When did you adopt a plant-based diet, and what inspired the change?
August 27, 2017 was the first day of my plant based journey. Honestly, I had initially agreed to do it as a challenge to see if I could tell the difference in how I felt as well as try to shed a few pounds. The only thing was, if I were to do this, I wasn’t going to short change myself. My mother and I agree that we would do it together, which was a BIG help!
I remember getting to a point of feeling sluggish, not sleeping well, feeling bloated and sort of “blah”. At 25 years old, I knew I shouldn’t be feeling this way. I started by buying and reading Lani Muelrath’s book “The Plant Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight”. Written by someone who, herself, knows the struggles of starting out, she provides a guide on making the connection between health and a plant-based diet, how to shop, how to eat, travel, and deal with people who try to doubt or hinder your progress, and she tells it all from her point of view and experience.
I also watched many Netflix documentary specials and one of my favorites was “ What the Health”. Hearing and watching medical experts say first hand that it is scientifically proven that a plant-based diet actually works in achieving good health, preventing obesity, heart disease, etc., put things into perspective for me.
I work as a Registered Nurse in an ICU where we see people ages 25+ battling chronic illness (obesity, diabetes [related kidney disease, vision problems, dialysis, amputations], chronic heart disease, vascular disease, hypertension, hyperlipidemia, etc.). Many of them have common problems but they also have similar lifestyles. The traditional Western diet (coupled with traditional Southern diet), consisting of large amounts of animal products and absolutely not enough plants.
After caring for someone who had already developed Type II Diabetes and hypertension, had undergone a kidney transplant, was on dialysis, was blind, had limb amputations due to wounds that wouldn’t heal (all related to her chronic illnesses) and she was only 3 years older than me, I knew I couldn’t allow that to be me or anyone I loved, if I could help it!
What changes or improvements did you experience after making the transition?
Within the first week of changing my diet, I initially had the detox headache and crappy feeling. By the end of the second week, I had already lost about 4 pounds, was sleeping better and waking up refreshed, having more energy and a better attitude throughout the day.
By the end of the year, I had lost 10 pounds (155 to 145). I didn’t have much weight to lose, but the most impressive part is that I kept it off! By January 2018, I had my annual biometric screening at work. My numbers, which were not bad to begin with, had improved! I knew there was a connection, and that was changing the way I ate!
As a nurse in a clinical setting, how difficult or easy is it to eat healthy at work?
Hospitals for some reason have hardly any healthy food options. In my environment, there is a Chik-fil-A, and the regular line usually consists of 2 meats, 2 starches, 2 veggies, and an option of some sort of bread.
Too often, many of the options are fried or smothered in a sauce or gravy, drenched with butter or a cream, or has cheese sprinkled or poured on top (and that includes the veggies)! There is a salad bar as an option, but I’m a weirdo about salad bars. So, with that being said, most days I bring my own lunch. I will usually cook enough to last 2-3 days, depending on how many days in a row I will work.
For other busy healthcare professionals in high stress jobs, what tips can you offer in terms of eating a more healthy diet?
Meal prep! Not that you have to have the counter covered in meal containers for a week’s work of breakfast, lunch, and dinner. I’m too lazy and busy to do that! However, I will make a large salad every week ( lasts about 4 days), a batch of brown rice or quinoa, a pot of greens and some roasted veggies. Those are staples that go as a great side with just about anything.
Eat frequently. I try to have breakfast before or on the way to work. That’s maybe oatmeal, grits, a fruit smoothie with some sort of plant protein shake. I’ll have a mid-morning snack, which is either fruit, raw veggies, or nuts. I’ll each lunch, a midday snack (usually one of the previously mentioned snacks that I didn’t get to finish), and then dinner when I get home. Its hard to drink enough water at work, but I TRY to get about 1.5-2 liters of water.
Shopping can be expensive if you make it. I try to buy things in bulk that I eat a fair amount of like oats, nuts, and rice. I always keep soy milk, veggie broth, canned beans (LOTS of them), canned tomatoes, etc.
Lastly, when it comes to eating out, I try to look at the menus online before I decide. The last thing you want to do is get there and there’s nothing you can eat! Finding plant-based restaurants are always a plus, but when the menu is really versatile, be careful and know that you may have to make some adjustments to make your food options more plant friendly!
Below are some of Adrienne’s staple ingredients, batch cooking prep and culinary creations:
