A Simple Way to Eat Healthy

As promised, I am writing this post to share a 'new to me' concept of healthy eating.

Toasted sprouted whole grain english muffin with avocado, fresh from the garden leaf lettuce, red onion, Dr. Praeger's super greens veggie burger and some vegan siracha mayo. Veggie bowl is air fried brussel sprouts.

I recently joined a challenge on instagram hosted by @chelseamaecullen , @highcarbhannah and @plantifulkiki aptly named the 'Eat Your Veg Challenge'.

Toasted sprouted whole grain english muffin with air fried tofu egg, spinach, tomato, avocado and vegan hollandaise sauce. Side of salad with spinach, romaine, cucumbers, apple, avocado and a raspberry vinaigrette dressing.

As you know I am a vegan, but this concept could easily work with any other diet as well. To be perfectly honest, I hope to sway some of you to give plant-based eating a try and discover all the benefits associated with it, but I digress.

Taco salad with walnut lentils, avocado, corn, red onion, cucumber, red bell peppers and a dollop of cashew sour cream - all on a bed of romaine. Oil-free baked corn tortillas for dipping.

The gist of the challenge was to fill half of your plate with non-starchy vegetables for every meal. You will find a list of non-starchy vegetables here.

Baked Cauliflower Steak (oil-free) with vegan gravy, mushrooms, onions, mashed potato, brussel sprouts and peas.

Simply put, filling up on nutrient rich, low-calorie-density foods helps to keep you satiated and fuels your body with essential vitamins and minerals for optimal health.

Toasted sprouted whole grain English muffin with spinach, baked chickpea veggie omelette cup, avocado and grilled zucchini. Veggie bowl is oil-free stir fried zucchini, mushrooms, onions and red bell pepper.

I consider myself a healthy eater, but this challenge was an eye opener for me when I realized that I needed to up the ante with my vegetable intake.

Air fried potatoes on a bed of romaine and spinach with some marinara for dipping.

Within a few days, I discovered that eating this way eliminates cravings and makes me feel more energized and ready to take on the day.

Carrot Cake Oats: 1/4 cup steel cut oats, 3/4 cup water and 3 shaved carrots. Topped with banana, walnuts, raisins, flax seed, cinnamon, nutmeg, unsweetened almond milk and a touch of pure maple syrup. 

When first starting out, I found mornings to be the biggest challenge. Having a salad or some broccoli with my oatmeal just seemed odd. Per some suggestions, I cooked grated zucchini or carrots with my oatmeal and it was a game changer. You don't really taste the veggies, but they give the added density to the oats that kept me feeling full longer.

After a while, I figured out that simply adding some berries or other fruit into my morning greens was just enough to change my way of thinking.

Salad with fresh from the garden lettuce, cukes, bananas, raspberries and a raspberry vinaigrette. Toasted sprouted whole grain english muffin with vegan cream cheese, banana, chopped hazelnuts, chia seeds and a drizzle of vegan caramel sauce.

Now, I find myself looking forward to a morning salad..

Zoats aka zucchini oats with apple, banana, a sprinkling of cranberries, a drizzle of PBFit and a pinch of cinnamon.

The challenge was only a week long, and I figured I would give it a go to change things up. I was pleasantly surprised to find out that it is so much more than just a change of pace. I can see myself continuing this habit for the long haul.

Stuffed baked sweet potato with walnut lentils, and cashew sour cream. Veggie side is oil-free stir fried zucchini, mushrooms, onions and red bell pepper.

It's a simple idea that just plain works. I hope I've inspired you to give it a try for yourself.