Personally, it's nearly whole food plant based (meaning no refined carbs, processed junk foods, or animal products; and avoiding abundances of added sugar or fat – I don't put whole tablespoons of sugar or oil in my cooking but I'm not bothered by the occasional jar of hummus or if my almonds were roasted in canola oil). It's summer where I live so I've been having huge salads to take advantage of the current price of produce.
What I put in my salads:>chopped romaine lettuce>chopped baby spinach>tomatoes>cucumber>carrot, julienned>red bell pepper>alfafa sprouts>sweetcorn kernels>cilantro YMMV
And depending on how relaxed I am regarding calories:>rinsed chickpeas>almonds/walnuts>avocados>dried fruit e.g. raisins, cranberries
I prefer my salads with no dressing if the veggies are really fresh, otherwise I throw some balsamic vinegar on it at serving.
Smoothies:>banana>baby kale or spinach (I buy prewashed bags because I'm lazy)>frozen pineapples (idk why but I tried mango and it was much less sweet)>frozen mixed berries (raspberry, blueberry, blackberry) or strawberry>almond milk
Blend, baby. Blend.
In winter I make big batches of bean chilis and steel cut oatmeal in my instant pot knockoff.
Bean chili:>rinsed red kidney beans (I buy in bulk and pressure cook from 2-3 cups dry, so I'm not sure how many cans cooked that equates to. Maybe 3-4?)>white onion, medium, chopped>1 can chopped tomatoes>tomato paste, to taste>white button mushrooms, quartered, begin with maybe 5-10 depending on size>1 bell pepper, chunked>corn kernels (mixed in while frozen after the cooking process), however much you want honestly
Seasoning (I think this could be added either before or after the slow cooking process):>lots of cumin, I think I use at least 2 tablespoons>oregano, a couple teaspoons>chili pepper, to taste>salt optional (the tomato paste is decent at bringing some flavor)
Goes in the slow cooker for ~7 hours. Choose high temp if there's a hi/lo temp option. The amounts specified above is just a rough guide. Do what makes you feel comfortable. Be aware that the bigger in volume the veggies, the more water it's going to release during cooking and that's going to affect the consistency of the end product. This is where a 'reduce' function on your cooker would be handful. Unfortunately mine doesn't have it.
steel cut oats: water ratio – 1:3 - 1:4
Pressure cook. Keep pressure for 3-5 min, then let pressure release naturally. Takes about 30 min, but the good thing is during this time you can leave the cooker alone to do its own thing if it's a counter-top. Once the pressure is fully released make sure to give the whole thing a good stir.
If you don't have a pressure cooker then cook normally on stovetop for ~30 min, more or less depending on the desired texture, stirring continuously and add water if needed.
Serve with banana, almond milk and frozen berries and maybe some chopped almonds.
: if you're accustomed to a lot of salt, sugar and fat this is going to taste REALLY bland. Eating healthy takes ~2 weeks for the tastebuds to adapt to or so I've heard. And if you don't have a lot of fibre in your current diet this is going to throw off your bowel movements.
And although as you may see I have only a handful of meals as my staple, I've found that variety isn't as big of a deal to me as I thought it'd be. I don't really expect many people to want to try my diet but I'd be happy to answer if anyone wants elaboration if only for curiosity's sake.