Whole-Food, Plant-Based Day 10: Today is the last day we will be exploring why this is the best diet for health reasons. I’m going to finish with some more interesting perks.

Research: Besides reducing/reversing risks of cancer, heart disease, diabetes, stroke, and a myriad of other health issues, a WFPB diet can also do the following:

1) reduce the risk of food-borne illness since you aren’t working with meat

2) save money (not necessarily health-related, but helps with mental health)

3) trying new foods and cooking methods (build that plant diversity!)

4) great for digestion and elimination (if you know what I mean)

5) get to eat great quantities without feeling like you have to count calories

6) easier to manage weight

7) you produce less mucus

8) improved skin and less acne

9) decreased joint pain

10) feeling more calm, peaceful, and connected with nature.

Resource: Derek Simnett has been plant-based since 2011 and is a Certified Nutritional Practitioner https://www.youtube.com/watch?v=0C7tNryhXEQ

Recipe: I was worried about losing savory breakfast meals when I first started this because that is one of my favorite things in life. This was the first egg substitute I came across. Although I wouldn’t necessarily compare this to eggs, I do think it is a good savory recipe. I love to top it with sautéed onion, peppers, mushrooms, as well as a good dose of hot sauce and avocado. It is so filling and full of good things. https://www.forksoverknives.com/recipes/vegan-breakfast/chickpea-omelet/