Laine Monroe did not over night choose a vegan way of living. Born from curiosity, it was a slow change encouraged by her beginning to feel better.
Her biggest surprise, though, was learning how to eat regularly, creatively, and reasonably throughout the week—not the change in meat or dairy. “I was bored with haphazard meals and last-minute decisions,” she adds. “I needed structure; but, I also needed delight in what I was eating.” The answer for Laine was a straightforward but effective idea: scheduling her meals one week at a time.
She began modest, selecting a few of recipes she knew she could depend on. That initially meant learning what kept good in the refrigerator or freezer, preparing in batches, and repeating meals. She grew more self-assured over time, experimenting with fresh spices, seasonal veggies, and plant-based meats that converted even regular weeknights into something tasty and nouraging.Clean Eating Cookbook for Beginners: Eat Better, Feel Better, 500 No-Fuss Clean Recipes Incl. Whole Foods, Diabetic Recipes with 21-Meal Plan to Fuel Your Life
Her peace of mind changed most, though, not on her plate. She says she stopped thinking about eating as another duty to worry about. “I had a rhythm, and that simplified everything.”
Laine discovered that having a plan gave more space for spontaneity in eating, not took away any of it. Her foundation meals were already organised, therefore she could play with sauces, toppers, or side dishes without worrying about the whole image. She ate in a way that really matched her energy levels, digestion, and general welfare, saved time, and cut waste.
One unanticipated perk is The how it affected the individuals close to her. Her boyfriend started asking for leftovers, having never given veganism any thought. Friends requested for cooking instructions. Including her mother, a lifetime meat and potato chef, she started experimenting with lentils. Laine laughs, “It’s contagious in the best sense.”
She gives basic guidance to anybody thinking about a weekly vegan diet: avoid trying to make every meal Instagram-worthy or flawless. Beginning with what works for you, expand from there. “What most counts is that your meals serve you—not the other way around.”
