I don’t really make new year’s resolutions because I believe self-improvement is something on which one should constantly work—I guess you could say I believe in year-round resolutions—but for most people, a new year marks new beginnings, a newer and improved version of yourself. This means many resolutions to the tune of “I’m going to lose X pounds” or “I’m going to get in shape” or “I’m going to eat less carbs” or “I’m going to eat less meat.”
Truth be told, collectively with the hubs and some friends, I recently tried a plant-based diet after watching What the Health on Netflix, a documentary advocating veganism. While I didn’t buy everything the documentary touted (I’m sorry, but consuming cigarettes is not the same as consuming eggs), I do believe most of us Americans could definitely use more green roughage in our diets.
So began the [very temporary]vegan me. How did it all go? I’ll tell you more about that later. But first, here’s the recipe for a vegan dish the hubs and I ate often during our plant-based period. I love how you don’t feel heavy after eating it, yet the quinoa and legumes satiate while the spinach, sprouts, and black garlic boost the healthy factor. Plus, who doesn’t love corn and avocado? Best of all, flavor is not sacrificed at all in this robust, vibrant grain bowl.
Whether the plant-based diet is right for you or not, no one can argue that adding more vegetables to our diets is a good thing.
Happy cooking and healthy eating! Here’s to a better you in 2018.
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