Seriously. I can help you if you want to feel better and lose weight.
You also have to be ready to work, too.
Let's schedule a kitchen intervention!
Invite me over. I'll come to your house for 2 hours for $100 and root through your pantry, cabinets, fridge, and freezer. We will purge all the crap, read labels, and I'll explain why the stuff is bad.
For another $100, I'll meet you at the grocery for 2 hours and help you shop for a new set of products/food that you can substitute/replace for the old crap that is killing you. Explanation, logic, justification, education, etc.... included.
Tuesday, May 31, 2011
Monday, May 30, 2011
Raw Vegan Brownies - Say What?!
If someone would have told me two years ago that I would be making and consuming vegan food, I would have laughed. If they would have said I would be making and consuming RAW vegan food, I would have laughed more. I certainly have changed.... Thank goodness.
Why RAW? I have noticed that I quite often get really sleepy after eating cooked food. Raw food does not make me sleepy or tired at all, and it also retains more nutrients.
I wouldn't believe these were raw or vegan if someone fed them to me. Be daring and try it.
They are so simple, but absolutely delicious. Rich and decadent. Better than cooked brownies. I am in awe.
I found this recipe on VegWeb, here. I'm pasting it below, and then I'm posting my alterations after that.
Raw Brownies!
Recipe submitted by aigroc, 01/26/09
Ingredients (use vegan versions):
1 cup ground pecans
1 cup dates (not soaked)
1/4 heaping cup cocao powder
1 heaping teaspoon agave nectar
Icing:
1 tablespoon coconut oil or coconut butter
1 tablespoon avocado (optional)
1 tablespoon agave
1/2 tablespoon cocao powder
Directions:
1) Process the brownie ingredients. Press into a pan or bowl.
2) Now process icing ingredients. If you use the coconut oil right out of the jar (firm) it should get very creamy in your food processor. If you do it by hand, warm up the oil jar in a bowl of water and use it in liquid form.
3) Spread frosting onto brownies and refrigerate for at least ten minutes. Slice and enjoy!
Source of recipe: I came up with this recipe after a few tries.
Makes: 2 to 4 servings, Preparation time: 20 minutes
I used....
Refrigerate.
I'm in love.
Why RAW? I have noticed that I quite often get really sleepy after eating cooked food. Raw food does not make me sleepy or tired at all, and it also retains more nutrients.
I wouldn't believe these were raw or vegan if someone fed them to me. Be daring and try it.
They are so simple, but absolutely delicious. Rich and decadent. Better than cooked brownies. I am in awe.
I found this recipe on VegWeb, here. I'm pasting it below, and then I'm posting my alterations after that.
Raw Brownies!
Recipe submitted by aigroc, 01/26/09
Ingredients (use vegan versions):
1 cup ground pecans
1 cup dates (not soaked)
1/4 heaping cup cocao powder
1 heaping teaspoon agave nectar
Icing:
1 tablespoon coconut oil or coconut butter
1 tablespoon avocado (optional)
1 tablespoon agave
1/2 tablespoon cocao powder
Directions:
1) Process the brownie ingredients. Press into a pan or bowl.
2) Now process icing ingredients. If you use the coconut oil right out of the jar (firm) it should get very creamy in your food processor. If you do it by hand, warm up the oil jar in a bowl of water and use it in liquid form.
3) Spread frosting onto brownies and refrigerate for at least ten minutes. Slice and enjoy!
Source of recipe: I came up with this recipe after a few tries.
Makes: 2 to 4 servings, Preparation time: 20 minutes
I used....
- 1/2 cup of pecans
- 1/4 cup hazelnut meal
- 1/4 cup oats
- 1/8 cup of flax meal
- 2 tablespoons agave
- 1/4 cup cocoa
Refrigerate.
I'm in love.
