What I Ate Wednesday: Ultimate Reset | Katie Proctor

Recently, I’ve been motivated to eat more of a plant-based diet.

To me, plant-based doesn’t mean vegan. It simply means adding MORE fruits, veggies, and nutritious plant foods to your meals. 

My palate has come a long way from the days of eating ham & cheese Hot Pockets and Swiss Cake Rolls on the regular {yes, I really did}, but my current relationship with food {and my more developed tastebuds} didn’t happen overnight.

Healthy eating isn’t supposed to be painful, so it’s important to start where you are.  

If you don’t like baby carrots, don’t force yourself to eat them. Find something else that you do enjoy and look forward to. And make any meal plan work for you!

That’s exactly what I’m doing with the Ultimate Reset, a plant-based approach to fighting inflammation in the body. It slowly eases you into incorporating more plant-based foods and supplements, and decreasing the amount of space that animal foods take up on your plate. The plan is pretty low calorie {and that’s not really my style}, so I’m using the ingredient list as my shopping list without worrying too much about the quantity. I have worked really hard to get to a place of consistency with my workouts and I want to keep them up throughout the 21 days without limiting myself. But I am excited to see how my body feels by incorporating more alkaline {rather than acid-forming} foods.

Breakfast: Almond Butter + Banana Oats with Coconut Milk {pictured above}

Tip: Choose unflavored nut butters with just nuts and salt as the ingredients, and canned light coconut milk to minimize the extra gums found in the refrigerated kind. 

Morning Snack: Chopped Bell Pepper with Hummus

Tip: Bell peppers are relatively inexpensive and stay fresh for at least a full week, which is why I love them for snacks at work. 

smoked salmon salad

Lunch: Smoked Salmon Salad over Organic Greens, Pumpkin Seeds + Goji Berries w/ Simple Olive Oil + Lemon Dressing and a small Sweet Potato {not pictured}

Tip: Mix tastes and textures (crunchy, chewy, sweet, savory) in a salad to make it more satisfying. 

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Afternoon Snack: Chocolate Covered Cherry Smoothie

Tip: 1 scoop chocolate vegan Shakeology includes plant-based protein, probiotics, greens, adaptogens and more. Mix with frozen cherries and filtered water to beat those 3pm sugar cravings {it has a lower glycemic index than an apple, after all}.

 

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Dinner: Mixed Veggies with Wild Rice/Quinoa Blend and 2 Eggs Topped with Salsa and Avocado

Tip: Frozen vegetables are super easy to have on hand for quick meals. Build 1/3-1/2 your plate with vegetables. 

What do you think? Could you eat more plant-based? How do you balance this with meat and cheese-loving significant others?

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