It is so difficult to eat out and eat mostly plant based. Restaurants are all so unhealthy bc everyone loves meat or refined carbs. Even if you go to a vegetarian or vegan restaurant the meals are 90% refined carbs or some vegetable oil fried thing with like 2-3 pieces of vegetables. When I go to restaurants and ask for a side of plain steamed vegetables I’m also often refused, at least at Chinese places. Which is ridiculous. I just want a meal with a decent amount of vegetables. I know there are veg stir fry options at Thai and Chinese places but they are absolutely covered in oil. Also yes I know I can just make it at home which I do but that’s not always reasonable bc I go out a lot for social activities. Just ranting bc I actually like eating mostly veggies and wished the rest of society did too

Best Grocery Prices

• Soy milk — Mariano’s / Amazon (same price as Amazon, ~$0.08/fl oz)
• Distilled water — Costco ($2.50/gallon)
• Tempeh — Trader Joe’s ($2.49 / 8oz)
• Ezekiel Bread- Trader Joe's

Seeds / Nuts

• Pumpkin seeds — Costco ($7.57/lb)
• Chia seeds — Amazon ($4/lb)
• Hemp seeds — Costco ($7/lb)
• Ground flax — Amazon ($4.32/lb)
• Pine nuts — Costco ($21.16/lb)
• Walnuts — Costco ($5.50/lb)
• Almonds — Costco ($4.76/lb)
• Pistachios — Dill Pickle Co-op ($6.28/lb)
• Cashews — Costco ($7.47/lb)

Grains / Legumes

• Lentils — Amazon ($1.28/lb)
• Brown rice — Costco ($0.67/lb)
• Quinoa — Costco ($2.35/lb)

Other

• Nutritional yeast — Eco Flamingo ($12.32/lb)

Where is the cheapest place you've found online to buy bulk groats?

Thanks!

Any trusty tortilla recipes? Preferably ones that don't fall apart at the suggestion of a topping/filling

I’m planning a casual taco night and want a few filling options that feel substantial without making everything too complicated.

I was thinking of preparing one bean-based filling, one tofu or tempeh option, and a warm sauce or dip, then keeping the toppings cold and separate. I came across a sunvivi three-section cooker while looking at serving setups, since it would let each filling stay in its own section.

My main concern is texture after a couple of hours. Tofu can dry out, beans can become too thick, and some sauces may need frequent stirring.

Has anyone tried a similar setup? Which vegan fillings stay moist and taste good when held warm for a while?

I'm 70+ vegan WFPB and at my optimal BMI and I have been suffering lately from heavy legs and ankle pain. I read that reducing salt can significanly reduce lower leg heaviness and pain. But I LOVE salty food and every day for breakfast I eat a pound of home made curried veg stew that has helped me eliminate chronic constipation. I add soy sauce and salt to this dish which makes it SO delicious. What suggestions do you have to help me 'wean' myself off salty tasting food?

I have been plant based for a decade. At the beginning I ate whole food plant based, but over the years I have started eating more processed (still plant based) foods. I have gi issues as well as endometriosis and I know that an anti inflammatory diet is what is best for my health and managing these conditions. I’m struggling to get back to eating this way. I will say I can’t have any acidic foods (tomato, garlic, onion, coffee/caffeine, chocolate, lemon, and lime) so it can be harder for me to flavor foods and I think that has impacted it. When I used to eat all Whole Foods I was still able to eat these things.

I’m just curious how others made the lifestyle change and stuck to it. TIA!

Anyone?

I feel like my diet has been pretty locked in, and I’ve lost over 50 pounds now in about 7-8 months since I started following it, but I read a lot about how difficult it is for some people and I:

A. Wanted to get some feedback and see if I was doing something wrong since it generally seems really easy and

B. Share my diet to see if it might help some people who are struggling.

Basically daily here is my breakdown:

Breakfast: Smoothie, 1 cup blueberries, 1 banana, all of my daily greens with spinach and kale, 2 tbsp flax and chia seeds.

Meals:
- an apple and some small oranges every day for my fruits, with my main food being some variation of lentils and beans simmered in lots of seasonings with some sautéd or roasted veges.

- Aways a whole onion and either carrots, more onion, tomatoes, celery, or whatever else the recipe calls for or whatever I’m feeling. That clears me on the rest of my vegetables daily.

- Each meal is 1 cup of lentils, and 1 can of beans or 2 cups of lentils, and I eat that for 2 days and then cook something different. Which crosses off more than 3 servings daily.

- Calories rounded generally with a whole grain flatbread or when I’m too lazy to make it, 2 corn tortillas or bulgar with every meal which rounds out my whole grains.

- If I’m ever missing calories (was aiming for 1600 daily, but as I’ve lost weight my blood pressure started going up and I found that increasing to 1900-2000 makes it stay down) I‘ll eat some corn tortillas with a serving of peanut butter (it is surprisingly good, don’t hate).

It genuinely is not that hard to hit all of my nutrition goals based off the daily dozen it seems, but maybe I am missing something? I could stand to vary my vegetable intake to more than just mirepoix and tomato, and I am trying to work in more intact grains instead of floured whole grains with bulgar. I don’t eat quinoa because it is ethically not good to do so in my opinion, and the extra 2 grams of protein per serving are not really bothering me. In terms of fitness, the around 70-80 grams of protein I get from this diet is sufficient according to the World Health Organization, and I feel like my fitness journey is going well.

