Saturday was my 20th day of eating vegetables every day for 30 days. I’m keeping a diary of the experience and here is Part 2, a record of day 11 to day 20. If you missed it and have no idea what I’m talking about, here’s Part 1.
Never gave much thought to the cucumber, but after mild reflection I get the phrase, “Cool as a cucumber” now. Completed goal with extra dressing.
Did another round of Jillian Michaels with Naz.
Foodie is the New Forty suggested making veggie chips. Am excited about this idea. Wish my schedule was light enough now to give these a try right away. Alas, will have to wait. Finished bag of mixed lettuce. Good riddance! Not a fan of plain lettuce.
Tonight taking a pole dancing class with girlfriends. Counting it as a workout. Bringing my week’s count to 5 workouts. I think this is about even with how many times I worked out all year last year.
Spinach and cheese crepe! Creped veggies are better than raw veggies.
Had Mother’s Day dinner with the boyfriend and his mom at a Korean restaurant. Veggies today were part of the big Korean BBQ meal. Souped veggies, pickled veggies, grilled veggies. I could eat kim chi every day.
Work took the day to go canoeing. About 5 hours of hard paddling. Ouch! The lunch team packed spinach among other sandwich ingredients. Made myself a delicious humus, spinach, and turkey pita sandwich.
Lunch time, ate out at Madam Mams. Ordered the Pad See Yew, flat noodles, eggs, and Chinese broccoli stir fried.
Spinach! I think this is the only vegetable I really enjoy raw.
I landed in Boston to visit BFF just in time for dinner. Went to Little Q’s for hot pot. I loaded up on bok choy, pea sprouts, Chinese broccoli, and taro. It was veggie heaven. I can eat vegetables in hot pot all day. What a funny thing to admit. Growing up, much to my mom’s dismay, I only ate the tofu, fish balls, and noodles in hot pot.
BFF and I cooked for dinner and we made a delicious salad, using a How Sweet it Is recipe. Vegetables included arugula, asparagus, and shallots.
We also experimented with making kale chips. Light, salty, and crisp. Can’t wait to make a whole batch of these when I get back to Texas.
Day 20: We ate at a restaurant in Montpelier, Vermont for dinner. In an effort to eat vegetables, I ordered a crepe with roasted red peppers, spinach, onions, and a basil sunflower pesto.
Closing off my 20th day without skipping a day makes me feel so empowered. I’ve always had myself pegged as someone who is simply unhealthy and never bothered to challenge myself to change. I’m ashamed to admit that I was being lazy. This experience is now 2/3 done and I’m already excited about continuing this journey not only with the vegetables but towards a healthier lifestyle in general.