I have been eating plant-based (and cut out processed white carbs) for almost a week now and I am starting to notice some really great improvements in my digestion. It has been relatively easy to make the switch during the day, but at night after dinner is when I start craving white carbs. Hoping it will get easier and easier as I continue. The main reason I decided to make a switch is because my overall energy level was really low and my stomach has been bothering me. My body has always responded really well to eliminating dairy and meat so I figured it was time to try again.
What is great about putting limitations on your diet is that it forces you to be prepared and you can’t just eat whatever. Being a mom who is always on the go I noticed myself starting to just put whatever in my mouth that was convenient at that time. This week I have had to prepare my lunches and if I am out I am limited on what I can order and it’s always healthy.
I packed this sandwich a couple of times this week and it was so good. Obviously you can use whatever veggies on hand. I definitely will add avocado next time. I also used grape tomatoes but they aren’t photographed. This is a great option if you want to add more plant-based lunches to your diet but don’t just want a salad. Also because the bread is so dense it doesn’t get soggy. I ate my sandwich hours after packing it and it was still delicious!
Ingredients:
- Ezekial bread
- Fresh dill
- Hummus
- Pre-made vegan pesto
- Olive tapenade
- Orange pepper- sliced
- Purple cabbage- sliced
- Baby kale
- Grape tomatoes- halved
- Sweet white onions- sliced
Steps:
- I keep my bread in the freezer, so I start by toasting that.
- Spread the hummus and pesto on each side of the bread. Add the rest of the ingredients and enjoy!
Cooking with Taylor 