Vegan Trucker Loses 65 Pounds
This headline caught my eye. When you think of vegans, truck drivers are probably among the last people you would think of. Meet Bobby Anderson, a Mississippi trucker who, after 21 years as a truck driver, decided to go vegan. He eats a 100% whole food plant based diet while living in a truck 5 to 6 days a week! The result? He dropped 65 lbs.
Anderson dropped fast food, meats, and dairy and starting focusing on fruits and vegetables. He’s also taken to making his own foods.
He has posted some before and after pictures on his Instagram page.
After seven months of vegan eating, he wrote:
7 months on an all plant based diet, no tricks, no supplements except for a B12, almost no oil, no dairy, no meat, everything I eat is plant-based, lots of plant based starch, no calorie counting, no fat counting, no deprivation, I eat when I’m hungry and as much as I want, no more high blood pressure which means no more pills, no more anti-depressants, although winter has got be a little down, weight fluctuates but around 55 pounds have melted off, I feel awesome, and 95% of this has been accomplished in a semi truck away from home for all but 1 to 2 days a week!! There are no quick fixes to your health, be it weight or sickness, change what you eat and you change your life!!!
This plant-based trucker, that’s his Facebook page, offers up menu items on his page, like spring rolls.
They look awesome! He writes:
Well I finally got them done, veggie spring rolls with peanut sauce and sweet and sour. The sweet and sour was devoured in the other 2 spring rolls that were the “test” dummies!! These are very good and very easy. I have rice noodles, cilantro, romaine, carrot sticks, and basil in a couple as well, all fresh and all raw except for the noodles that had to be boiled. These are really, really good.
We recently wrote about packaged vegan Mac and Cheese. Well, our friend Mr. Anderson went one step further and made his own.
Here’s the recipe:
- 1 serving brown rice noodles
- 1/2 cup broccoli florets
- 1 1/2 cups cold water
- 1/4 cup canned cannelini beans
- 3 tablespoons corn starch
- 1 small roasted pepper
- 2 tablespoons nutritional yeast
- 1 tablespoon salt
- 1 tablespoon fresh lemon juice
- Cook brown rice noodles based on box instructions. Once cooked, drain and set aside.
- Separately, mix “no-cheese” ingredients in nutri-bullet or blender.
- Add “no-cheese” mixture to medium saucepan over low heat, stirring constantly with a wooden spoon until thickened.
- Once the “no-cheese” has become a thick sauce, add in the cooked brown rice noodles. Finally, add in the broccoli florets.