Day 8: A big part of deciding to commit to and stick with a plant based diet for me will be forgoing my typical comfort foods (chips, ice cream, burritos, burgers, pizza) and learning to put my health first. This has been a lifelong struggle for me. I have always fluctuated in my weight and been on yo-yo diets for as long as I can remember. I would always seem to take 2 steps forward, and then 3 steps back, for as long as I can remember. A big part of what will make me successful in this journey of developing a whole foods plant-based diet, I believe, will be my ability to constantly keep at the forefront of my mind and thoughts my end goal, which is a transformed body, a renewed sense of self, a renewed spirit, and a healthy way of living that will give me all the energy and power I will need to create a meaningful impact in the world. Every day, especially when temptation comes my mind, I will have to remind myself WHY I decided to make this switch in the first place. Ultimately, it was to save my life!
I’m getting so jazzed about ALL THE FALL recipes I’m cooking & uploading to my website. Did you check out my Quinoa, Roasted Squash, Cranberries & Pecan Salad
▫️quinoa▫️Salt▫️black pepper▫️acorn squash▫️kale▫️pecans▫️balsamic vinegar▫️olive oil▫️feta
1️⃣Preheat oven to 425°
2️⃣Cover a baking sheet with aluminum foil.
3️⃣In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit for an additional 5 minutes, then fluff with a fork and season with salt and pepper.
4️⃣Spread quinoa on a sheet tray to allow it to cool completely.
5️⃣Meanwhile, arrange squash on a baking sheet and roast until tender and golden, for approx. 20 minutes.
6️⃣In a large bowl, toss quinoa, squash, kale, pecans, and cranberries.
7️⃣Drizzle balsamic vinegar & olive oil over salad and toss to lightly coat.
8️⃣Season with additional salt and pepper, crumble feta on top, and serve.