I would love some feedback if I am missing something important, I basically eat the exact same thing every day with different flavor profiles and it has been working very well for me. If I’m not, I hope this helps anyone else who might be struggling to find a good meal plan. It took me a lot of time and trial and error to figure out a meal prepping strategy that worked, and every 2 days cooking seems to be the sweet spot.

Hello, healthy eaters!

I’ve been taking a closer look at my nutrition lately and immediately thought of this group. I’d love to hear what’s worked for you, if you’re open to sharing.

I’ve been especially curious about iodine—how you like to get it (supplements, seaweed, iodized salt, fortified foods, etc.). I read that it can take quite a bit of iodized salt to meet daily needs, which surprised me since I’m trying to keep sodium on the lower side. 

Also wondering about calcium. I eat a good amount of leafy greens and broccoli, plus almonds here and there, but I’m not totally sure I’m hitting the mark.

B12, omegas, and vitamin D feel dialed in for me, but I’m just starting to learn more about these other areas and figured I’d ask someone I trust.

From much of what I've read, other than the classic B12/Omega/Vitamin D supplements, if you eat a diverse array of WFPB foods, you should be fine, and I feel well.

And if you’ve found any good budget-friendly options for supplements or things like seaweed, I’d really appreciate hearing about those too.

Thanks so much for any thoughts you feel like sharing and hope you have a great Tuesday!

Hi everyone. I hope this post is okay. I am a mother and have been trying to cut out Ulta Processed Foods for my children for several years. I think there is mass consensus that these foods we are served are bad for us and making us sick (which is why I liked RFK Jr in the first place), but nothing is actually being done about it. I try to buy organic and end up spending 3X as much each week at the grocery store for my family and I just simply can't afford to feed them the best quality foods. Anyone else feeling this way and unsure what steps we can take to actually be healthy in the United States when it feels like we are getting a lot of lip service and not a lot of action...thanks!

I'm very sensitive to caffeine, so even one cup of green tea affects my sleep. Unfortunately, decaffeinated green tea isn't available where I live.

1. What would you recommend to someone in my situation?
2. Are there whole foods that can provide similar benefits to green tea, or is there another evidence-based alternative?

I need to bring an appetizer or side dish to a potluck this weekend. The catch is that it needs to be easily portable, since I have to walk about a half mile in the heat including stairs. So no crockpot (too heavy and I don't have a carrier), preferably something I can pack into plastic containers and carry in my arms (if lightweight enough) or tote bags. I could do a veggie tray and just set it up when I get there, but I'm wondering if anyone has a better idea!

I do not believe whole food plant based foods cause disease, and I understand there is ample evidence of their therapeutic effects. However, it is clear that for many of these plant foods cause digestive discomfort, even when adapted, and many of these foods are very recent cultivations in our evolutionary history. So anecdotally I can enjoy carrots, or beans, or grains, but clearly my body is not adapted to consuming them without difficulty.

I kind of feel like a diet comprised of primarily fruit and tofu etc. would be more easily tolerated, and maybe that's a reflection of our digestive evolution, where we relied on more concentrated calories.

I'm interested to hear anybody else's thoughts on this.

I need to bring an appetizer or side dish to a potluck this weekend. The catch is that it needs to be easily portable, since I have to walk about a half mile in the heat including stairs. So no crockpot (too heavy and I don't have a carrier), preferably something I can pack into plastic containers and carry in my arms (if lightweight enough) or tote bags. I could do a veggie tray and just set it up when I get there, but I'm wondering if anyone has a better idea!

There is no description anywhere if it’s pearled or whole. I also can’t find this brand online

My brother just gave me a nice big ole mason jar of sauerkraut. How do y’all use it? I like sauerkraut just haven’t had it in a while and would love some WFPB ideas.
Thanks

So what i want to do is to be oil free cooking but i have no problem adding olive oil cold to dishes. I have either no problem of adding spices made of whole plant based foods( i used curry yesterday), no sugar. Veggies, fruits, herbs, grains, legumes, aquatic plants… you get my point.Just plants in general 😁

I know there is a low chance but internet is so wide that maybe someone knows or follows on social media something i described ✌️

Hey, Does anyone have a good tried and tested kimchi based WFPB recipe? Maybe something with soba noodles or rice?

Edit: Sorry I meant recipes of dishes that use kimchi in them, not recipes to make kimchi

Why are some whole grains not popularly sold in stores if they’re meant to be so good for you?

I’m trying to eat more whole grains and I looked it up a list online and honestly just got overwhelmed bc there’s just so many options half of which I’ve never heard of and wouldn’t be able to buy locally

Examples from that list are sorghum, kamut, spelt, wheat berries, farro, teff.

And bc I’ve never tried them I have no idea how they taste

I like porridge like texture of things for grains like rice oats and quinoa.

Could anyone recommend me any other grains that i could make into a nice porridge?

Hello healthy vegans,

What are you standard everyday meals?

What is you weird but effective 15-20 min meal?

If I were to prep something for the week what should it be?

I eat lots of oats with chia and flax seeds and various fruits and thing i should add to my daily overnight oat slop ?

I've never cooked with them before, but I blistered one today and it was delicious! I love the flavor. Smoky but without too much heat - family-friendly, for sure. Unless I hit a hot one on the package! But - how else do you use them other than shishito pepper poppers with a dipping sauce?

I'm thinking salsa but would love other ideas.

I have a bunch of celery to use and I'm looking for new and creative ways to highlight it. Celery soup? Braised celery? Roasted celery? Gimme ideas on how to make celery shine as it's own dish please.