If you’re a frequent reader of this blog, you may recall that I switched to a plant-based diet back in November of 2019.  To be clear, I did this for my own personal health reasons, as the data I’ve looked at shows that a meatless/dairy-free diet has some significant health benefits.  I don’t go around shaming other meat-eaters, waving signs, or attending PETA rallies.  I’ll also still eat meat from time to time (if it’s the only option available or if I’m visiting someone else’s table), so it’s not like I’m militant about the whole plant-based (aka “vegan”) movement.

So, what’s it like after nine months?  Well, I have to say that – as mentioned above – while I’m pretty disciplined about watching what I prepare and consume, there are days when I’ll get lazy and sneak a lone piece of cheese or dunk a cracker into some dip that my daughter is eating, but for the most part, it’s actually not a hard diet to stick to.

Overall, I feel better, have plenty of energy, and other than an additional B-12 supplement (that I take daily), I haven’t seen any ill-effects from staving off beef, pork, chicken, fish, and dairy.

Yes, I get plenty of protein.  There are multiple sources that are plant-based, and it’s not hard to incorporate them into your diet.

Yes, I do eat a lot more fruits, vegetables, and grains, but honestly – they are much better for you than the pre-processed garbage that lines the inner aisles of most grocery stores.  My garden this year has provided lots of fresh options for the table, and eating seasonally is not only more interesting, but in the long run – cheaper (as prices for in-season produce and fruits is generally significantly lower).

As far as other typical “vegan” ingredients (i.e. tamari, nutritional yeast, miso, rice vinegar, tahini, etc.) – yes, the first-time purchase is a little more expensive, but once you have these staples in your pantry, whipping up a plant-based dish is pretty easy.  These days, there are also plenty of plant-based options that “mimic” the old favorites (i.e. chicken, ground beef, pork, etc.) that are actually quite tasty and easy to substitute into my recipes (I would also challenge most meat-eaters to notice the difference).  I can even cook up plant-based scrambled eggs and sausage for breakfast (with plant-based butter on my toast).

Have I lost weight?  Yes, I did initially, but I have settled in at about a ten-pound loss (overall).  Food companies are all jumping on the plant-based bandwagon, and it’s getting easier and easier to be a “bad” vegan (and keep the weight on).  There are doughnuts, snack foods, ice-cream, cakes – all plant-based or dairy free.  I can munch on “Oreos”, down bags of “Takis” snack chips, or slather dairy-free melted cheese over heaping plates of nachos (with plant-based beef crumbles).  That’s a far-cry from brown rice and kale.

While I have yet to have any “official” blood work done to verify any scientific benefits, my wife has recently had some blood work done (she’s more of a “vegetarian” than “vegan” – as she likes dairy too much to give it all up), and it showed significant improvement in a variety of categories – which only strengthens our resolve to continue on our nutritional path.

As for my work in the kitchen, recipes are getting tested, dialed in, and we are developing some “tried and true” favorites for our menu rotation.  It is a different way of cooking, but once one becomes familiar with specific techniques and flavor profiles, I’d argue that I can now whip up a meal that is just as tasty and filling as anything I would have done in a meat/dairy filled kitchen previously (and it’s not like I’ve forgotten how to cook that way – I still make a damn good pot roast).

If you’ve been thinking about trying out a plant-based diet, I recommend it – even if it’s just one or two days a week to start.  I think you’ll find that there is no lack of variety, flavor, or fulfillment at the dinner table.

Bon Appétit!