eating a plant based diet for almost 3 weeks now (I started the Sunday before the official kick-off just to give myself a chance to ease in). I wish I could say that I feel amazing and energized and that I’m losing weight. But that’s not the case. I actually feel pretty much exactly the same. In fact, I’ve actually been feeling a little bit bloated. I’m trying to figure out why. The only thing I can think of is that I’m definitely eating more fruit and nuts. My meals have been pretty awesome so far, but I’m having trouble with snacks. Even when I have pretty sizable meals, I still get hungry. Plus, I’m usually at school for pretty long stretches (7am-9pm some days), so I need to pack everything with me for the day. I usually bring a piece of fruit, a meal sized salad for lunch, a Lara bar, a grapefruit, and dinner (usually some kind of brown rice and veggies). Seems pretty reasonable to me! But I still feel hungry and I don’t know if I can eat more veggies. I need more easy, healthy snack ideas. The Lara bars are perfect since they are so portable, but I already feel like eating 1 a day is too much.
Any snack suggestions?
Black Quinoa, Sweet Potato, Kale Cakes - thanks to http://www.yumuniverse.com
2 cups organic black quinoa, soaked for at least 4 hours
1 1/2 cups pure water
2 cups organic sweet potato
6-7 large organic kale leaves, de-stemmed
2 tbsp fresh, organic lemon juice
1 1/2 tsp pink Himalayan or Celtic sea salt – I used plain old salt
1 tsp ground cumin
1 tsp ground coriander
2 cloves organic garlic, minced
1/4 tsp ground cinnamon
Piece of kombu (optional: great for quality salt, trace minerals, electrolytes, etc.)
About 1 cup garbanzo flour (garbanzo/fava bean flour works well too) – I just used regular flour…
Cold-pressed virgin coconut oil for skillet/pan – I decided to bake at 350 for 20 minutes instead
Wash and roast your sweet potatoes in an oven at 350°F for 30-40 minutes or until very tender. I chose NOT to peel the sweet potatoes.
Once you put the potatoes in the oven, bring water and soaked quinoa to a boil. Cover, reduce heat and simmer for 15 minutes.
Wash and chop your de-stemmed kale. Place sweet potatoes, kale and quinoa in a large glass bowl and mix well. Add lemon juice, salt, cumin, coriander, garlic and cinnamon. Mix well.
Place some flour on a plate. Take some of your mix and coat both sides, then shape into a nice cake. Instead of frying the cakes in a pan, I just put the cakes onto cookie sheets and baked for about 20-30 minutes.
A Day in the life of Vanessa’s stomach:
12pm – A large salad of spinach, mixed greens, kale, zucchini, cucumber, carrots, beets, almonds (maybe 10-15) or sunflower seeds (~1tbsp) and a dressing – this varies – right now it’s Trader Joe’s Thai Peanut dressing. An apple.
4pm – A lara bar (sometimes this gets eaten at lunch if I’m really hungry)
6pm – Right now I’ve been having two of those Quinoa, sweet potato kale cakes from above. Or I’ll have brown rice with veggie stir fry or black beans. Tonight this is exactly what I had: carrots and hummus, 1 quinoa, sweet potato, kale cake, cauliflower puree w/ wasabi, and a spinach/zucchini/cucumber salad with tahini and balsamic dressing.
8pm - A grapefruit. If I’m starving, I might have a bowl of cereal with almond milk.
*** The meals I’ve been eating for breakfast and lunch are the same meals that I was eating before the plant-based experiment.
Superbowl Sunday – A Prequel:
Tomorrow my husband and I are having a superbowl party – a GREAT excuse to try out some more new plant-based recipes. So, this year, in addition to pig-in-a-blanket, sour cream apple crumble, and roast beef sandwiches… we’re having some OTHER options: (*** Disclaimer – everything below has no eggs, butter, milk and will rock your world)
BBQ Kale Chips
Spinach Artichoke Dip
Flatbread pizza with roasted mix veggies (red and green pepper, red onion, eggplant, zucchini, baby bella mushrooms)
Peanut butter cookie dough balls
Prep work was completed tonight so I will post pics and recipes tomorrow once everything is out of the oven and ready to serve.
