I made it thru day one (almost day 2) and I'm surprised how easy it was. It helped that I did a lot of research and planned out a menu and snacks. I even passed up a free Baja Fresh lunch.
I guess part of the ease is our diet tends to be plant based--Mike doesn't eat red meat and isn't a fan of cheese. For breakfast I had my usual muesli with cut up banana, but instead of regular mix I substituted in soy milk. Easy! However, I missed my luscious half and half in my coffee.
Luckily I made tempeh stirfy over the weekend and had that as leftovers along with some cashews and popcorn for an afternoon snack. I have to say, I love nuts so much, but I tend not to eat them since they are so high in fat and calories.
Deborah Madison is one of my favorite chef and her recipes are not only amazingly delicious but primarily vegetarian and easy to make vegan. For dinner I made a recipe that is destined to go in our rotation for a while: Buckwheat linguine with French lentils, carrots and chard (pictured above). Simply amazing. It's from her The Greens Cookbook.
Day one verdict: Completely satisfied and not missing dairy or meat AT ALL.
(And no weird digestive issues...yet.)