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“You must graze all day.” “I gained a ton of weight doing that.” “My thyroid got messed up.” “Meat is where it’s at.” These are just a few of the comments I have heard when people learned of my whole foods, plant-based diet.

A recent inquiry that slipped out of the mouth of a new acquaintance of mine was “How much soy do you eat?”  to which I replied, “not much and only fermented.” She further questioned, “Then what do you eat all day?”  Huh?

People are well-intentioned and are just curious about the how, what, and why of this lifestyle. Although gaining in popularity, it is still largely misunderstood.

To kick off National Nutrition Month and to show my new BFF and the rest of the world that there are bounties of choices, I’ve opened up my fridge so the question about what I eat all day can be answered. These snapshots are an example of the foods we have on hand on a regular basis. These are our staples.

NOT ALL MEMBERS of my family are 100% plant-based or processed-free dieters and that is reflected in the pictures.
For full disclosure, I must confess that although MY food choices are 100% meatless, I occasionally nosh on a bit of the processed grub.  I have been caught red-handed, while in attendance of a gathering or celebration, snacking on a few goodies (mostly pretzels or tortilla chips) produced from factories all over this fine country. And, as I have written in past blogs, we celebrate pizza night once a month with my Dad. Sometimes I partake while other times I bring my own vittles, usually a veggie sandwich.

During the winter months in New England, it can be difficult to find certain fruit and vegetables that are available to others in the warmer climates of the country. We often end up with produce that have been frozen over an extended period which show up on our grocery market shelves thawed but aged. Our staples list is larger in the summer months.

If you are new to or struggling with the changes that accompany this lifestyle, remember to be kind to yourself. The goal should be to practice progress not perfection.

Should you want to consider some of these foods as your staples, below is a list from the fridge – row to row:
1) wild rice, brussels sprouts (not always available or inexpensive, but when they have them, we buy them), nutritional yeast, greek yogurt, eggs, onions, carrots, store-bought bean dip, smoked paprika, basil, parsley

DSCF4865click for a larger picture

2) filtered water, almond milk, cauliflower, baby spinach, mushrooms, romaine lettuce, blueberries, split pea soup (this was a left-over), homemade hummus, store-bought hummus

DSCF4866click for a larger picture

3) more romaine! red lettuce, celery, hemp seed, strawberries, kale (not always a staple), cilantro
and in the bins:
red cabbage, sweet peppers, broccoli, garlic, ginger root, carrots, onions, pearl barley

DSCF4867click for a larger picture

Other stapes not stored in the fridge include: bananas, apples, raisins, nuts, coconut oil, vinegars, dried herbs and spices, grains, flaxseed, lemons, flours, tuna, maca, dried beans, coconut, fire roasted tomatoes, lentils


What is in your fridge? Please leave a comment…