Coffee and the WFPB Way of Life. A Serious No No?

Are you java the hut? ;)

Unsure whether coffee is a serious no no?

Or a superfood?

Coffee (and caffeine) are two things I get emailed about all the time…

This topic also exploded in the Meal Mentor FB group and forums last week.

Coffee and the whole foods, plant-based diet… a serious no no?

Use of caffeine (and alcohol) is a very personal decision IMHO.

Is it a “health food”? Well, it’s not quite an apple….

BUT as long as you’re not abusing it…

AND you don’t have a pre-existing medical condition that can be worsened by caffeine use...

consumption is your business.

HOWEVER, if you’re going to drink coffee, drink it black.

(Maybe a little bit of almond milk or powdered soy milk)

You want to make sure your coffee isn’t really a candy bar in a glass.

If you can’t get it down without sugar and creamer, stick to water :)

The sooner we get used to not sweetening our foods and drinks just to get them down, the healthier we’ll be :)

"Hi Lindsay - wanted to say thanks for pointing me to the "hidden culprits". I measured today and in the 12 days since I received this email and stopped drinking powdered creamer in my coffee I have lost 3 pounds and an inch in my waist. I didnt measure my upper abdomen when I started and I imagine I lost multiple inches there. I no longer have an Alfred Hitchcock profile. I am going to look for more hidden culprits now. Thanks! (P.S. I went from drinking 3 pots of coffee a day to less than half a pot cause I don't like the taste without the creamer. That's GOOD NEWS.)"- Diane H

And remember how super addictive sugar is?

(If you missed the sugar series, you can have it emailed to you here.)

It takes a week-ish, but you’ll get used to black coffee, promise!

Of course, coffee is still a DRUG with side effects.

1. being dependence

2. it’s a little like paying a credit card with a credit card ;)

3. coffee can raise your “bad” cholesterol (but only if it’s unfiltered)

Some people also experience raised blood pressure, heartburn and acid reflux, digestive issues, irregular heartbeats, palpitations, and anxiety after drinking coffee.

Drinking coffee late in the day can also interfere with your sleep (and good, sound sleep is critical to mental and physical health as well as weight-loss! Go to SLEEP!)

BUT there’s also ample research suggesting coffee DECREASES the risk of diabetes, Alzheimer's, Parkinson’s, liver disease and some cancers.

(Though tea is probably still healthier all said.)

Here are a few observations by Meal Mentor members:

"I loved coffee but my body would not lose weight while I was drinking it so I quit cold and increased water and walked a lot. My body said thank you. My energy is up and my head is not in a fog even when I have a rest less night."- Sandra C

"I drink two cups a day, and honestly don't feel like it's a problem. I love coffee and have been drinking it for 40+ years. The rest of the time I drink nothing but water, it was the soda habit that I kicked about 10 years ago that was of much more concern than coffee. It seems that coffee comes in and out of favor on a regular basis. It's not something that I'm going to worry about."- Marcia J

"I quit drinking caffeinated drinks in the mornings, and noticed an improvement in my workouts. Caffeine is a far more effective drug when you don't use it all the time."- Jennifer E

"Coffee is how I make my living and I will likely never not drink it. I enjoy the ritual and the art of making a beautiful espresso drink, although my drink of choice most of the time is a soy cafe au lait on ice. I definitely think coffee is the least of my dietary challenges."- Michelle N

"IMO, I am healthier without caffeine. My coffee consumption was the major cause of some of my migraines/headaches. I have been over a month without it, and don't plan on going back."- Eileen M

"I won't give coffee up. I don't use sugar, I drink 98% decaf and 2% caffeinated and I use almond milk creamer. Coffee isn't a bad habit, it's one of my most pleasant routines."- Viki H

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Please share YOUR thoughts on coffee and experiences in the comments below.

Bottom line: If you are an otherwise healthy person (no known medical issues) and drinking coffee is the worst thing you do, you’re doing great.

But if you’re going to “use” coffee, please consume responsibly ;-)

Admittedly, I was totally and completely addicted to coffee -- 10 cups a day! And it caught up with me. I quit cold tofu 7 years ago (boy was that miserable!) but I still do like the taste of coffee and have some on occasion.

(And when I do? Look out! I’m a bouncing bomb of ADD...)

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P.S. A GREAT substitute: Teeccino

If you LOOOOVE the taste of coffee but don’t want the caffeine -- enjoy Teeccino.

Love coffee? Hate it? Totally addicted? Former addict? Share your story below.

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Buy This Brand of Bread

Love bread? Me too!

Bread's gotten a bad rap the last few years, and there are definitely some breads to stay away from...

Like this guy... yikes!

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BUT there are plenty of healthy, good-for-you choices, too.

Try your local bakery first. Fresh, top quality, and usually made without preservatives or cheap fillers.

(Many bakeries will also make custom orders for you, such as whole-wheat buns or baguettes by request. If the bakery has a minimum order requirement, no worries -- you can freeze the extras for later!)

Commercially, the best brands are Alvarado, Dave's Killer Bread, Trader Joe's Sprouted Bread, and Food for Life (Ezekiel). Ikea also has a bread mix (just add water) that's oil-free, dense, and super delicious.

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What to Look for: Make sure there is no oil in the bread. If there is sugar, make sure it's toward the end of the ingredients list and there aren't multiple sweeteners.