Sunday, May 29, 2011
For Anarchist, Details of Life as F.B.I. Target
My awesome husband shared this story with me today.
http://www.nytimes.com/2011/05/29/us/29surveillance.html?_r=1
AUSTIN, Tex. — A fat sheaf of F.B.I. reports meticulously details the surveillance that counterterrorism agents directed at the one-story house in East Austin. For at least three years, they traced the license plates of cars parked out front, recorded the comings and goings of residents and guests and, in one case, speculated about a suspicious flat object spread out across the driveway.
Visit link to New York Times site to read more. Glad that our tax money is paying FBI agents to sit around in cars, burning fuel so they can enjoy the air conditioning.
http://www.nytimes.com/2011/05/29/us/29surveillance.html?_r=1
AUSTIN, Tex. — A fat sheaf of F.B.I. reports meticulously details the surveillance that counterterrorism agents directed at the one-story house in East Austin. For at least three years, they traced the license plates of cars parked out front, recorded the comings and goings of residents and guests and, in one case, speculated about a suspicious flat object spread out across the driveway.
Visit link to New York Times site to read more. Glad that our tax money is paying FBI agents to sit around in cars, burning fuel so they can enjoy the air conditioning.
Veganizing NaNa's Chicken Salad
We're going to a pot luck today. I had mentioned to my husband a couple days ago something about finding a recipe for vegan chicken salad, so he asked me to make some for this party. I sent my mom a FaceBook message asking for NaNa's recipe at like 2 AM last night, and like the super star ninja she is.... My mom had the recipe typed up and waiting in my message box by 7:30 AM. How can a person be so on point?
Here's what she sent me....
NaNa's Chicken Salad Recipe:
1/2 cup mayo
1 tb lemon juice
1/4 tsp ground black pepper
2 cups chopped chicken
1/2 cup Blanched Silver Almonds (you need to toast your almonds)
1 stalk celery, chopped
that's it...of course she always threw extra mayo in it to suit her and we always had it on toast!
And here's what I replied back:
Thank you! I'm gonna veganize it and then post the recipe. I'll let u know how it turns out!
Of course, I'm gonna alter that recipe to suit me, too.
We always had NaNa's chicken salad on white bread, Butternut, to be exact. Yesterday, I wrote a blog entry about pancakes and discussed bleached flour, and why it's the devil. Where there's flour bleaching, there's white bread. So this just won't do in my kitchen.
I also did a little bit of research on vegan chicken salad last night, followed by inquiry into what makes the best chicken salad, generally. Here are some links to resources.
Good lookin' vegan chicken salad recipe:
http://www.food.com/recipe/vegan-chicken-salad-257317
Outstanding blog article on 101 ways to make chicken salad. I really like the way they have organized options of ingredients:
http://www.reluctantgourmet.com/blog/chicken-recipes/chicken-salad-recipe/
Here's MY veganized version of NaNa's Chicken Salad:
Mix all other ingredients together in a bowl. You have your vegan chicken salad.
I decided to put it on Mestemacher Sunflower Seed Bread with whole rye kernels. I'd never had this stuff before. It comes shrink wrapped in a small package. I sliced it and toasted it. Add a little Earth Balance, and then chicken salad, and you'll have a delicious sandwich.
NaNa's Chicken Salad Recipe:
1/2 cup mayo
1 tb lemon juice
1/4 tsp ground black pepper
2 cups chopped chicken
1/2 cup Blanched Silver Almonds (you need to toast your almonds)
1 stalk celery, chopped
that's it...of course she always threw extra mayo in it to suit her and we always had it on toast!
And here's what I replied back:
Thank you! I'm gonna veganize it and then post the recipe. I'll let u know how it turns out!
Of course, I'm gonna alter that recipe to suit me, too.
We always had NaNa's chicken salad on white bread, Butternut, to be exact. Yesterday, I wrote a blog entry about pancakes and discussed bleached flour, and why it's the devil. Where there's flour bleaching, there's white bread. So this just won't do in my kitchen.
I also did a little bit of research on vegan chicken salad last night, followed by inquiry into what makes the best chicken salad, generally. Here are some links to resources.
