Join me as I blog my way through Dr. Furhman’s Eat to Live plan (again)! My goal is to reach my ideal weight by doing the aggressive 6 week Eat to Live plan by Dr. Fuhrman until I reach that magic number! I will be posting what I eat each and every day (or as close as I can get) with pics! If you are currently on the plan we would love to hear from you–please comment and post pics below!
WHAT I ATE ON DAY 6:
Breakfast: 1/2 cup steel cut oats (leftover from Day 5–I usually make a big batch to have throughout the week), 1 cup unsweetened almond milk, 6 large strawberries (sliced), sprinkling of ground flaxseeds
Lunch: My son had a birthday party this afternoon. Luckily it was our neighboor’s son and she has also been getting on the healthy bandwagon. She and her husband (who is a chef) made an excelent quinoa salad with black beans, roasted corn, jalapenos and chopped tomatoes. This Mexican Quinoa Salad recipe from The Garden Grazer (see picture above) would be close equivalent to what we were served at the party.
My friends’s mother also made her famous Salsa Fresca de Tomatillo con Aguacate for the birthday. So, I slathered this all over my quinoa salad which left me satisfied enough to forgo any party cupcakes! Check out this recipe from Examiner for the tomatillo salsa pictured above.
Dinner: Tofu and veggie spring rolls (pictured at the beginning of the post) with sriracha sauce (yes, I know, I’m not doing good with the sodium rule this week)!
These are easy to make! Saute tofu in low-sodium veggie broth until well cooked. Finely slice desired veggies (I used, avocado, carrots, celery, grape tomatoes, and yellow bell peppers). Then soak brown rice spring roll wrappers like these (that you can also find at Whole Foods) in water for about 30 seconds. Lay the soft wrapper on a cutting board, in the center place your tofu and veggies, fold both sides in then roll down and press to seal.
After rolled, sprinkle with raw white sesame seeds and serve with Sriracha sauce or hummus. My husband and I had trouble finishing these rolls. Even though they are super-low calorie, these fiber-filled rolls are super-filling!
Dessert: Even after all the eating I did today I still wanted something more than just fruit for dessert! Enter this mango, banana and pineapple smoothie, blended with unsweetened almond milk and garnished with a few blueberries and a sprinkle of flaxseeds!
Check out what I ate on Day 5!
Check out what I ate on Day 4!
Check out what I ate on Day 3!
Hi Kristen!
I am loving your website. I’ve been on here for hours…almost completed reading through your daily menus. I so appreciate your honesty, thoroughness, dedication and especially, all the gorgeous, vibrant photos!
I chose this day to comment,because I love your idea of enjoying a fruit smoothie for dessert. I still suffer from food addiction, even after losing almost 65 pounds and keeping it off for 7 months now.
I “went Vegan” almost a year ago, a few months after beginning my new healthy lifestyle. I was not Nutritarian then, just wanted to finally lose the weight and get healthy after many years of yoyo dieting, and more recently just giving up.
I began to realize that dairy products were my main source of calories (yes, I was counting calories), so I began to severely limit dairy (I had been ovo lacto vegetarian for over 20 years). Also at that time I began reading Eating Animals by Jonathan Safran Foer. That did it for me! I went vegan on the spot and it was the best choice I’ve ever made in life (tie with my better half, of course).
I lost the weight, 60 pounds in 7 months, was smaller and felt better than I ever had! I kept it off for 6 months or so, and then my husband decided to join me! We recently started doing a great deal of research about health and how important our diet is, watching lots of documentaries such as Forks Over Knives, listening to podcasts like The Compassionate Cook, and just last week, obsessively tuning into the Food Revolution Summit broadcasts.
That’s where I learned about Dr. Fuhrman and became convinced this was the diet style for me. I had recently set a new goal to lose 5 more pounds by summer, and praise God I’m only 1/2 pound away from that goal! I may even decide to go down 5 more, who knows.
I find this eating style to be extremely fulfilling. I struggle a bit with keeping the nuts in check…my addiction quickly changed from junk food to peanut butter soon after I vegan making my own. So I try my best to restrict myself there, but I love that Dr. Fuhrman allows us do much leeway in the lifelong plan.
However… I have a difficult time reaching the minimum of 30% veggie calories each day. Do sweet potatoes count as a veggie, or do I include them with whole grains? How about corn? The other veggies are so low calorie, the best I’ve done is 25% .
And finally, back to the smoothie, I enjoy a smoothie almost everyday for breakfast. Today I started using flax milk in place of almond milk, and added a bit of pomegranate juice and a cup of spinach to my regular portion of blueberries & cacao powder. It feels healthier, and I can’t even taste the spinach! Tomorrow i plan to up it to 2 cups 🙂
VBut how brilliant of you to enjoy that dessert smoothie. This is right when my food addiction kicks in and I fall prey my habit (toxic hunger) of eating peanut butter each night. I commit to attempting to replace that with a fruity, creamy smoothie tomorrow night!
Thanks for all you do. Sorry this comment went so long. Tomorrow I look forward to reading your journal. Happy Nutritarian eating!!
It’s so, so wonderful to meet you Beth!
Huge congratulations on becoming vegan and now nutritarian and having so much success already!!
I suffer from food addiction too and I’m even still navigating different approaches to my “recovery.” I’ve had to stop buying almond butter for exactly the same reason–after I’d finish dinner I’d want dessert and tell myself that I’d just have a little with some fruit. Well, most nights I’d end up 1/3 through the jar and then on the really bad days that would trigger me to have more deviance from the plan 🙁
So, now I do nice cream! Just cut and freeze a few bananas, blend with a little bit of fruit and 1/4 to 1/3 cup almond milk until it’s like soft-serve consistency. My whole family has been in on our nice cream desserts!
I’m so, so happy you learned about Dr. Fuhrman and I agree with you, I had an instant feeling that I would do well on this lifestyle because I could eat a lot–and I need that! I’m so excited to be meeting him next weekend after over 4 years on this journey!
Sweet potatoes are considered whole grains–I have a great free printable checklist where I list everything that falls under the “whole grains” category that you can get here!
In his book “Eat to Live” he breaks it down into 1 pound raw and 1 pound cooked vegetables and I go by that benchmark. I start with a big salad with chopped raw veggies, then a cooked dish like a bean pasta topped with nutritarian cheese sauce and mushrooms and kale. Then another salad for dinner with soup or tofu or both!
I’m so glad you found the site and you’re enjoying the content!! I’m here for you!
xo, Kristen
Thank you for this post and all of the others. I’m using this as my meal plan, because I hate making them, am pretty new to eating this way, and having a plan ready to go keeps me on track.
Important question: How long did you cook those rolls, and at what temp? Did you cook the veggies at all first? I could benefit from cooking instructions on these spring rolls. Thanks!
Hi Mandy!
So, so happy you’re finding the meal plans helpful!
There are instructions for the wraps on this post–just look under the pictures towards the bottom of the post! No cooking required, they are served cold!
xo, Kristen
Thanks. I was confused by the initial photo showing browned wrappers. Looks good!
HI again Mandy!
Yes, that was the veggie broth I used to saute the tofu, definitely gave that appearance!
xo, Kristen
Hi Kristen, with The Examiner shut down, any chance you have that tomatillo salsa recipe handy? Thanks!