Friends, thank you for your thoughts on part one! I heard from a few of you in the comments and in person that it sparked conversation, and I love that – not only because now you’re in the same boat as me (ha!) but because I think what we eat is a worthwhile thing to think and talk about. So let’s continue! One thing that frustrated me about Forks Over Knives is that it included very little practical information – like, what a FOK-approved meal might look like. This post will be my attempt to fill in the gaps, at least relative to our life. Let’s start with a few resources we’ve found helpful. Some of our favorite clean and whole recipes have come from A Couple Cooks, Naturally Ella, and A House in the Hills. We also like Pinch of Yum and Cookie + Katie. Since we’re looking for recipes that can be made for dinner on a regular weeknight when we get home from work, we need them to be both realistic and delicious, and these folks have come through time and again. To get even more specific, I’ve sprinkled twelve of our favorite recipes throughout this post. More recipes we’ve liked are here, and recipes we have our eye on are here! Greek pita sandwiches; sweet potato, kale, and corn chowder; broccolini fried rice; panko crusted fish tacos, spiced red lentils and rice, grilled sweet potato tacos with lime crema There are a few foods we’ve had in heavy rotation during this transition. Number one is sweet potatoes. In addition to being really good for you, they are one of the best substitutes for meat in that they’re substantial, filling, and can take on lots of different flavors. They also take a long time to go bad,