Yes, you read that correctly. An industry where closing dinners at a steakhouse are commonplace drove me to become a plant-based eater.
How? You ask. Let me set the scene for you. For years, I was a “I’ll have extra-chicken in that bowl” type carnivore. Chicken, or eggs, or steak was on my plate at every meal. I continued this type of eating well into my time as an investment banker. But as the work hours lengthened and the work grew more demanding, my energy started draining. I could no longer just push through it.
I did what any normal person would do, and Googled: How does diet impacted energy? And I kept coming across articles that said to eat plenty of fruits and vegetables, and, to my surprise, to drop dairy and to drop meat. So I did. I said to myself, “I’ll give it a week. You can do anything for a week.” I traded my chicken for tofu, and my turkey for tempeh, and I felt so good that that my one week time trial has now lasted a year.
The next time you have a big pitch, or a long night of work ahead and want an extra boost, try dropping the meat and dairy. You’ll have more energy because:
- Plant foods take less energy to digest than meat-based
- Plant-based foods help keep you hydrated
- Plants are full of all of the essential amino acids and vitamins to support body function
Interested in giving it a try? Please like, share, or comment on your experience giving up meat and dairy. It can be a meal, day, week or even longer, but why not try to gain any competitive advantage that you can?
What I’m digging right now:
- Tofu bowl at Digg Inn with rice, kale, tofu, and avocado (Boston, NYC) @DigInn
- Tempeh rueben sandwich at Kaffe 1668 (NYC) @Kaffe1668
- Sofritas bowl at Chipotle with sofritas, lettuce, rice, fajitas, corn, all three salsas, and guac (nation-wide) @Chipolte
YouTube Video Now up:
Instagram: levin_Jared | bankingonvegan
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Originally published at www.linkedin.com