VB6 Challenge

I always thought veganism was pretty strange.  I mean who doesn’t eat eggs or cheese!?  I understand vegetarianism in many ways, but vegan diets just felt like a step too far and extreme.  Then I saw Forks over Knives and Food Matters – both on Netflix now, by the way.  Both documentary films really made me rethink my prior assumptions.  There is a lot of research to suggest that eating a plant-based diet is the way to go.  But full-time veganism?  Ha.  Not going to happen here.

Then I found a more moderate philosophy.  Have you heard of Mark Bittman’s VB6 habit?  The basic premise is that you eat according to vegan rules until 6:00 in the evening, and then you eat whatever you want in moderation.  I completed my dietary cleanse last spring, which really was just my way of trying to be more watchful of the food I eat.  It was amazing the difference it made on how I felt and how I viewed food.  As usual life gets in the way, and I’ve not been so careful on my fruit and veggie consumption lately.  I need a reboot.  I have no interest in doing that particular cleanse again right now, but I’m thinking VB6 is something I could get behind.  I can still enjoy the same dinner dishes with my family and not impose my own habits on them.  I’m going to give it a try this week.  I have not done a meal plan post in ages (or any post really!) so here’s my plan this week.

Breakfasts: green smoothies, pumpkin baked oatmeal (My kids LOVE baked oatmeal, especially Jude.)

Lunch: chickpea wraps, lemon pepper broccoli pasta, detox salad  I’ve also got hummus and crackers and various fruit to throw in.

Sunday Dinner: fish tacos with shredded cabbage and creamy sauce

Monday Dinner: sun-dried tomato chicken, mashed potatoes, and more of that detox salad 

Tuesday Dinner: Martha Stewart’s Tofu and Broccoli (Jude and I love this, and Scott is away that night. He is not a tofu fan.)

Wednesday Dinner: stir-fry cabbage cups

Thursday Dinner: grilled fish, potatoes, Pioneer Woman’s Grilled Zucchini 

Friday Dinner: something ready-made from my freezer stash with a side salad (Jude’s speech therapy has us home later on Fridays, so my freezer is usually the solution.)

Saturday Dinner: I’m having friends over, and one of them is eating dairy-free right now with a nursing baby, so I think I’ll give this pasta dish a try.

We have a ridiculously busy weekend ahead with three different social functions today including a get-together with the new neighbors which I’m sure will be fun but is always a bit awkward at first.  I did my grocery shopping last night after the kids were in bed to get it out of the way before the busy weekend.  I’m looking forward to diving back into healthful eating.  I’ve been bringing my lunch at work, but I’m realizing half the time I have NO fruits or veggies other than an occasional banana or something.  None.  So embarrassing, but true!  So wraps with deli meat, baby bell cheese, chicken salad on a bagel, etc. are not cutting it anymore.  We’ll see how this goes.  I’m posting it here in writing , so I have to do it, right?

Happy weekend, friends!