I have received a lot of messages asking why I refer to my current eating style as “plant-based” instead of vegetarian or pescatarian. I prefer that description for two reasons. First, because it isn’t limiting. A label tends to make me feel constrained by my choices and leave me focusing on what I can’t have. Secondly, it reminds me of what I should have in the spotlight of my meals- produce! It’s very possible to have a healthy sounding label (vegan, paleo, etc) and still not being eating in a healthy way. After all, potato chips and candy can be vegan, and bacon burgers with a fried egg on top can be paleo (if it’s wrapped in lettuce).
I’ve always been a vegetable lover, but lately by training my mind to focus on the vegetable component of a meal first, I’m eating even more of them and really enjoying the freshness and flavor of my meals. There have been some challenges since shifting to eating this way, but over the past 7 months, I’ve really taken to it. The meals aren’t boring either! Here’s a peek into what I’ve been eating lately.
I’ve been experimenting with different smoothies for the girls, but I just can’t seem to get myself away from the savory breakfast. Eggs and homemade sourdough seem to be a reoccurring theme, as are veggies. I love getting veggies in with breakfast. It just starts my day off on the right foot!
Kale, zucchini, and onion saute with homemade sourdough, a fried egg, and half an avocado.
Homemade sourdough with mashed avocado, lemon juice, salt, and red pepper flakes. Strawberries and mango.
Sauteed zucchini, onion, and tomato inside an egg wrap with salsa.
I tend to keep things light at lunch with wraps and salads during the summer. I’ve also tried to make more elaborate salad on Sundays to eat throughout the week, like the curried chickpea salad or the kale and quinoa salad (both from Oh She Glows Every Day). Also, I need to give a quick shout out to the Cilantro and Jalapeno hummus from Publix. I haven’t grabbed it in forever, but I did a few weeks ago and it is the PERFECT hummus for veggie wraps because it has so much flavor in it that I rarely even need to add a dressing. If you’re bored with lunches and don’t mind a little spice, I highly recommend it.
Cilantro and Jalapeno hummus on a wheat tortilla with spinach, tomato, and onion.
Lunch out at Davidson Ice House. I don’t feel right saying that it’s like CAVA because I’m not sure who had the concept first, but it’s a create your own bowl kind of place with the freshest and tastiest options for all kinds of eaters (from vegan to meat-lovers). I had heard people raving about it and I’m so glad we finally got to try it out. We will definitely be back!
Cucumber, tomato, purple cabbage, arugula, and feta on a turmeric coconut wrap from Thrive Market (check out all my Thrive favorites here).
Mixed baby green, cucumber, carrot, farro, purple onion, hemp seeds, and microgreens topped with my Great Day Dressing.
Kale and quinoa salad with chickpeas and sun-dried tomatoes from Oh She Glow Every Day.
Summer is the perfect time to substitute meals with snack platters. No one is ever picky about a snack platter. It’s like a law or something. We’ve enjoyed many lunch snack plates and have enjoyed putting together larger platters for when we are hosting friends. I can’t take credit for the first beautiful spread, as it was put together by my friend, Tanya. Isn’t it gorgeous? The second snack plate features caramelized onion dip in the spotlight and if you haven’t tried it yet, what are you waiting for? It totally counts as a meal during these warm weathered days!
Dinners are always my favorite meals to share because they are usually when I get the most creative and playful with what we eat. I’ve been trying new cookbooks from the library, scouring the internet, perusing Pinterest (follow me here!), and just winging a lot of meals too. We’ve really enjoyed some tasty suppers as a result and here are a few of our favorites.
Baked falafel burgers with tzatziki sauce. A simple cucumber and tomato salad, dressed with red wine vinegar, olive oil, salt, pepper, and oregano on the side. (It’s been my go-to side this summer!)
Roasted salmon and broccoli over a warm veggies and lentils from Williams-Sonoma Eat Well. These lentils were so good! I’m going to play around with them a bit and try to turn them into a main dish for fall to share with you.
Beyond Meat Burgers (which have become a weekend cookout favorite for us!) with Farmhouse Culture Dill Pickle Kraut and roasted shishito peppers.
I loved this meal! I roasted a spaghetti squash, then topped it with some chorizo seitan and red pepper cashew marinara and basil from the back porch. Maybe I was just extra hungry, but I devoured it!
Brussels sprout tacos with charred corn and pickled red onions from Chloe Flavor.
Favorite Go-To Plant-Based Recipes on the Web
I still feel like I eat such a wide variety of foods and it has surprised me that I haven’t missed chicken at all (beyond the convenience). I don’t really miss steak either, but I won’t rule out the possibility of a filet at some point in the future if the craving strikes 😉
I’m curious, how do you (or do you at all?) define the way you eat?