So for the past week, especially with my meal prep, I’ve been going veggie 90% of the time.

And for some reason it is so exciting. I mark off on my calendar each day I make it through vegetarian. Because last year you would never have convinced me to not eat meat. I was a full-blown “carnie girl,” eating slabs of meat with the best of the boys (or just my bf). Hell, when I started this blog I was Whole30/Paleo.

Now it’s like a challenge to fuel my body with primarily plant-based foods.

My running friend, Justin, first piqued my interest as he’s made a move towards being almost fully vegan. He expressed his quicker recovery times, natural energy, and need- or lack-thereof- for coffee. I am so envious of anyone who does not need to survive off coffee. Although I love coffee, I wish I didn’t need it streaming through my veins to exist.

I’ve been watching several vegan documentaries such as Vegucated and Forks Over Knives (not sure if my bf has realized that/will be happy about that lol). I’m not so much interested in saving animals (although I do love animals, sorry if that sounds selfish), but I’m more intrigued by the health/natural healing side of it.

One of the things I love is just experimenting with my body and finding what works the best for me. Everyone is different, so I wouldn’t preach what diet is better than the next. Because everything is always changing, always evolving. One day it’s animal protein causes cancer, the next it’s salt is good for you. My advice: if it’s paleo, vegetarian, vegan, flexitarian, experiment (if you want to) and find what works for you.

On another note, these are 2 recipes that my homegirl Gwenny (aka Gwyneth Paltrow) gave me, or rather, wrote in a book, lol. My co-worker let me borrow All Is Good and it has some great recipes, especially for people on restrictive/elimination diets.

Here are two vegetarian/vegan recipes I adapted from the book. And even my bf, the carnivore, liked them (with some baked chicken wings on the side, of course).

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Roasted Corn with Sage
INGREDIENTS:

1 Tbsp. extra virgin olive oil
1/2 medium sweet onion (about 1 cup), diced
1 bag frozen grilled corn, thawed
6 sage leaves, chopped
DIRECTIONS:

  1. On a stove top, over medium, heat up the olive oil.  Add the diced onion and cook down until browned and caramelized (about 15 minutes).
  2. Stir in the corn and sage until warmed.
  3. Remove from heat and serve.

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Roasted Cauliflower & Chickpea Salad
INGREDIENTS:
2 heads cauliflower, cut into bite-sized florets
1 14-oz can of chickpeas, rinsed, drained and dried
3 Tbsp. extra virgin olive oil
For the dressing:
1 Tbsp. Dijon mustard
1 Tbsp. whole grain mustard
1 Tbsp. white wine vinegar
1/4 cup extra virgin olive
Freshly ground black pepper
Salt, to taste

DIRECTIONS:

  1. Preheat the oven to 400 degrees F.  Prepare a baking sheet with parchment paper.  Set aside.
  2. In a large bowl, toss the chickpeas and cauliflower in 3 tablespoons of olive oil.
  3. Spread over the baking sheet and roast for 45 minutes, or until the cauliflower is visibly browned.
  4. For the dressing: whisk together the mustards, vinegar and 1/4 cup of olive oil.  Add a few grinds of black pepper, and a pinch of salt.
  5. Remove the chickpeas and cauliflower from the oven, and toss with the mustard dressing.  Serve warm, or at room temperature, on top a bed of kale (optional).
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