Good lookin' vegan chicken salad recipe:
http://www.food.com/recipe/vegan-chicken-salad-257317
Outstanding blog article on 101 ways to make chicken salad. I really like the way they have organized options of ingredients:
http://www.reluctantgourmet.com/blog/chicken-recipes/chicken-salad-recipe/
Here's MY veganized version of NaNa's Chicken Salad:
- 2 packages of fake chicken (I used Gardein Chick'N Strips)
- 1 tablespoon Dr. Braggs aminos
- 1/2 cup plus 2 tablespoons Nayonaise "original" (can also use Veganese)
- 1 tablespoon lemon juice (Santa Cruz organic)
- 1/2 tsp black pepper
- 1 tsp sea salt
- 2 tsp garlic powder
- 2 tablespoons of nutritional yeast
- 1/4 cup fresh chopped parsley
- 1/2 cup chopped and roasted pecans
- 1/4 cup chopped onion
- 1 stalk chopped celery
Mix all other ingredients together in a bowl. You have your vegan chicken salad.
I decided to put it on Mestemacher Sunflower Seed Bread with whole rye kernels. I'd never had this stuff before. It comes shrink wrapped in a small package. I sliced it and toasted it. Add a little Earth Balance, and then chicken salad, and you'll have a delicious sandwich.
Saturday, May 28, 2011
Pancakes
I have a serious love for pancakes.
Maybe its because I'm a southern girl. My grandmother lived in my home when I was growing up, and she fixed me waffles or pancakes almost single morning....
But these are NOT my grandmother's pancakes!
Maybe its because I'm a southern girl. My grandmother lived in my home when I was growing up, and she fixed me waffles or pancakes almost single morning....
But these are NOT my grandmother's pancakes!
Nope. NaNa loved to use this handy-dandy little "bake everything easily" product we all know as Bisquick. She also liked to spray Pam on the skillet and waffle iron, just to make sure those pesky cake-like treats didn't stick to the cooking surface. Quick, easy, and no fussy mess.
Let's take a look at Bisquick. Here's a link to the "original" formula.
Bisquick INGREDIENTS / Nutritional Info
Now, I'm not a food expert. But here's the basic list of problems with this product:
- Bleached flour
- Partially hydrogenated oil
What's wrong with Partially Hydrogenated Oils? They've been banned, completely made illegal in some cities. These oils are just about the worst thing you can consume for your heart. They are also referred to as "trans fats". This is why you won't find them listed as an ingredient on Bisquick's "heart smart" product (but don't worry... they make up for leaving it out in other ways). This shit gets into your arteries and never leaves. It sticks inside you like a glue. The Mayo Clinic will tell you all about "partially hydrogenated oils" at this link, and you can do your own Google search to uncover more information.
Why, why, why would your trusted Betty Crocker brand feed you this horrible, nasty shit? Because people are making money off this practice. The food companies, the pharmaceutical companies, the healthcare industry, and the death/funeral industry..... and so on.
Now, what's wrong with good ol' Pam? My family has been using that for years and years! It doesn't even have calories. How can it be that bad?
I just went to Pam's website and tried to pull up nutritional information and guess what! It doesn't show the same thing online that is actually printed on a can of Pam. They don't list their ingredients on their website! haha Link to Pam. Now, here is what is printed on a can of Pam "butter flavor" spray:
Ingredients in Pam "butter flavor" spray:
- Canola Oil (not bad)
- Soy Lecithin
- Water
- Natural Flavor - What the hell is this mystery substance???? How do you know if you are allergic or not?
- Annatto (color)
- Propellant - What?????????? Propellant?????????
Okay, so ChaCha and several other sites say that the "propellant" contains "isobutane and propane". I have also read online that the MSDS (Material Safety Data Sheet) claims these products to be "safe".
1. Why would you want to consume propane?
2. Who determines what products are "safe" for the MSDS? (Answer: Lobbyists, corporations, politicians, bureaucrats)
Here's my conclusion. Don't consume things that are questionable. You don't need it. It's not healthy or smart. Add pure, organic oil to your skillet, if you must (but use caution.... oil will be the topic of another blog post in the future). It's easy to switch.