Remember: It only takes water, flour, and yeast to make bread so anything with more than 5-6 ingredients deserves a raised eyebrow of suspicion!

Also be weary of marketing.

"Whole-grain" can often be a scam! 6 overly processed grains slammed together doesn't make for a wholesome choice. Similarly, there are a lot of "wheat" breads out there that aren't truly whole-wheat.

(I call them white breads with a tan!)

DIY Recipe Make my super easy beer bread: 3 cups flour + 1 T baking soda + 1 T sugar (opt) + pinch salt and 12 oz of your favorite mild-tasting beer. (Bake @ 375F for 1 hour).

(I've also had great success making GF bread with a GF blend and GF beer!)

Lastly, make sure bread accents your diet -- but don't make it a key player, especially if you're trying to lose weight.

There's absolutely a place for bread in a healthy balanced diet.

Find that balance with the meal plan's help.

And if you want to avoid bread altogether -- no problem-o! Simply substitute 1 whole-wheat or GF tortilla (or two corn tortillas) for a bun or bread. OR go even more whole and put it over a baked potato or cooked grains like rice.

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Finding Your True Self Podcast

TGIF!

A new podcast is up and ready for you!

In this episode Kaci (my copilot!) joins me to talk about being true to yourself and having that self-confidence to do what’s best for you!

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We also chat about digestive quirks and how when you clean up your diet, you can really begin to listen to your body and find out exactly what it wants! Kaci also dishes on parenting plant-based kiddos, her mindful approach when they’re picky, WHY she embraces the power of cooking ahead, and our thoughts on booze!

(I also had the great fortune to meet Kaci in person recently AND she was a recipe tester for Holidays & Gatherings)

P.S. Join the Meal Mentor newsletter (it's FREE!) Click here to signup!

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Are Your Lentils Mush?

WHO: Lentils.

WHAT: They’re a grain legume (a “pulse”), harvested for their seeds.

WHERE: You can find most varieties at any supermarket or in the bulk bin at a health food store. Be sure to check the “ethnic” aisle -- they’re often cheaper there!

WHEN TO USE: Hello versatility! Soups, stews, pilafs, and “meat substitutes” (gotta love Lentil Loaf, Lentil Bolognese, and Lentil Sloppy Joes!) are delicious ways to love on the lentil.

HOW TO COOK:

1.Do NOT soak!

2.Rinse under COLD water.

3.Add to a pot with cold water (2 parts water to 1 part lentils).

4.No salt!

5.Bring to a boil, reduce to low (only a few bubbles).

6.Cook UNCOVERED 15-45 minutes.

7.Strain, return to the pot.

8.Season with salt and pepper (optional).

After 15 minutes, I check my lentils every other minute or so for doneness.

Very small red lentils might be done in less than 15 minutes, check after 8 minutes.

There is definitely a “sweet spot” when cooking lentils and it only lasts for a few minutes before they enter “mush” and “overcooked” territory, so pay attention ;-)

Make a mental note of the smell when they’re perfect -- it’ll be your intuitive calling card.

Above all: Do not add salt or an acid until after they’re done cooking :)

Red (10-25 minutes) Brown (30-45 minutes) Green (35-45 minutes) also called Puy lentils or French lentils Black (20-25 minutes) also called beluga lentils

Depending on your stove, you might need to add hot water during cooking to keep them slightly submerged. When in doubt, more water is better than less.

WHY: Cheap, versatile, cooks fast! Rich in protein, fiber, vitamin B1, and iron.

TYPES: Red, brown, green (Puy or French) and black (beluga).

WARNINGS: Lentils without a husk will be more of a mush (think: thick applesauce) but lentils that haven’t had their husk removed (i.e. Puy lentils) keep their shape.

Did this lesson build your cooking confidence?

Inspire you to try cooking lentils?

If so, please leave a comment below.

(Your comments and likes tell me I’ve done a good job!)

Get your practice on with BBQ Sloppy Joes on this week’s plan!

P.S. Going forward these lessons will be available on the Meal Mentor blog on Fridays (but members get the lesson + an exclusive tutorial video on Thursdays).

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Introducing Ingredient Series (Make Cooking Easier)

Launching Meal Mentor was all about creating a community, a safe space where you could find support from like-minded peers with the same challenges and triumphs…

…but Meal Mentor is also a TOOL.

The meal plans make it even easier for you to eat well (no guesswork!)

And keeping in the “mentor” spirit, each week I’ll be dishing up a new, in-depth culinary lesson (and sometimes a video too!) discussing a certain ingredient, how to use it, what it does, different varieties if they exist, things to look out for, and so forth.

I want to help make YOU the top chef of your kitchen :-P

Are you READY to become an intuitive cook? A bomb diggity home chef?

Awesome. Check your inbox tomorrow for the first lesson :)

If there are any ingredients you’d like me to cover, please leave a comment below.

P.S. Join the Meal Mentor newsletter (it's FREE!) Click here to signup!

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Power of Words Podcast

TGIF!

A new podcast is up and ready for you!

In this episode Scott and Carly (my copilots!) join me to talk about the power of words, your mindset, and self-supporting self-talk. We dig deep on the difference between want vs. need, the fixed vs. growth mindset, and how sometimes attitude really is everything. Don’t be the person telling yourself you can’t do something or something is not possible, because as long as you say it, it’s going to be true. Don’t miss this think-outside-the-box episode! I promise it’ll change how you think about things and speak :)

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Get the current meal plan now.

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