It’s the final week for my high powered attorney friend, who has been on the 30-Day Vegan Challenge. For those of you who don’t know, my friend is a very busy person, somewhat workaholic, and has been very much a meat eating, cheese and ice cream lover. However, after showing him Forks Over Knives and giving him a serious talk about whole foods plant-based diet, he agreed to do the 30 Day Vegan Challenge with my assistance. Here’s what he has to report on the two final weeks. I must say that I am very proud of him! Frankly, I had my doubts in the beginning that he’d be able to complete this challenge, but he has with flying colors! YAY!
Colleen Patrick-Goudreau’s book “The 30-Day Vegan Challenge”
1. You are almost at your four week mark, are you noticing any changes?
I have lost about 12-15 pounds, depending on the scales I have used.
I have lost my cravings for coffee. I still drink the occasional cup, but its allure has diminished.
The food I am eating tastes better. Tomatoes, fruits and vegetables taste more flavorful.
While I have eaten no meat, on two occasions the meals I ordered had cheese on them. I slipped up at two restaurants where the meals were served with cheese as I forgot to ask them to hold it. I ate the meals, but didn’t feel comfortable after it. My stomach was a bit upset.
As I grow more adept at ordering meals that are consistent with a WFPBD (Whole foods plant-based diet), I find the waitstaff more easy to work with to accomplish my dietary goal.
My blood pressure has declined; haven’t had my cholesterol checked yet, but I know it has to be down.
I have discovered some great WFPBD recipes that are fantastic, flavorful & filling.
2. Is eating a Whole foods plant-based diet getting any easier, staying the same or becoming more difficult for you?
Eating a WFPBD is definitely getting easier. It requires a bit more planning and thought about meals to make them varied and delicious. I like to cook, so looking at exciting recipes gives me ideas about adding one or two additional ingredients still within the scope, that really lightens up the meal, make it more tasty and gives me some involvement in the menu selection.
3. What has the reaction been from your friends and colleagues?
Initially, friends and work colleagues were quite skeptical of my undertaking. Both the choice and my ability to follow through given the perceived restrictions of the proposed diet. They have noticed and commented on my weight loss; inquired about the perceived difficulty of eating within the scope and are very interested about how well I find it satisfactory to be on. Also, many questions about the health benefits.
4. Have you lost the weight you wanted? If why not? What has been your pitfalls?
Haven’t lost all the weight I want to, but for one month 12-15 pounds isn’t bad. Pitfalls? Snack foods that have a lot of salt & empty calories; Sesame sticks (I love them!), Peanut butter filled pretzels…YUM! Need to cut them out, or substantially reduce the volume. Not hard to do, but I’ve been a bit lazy on that score.
Well, I think you’ve done amazingly well! It’s 12 – 15 pounds that you now no longer have to carry around!
5. How do you plan to celebrate your one month vegan challenge?
Celebrate? I always celebrate. A month of eating healthier is celebration enough in and of itself!
6. What are some changes you take away from this challenge? Do you plan to continue with the diet? Would you be up for another month on this diet?
What do I take away from this challenge? I can now eat healthy without that much effort. I am not famished for meat and dairy, as I thought I would be. There are incredible dishes out there that are delicious, healthy and filling. I still want to lose another 15-20 pounds and I want to see what my labs (laboratory results) look like after another month or two on this diet. So, I’m going to continue eating a WFPBD for a while. I am traveling overseas next week and will have to see if I can accommodate, as well as I have been able to at home. All three meals out, for almost two weeks in a foreign country, could be challenging. We’ll see!
Penne with sweet summer vegetables, pine nuts and herbs.