Coming up on the exam room for someone who's not really used eating fruits and vegetables

and plant-based stuff, that might seem like really overwhelming and frankly gross to

someone who's used eating like a big mac and fries for lunch and I get that.

So maybe you don't put in the shred of Brussels sprouts or the kale, you just start with some

romaine.

And then if you know quinoa something that like you don't want to try just yet, maybe

just put in a little bit of the brown rice which might be a little more familiar to you

or you can leave out the rice entirely.

Like a tofu and tempeh are like still like weird or you know very different from what

you're used to.

Maybe you've been used eating kidney beans.

Starting with foods that you're comfortable with that don't give you anxiety that don't

freak you out that you might already even have in your fridge and build from there.

And then like once this starts being a regular thing for you, you're eating you know maybe

that simpler salad for two or three weeks and now you're used to it and you kind of like

it in your body craves it.

Maybe then you say okay now I'm going to add in like a couple sugar snap peas or something

that maybe you normally wouldn't have had and see how that goes.

So it's an evolution and it's a process but you will really start to become in tune with

what you like and what you're capable of doing from a time perspective and culinary perspective

and you will eventually reach that sweet spot where you're eating more foods, you're feeling

good about it.

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