Plant Based Starting Point we OFFICIALLY started today.  I was out of town the first two days of the month and wore the hell out yesterday so we couldn't start until today.  Traveling is hard enough with a gluten free diet so chances of my doing plant based successfully were slimmer to noner.


Why in the world aren't there more healthy options in airports?  

Okay.  Moving on.

Today's menu:

Breakfast:  Oatmeal with fruit, walnuts, and flax seed.

Lunch:  Salad with kale, spinach, avocado, cauliflower, carrots, tomatoes, olives, 4 bean salad and sunflower seeds.  I made a dressing with olive oil, red wine vinegar, apple cider vinegar, fresh pressed garlic, seasonings.

Snacks:  4 pieces of fruit and two solid handfuls of raw almonds.

Dinner:  Lentil Vegetable Soup

I modified the recipe because it seemed a bit bland.  I added two 10 oz. cans of Rotel tomatoes and green chilis instead of the can of roasted tomatoes and I put in 9 cups of vegetable broth instead of just 8.  I wanted it to be more soupy.  Oh...and I added more spinach.  Why?  I like spinach.  Duh.  LOL!

I seasoned it well and was pretty darn delicious and it made a really big pot so we can get about 6 more bowls out of this pot.  I think we'll do it for dinner two more times this week and freeze the rest.

I did some calculations regarding protein and that's going to be a challenge I'm thinking.  To find out how much protein you need to multiply .36 times your weight.  If that's what you want to'll come up with how many grams of protein you need to do so.  According to my calculations, I'm off by about 12 ounces today.  I'll do better tomorrow.

Robby loved the soup too.  I need to fix his protein intake too.