When I first mentioned that I was going to eat vegan for a week, I got so many questions! First and foremost – WHY?
My new friend Derek challenged me to go vegan for 30 days. I counter offered to try it for 5 days. He has an amazing YouTube channel if you want to check that out here.
Vegan Meals in Minutes
When I decided to take on the challenge of eating vegan for a week, it all started with a simple bet. The idea was to see if I could stick to a plant-based diet while keeping things quick and easy—no more than 10 or 15 minutes to whip up a meal.
I wanted to prove that eating vegan didn’t have to be complicated or rely on a ton of processed foods. Instead, I focused on using everyday ingredients to create satisfying, whole-food meals that were both delicious and easy to prepare.
Monday: 29 WW Points – 1181 calories, 38.5 fat, 171 carbs, 27 fiber, 50 grams of protein {28% fat, 56% carbs, 16% protein}
Tuesday: 34 WW Points – 1480 Calories, 52 fat, 234 carbs, 48.5 fiber, 46.8 protein {29% fat, 59% carbs, 12% protein}
Wednesday: 28 WW Points – 1258 Calories, 53 fat, 157 carbs, 32 fiber, 63 protein {29% fat, 59% carbs, 12% protein}
Thursday: 28 WW Points – 1,254 calories, 31 fat, 192 carbs, 18 fiber, 45 protein {35% fat, 46% carbs, 19% protein}
Friday: 31 WW Points – 1,373 calories, 29.5 fat, 193 carbs, 21 fiber, 33 protein {23% fat, 66% carbs, 11% protein}
Overall Thoughts on Vegan Week
I recently decided to challenge myself by eating vegan for a week. One thing that immediately stood out to me was how the WW points were often higher than I expected, despite keeping my calorie intake around 1350 most days. It was a balancing act trying to find meals that felt satisfying without going overboard on points, especially since many plant-based options tend to have higher fats or carbs.
If I were to commit to a vegan lifestyle long term, I’d definitely need to focus on finding better plant-based protein sources. Most days, I barely hit 20% of my calories from protein, which made me realize how tricky it can be to get enough without relying on processed foods. Overall, while I enjoyed trying new recipes and expanding my meal options, I don’t see full-time vegan eating in my future. That said, I can definitely see myself incorporating more plant-based meals here and there to switch things up.
Eating Vegan with Type 1 Diabetes
Another question I got asked was “how much weight did you lose?!” Actually, I was up .8 pounds that week. But I’ve been maintaining a 37-40 pound weight loss for eight months now – which I am not mad about in the least. I dreamed of maintaining my weight in the 150’s and I’ve been doing it, so it’s a win in my book!
During my week of eating vegan, I noticed that about 60% of my calories came from carbs, which required me to take more insulin than I normally do. This shift in my diet may have contributed to a slight gain on the scale, as the higher carb intake and increased insulin can impact water retention and weight. It was a good reminder of how important it is to find a balance that works for my body, especially when managing blood sugar levels. While the experiment was insightful, it’s another reason why a fully vegan lifestyle might not be sustainable for me long term.
