Week Two passed for my friend, but it wasn’t without some trepidation and a few temptations. He did, however, stick to a plant-strong diet! Here’s what he wrote for me to share with you:
My trip began with trepidation that I would not be able to continue my 30 day vegan challenge eating with my parents in their assisted living facility, or at restaurants in a city I was not extremely familiar with.
Trepidation – Original work by Japanese born Tamae Frame
Prior to departure I had watched a short DVD called “The Power of Food” with Dr. Barnard, explaining how to enjoy fast food & restaurants, while continuing a plant-based diet, which was very helpful. Innovation and communication with wait staff and restaurant chefs proved fairly easy to make accommodations. No need to use the word “vegan”. Just, “No dairy, milk, cheese, no eggs and no meat!”
As it turned out, restaurant breakfasts proved the most tempting. Omelettes with meat and cheese sounded so good. The only solution? Fruit, lots of fresh fruit eaten with oatmeal, but really the fruit sold the choice! Fresh strawberries, blueberries, peaches, raisins, grapes, cantaloupe, honeydew, bananas, even occasionally raspberries, marionberries and blackberries.
My 85 year-old mother, however, was relentless. Shocked at no ice cream! “Have a glass of milk!” “No eggs?” She was constantly concerned and only temporarily relieved that a “doctor” had approved such an audacious diet. (Nina had recommended that I tell my folks this to avoid conflict and this constant nagging! It worked!) Ended up with some delicious bean, corn, vegetable dishes in lettuce wraps from an amalgam of three dishes from BJ’s Brewhouse. Nina had asked me to keep a food journal. Here’s what I ate on my trip and after I got back:
Tuesday –
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Breakfast at home: juice, lemon biscuit with raspberry jam
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Lunch at Olive Garden: Salad and Minestrone soup
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Dinner at an Italian restaurant with whole family: Minestrone soup, au naturel capellini with artichoke hearts, tomatoes, onions – no cheese – and a beer.
Wednesday-
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Breakfast out with folks: Oatmeal with raisins and fresh strawberries, plus coffee
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Lunch at BJ’s Brewhouse: lettuce wrap with black beans, corn, celery, mushrooms, & onions. Had to substitute some ingredients for chicken/shrimp, but very good and filling with iced tea.
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Evening: Folks were tired and didn’t want to go out. Meal at assisted facility. Had a fruit plate with grapes, raspberries & marionberries. (A lot of cheese given with fruit, but didn’t eat it!)
Thursday-
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Breakfast at Coco’s Restaurant: Oatmeal with bananas, blueberries and a peach.
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Lunch at home: Spinach salad with strawberries, mandarin oranges, avocado, steamed brown rice and beans.
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Dinner: Fruit and nuts in the airport along with a soy iced latte! (Texted Nina from the airport about my drink! I did not go for any dairy!)
Friday –
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Breakfast at my own house: Oatmeal and fresh strawberries, blue berries, half a banana with a small handful of walnuts.
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Lunch: None (overwhelmed with work after my trip!)
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Dinner: Nina and I had a whole meal planned, but got such a late start going out of town. We ended up stopping on the side of the road at a Taco stand (one of those portable ones) where we checked to see if they had vegetarian/vegan options. They did and we ordered a veggie burrito, which was very good. Beans, rice, lettuce, tomato (no cheese, of course) and it came with two types of salsa! Surprisingly no need for any other ingredients!
Veggie wrap on Rudi’s Gluten Free Fiesta Tortillas with hummus, quinoa, tomato, and mango.
Saturday & Sunday at the Cabin-
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Breakfast: Oatmeal with fresh fruits
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Lunch: Veggie wraps with yummy tomatoes (see photos from Farmers Market purchase)
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Dinner: We kept it light! Fresh fruit along with pita chips with hummus.
