My lot for today:
Breakfast: Coffee with a dash of soy milk.
Lunch: Thai-style edamame, broccoli, ginger and coconut soup (home made), topped with mixed seeds and a spoonful of Greek yogurt - plus a sheet of nori and glug of apple cider vinegar.
Dinner: Home made root vegetable, paneer and lentil curry (this recipe) with freekeh, topped with kefir, sumac, pepper and flaked almonds. I had this with my usual side salad of rocket, cherry tomatoes, cucumber, radish, sweetcorn, beetroot kim chi and edamame beans, and again topped with extra virgin olive oil, balsamic vinegar, sumac, mixed herbs, black pepper and sesame seeds.
Dessert: 2 x squares 100% dark chocolate from Cocoa Runners.
Snacks: 2 x figs and some blueberries.
Drinks: Genmaichai green tea throughout the day, a Becks Blue before dinner and an Options hot chocolate (my one abiding concession to ultra-processed food) just now.
Someone up thread said diets like these were just for Instagram or not sustainable for more than a couple of days.
My meals are not the least bit Instagram worthy - a dollop of stew or curry on rice or a messily constructed salad or basic bowl of soup for the most part!
In terms of sustainability, I really do eat like this 5 to 6 days out of 7 - though it's probably taken me a good couple of years to build up to this point. The key is structuring the contents of your fridge, freezer and cupboards to entirely support this way of eating - batch cooking helps, as does having fruit or vegetables available in a variety of formats (fresh, frozen, fermented, etc.) - and focusing on ratios rather than restriction.
I am amazed how little some people eat on here too though - I'd be seriously hangry on some on some of these days!