So.... I have a LOT of recipes for vegan pancakes, and I try new ones all the time. Today, I found this vegan pancake recipe on a blog called "The Clean Eating Momma" and here's a LINK to her recipe. It's really good, in my opinion. Of course, I altered it. Here's what I did....
Ingredients
- 1 cup whole wheat flour
- 1 and 1/2 cup of very vanilla silk soy milk (lots of people debate soy, by the way... but I like it)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon of cocoa powder
- 4 tablespoons ground flax seed (meal)
- 1 tablespoon oil, vegetable
- 1 tablespoon of vanilla extract
- 1 teaspoon organic turbinado
- Stevia
Mix all the dry ingredients together and then whisk in the wet. Add more milk until you get the consistency you want. These will be fluffy.
I cooked mine on a cast iron skillet in Earth Balance, which is a vegan substitute for butter and tastes delicious. I like to use a cast iron skillet because they get super hot and pancakes cook so nicely in them, crisping the edge, etc....
For the topping:
- 1 cup of frozen organic blueberries (or any organic fresh / frozen fruit)
- 1/8 cup agave
- 1/8 cup organic maple syrup
Heat the above and let it lightly boil for about 4 minutes. Spoon onto your pancake and love it.
Sometimes, I use this recipe from VegWeb ("Best Tasting Pancakes Ever! Vegan or Otherwise") for pancakes, but I think I like what I used today better.
Notice that everything used in the ingredients list of these recipes is an easily identifiable substance. That's the goal. Don't trust these corporate food monsters. They are your enemy. They offer you convenience in the immediate, present moment.... but you'll pay the price with your life and your health in the future, which isn't so convenient after all.
Friday, May 27, 2011
Divine Creamy Garlic Sauce for Pasta or even Salad Dressing
Proud to announce that I created this recipe and submitted it to VegWeb. I think I might make it today. I promise, it's delicious.
Recipe submitted by DandBDisciple, 05/11/11
Divine Creamy Garlic Sauce for Pasta or even Salad Dressing
Ingredients (use vegan versions):
1 cup coconut milk (I use So Delicious, Original)
1 cup water
1/2 cup sunflower seeds (you could also use nuts or tofu)
2 tablespoons vegan margarine (I use Earth Balance)
1/4 yellow onion
4 cloves garlic
1 tablespoon garlic paste
1 vegetable bouillon cube
1 not-chick-n bouillon cube
1/4 cup nutritional yeast
2 tablespoons ground flax
2 tablespoons chopped parsley, or to taste
1 tablespoon liquid aminos or soy sauce, to taste
salt, to taste
pepper, to taste
Directions:
1. In a blender, place coconut milk, water, sunflower seeds, margarine, onion, garlic, garlic paste, vegetable bouillon cube, and not-chik-n bouillon cube; process until creamy.
2. Transfer to medium saucepan over medium-high heat; cook until it starts to bubble and boil.
3. Add nutritional yeast, ground flax seed, parsley, aminos, salt, and pepper; whisk until it thickens, 2 to 4 minutes.
Add as a creamy sauce to pasta or whatever! I found that left over sauce can also make an awesome salad dressing! delicious.
Source of recipe: This recipe was inspired by vegweb user avianrights' "Amazing Creamy Chick'ny Sauce for Anything!" -http://vegweb.com/index.php?topic=12058.0I started to put leave my edits to this recipe in the comments, but I had edited it so much that I thought it warranted its own listing.
