Meatless Monday – Plant-Based YUM!

Some years ago I heard about UC Davis Integrative Medicine, and I am so grateful!

Integrative Medicine takes a whole person approach to health. UC Davis Integrative Medicine’s mission is “to help prevent chronic disease by educating people about how to make positive changes in their lifestyle habits.”

Through their weekly blog posts, recipes, webinars, and 21-day plant-based food challenges, they have helped me learn how to cook and eat healthier, for myself and for my family.

They are not my only resource, of course, but they sure lend credibility to my pursuit of health through eating primarily plants. And they have been a HUGE resource!

For three years, they have held an annual 21-day challenge. At no charge, they provide three weeks’ worth of recipes and nutrition information + a Facebook group to encourage mutual support. The first year I dabbled, but mostly felt overwhelmed; last year I petered out through too much life noise; this year, I’m going for it.

Today is Day 1, which means it’s not too late to SIGN UP! And tonight I will tell you–after a day’s worth of delicious plant-based eating–it’s worth it.

Today I ate…
Breakfast: apple pie oatmeal
Lunch: “fried” brown rice
Dinner: Tuscan vegetable soup + rainbow pasta salad (recipes UCDavis, sign up to receive the full 21-day recipe guide)

This wasn’t the prescribed Day 1 menu, but that’s part of why I enjoy this format. I can pick and choose from their menu; improvise based on what I have, what I want, what I already know how to do well; and eat healthy food to satisfaction.

In the plan, a Berries and Seeds Breakfast Bowl is a breakfast option for Week 2; Thai Fried Rice is Week 2‘s Monday lunch. I did my variation on those recipes, though based on their recipe, I omitted the oil from my rice and added instead more garlic and chili-garlic paste (and I will forever make these changes, as today’s rice was tastier).

I also have a solid minestronehow different can Tuscan veggie be from minestrone?–but thought I’d do dinner on their terms. So glad! Using an immersion blender to pulse it until pureed but for some chunks, this soup might have looked less appealing than some broth-based soups, but it smelled and tasted delicious and, to be honest, required less cook time. Of course I could also whip up a pasta salad without even thinking about it but this combination, with their oil-free Italian dressing (fresh basil, hummus, stone-ground mustard, red wine vinegar, and water to dilute), was a delicious change.

If you’re interested in healthy eating…
If you’re a carnivore who can’t believe plants taste good
If you’re looking for some new recipe suggestions

Sign up for the UC Davis Integrative Medicine 21-Day Food Challenge now!