By Molly Patrick
Nov 23, 2019,
I recently sat down with meal plan subscriber, Stacia Van Linden to chat about her experience transitioning from a vegetarian diet to a whole food plant based diet. I loved our talk. I could really relate because before I switched to a whole food plant based diet, I was a life-long vegetarian. It wasn’t until I started basing my meals around whole plant foods, did I become super healthy and full of energy.
Here’s a note from Stacia before you watch our video chat.
I was a vegetarian for decades, subsisting mainly on convenience/processed foods (pizza, crackers, sandwiches, eggs) and/or restaurant meals. Though my cholesterol had been high for years, it reached 336 (!) by September 2018.
I was also classified as pre-diabetic, was overweight, and had angina symptoms. The cholesterol number terrified me. Immediate changes were needed, so I started a statin (which had been recommended for years but I refused because I didn’t want to take medication) and researched how to improve my cholesterol through diet. Eating and living a whole-foods plant based (WFPB) lifestyle is what I found.
I changed my diet, replacing many of the processed/convenience vegetarian choices with WFPB foods. I tried to quickly transition in stages, working to replace animal based foods and processed foods with more whole plant foods each week. In just three months (with a statin and dietary changes), my cholesterol dropped over 200 points. The statin helped, but I know I achieved a huge drop in numbers because of eating a WFPB diet.
It is now a year later and my numbers have continued to improve (cholesterol was 111 in September 2019). I have dropped some weight, and I am no longer considered pre-diabetic. My statin dosage has been cut in half; my goal is to get off the medication altogether, and I know I can reach that goal. I have now joined a gym and I am working with a personal trainer to lose body fat while increasing muscle mass. I feel good physically, mentally, and emotionally.
I loved convenience foods because they gave me the freedom of time to do other things. I don’t enjoy spending time figuring out what to make, what groceries to buy and in what quantities, or how to cook or assemble things. Each of those steps felt overwhelming and time-consuming. That’s why the meal plans are such a relief. Ultimately, the brilliant bit is that the meal plans eliminate decision fatigue.
I read, print a grocery list, buy groceries, and follow the clear, easy instructions. It still takes me awhile to prep (I’m slow in the kitchen) but once I’ve invested my meal prep time, I then have a fridge full of WFPB “convenience” foods for the rest of the week! The food is not only beautiful, it is delicious.
I may vary the order in which I eat things each week (depending on my whim or how much time I have on a particular day), but all that is required of me is to look at my list and choose from among five meals, knowing I have everything right there in my fridge.
The meal plans give me a well-curated menu that makes it a joy to eat. And then I still have the freedom of time to do other things.
Stacia, thank you so much for chatting with me. I had a fabulous time talking with you. Keep kicking ass and fueling with plants!
Did you follow a vegetarian diet before switching to a whole food plant based diet? We would love to hear about your transition in the comments below.
- 1 cup raw shelled pumpkin seeds (aka pepitas / 120 g)
- 1/2 teaspoon garlic granules
- 1 1/2 teaspoons low-sodium soy sauce
- Heat a skillet over low heat for 2 minutes (I like to use cast iron for this recipe). Add the pumpkin seeds in a single layer and cook for 5-7 minutes, stirring frequently so they toast evenly and don’t get too brown. The seeds should get a little dark but not super brown.
- Turn off the heat, add the garlic granules and stir.
- Add the soy sauce and stir with a flat spatula until all the seeds are coated in soy sauce and garlic granules. Your skillet might get a little sticky from the mixture – this is normal. Just stir everything up the best you can.
- Transfer the pumpkin seeds to a plate and let them cool. Store in a jar in your fridge and add them to salads, baked potatoes and bowls.
Wishing you a happy week. May it be filled with adjusting as you go.
Fall in love with plant based cooking
Are you ready to live a Plant Fueled Life?
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.