My Vegan Story
Truth be told, I didn’t sign up for this. But, my curiosity got the best of me and it just kinda happened. And, I am so grateful it did.
Hello, Friend. I’m talking about successfully transitioning from a largely unhealthy diet that was meat-, seafood-, and dairy-based to a plant-based vegan diet without even knowing it. As a result, I have an improved physical and mental well-being to show for it.
I created this site to share the stories of my vegan journey. Yes, I’ve learned so much about food, but I’ve been blown away by what eating a plant-based diet has taught me about health, faith, relationships, and more.
I couldn’t keep all of this to myself. I want you to come along for the fun. We can do this together. Read the posts, sign up for updates, join the group. Let’s go. . . together!
From Thy Bounty. . .
I started Plant-Based Friends, a private Facebook group, where I shared with family and friends about transitioning to or just including more plant-based meals in their diet. One Sunday, looking down at my meal and saying grace, I felt for the first time that the words I prayed were in alignment with what was on my plate. And the Sunday, “From Thy Bounty” messages were born.
Check out the posts here and may your visit here be filled with grace.
It’s Harvest Salad Time
Meals From the Heart Cafe, LLC
Today’s from Thy Bounty message is brought to you from my hometown, New Orleans. Thank you for tuning in to the lives while I hosted the inaugural Dining with Plant-Based Friends in the historic French Market at Meals from the Heart Cafe LLC.
100 Days Plant-Based—Grateful
Today’s From Thy Bounty message is simply about gratitude and thanks for you being a part of my adventure. I’m delighted you
Favorite Resources
While this is not a “vegan” magazine, it reminds me that we can draw inspiration from so many places and now including vegan options are becoming commonplace. And this has helped make transitioning that much easier.
Plant-Based Eating Radical Self-Care
I just woke up from a Sunday evening “nap.” It’s been a wonderfully full weekend and I guess I needed the rest. But I can’t skip
Thanksgiving Leftovers for Breakfast
I decide to roll them up like meatballs to freeze and the consistency and look was really like raw meat Then I thought, “Wait. This is the meat substitute I’ve been trying to come up with all along. So I switched from making balls to making
Pear & Parm—Show Stealer
After I took the first bite I said let me get a quick pic for my PBFs. How did it taste? It was cheesy, with a bit of sweetness from the pear, and tanginess from the mustard. And, you know what I’m about to say—it was so good I’ll be having this again. The sum truly is better than its parts.
(V)egg Breakfast Muffin
I opened the fridge to see what I could grab for a fast breakfast to bring to work: a brown banana, a couple slices of oyster mushrooms wrapped in foil, and a Just Egg foldable from the freezer. I looked at this like this is truly an eat to live moment because I don’t know what this is. Just fuel. Nothing special.
To see more of these stories
from plant-based friends join the private FB group @PlantBasedFriends.
