Saturday, February 4, 2012

Whole Grain, Plant Based a.k.a. FOK

As you may already know if you troll my Facebook page, I have decided to embrace a whole grain, plant based diet that some may consider Vegan but that I feel more closely resembles a Forks Over Knives or FOK system of eating.  I have also taken the FOK one step further by eliminating/sparingly eating avocados, nuts and oils.  This is in accordance with Dr. Barnard's book titled "Reversing Diabetes."  Lastly, along the same lines, the Dr. McDougall eating system is so close or the same as FOK and I am heavily using his cookbook.

It doesn't seem like such a huge jump to leave out the eggs, milk, cheese and yogurt.  The hardest part for me is probably complying with Dr. Barnard's request to make sure that packaged foods are less than 3 g in fat per serving in order to help initially lose weight to stabilize blood sugars.  The other part that is a little bit difficult is finding a dairy-free, whole grain pasta that doesn't disintegrate or taste blah.

My food days go something like this:

Breakfast:  heap of Grape Nuts cereal, teaspoon or so of cinnamon, drizzle of honey, rice milk...microwave for 30 seconds, take in the delicious smells from the cinnamon/honey combo and then eat!

Lunch:  a delicious boxed soup made by Dr. McDougall that has less than 3 g of fat and some rice crackers.

Snack:  juicy pear or raw carrots

Dinner:  something delicious!

I have not been hungry yet (I think) because there is no limit on how much I can eat.

I noticed last week that there was LITERALLY nothing I could eat at kiddish at shul. I was starving, maybe even ravished, last week by the time I got home.   This week, I brought a salad (spinach, chickpeas, carrots, broccoli), homemade no-oil dressing (brown spicy mustard, soy sauce, apple cider vinegar, honey, salt, pepper), and fruit (cut up cantaloupe and pears).  It was delicious, filling and did the trick! I believe this will be a weekly occurrence!



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