Updated: Dec 29, 2019
Being vegetarian for 3 years I’ve tried all of it: 🌱I was strict vegan for 9 months (just plant based diet) 🌱I tried all of the soy meat substitutions 🌱I was lacto-ovo vegetarian (eggs, milk products) 🌱Then I was pescatarian (fish, no meat)
Now I am practicing intuitive eating, and mostly vegan diet, but occasionally I might eat a butter croissant, he-he. ❇️Here is my grocery shopping list with recommendations: 🔺LENTILS (green and red). Buy them dried not canned, they cook in 20 minutes. Lentils are a great source of fiber and vegan protein. I use them is soups, salads and curry 🍛 🔺AVOCADOS. Great source of healthy fats, use them in salads and nutrition bowls 🍲 🔺SESAME SEEDS. I use them to make tahini for my homemade hummus recipe (you can find it in my story highlight “FOOD TIPS”) 🔺CHICKPEAS. One of the ingredients for the homemade hummus, that I like to spread on a gluten free English muffin. Chickpeas are also great in curry bowls. 🔺BLACK AND PINTO BEANS. If you by them canned make sure to get rid of the liquid in a can and wash them trough before eating. 🔺VEGETABLE (kale, zucchini, broccoli, carrots... all colors and shapes), mainly for salads, smoothies, burritos 🌯 juices 🥤 🔺BROWN RICE & QUINOA. You can make burrito bowls with either one, keep in mind that quinoa is a complete protein (means it has all essentials amino acids), and combo of brown rice and beans will also give you a complete protein supply. 🔺Mushrooms feed your good gut bacteria 🦠 and support healthy microbiome. They also have a fair amount of vegan protein. I use portobello mushrooms for my vegan mushroom burger recipe. 🔺Tofu is a great source of calcium and vegan protein. Make sure to buy organic non GMO tofu. Bake it until crispy covered in a barbecue sauce and enjoy in salads, rice bowls.