BBQ Kale Chips - not my favorite. Yes, it was super healthy but personally, I like my kale in lettuce form. This just tasted like dried up grass trying to disguise itself as something else
- 1 t. paprika
- 1/2 t. garlic salt
- 1/2 t. sugar
- 1/4 t. onion powder
- 1/4 t. chili powder
- 1/4 t. dry mustard
- pinch of cayenne (optional)
- 1 head organic kale
Preheat oven to 300 degrees.Wash and tear kale into chip sized pieces and place on a cookie sheet that has been sprayed with cooking spray.Spray kale with cooking spray and then sprinkle with spice blend.Bake kale chips for 20-30 minutes, checking every 10 minutes. Chips should be light and crisp, but watch them so they don’t burn.
Spinach Artichoke Dip – pretty good. Really healthy – can’t really argue with any of these ingredients. Definitely a nice alternative. I got sick of it pretty quickly which tends to happen with me and cooked spinach.
- 1 medium sized onion, diced (~2 cups)
- 1 tbsp extra virgin olive oil
- 1 piece bread + 1 tbsp earth balance (processed into crumbs) OR 1/4 cup bread crumbs
- 1 (15oz) can navy beans, drained and rinsed
- 3 cloves garlic, minced
- 4 cups packed fresh spinach, roughly chopped
- 1 can artichoke hearts, drained, rinsed, stems removed, and chopped
- 2 tbsp nutritional yeast (or cheese if you prefer)
- 1/4 cup water
- 1 tsp kosher salt
- 1/8th tsp dried basil
- Pinch of red pepper flakes
1. Preheat the oven to 400F. Add 1 tbsp olive oil into a very large skillet and add in the 2 cups of chopped onion. Cook about 7 minutes on medium heat until onion is translucent.
2a. Meanwhile, in a food processor, process the bread into crumbs with 1 tsp earth balance. Remove and set aside. Omit this step if you use pre-made bread crumbs.
2b. Now process the drained and rinsed navy beans, 1/4 cup water, 2 tbsp nutritional yeast, 1 tsp kosher salt, basil, and red pepper flakes.
*If you don’t have a food processor you could probably mash the mixture by hand?
3. Add in minced garlic to skillet and cook for another few minutes on low. Add in your 4 cups of packed spinach and chopped artichoke hearts to the skillet and heat until spinach is wilted over low-medium heat.
4. Add navy bean processed mixture to the skillet and stir until combined. Taste and adjust seasonings if necessary. Stir in 3/4 of the bread crumbs. Pour into an oven safe dish (I used a 4 cup Pyrex dish). Sprinkle on the remaining bread crumbs (and cheese if desired) and cover with foil.
5. Cook, covered, in the oven at 400F for 20 mins. Now remove the foil cover and cook for an additional 10-15 minutes watching closely so as not to burn. Makes 2.5-3 cups. Allow to cool for about 5 minutes and then serve immediately with sturdy chips and crackers.
Peanut butter cookie dough balls – AH-MAZE- ING!! The best thing I’ve made so far. Totally not good for you, but definitely worth it. You could not tell that these had no dairy in them at all.
- 1/2 c. non-dairy margarine (i.e. Earth Balance)
- 3/4 c. natural peanut butter
- 1/2 c. organic brown sugar
- 3/4 c. organic powdered sugar
- 1/2 t. vanilla extract
- 1 t. baking powder
- 1/2 t. baking soda
- 3/4 t. salt
- 1 c. whole wheat pastry flour
- 1/2 c. unbleached organic flour
- 1/2 c. natural peanut butter chips
- 1/2 c. non-dairy chocolate chips
Using a stand mixer, beat margarine, peanut butter, sugars and vanilla until fully incorporated
In a separate bowl, combine baking powder, baking soda, salt and flours.
