Health Made Simple Wrap-Up

It's the end, my friends! My 8-week Health Made Simple plan from No Meat Athlete is over! And you know what? I'm gonna keep eating this way! Just because I want to! I've done many resets, and I often finish them with big intentions to keep up a few healthy habits. But this time feels different. I love the focus on low-oil, whole foods meals at home and the flexibility/permission to have whatever I want when I want it. Craving fries? Eat them! Need some cake? Eat it! But just make sure your day also includes lots of fruit and fresh veggies.

Don't worry — you'll still see lots of indulgent meals on my blog, but the stuff you might not see — because they might be a little boring — are daily smoothies, salads, and some everyday meals at home. I intend to add a few of the HMS recipes to my rotation.

Tomorrow is Thanksgiving, and I plan to stuff my face with all the things, including Field Roast Celebration Roast and my mom's vegan cheesy hash brown casserole. And I'll surely be eating leftovers for several days, but I'll balance those days with fruit smoothies and salads. It seems like a no-brainer way to eat, but as someone who has struggled with food guilt forever, I needed this program to get me into a healthier mental space around food. I've never denied myself fried treats and sweets, but I often feel bad about myself after I eat them. With this new (to me) way of eating, I don't!

Anyway, without further ado, here's what I ate on my last few days of HMS. Monday started with Spinach Colada Smoothie (from a recipe in VegNews!) — coconut water, coconut flakes, spinach, pineapple, banana, and flax seed.


Morning snack was Miyoko's Roadhouse Cheers to Cheddah cashew cheese on rosemary Wasa crackers.

Lunch was an ALT Sandwich (avocado, lettuce, & tomato with Hope Spicy Avocado Hummus) on sprouted grain. 

I also brought some Roasted Rosemary Potato Wedges (oil-free!).

Afternoon snack was fruit — persimmons, orange slices, and strawberries. And dinner was Pasta with Tomato Sauce & Cheesy Sprinkle from HMS. For the sauce, you just blend a can of diced tomatoes with salt (I added oregano, basil, and garlic powder too). The sprinkle is made with nooch and ground walnuts. For the pasta, I used Explore Cuisine Edamame & Mung Bean Fettucine.

Tuesday started with a cranberry-cherry smoothie (no pic) made with cherries, cranberries, banana, spinach, and walnuts. Morning snack was Baby Carrots & Black Bean Dip.

Lunch was leftover pasta, and my afternoon snack was Pears & Strawberries.

Dinner was Red Lentils with Spinach and Whole Wheat Naan. I found vegan whole wheat naan at Sprouts!

On Wednesday, I had another Spinach Colada Smoothie, a snack of blood oranges and strawberries, and leftover lentils and naan for lunch. I snacked on rice crackers with Miyoko cheese in the car on the way to my parents' house in Arkansas for Thanksgiving! And then my parents and I grabbed salads from the salad bar at Truck Patch (Jonesboro's health food store) for dinner. We like to keep it light the night before Thanksgiving! 
Hope y'all have a great holiday!