Makes: 6 servings, Preparation time: 10 minutes, Cooking time: 10 minutes
Divine Creamy Garlic Sauce for Pasta or even Salad Dressing
Ingredients (use vegan versions):
1 cup coconut milk (I use So Delicious, Original)
1 cup water
1/2 cup sunflower seeds (you could also use nuts or tofu)
2 tablespoons vegan margarine (I use Earth Balance)
1/4 yellow onion
4 cloves garlic
1 tablespoon garlic paste
1 vegetable bouillon cube
1 not-chick-n bouillon cube
1/4 cup nutritional yeast
2 tablespoons ground flax
2 tablespoons chopped parsley, or to taste
1 tablespoon liquid aminos or soy sauce, to taste
salt, to taste
pepper, to taste
Directions:
1. In a blender, place coconut milk, water, sunflower seeds, margarine, onion, garlic, garlic paste, vegetable bouillon cube, and not-chik-n bouillon cube; process until creamy.
2. Transfer to medium saucepan over medium-high heat; cook until it starts to bubble and boil.
3. Add nutritional yeast, ground flax seed, parsley, aminos, salt, and pepper; whisk until it thickens, 2 to 4 minutes.
Add as a creamy sauce to pasta or whatever! I found that left over sauce can also make an awesome salad dressing! delicious.
Source of recipe: This recipe was inspired by vegweb user avianrights' "Amazing Creamy Chick'ny Sauce for Anything!" -http://vegweb.com/index.php?topic=12058.0I started to put leave my edits to this recipe in the comments, but I had edited it so much that I thought it warranted its own listing.
Makes: 6 servings, Preparation time: 10 minutes, Cooking time: 10 minutes
Vegan Chocolate Salty Balls
I made these the other day, but of course altered it. Here's the recipe, followed by what I did (below)....
---------------------------------------------------------------------------
Vegan Chocolate Salty Balls
---------------------------------------------------------------------------
Vegan Chocolate Salty Balls
Vegan Chocolate Salty Balls
Ingredients (use vegan versions):
vegan chocolate chips (or chocolate bar, or other source of vegan chocolate)
peanut butter
sunflower seeds (or other nut/seed)
powdered sugar or dry vegan cookie mix (optional)
Directions:
These can be easily made from the comfort of your ovenless dorm room. They are easy, vegan, bakeless, and delectable.
Mix your desired amount of peanut butter and sunflower seeds together in a bowl. Spread out some powdered sugar or cookie mix (I used Ghirardelli chocolate chip cookie mix, it is vegan and if you have an oven, soy margarine and egg substitute can yield you delicious Ghirardelli cookies) if desired, you could just refrigerate balls of peanut butter and sunflower seeds if that's your thing. However I prefer to roll spoonfuls of this nutty mixture in the cookie mix so it is no longer so sticky, then put it on a plate or whatever and refrigerate it for a few hours. Then melt your vegan chocolate in your microwave, or a friend's microwave, and roll the balls until they are saturated with gooey chocolate secretions. Pop them on a plate and refrigerate until hard.
Yum. No seriously they're so good guys, you can even bite them like normal chocolate, they are moist and malleable inside, crisp and chocolate outside. Chocolate salty balls. For real.
Sorry about having no amounts but I don't even have any measuring cups and seriously it doesn't matter how much peanut butter, chocolate, or sunflower seeds you use - whatever looks good to you.
Ingredients (use vegan versions):
vegan chocolate chips (or chocolate bar, or other source of vegan chocolate)
peanut butter
sunflower seeds (or other nut/seed)
powdered sugar or dry vegan cookie mix (optional)
Directions:
These can be easily made from the comfort of your ovenless dorm room. They are easy, vegan, bakeless, and delectable.
Mix your desired amount of peanut butter and sunflower seeds together in a bowl. Spread out some powdered sugar or cookie mix (I used Ghirardelli chocolate chip cookie mix, it is vegan and if you have an oven, soy margarine and egg substitute can yield you delicious Ghirardelli cookies) if desired, you could just refrigerate balls of peanut butter and sunflower seeds if that's your thing. However I prefer to roll spoonfuls of this nutty mixture in the cookie mix so it is no longer so sticky, then put it on a plate or whatever and refrigerate it for a few hours. Then melt your vegan chocolate in your microwave, or a friend's microwave, and roll the balls until they are saturated with gooey chocolate secretions. Pop them on a plate and refrigerate until hard.
