Hi everyone!
So by now, you all know that we at APC have started eating a Whole Foods, Plant-Based (WFPB) Diet this year. After getting off of the Added-Sugar Merry-Go-Round last year (using the 28-Day California Sugar Cleanse Book), we wanted to Kick-it-Up a Notch because…. well, because we like being all extra about pretty much everything. Truth.
Whole Food Plant-Based Diet :
A Whole Food Plant-Based Diet is centered around eating whole, unprocessed or minimally processed Plant Foods and greatly minimizes Meat, Seafood, Dairy & Eggs. It also excludes refined flour & sugar.
You’ll mainly eat: Fruit, Vegetables, Whole Grains, Nuts, Seeds & Beans and Tubers (potatoes, sweet potatoes, yams, ginger, etc).
What I Eat in a Day
To get you started – take a little Inspo from What I Eat in a Day, on this WFPB Diet! I’m all about Easy, Convenient & Healthy, so you’ll find that all of my meal choices are simple to make AND make several servings so you can heat & eat for a couple days. 😉
New to Plant-Based Eating? Check out 7 of the Most Asked Questions.
What I Eat in a Day
on a Whole Food Plant-Based Diet:
Here’s the deal – Baby Steps are totally, totally fine!! Honestly – if you already eat pretty healthy, you’re probably not that far off from a Plant-Based Diet. Love Overnight Oats & Chia Seeds? Congrats! That’s a perfect WFPB Breakfast!
Blueberry Blender Pancakes
SO freaking delicious & easily made in a blender with just 6-ingredients in the basic recipe. Add any additions that you like – we used Blueberries because those are my faves ;-). You can make the batter the night before OR even make the pancakes the night prior & just heat in the AM.
Oats, Banana, Nutmilk, Vanilla Extract. RECIPE: Click the Image 😉
Mediterranean Quinoa Salad with Chickpeas
One of my favorite salads everrrr. I make a big batch of Quinoa at the beginning of the week, for easy lunches like this delicious Mediterranean Quinoa Salad. I also prep 2-3 days worth of the veggies & dressing, so when I’m ready to eat – it’s just a matter of throwing it into a bowl and giving it a good mix.
Protein & fiber rich Quinoa, Chickpeas, Tomatoes, Cucumber, Spinach, Red Onion & Kalamata Olives. RECIPE: Click the Image 😉
Maple-Tahini Sweet Potato with Pumpkin Seeds
Oliver LOVES this one! A Vitamin A & fiber rich baked sweet potato is stuffed with a wild-rice mixture of mushrooms, onions & dried cherries, then finished with the most delicious maple-tahini drizzle, sprinkled with pumpkin seeds.
MAKE AHEAD:
I hate cooking from scratch EVERY night. I refuse to do it. Instead, it’s about cooking in bulk for 2-3 nights (we don’t mind the same healthy dinner or lunch a couple days in a row). Here, I bake a few sweet potatoes in advance. And make enough of the rice mixture & maple-tahini dressing for a few nights worth. Delicious, filling and perfectly plant-based!
Baked sweet potato with a wild rice mix. Maple-tahini drizzle & sprinkle of pumpkin seeds. RECIPE: Click the Image 😉
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