I’ve been traveling for 11 weeks now. (Not that anyone’s counting…)
I’ve also gone through a lot of food experimenting throughout the past 3ish months. Before I started working with my nutrition coach to lean down, I was intuitively eating and sticking as closely to plant based foods as much as possible. But for me, “intuitively” eating often meant eating whatever I wanted at the moment. I haven’t quite mastered the whole “eating what your body needs” thing. So while many of my food choices were categorized pretty healthy (fruits, nuts, salads, etc.) I was consistently overeating because my body wasn’t getting the right combination of macronutrients.
Being on a nutrition plan for the past 15 weeks has helped me shift my body composition over to what I wanted but I miss the plant-based foods that I love so much. My diet has been pretty meat and eggs heavy with a good amount of veggies and some fruit thrown in for good measure. And peanut butter. I’m not a big meat-lover so eating it 2-4 times a day gets really old really fast. So, it’s time for a change. :)
In my research on how to transition back to a plant-based diet while also adhering to flexible dieting, I stumbled upon “flexitarianism” land. Apparently, that is actually a thing. In a nutshell, it means you eat primarily plants with meat occasionally. I think I like it because it has the word “flex” in it. :)
Regardless, I also read this really awesome blog post from a vegan athlete who started counting her macros – it was exactly what I needed to read at this point in my flexible dieting adventure. Knowing that yes, it is possible gave me the courage to push forward. So, thank you Deryn! I may never make it over to veganism but I’m just pretty darn excited to get more plants back into my diet.
One thing I knew for sure is that I would need a protein supplement. Plant-based protein is almost always as high in carbs as it is in protein so eating it the traditional way wouldn’t work for me. I have my favorite plant based mix, Complete, as my foundation but I have to add additional protein to meet my goals. And I’m telling you, I have tried ALL the vegan protein powders out there and they are just awful. They try to mask the veggie taste with so much stevia that I can’t stomach it. I’ve been adding pasteurized egg whites to my shakes for quite some time now but carting around refrigerated egg whites isn’t that convenient. So, I’m going to be testing out Jay Robb’s Egg White Protein this week to see if it is easy on my taste buds. It does have stevia in it so we will just have to see! Darn Complete has me spoiled! (Have you tried it yet? Seriously, the taste is like no other vegan mix out there. They are for sale here but email me for a $2 sample!)
We’re finishing up our last week here at St. Jude Children’s Research Hospital and then I’ll be able to start my transition to plant-based living again. Until then, I’ve got a ton of Fuel Up Meals to get through! (Blog post to come on both of them soon!)
Have an awesome week!