Plant-Based Recipes we can’t stop making
If you’ve been following my wellness journey for the past several years, you’ll know that at one point I was a huge advocate of the Paleo Diet. Maybe, I got wrapped up in the hype of it or drank too much of the kool-aid, but we did love it. Though looking back on it now, my mind is blown at the volume of animal protein we had been consuming. At the time, animal protein was the heavy staple in our diet leaving “good” carbs, veg, and fruit as the afterthought. My recommendation to anyone following Paleo now would be to reduce the consumption of your animal protein intake and vastly up the amount of veg you are eating, I can promise you, it is not enough.
We’ve had to experiment as we transitioned our diet from a Standard American/Paleo diet into a plant-based one. I began this journey on June 22nd, 2020 and as I draft this post, I am close to my 6th-month mark of eating this way and I can honestly say, I am in LOVE!
Full disclaimer, my husband still eats animal protein for breakfast and lunch during the workweek, but I saw a nod and heard a low rumble grunt, that he might go full-on plant-based come January.
One of the things I need to mention is that you will need to have a radically open mind to cooking, eating, and thriving on a plant-based diet. The faux meats are that, faux. We leaned heavily on the Beyond Burgers at the beginning of the transition and now, not so much. I much prefer the Black Bean Quinoa Burgers that I batch prep and freeze to have on hand.
Okay, enough storytelling, let’s get onto our favorite recipes!