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MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 300 pounds combined and we aren’t done yet! Read Our Story
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Welcome to 2021! Many of us are probably starting out the year full of high hopes that THIS will be the year we lose the weight, get healthy, etc. My good friend Lisa is no exception, and she came to me a few weeks back with a lovely idea for a video series. I am super excited to share the first episode with you!
You might remember Lisa from an episode of I’m Losing It Podcast. She joined Brian and I on the show a few months back, so definitely give that a listen if you haven’t. She became vegan for the animals about 6 or 7 years ago, and while she has had no trouble avoiding animal products, she finds herself eating a lot more vegan junk food than she would prefer. In her search for a healthier vegan lifestyle, she happened to run across these crazy kids called “Krocks In The Kitchen” and the rest is history!
We connected on Instagram, bonded over a mutual love of the British children’s television classic “The Sooty Show,” and were lucky enough to meet in person when Brian and I visited England in December 2019.
The moment we met in person, I knew Lisa was part of my “tribe.” She is honestly one of the most selfless people I’ve ever met, but she’ll also keep you on your toes and be the first to call you out if you’re just being a whiny baby. LOL.
I’ve had the pleasure of watching Lisa grow over this past year as she became part-owner in Sacred Space, a vegan cafe in West Yorkshire, UK where Lisa and her friends serve up the most amazing vegan food while helping support their bird rescue efforts. You can find out more about Sacred Space and how you can help support their amazing efforts here.
One of the things I love about Lisa (aside from her lovely accent) is that she doesn’t have a specific number in mind when it comes to weight loss. She knows she could lose a few “stone” (I learned that a “stone” is equal to 14 pounds), but her number one focus is just getting healthier, knowing that weight loss will be a natural side effect.
We hope you’ll join us each Friday as Lisa and I check-in to see how things are going for both of us throughout the year. Brian and I will still be posting our normal videos on Sundays and Wednesdays, so consider this a little bonus! On the first episode, Lisa came to me with a notepad full of questions and I attempted to help her on her path towards a more whole food, plant-based diet.
You can watch the video here, and be sure to check out the description for timestamps to specific questions and parts of the video. We invite you to comment on the videos as well if you have any suggestions for us or questions you’d like us to address in the future. Our hope is that together we can achieve our goals of becoming healthier in 2021!
Links To Recipes & Resources
For each video in this series, I will put together a list of links to any recipes and resources we mention. Here are some links to check out from this first episode:
The Healthspan Solution
Lisa’s Interview on I’m Losing It Podcast
Sacred Space on Facebook
Sacred Space on Instagram
Sacred Space Fundraiser
Vegan Bolognese Sauce (from Brand New Vegan)
Cauliflower Taco Meat (from Brand New Vegan)
Brian’s Crispy Soy Curl Recipe
Jessica’s Favorite Way To Make Oatmeal
Our Weekly Salad Prep (Storing Veggies)
More Information On A WFPB Diet
Check out these links for more information on a whole food plant based diet:
15 Minute Recap: Exactly How We Lost 335+ Pounds On A Plant-Based Diet
Back To Basics: Weight Loss 101
How We Lost 270 Pounds: Our Whole Food Plant Based Weight Loss Journey
Q&A Session: Our 290 Pound Weight Loss Journey
Q&A: Weight Loss Update, Loose Skin, Advice on Going Plant-Based + More!
Top Ten Tips For Switching To A Whole Food, Plant-Based Vegan Diet
Q&A with The Krocks: “Cheat” Foods, Fasting, Stress Eating, Going Organic, Children + More!
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The Healthspan Solution: How and What to Eat to Add Life to Your YearsEat to Live (by Dr. Joel Fuhrman)
Potato Express Microwave Potato Cooker
Pyrex Storage 4-Cup Round Dish, Pack of 4
Pyrex Storage Plus 7-cup Round Glass Food Storage Dish (Pack of 4 Containers)
What a wonderful new series.
A great way to start off 2021.
A few hints from me.
If you are going to have wholegrain or bean pasta, make 1/2 (or more) of your plate/bowl with zuccinni noodles and the other side wholegrain or bean noodles.
I love red lentils as a protein source. They cook superquick and absorb any flavour you use. I add them to just about anything!! Soups, stews, casseroles, stir fries, sauces, dips, dressings, green salads. Can also be added to any starchy foods.
For oats, instead of overnight oats, I make them in the morning and just let it soak for 5 minutes or less. Optional toppings: thaw some berries in the microwave, slice a banana, add some baking cocoa and cinnamon. I use cold water or I mix a tsp of GF oat flour to water as my oat ‘milk’.
Snacks = celery sticks
Hi Jessica
Check out ‘dog carriers’ and ‘dog wheelchairs’ for your little one.
He might like a wheelchair for long walks, or not.
Hi Jessica and Lisa!
Best of everything in the journey away from vegan junk!
One of the things that really helped me was subscribing to a vegetable “box” from a local community sourced agriculture place. I switched from my small fruit box to a large vegetable box and made a commitment to eat it all every week. Still having trouble with the BIG leafy greens, but really upped my veggie consumption (and lowered my vegan “meats”. I follow my macronutrients and calories on the app “LoseIt”, which is also really helpful. Best, Kelly