Add dry ingredients slowly to wet ingredients. Add your chips. Combine and chill dough for 30 minutes
Bake for 10-12 minutes.
Flatbread pizza – pretty good. I think in the future I’d use more garlic and try to get the dough to get crispier. No real recipe to post – I bought whole wheat dough from Trader Joes. Broiled a whole assortment of veggies – red and green pepper, eggplant, red onion, zucchini, baby bella mushrooms, garlic… I can’t remember what else. I also sprinkled nutritional yeast over it…. just for the fun of it.
Things continue to go pretty well. Same old. I think I may have finally gotten over my sugar cravings that I was having for the first few weeks. Or maybe I’ve just been smarter about my meals. I think that I was eating such a veggie based diet in the very beginning that I was forgetting to include beans, legumes, lentils, sweet potatoes, etc into my diet as well. So even though I was having these amazing meals, I was still really hungry and unsatisfied a few hours later. I’m still having stomach issues which is sort of upsetting. I was really, really hoping that dairy was the cause of my problems which is apparently not the case. Oh well. I’ll get to the bottom of it one day. In the meantime, I made a GREAT recipe tonight that was super easy and is packed with simple, healthy ingredients.
Thanks to Gena at www.choosingraw.com
Sweet Potato Hummus
2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks (I had a whole batch pre-broiled at 400 for 1hour)
1 can chickpeas, drained, but with the liquid reserved
1 1/2 tsp sesame oil – (I might only use 1tsp in the future because the sesame was pretty strong)
5 tbsp tahini
1 tsp curry powder
1/2 tsp salt
Black pepper to taste
1) Place sweet potatoes in the processor.
2) Warm up your beans in the microwave or on the stove . Drain them after, but reserve the liquid.
3) Add chickpeas into the processor along with the sesame oil, tahini, curry, salt and pepper. Run the processor.
4) Take 1/2 cup of the canning liquid from the beans and drizzle it into the processor. The starch from the liquid improves the texture of the hummus
5) Sprinkle hummus with paprika, and EAT.
February 25, 2011
I haven’t gotten the chance to blog this week, but I did want to fill you all in on last weekend. Over the long weekend, I went away with a big group of friends to Joshua Tree National Park for an annual trip we take to the desert. It’s a weekend filled with hiking, bbq-ing, drinking, and campfires. Overall, an amazing trip. This year I was a little bit nervous about the whole plant-based diet situation. Thankfully, since my husband and I organize the whole trip, including the meals, I could make sure there was plenty of good food around for me to eat. Here is a side by side comparison of what was offered vs what I ate.
1) Oatmeal with banana and coffee vs Bagels, Eggs and Bacon, Cereal, Sour cream coffee cake – I made this from scratch and honestly was a little bummed that I never even got a taste.
2) Gluten and dairy free waffles vs pancake breakfast
Lunch: Sandwich of hummus, peppers, tomatoes, cucumbers vs Cold cuts and cheese sandwiches
Snacks: Chopped broccoli, peppers, carrots, snap peas in Toffuti sour cream and onion soup mix vs doritos, fun sized chocolates
1) Grilled portobella burgers vs hamburgers and hot dogs
2) Pepper, cherry tomato, butternut squash, and garlic Shish kabobs vs chicken and veggie shish kabobs
3) Gluten and dairy free pizza crust with crushed tomatos, roasted garlic, roasted peppers, mushrooms vs sausage, veggies, ricotta, fresh mozzarella, etc
I actually didn’t mind keeping the plant based diet since I was pretty happy with my food options. The only night I really felt left out was pizza night when those cheesy pizzas looked AMAZING. All I wanted was a bite of one, but I resisted. I also was bummed about not being able to have s’mores. I snacked on plain old gram crackers instead which is just not the same when you’re sitting around a camp fire. Bottom line though – It can be done!
