I’m six weeks in to this WFPB lifestyle. I am by far more comfortable saying that and eating this way than I was six weeks ago. There’s still a bit of stigma out there when it comes to fessing up that you don’t eat meat. (And now I hear the aunt from “My Big Fat Greek Wedding” – “You don’t eat meat?! That’s okay, I’ll make lamb.”)
I am not new to the kitchen, even if my ingredients have changed some. I’m getting more creative as I go. I think I have the basics down, and I certainly have the staples now. A large variety of grains, rice and pasta. Beans, lentils, and legumes galore. Tons of seasonings and spices. But I wanted to expand how I used all of the above and not always be dependent on finding a new recipe.
As a carnivore for the majority of my life, I could whip together a new meal without much thought. Do something with the main meat dish, add a starch and a vegi, voila! In WFPB eating, starch is the center — but what do you do to Farro besides cook it? Exactly. I am determined to learn.
Fork Over Knives to the rescue.
FoK has a complete cooking course. You even earn a certification and 30 credits from an esteemed culinary program. I went into the course with an attitude because I grew up in the kitchen with parents who were pretty handy in the kitchen. But let me tell you…I’m 15% into the course and I have learned so much! Knife cuts alone have blown my mind!
There are assignments along the way and responses from actual instructors that help guide you along the way. It’s pretty cool.
Early in the lessons you have to prepare your kitchen, stock your fridge and pantry and send in a picture of both…I have to say, other than my overstuffed fridge, I was a little proud of my submissions…
This part of the journey has been a lot of fun. Trying new foods, experimenting with preparation. New flavors, scents and colors. It’s like I’ve been sleeping and suddenly I’m awake.
Aside from that, I am feel so much better. All my inflammation is gone. I can see every tendon and vein in my feet. I didn’t realize how puffy I had been before. I’m edging on 15 pounds lost in two months time. And I’m just starting to incorporate exercise post-sprained ankle recovery.
My sleep is still not 100%, but the blocks I am getting feel more solid, more restful. I feel more alert during the day – which is good considering I’m in the busiest time of my year right now — coming down to the last three days before we file the public Proxy statement. I worked several 12-hour days last week and into the weekend and though I was tired at the end of the day, I had enough stamina to get through it and not hurt like I usually do.
I’m still working on night eating. I think I need to approach that the way I’m approaching my day eating. If I want something I can have it. I was trying to cut off my eating at 7pm — which would give me a 12-hour fast give or take. But what I find is that I feel a little anxious when it comes around to 7 or 7:30. A panic, almost. And then I eat anyway — not the types of foods I was eating before for sure, but I’m not hungry and I still feel compelled to eat. I think giving myself permission to eat may reduce the need to do it.
I was always one of those kids that if you told me “No,” I heard “I dare you!” I don’t like restrictions, rules, boundaries. It’s like eating at 7:05p is my own personal act of rebellion. And I know it’s silly. And it’s only hurting me…but still, it’s the way my brain seems to be wired.
I visit the doc for my annual exam on May 6. I am so excited to see my numbers. I’ll be doing a fasting blood work that day. I will be very interested to see improvements – especially in my cholesterol levels. My overall score wasn’t bad last time, it never has been, but my LDL and my HDL are definitely not where they should be individually. I’m hoping for a rise in the good and a fall in the not-so-good ranges.
I’m home for a few weeks before I travel again. Next stop – Chicago – my hometown. And home of the stockyards. I’m a little nervous about how I’ll fare there, but I’m definitely up for the challenge.
Shrinking Shay 