Two weeks ago today, my husband and I fist bumped our commitment to one another and ourselves that we would eat Vegetarian for 30 days. He originally came up with the idea after being inspired by a vegetarian bodybuilder he follows on Instagram and my inspiration came to me while on the 2016 Fierce Forward Retreat, eating farm to table food every day. We decided we would do this together and to see how we felt and what we noticed from choosing to eat mostly plant-based.
Choosing to omit meat and dairy from my diet has been a huge eye opener for me. Not only do I feel better, I have lost puffiness (inflammation) around my midsection and my body has released 9 pounds of fat. I am running again with so much natural energy and love being in the kitchen, creating something new, and fresh! I forgot how much I love to cook and this has brought that back to life for me. Another aspect of this journey has been finding a community of other Vegetarians that I can be inspired by and connect with. This is a culture and a way of eating that is mindful and completely conscious. I love that about it. The most impactful realization I have had is the truth that the food I put in my body is my choice. I want to educate myself and be mindful with the food I fuel my body, mind and spirit with and eat to feel better and give back to my body in the best way I am able to.
While I have two more weeks left in this challenge, I know what I plan to do moving forward and I couldn’t be more excited about it. I will share all the benefits and changes I experienced through this journey in two weeks time when the 30 days comes to a end and for now, here is one of my favorite breakfast sandwiches that I admittedly eat even for lunch and dinner sometimes. Vegetarian or not, en.joy this meal packed with healthy fats, healthy grains and more yummy vegetables your body will thank you for.
If you are a vegetarian or vegan, I would love to hear from you below!
- 1-2 slices ancient grains bread or any whole grain bread
- bell pepper (you choose color)
- 1/4 avocado sliced
- 2 tbsp or spread of hummus
- Spray the sliced bell pepper with coconut oil spray & place in the oven at 400 degrees until cooked or slightly browned
- Toast bread, spread hummus on first then add sliced avocado
- Sprinkle with salt & pepper and add sliced peppers on top