March 7, 2011
I suppose I haven’t been blogging as much as I was in the beginning – but I think that’s actually a good thing. I’m pretty sure it means that keeping a plant-based diet is becoming more routine to me and I have less to report. Days and meals go by without much thought anymore. I’ve continued to do a ton of cooking – I’ve made some GREAT lentil dishes, some AMAZING sweet potato recipes, and some FANTASTIC chickpea meals. I’ve managed to keep the diet with no problem at parties, out to dinner, when I’m in a rush. I’ve found meals that I’d gladly make on a regular basis and I’ve found some yummy treats to share with friends and then impress them with the fact that no animals were harmed in the making of this cookie. I’m certain that I could keep this up pretty easily. I think one modification I would make after the study is over is to be slightly less strict. It’s a little tiring reading every single ingredient on everything. If whey is the 10th ingredient listed, I’m probably not gonna worry about it. Since the basis of all of my meals are whole grain and vegetable based, I’m not gonna sweat the small stuff. I think that will make things a little easier to maintain.
March 29, 2010: Final Post
The plant-based diet study has been over now for a few weeks. I wish I could say that I have been keeping a strict plant-based diet since then, but that is not the case. However, I am still keeping a diet which is predominantly plant-based. I would say that over the course of two days, I might have one meal that includes some form of dairy. Meat is a different story – I’ve never been a big meat eater, so I don’t have as strong of a desire to include it back into my diet.
However, today may have been a game changer. I just received the results from my final blood work and I am SHOCKED at the results. I was pretty happy at the midpoint blood work when my LDL went down so significantly. However, I had blood work done back in September that produced similar results. I was happy that my cholesterol improved, but I honestly thought that things would probably plateau around these levels. Totally wrong. My LDL levels continued to plummet during the last 30 days. My LDL levels went from 130 at the beginning of the study to 58! So now I feel like I need to rethink things… I had originally decided that I didn’t want to completely eliminate all traces of dairy from my diet – a minimal amount would certainly make keeping this lifestyle a little easier without having a large impact on my physical health. I think I still believe this, but I will definitely give pause before I opt to eat foods outside of a plant-based diet.
If you were to have to give advice to someone who is looking to transition to a plant-based diet what 5 tips would you give them to help them in their transition?
1) Start slow – don’t go out there and start eating all these foreign foods just because they are plant-based. No need to start eating tempeh or making nut butter from scratch or buying soy chicken. I think this just makes the transition even stranger. There’s plenty of time for branching out and experimenting.
2) Stick with meals you already love that might happen to be plant -based. Do you like potatoes? Yams? Beans? PB&J? Soups? Veggie chili? I found that the first half of the study was harder because I was trying out too many new recipes. The second half was easier because I stopped thinking about it as much and just ate what I knew.
3) Drink a LOT of water.
4) Bring snacks. I always carried apples, oranges, nuts, Lara bars, etc with me.
5) Don’t forget to eat beans, lentils, and nuts. Veggies are awesome, but I found that when I had a meal that was solely veggie based, I would get hungry within a few hours. When I included beans, lentils, and nuts, I was satisfied for much longer.
What was the most difficult aspect of switching for you?
I struggle with the social aspect of the plant-based diet. I would get anxious about going out to dinner or going to a friend’s house for a meal. I don’t want to be a burden or be different from everyone else. I don’t want special treatment. I still find it difficult to explain myself. I know it shouldn’t matter, but it definitely makes keeping the diet a little less enticing.
Now that you have had experience with your previous diet and now a plant-based one — which one do you feel better on (on a day to day basis) What is the difference (if there is one)?
To be perfectly honest, I think I was the only person in this study that really didn’t notice much of a difference on the plant-based diet. I still had stomach aches, I felt bloated. I definitely think that it can be a little easier on the plant-based diet to force yourself to make healthier decisions since ice cream, baked goods, pizza, etc are completely off the table unless you go out of your way to find vegan versions. I also think that it is easier to overeat on non-plant based foods.