In just a few days, my mom and I are embarking on something new together: a 14-day vegan challenge. It’s something I’ve wanted to try for a while, and now that I finally have a pocket of time set aside, it feels like the perfect opportunity. I don’t plan on going fully vegan forever, but I do want to eat more plant-based meals and approach food with more mindfulness. A short challenge feels like the right way to dip my toes in, reset my habits, and learn a few things along the way.
If you’ve followed me for any amount of time, you probably know how much I love food. I practically live in the kitchen, and if you need proof, you can always take a peek at our food blog, Thyme and Temp. Cooking is my happy place. I love experimenting with recipes, I love sharing meals with friends, and, honestly, I love eating—all of it, from the simplest salad to the richest pastry. That’s why this challenge excites me: it’s not about restriction but about discovery.
Why Now?
I’ve been reflecting on how I relate to food. In my early twenties, I was diagnosed with a painful autoimmune disorder that made day-to-day life difficult. For a long time, even getting out of bed or making it through work felt overwhelming. Doctors encouraged me to try different diets, including a strict grain-free, autoimmune-friendly one. While it worked for others, it only left me drained and frustrated. The endless restrictions made me feel cut off from the joy of cooking and sharing meals, something that has always been such a source of happiness in my life.
Eventually, I let go of rigid food rules and embraced a more intuitive, flexible style of eating. For me, that means choosing nourishing meals about 80% of the time, and allowing space for indulgence the other 20%. It’s a rhythm that works: balanced, forgiving, and joyful. That’s exactly the spirit I want to bring into this vegan challenge.
Everyday Eating vs. Special Cooking
One thing worth noting—our blog recipes don’t always reflect what I eat day in and day out. Yes, there are doughnuts and sticky buns in our kitchen, but those often end up with neighbors, friends, or anyone who happens to stop by. At home during the week, meals are usually simple and plant-leaning: roasted veggie salads, pureed soups with homemade bread, or something hearty but light, like turmeric cauliflower rice with chicken.
That said, my rotation of “weekday meals” has gotten a little repetitive. The vegan challenge feels like the perfect excuse to experiment with new flavors and combinations, and hopefully expand my weeknight repertoire.
My Secret Weapon: Meal Prep
If there’s one thing that keeps me sane during busy weeks, it’s meal prepping. Every Sunday, I batch cook a lineup of vegetables, a protein or two, and usually a soup or chili. Then I portion everything into Tupperware so it’s ready to grab when life gets chaotic—which, let’s be honest, it always does. Without that prep, I’d probably end up grabbing something quick (and not always healthy). With it, I know there’s always a nutritious option waiting in the fridge.
It’s not glamorous, but it works. And best of all, it keeps me from stressing over every single meal. If I indulge one night, I don’t spiral into guilt because I know I’ve already set myself up for balance the next day.
For this vegan challenge, I’m actually really excited to try my first fully plant-based meal prep. I’ve been brainstorming menus nonstop, from chickpea curries to roasted veggie grain bowls and dairy-free soups. My fridge is about to look very colorful.
Looking Ahead
This 14-day vegan journey isn’t about perfection—it’s about curiosity. It’s about trying new ingredients, approaching meals with creativity, and seeing how my body feels when I shift my eating for a short time. And doing it alongside my mom makes it even better—it turns the whole thing into a shared adventure instead of a solitary challenge.
At the end of the two weeks, I don’t expect to be a full-time vegan. But I do hope to carry forward some new recipes, habits, and ways of thinking about food. Because at the heart of it, that’s what eating well should be: a balance of nourishment, joy, and flexibility.
So here’s to a fridge full of plants, a couple of weeks of culinary experimenting, and a chance to hit reset. I’ll keep you posted with how it all goes—and of course, I’ll share any recipes worth repeating.
