Overcoming Food Addiction with a Plant Based Diet + Whole-Food Plant-Based Easy Thai Coconut Curry Noodles
By Molly Patrick
Jul 24, 2021,
This moving story about overcoming food addiction with a plant-based diet is a must-watch. Lisa had always been overweight, but she never really minded. She thought as long as she was active she didn’t have anything to worry about.
This all changed when she realized she was unable to play with her son. She decided to make a change and discovered the whole-food plant-based lifestyle. After making the switch to eating plants she was able to lose weight, exercise more, and overcome her lifelong food addiction.
Her changes were so powerful she was able to avoid weight loss surgery and is staying active with her adorable son.
I knew if I didn’t change, I would have to be on the sidelines of life.
Lisa Lewis
What you’ll learn during today’s chat about overcoming food with addiction with a plant-based diet
- How to take weight loss one step at a time
- It’s possible to have a healthy relationship with food, even if it’s been your drug of choice in the past
- Supporting your health with your food can also help our planet
- Your family doesn’t have to eat a whole-food plant-based diet for you to find success
- How to approach a lifestyle change with a spirit of curiosity while being kind to yourself
- Losing weight and overcoming food addiction doesn’t have to mean giving up delicious food
Quick note from Lisa:
For over half my life I’ve been either vegetarian or vegan. However, it wasn’t until I started eating whole-food plant-based did my health and weight change.
At age 40 I sat in a doctor’s office in tears. At my highest weight of 327 lbs, I was depressed and confused as to why I weighed so much. I had a healthy, beautiful baby boy and I kept thinking that I should be happy, but I wasn’t.
The doctor gave me a prescription for Zoloft and told me to look into weight loss surgery. I left his office feeling defeated, questioning everything. I knew I needed to take charge of my health if I planned to be the Mom I wanted to be. On Presidents Day of that year I became vegan (again) and shortly after, I started eating a whole-food plant-based diet. It was then I rediscovered my joy for life and food.
I’ve lost almost 135 lbs and I’ve never been happier. I am enjoying life to the fullest, raising an amazing son, and being an example of what is possible.
Closed captioning available.
Lisa, I had the most amazing talk with you. You are so full of love. Thank you for taking the time to talk with me and being vulnerable about overcoming food addiction. It was an honor.
Ingredients
- 1 cup red onion, chopped (135 g)
- 5 cloves garlic, minced
- 1 heaping teaspoon ginger, peeled and minced (10 g)
- 1 cup carrots, chopped (140 g)
- 6 cups veggie broth (1.5 liters)
- ¾ cup coconut milk (175 ml)
- 1 tablespoon curry powder (6 g)
- 1 stalk fresh lemongrass, outer most layer peeled and discarded, bottom third cut in half (you can substitute with a teaspoon or two of fresh lemon zest)
- 3 cups mushrooms, sliced (165 g)
- 1 4-oz. package bean thread noodles (AKA cellophane noodles, bean vermicelli, glass noodles, or mung bean noodles)
- Cilantro for garnish
Instructions
- Heat a stock pot on medium heat for 2 minutes and add the onion, garlic, and ginger and sauté for 2 minutes, adding a tablespoon of water when things start to stick. Add carrots and cook for 2 additional minutes. Add vegetable broth, stir, and simmer for 15 minutes or until carrots are soft.
- Turn down the heat and transfer 1 cup of soup into a blender along with the coconut milk and curry powder. Blend until everything is combined, about 30 seconds. Pour blended mixture back into soup pot.
- Add lemongrass and mushrooms to pot and simmer for an additional 10 minutes.
- While soup is simmering, boil the water for the noodles. Drop noodles into boiling water and cook for 3 minutes, until they are soft. Strain the noodles and get ready to assemble!
- To assemble your curry, place a portion of the cooked noodles into a large soup bowl. Ladle soup over the noodles, enough to cover the noodles completely. Remove any lemongrass from the bowls, it's just for flavor.
- Garnish with cilantro and serve!
Wishing you a happy week. May it be filled with small acts of kindness.
Xo
Molly
7 Comments
Leave a Comment
New? Download your free Beginner's Guide and start the most delicious and rewarding journey of your life, fueled by plants.
Stop junk food cravings and glow from the inside out with our easy-to-follow program. Give me the juicy details.
Our mouthgasmic plant-based meal plans are designed around batch cooking. Get your free Batching Handbook and dive in.
Love the food that loves you back
Get instant access to thousands of plant-based recipes and meal plans, no credit card or perfection required.
I’m still confused about coconut milk.
Does this recipe use cans? or (for example) Silk Coconut milk? Sat fat?
Please clarify.
Great question, Jon! We recommend regular canned unsweetened coconut milk. Let us know how you like it!
This was excellent and easy.
Any proven yummy veg subs for mushroom-hating kiddos? Maybe cauliflower or sweet potato or….?
I think lightly sauteed zucchini would be a great substitute since the flavors are mild and the texture is similar.
Curious, when blending a cup of the soup should I make sure to blend some of the carrots and onions? Or just the broth?
Also, I overcame my food addiction eating WFPB this year. I have no desire to “cheat” because this kind of food is so much more satisfying and delicious anyway!!
This recipe was amazing! I told my daughter that I want to start cooking food that tastes better than takeout. This recipe totally delivered! Thank you to the amazing chefs that created this recipe!