We’ve all seen or heard of it. The “What The Health?” documentary on Netflix? Yes, that. All of sudden, so many people were determined to live a vegan lifestyle, cutting meat and dairy completely from their diet and replacing it with plant-based foods. I attempted this myself initially… for five whole days, then I immediately went back to eating my usual foods which consisted of yogurt, cheese, and my favorite…chicken!
I can’t say that I’ll ever be 100% vegan (umm, hello Thanksgiving and Christmas!). However, I am taking some steps to modify my diet in terms of cleaner eating. During the months of January and February, I practiced better eating habits over the weekends which were usually my pig out days. On the fitness side, I completed a minimum of 16 workouts each month (4 per week), which is something I will continue to do.
My main objective in the coming month is to modify my eating habits even more so that it pairs well with my new workout regimen in hopes of dropping a little bit of weight and lowering my body fat percentage.
Last month, I purchased some Gardein products to add some meatless options to my weekly meal prep. Remember when I said I would share some of my favorite meal prep ideas? Well, here goes my first attempt at it.
Meatless Meal Prep #1
- 1 package of Gardein crispy tenders
- 1 box of wild rice
- 1 bag of butter lettuce
- 1 sliced cucumber
- 10 sliced grape tomatoes
- 1 cup of chopped red onions
- ½ cup of fresh cilantro leaves
- First, boil the water to prepare the wild rice. Follow the instructions on the box 🙂
- Next, preheat your oven to 430 degrees for the Gardein crispy tenders.
- Place aluminum foil on a baking sheet and sort the tenders so they are not touching.
- Place tenders in the oven and set timer for 16-20 minutes.
- While the rice and tenders are cooking, begin slicing and chopping your vegetables.
- Once the rice is done cooking, mix in the cilantro, grape tomatoes, and red onions.
- To prep your bowl or container, layer the bottom with the butter lettuce and sliced cucumbers.
- Next, add a layer of your rice mixture atop the lettuce and cucumbers.
- Lastly, slice tenders to your desired thickness and add atop the rice.
Tada! This meal accounts for less than 300 calories and is roughly 5 grams of fat depending on your serving size. I meal prepped this for lunch to last a full work week, therefore I was able to get 5 servings out of it. If you want to add some fiber to this meal for a little bit more sustenance, you can add corn and/or black beans.
If you’re not completely sold on attempting a plant-based lifestyle, consider cutting back on some of those high cholesterol and fatty foods that you might be used to instead. Cut out fast food, pizza, going out to eat, and pigging out on those half-priced appetizers during happy hour.
You could choose one day per week, or like me, one meal per week to incorporate a plant-based option. It’s all about moderation and not trying to cut everything out at once. When you have over decades of eating habits that you’ve been accustomed to, making modifications to that lifestyle is definitely something that needs to be taken one step at a time.