The Jealous vegan is raising The dialogue about plant-based lifestyles while being honest about the benefits and challenges of sustainably changing the way that we eat & how we think about food.

The 3-Day Plant-Based Challenge Food Log - The Voice Hits Her Stride #TJV3DC

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I chose to make this challenge extra challenging by placing it squarely in the middle of an out of town trip.  I was staying in a traditional hotel (meaning: no refrigerator) and attending a conference where I was encouraged to bring my own lunch instead of leave during the short lunch break to go foraging for fuel.  Dinner each evening was planned with friends who are omnivores and they were choosing the restaurant. I was undaunted!

To make things simple, I prepped as much as I could before leaving DC and bought a heavy duty cooler on my way to the convention city. I had little baggies of almonds and macadamia nuts measured out for snacking.  Chopped romaine and kale were washed and dried, ready to be portioned out for lunch each day. Cucumbers, tomatoes, and olives were in snack bags to grab and go and throw on top of my salad.

For me, eating the same things every day for breakfast and lunch is not boring but actually empowering.  It means I don’t have to think about what I will eat and it alleviates the potential for decision fatigue where I make reckless choices that I will regret later.   

My proudest moment of the challenge?  Going to a BBQ spot with friends for dinner and keeping to my plant-based eating ways!  The ribs and brisket smelled amazing but I wasn’t even tempted!

Here is my food log:

Day One:

  • Early morning: Coffee, no cream or sugar
  • Breakfast: Koia vanilla bean protein shake
  • Snack: Organic honeycrisp apple and ¼ cup of almonds
  • Lunch: Salad with hummus and guacamole for protein with vegan caesar dressing from Roots Market.
  • Pre-dinner snack: Chips and hummus, a glass of wine
  • Dinner: ¼ Basil Fried Rice from Thai restaurant near the hotel

Day Two:

  • Early morning: Coffee, no cream or sugar
  • Breakfast: Rebbl chocolate protein shake
  • Lunch: Salad with hummus and guacamole for protein with vegan caesar dressing from Roots Market.
  • Pre-dinner snack: Organic honeycrisp apple
  • Dinner: Salad, fire-roasted corn on the cob, french fries.  The fried okra had gluten in the batter and the collard greens were seasoned with meat, so I skipped them both.

Day Three:

  • Early morning: Coffee, no cream or sugar
  • Breakfast: Koia coconut almond protein shake
  • Lunch: Salad with hummus and guacamole for protein with vegan caesar dressing from Roots Market.
  • Pre-dinner snack: Organic honeycrisp apple
  • Dinner: Bourbon and ½ of gluten-free pasta with broccoli, artichokes, olives, onions, red pepper and mushrooms.

Have you found your go-to foods since starting the challenge?  Are you comfortable navigating the menu when dining with friends?  Leave us a comment and let us know how we can cheer you on!

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