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We made it past the halfway point in our 60-Day Habit Changing Challenge! Today is day number 32 and we are still going strong! In today’s video, we took a moment to recap and share with you ALL the things we’ve been eating during the challenge so far.
We’ve been trying to keep it pretty basic as we get back on track with our whole food, plant-based eating, and you’ll probably recognize a lot of the dishes from other videos we have posted. If you are looking for links to any of the recipes we mentioned in the video, I have included all of the details below!
Breakfast
If you’ve watched any of our previous “What We Eat In A Day” videos, you probably know that we don’t switch up our first meal of the day too often. During the 60-Day Challenge, Brian has mostly been eating oatmeal. Although he does switch up the ingredients quite a bit, his latest version includes turmeric, ginger, cinnamon, cloves, nutmeg, almond milk, a banana and frozen blueberries. Recipe video to come!
I have actually been skipping traditional “breakfast” and trying to eat my first meal of the day later (around noon or 1pm). When I do eat something in the morning, it is usually a slice of Ezekiel 4:9 Cinnamon Raisin Bread with a banana and homemade peanut butter.
Random Dishes
In St. Louis, there is a chain of fast casual restaurants called Crazy Bowls & Wraps. Earlier this year, our friend Caryn Dugan (aka STL Veg Girl) did a collaboration with them to bring a whole food, plant-based dressing to their menu! We love getting a vegan version of their Kale & Quinoa Salad with Caryn’s Smoky Mediterranean Dressing.
We decided to make out own version of the salad at home and have been eating some variation of that salad a LOT these past few weeks. My favorite ingredient is the dinosaur kale, which lasts in our fridge for DAYS even after being washed and chopped up. We don’t have a recipe for this one, but it is definitely something we hope to release in the future.
Another one we don’t have a recipe for yet is Brian’s Curry Chickpea Salad he has been working on. He has made a few “test” batches of it and we at it on romaine lettuce wraps. Unfortunately, I never got any photos of it, but I am sure he will put together the final recipe eventually!
We haven’t been eating as much hummus as we normally do, but we did go through several batches of the Black Bean Mushroom Hummus as we were testing it out for the recipe video we released recently. My favorite way to eat it is with some raw veggies like carrots and cauliflower!
I know it’s not completely whole food, plant-based, but I still love to have a few of Trader Joe’s Riced Cauliflower Tofu Bowls on hand for those lazy days when we are out of food and I don’t want to cook. I like to add an extra bag of frozen steamed veggies to them to bulk up the meal.
I saw a video from Vegan Richa for a Creamy Cajun Pasta dish and really wanted to try it out. We used Banza Cavatappi Chickpea Pasta and it was very tasty! I am not completely sold on using the tofu for the sauce… but Brian already has a vision of his own recipe for a cajun pasta dish, so next time we are going to try his version. 🙂
We try to meal prep in advance as much as possible, but one night last week, we had nothing prepared. I was in the mood for some tofu, so Brian cooked up a nice tofu stir fry using a bag of frozen veggies from Trader Joe’s. I love their stir fry blend that includes pea pods, bean sprouts, bamboo shoots, soybeans, water chestnuts, carrots and mushrooms. Brian added some riced cauliflower and a sauce as well. Unfortunately we did not take any pictures, but I’ll get him to put together a recipe soon!
Soups & Stews
We happened to have a batch of Brian’s “Awesome Weird Vegan Chili” left in the freezer, so we started out the 60-Day Challenge by finishing that up. I love this hearty chili recipe to mix it up in between making large batches of Brian’s original chili recipe. Side Note: This chili had been in the freezer for a few months – it keeps really well!
After we finished up the leftover chili, Brian was ready to cook up a super large batch of his Super Tasty Vegan Chili. This one has been a staple in our house for years now. Sometimes you just want the classics. 🙂
We weren’t sick of chili yet! A few weeks earlier, we had stopped at the Peoria RiverFront Market on a random road trip up north. One of the vendors, Jar d’Ann, sells these amazing jars of shelf-stable vegan meals. We picked up a few including her “Vegan Chili For The Win,” so we decided to try it out. The jar includes everything you need (except water). Her recipe included kidney beans, black beans, butternut squash, lentils, quinoa, and more. It was a very tasty, quick and easy meal. If you are ever in the area when the market is open, I suggest you check her out!
Usually Brian is the one who craves creole dishes, but I really wanted to make a batch of his Jambalaya Soup. This was another perfect meal for the cooler weather we’ve been having!
You’ve heard me talk about this a million times… but one of my go-to recipes this past year has been Kim Campbell’s Lasagna Stew. I can’t get enough of this one and have made two giant DOUBLE batches in the last few weeks. I add in half of the amount of pasta the recipe calls for and use Ray Cronise’s tomato sauce from The Healthspan Solution for the marinara sauce. The tofu ricotta on top makes this dish a super tasty and filling meal.
Dessert
Most days, we have not been eating dessert. However, at the beginning of our challenge, I decided to make three batches of nice cream – chocolate, strawberry and vanilla. Once or twice a week, we will have a scoop or two at the end of the day. For an extra special treat, I like to combine them into a “Neapolitan” with one scoop of each! I also top it with a tiny bit of date syrup if I’m feeling EXTRA fancy.
You can get the recipe for my Chocolate Nice Cream here. For the vanilla, I just left out the cocoa powder and added some vanilla extract. For the strawberry, I replaced about half of the bananas with frozen strawberries.
Join Our 60-Day Challenge!
It’s not too late to join in on the fun! If you want to do a 60-Day Challenge of your own, you can learn more and download your own printable chart here.
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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
Top Ten Tips For Switching To A Whole Food, Plant-Based Vegan Diet
I have followed you two for quite some time and after listening to your recent you tube on “halfway through your 60 day challenge ” I wanted to write. Mostly to thank you for doing what you do. You’re honest and down to earth about everything and that’s why I like you both so much. I wish you both all the best. I’m nearly 70 (yikes) and some of your recipes and advice are mainstays for me. Your stuffed pepper filling – OMG! Your marinated tofu bites that taste better cold than warm! I could eat them like candy! But I use them on salads. Your tip about buying Tovolo cups to batch prep nice cream – I have no words!!!! So to thank you for all you do I’m giving you a tip from me. My nice cream combinations have evolved over time. I did vanilla and chocolate. Then I used powdered coffee substitute or powdered decaf instant coffee to make coffee nice cream. My current favorite is putting a bag of frozen mango in with the frozen banana – and – stirring in cacao nibs!! They’re quite crunchy in it but I love it that way. Banana, mango, chocolate chip! Well, I just thought it was time to write and tell you both how much you’re appreciated.