Forks Over Knives: Assignments 1+2

I am having too much fun with this course.

The Forks Over Knives certification teaches us all the things we need to know to ensure success on a plant based diet, right from our own kitchen.

I attempted to eat this way many times because I always felt my best on it. However, within a few weeks I would go back to old habits because I didn’t know what I could actually eat. I thought I was restrained to just raw fruits, vegetables and seeds.

A whole food, plant based diet is so much more than that. It actually includes:

  • Whole grains like rice, quinoa, farro, barely, etc.
  • Legumes like beans and lentils
  • Tempeh
  • Tofu
  • The entire plant spectrum
  • Nuts and seeds

I know some of that doesn’t sound tempting to a lot of people, and I’d be lying if I said I didn’t relate. That’s where this course comes in.


Assignment #1 – Pantry / Fridge Reset

The course is set up by reading, instructional videos, a game here and there, and hands on assignments such as this one. The pantry / fridge reset helps us to purge foods that we should not eat regularly and replace them with foods we should. This particular exercise wasn’t needed in our home, as we haven’t kept too much processed food in the house for years now. It did give me the opportunity to reorganize though, which I took full advantage of.

You’ll see there are no beans in my pantry, but that’s because they’re in my cabinet. There’s probably 20 cans of different beans in there, which I try to eat every day!

What we do have are lots of fresh fruits and vegetables, whole grain bread, quinoa, steel cut oats, chia seeds, flax seed, sunflower seeds, and pumpkin seeds.

We also have uncrustables, Chewy 25% less sugar granola bars, and a couple lean cuisines for nights when time is an issue.

If you’re curious, I got a 100% on this assignment. They weren’t looking for a perfect set up (shew!), just proving an attempt to clean it up 🙂


Assignment #2 – Dicing

I’ve been enjoying cooking for quite some time. I haven’t had any actual training, I’ve just winged things as I went and hoped for the best which is why this course is so perfect for me.

One of the first thing we learned is how to handle a chefs knife while guiding the food as we dice, slice and chop it. It’s definitely taking some getting used to, but it gets easier every day.

That being said, our first meal related assignment was dicing. To do this, we were instructed to dice a tomato, zucchini and a cucumber into 1 cup of 1/4″ diced pieces. Then we were to slice 1/2 cup of green onions down to the same size.

Here’s my best attempt.

What’s cool about this exercise is I have always shied away from dicing tomatoes because I just didn’t know how to handle it.  Here, I was forced to do it and I gotta be honest, it wasn’t too bad!

I got a 96, which I was tickled with. I have some consistency issues to work out but with practice I know my cuts will leave my mild case of OCD beaming with joy.

I’ve already learned so much and I’m barely a quarter into the lessons. I can’t wait til the next assignment, blanching and parboiling vegetables.

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