Yum. No seriously they're so good guys, you can even bite them like normal chocolate, they are moist and malleable inside, crisp and chocolate outside. Chocolate salty balls. For real.
Sorry about having no amounts but I don't even have any measuring cups and seriously it doesn't matter how much peanut butter, chocolate, or sunflower seeds you use - whatever looks good to you.
-----------------------------------------------------------
My version, based on what I felt like eating and what I had on hand.
- Put about 1 cup of crunchy peanut butter in a damn glass bowl.
- Chop up pecans into chunks and dump into bowl.
- Throw in vegan choc chips (I only had about 1/4 to 1/8 bag)
- Add sunflower seeds
- Toss in about 1/2 cup of flax seed powder
- Add about 1/8 cup whole wheat flour
- Add about 1/4 cup of agave
Spoon out in gobs and roll into balls. Then roll the balls around to coat them in this mix.....
- Powdered sugar
- Turbinado
- Sesame Seeds
Then refrigerate.
Yum. Each one is about 200 calories, if you make them golf ball sized. This is not a low cal treat. Will satisfy cravings for sweet, salty, and protein.
Use caution, feed to friends.... get out of your house as soon as possible. Avoid being a human dumpster.
Fighting for My Life.
I went VEGAN in March, 2010.
Vegan = EPIC WIN (for me.... maybe not you).
Admittedly, the vegan diet is not for everyone. It takes self-directed education. It's got a steep learning curve and difficult adjustment period that is time consuming. The stakes are high.... if you screw up, you might get sick.
However, if you have the will to make the switch, and you are willing to educate yourself, then it is worth it!
I visit VegWeb several times a week. It is the best resource on the web for FREE recipes.
Anything non-vegan can be made vegan. There is a vegan substitute for everything. Vegans are not deprived. We get our protein. There's even fake cheese, and NO.... I do not miss dairy one bit.
I thought I could never go vegan because of my dairy addiction. I practically lived off cheese, cream, milk, and eggs. Then I realized I was fat, fat, fat. I started my "vegetarian diet so I'll eat better" kick when I was 21. By 31, this diet had turned into my nightmare.... my "vegetarian diet that made me a real fat ass".
I grew 40 LBS over weight, from 125 LBS in my early 20's to about 165 LBS by 31. Most people could not detect my growing size because of my style of dress and the way my body evenly distributes fat across all areas, from my face to my fingers.
I grew depressed and hopeless. I felt my self-confidence slip away. I thought my husband could do better than me, and didn't understand how a sausage like me got lucky enough to snag a man so handsome. I had to buy larger and larger sizes in clothing. Constantly adjusting my clothes so they hung in ways that masked the spare tire around my mid-section. I was slugish and didn't want to move. I was jealous of other women who were thin. I would go to the gym and work out for an hour several times a week and see NO RESULTS on the scale. I didn't believe I could lose weight. I tried fad diets, pills, and drinks. I tried starving myself until as late in the day as possible, thinking that was going to do me some favors. I honestly believed that it was impossible for me to lose weight, and was starting to reconcile my identity as a "fat chick".
What the hell was I thinking? I wanted it easy. I wanted a quick fix. I wanted someone to invent a magic bullet, a pill, and solution... find the wonder drug to make me skinny. Typical entitled American ethos.... Wanting instant gratification in exchange for laziness and a refusal to accept hard work.
My iPhone chanced my life.
I got an iPhone and started browsing the free apps. That's where I found LoseIt. LoseIt is a free calorie counting and weight loss app. I downloaded the program and started playing with its features. I set up my "goals" for weight loss and a program/plan to get me there. I entered my starting weight (165) and my desired weight (125), and reviewed the options for how fast I wanted to lose the points. I downloaded this app on Christmas Eve in 2009, and decided that January 1st, I would enact the new program and get serious about changing my situation.
Who really follows through on New Years resolutions, anyway.....?
Me. That's right. I did it. I started using LoseIt in January 1st, 2010 at 165 LBS. It was hard to make the switch, and also hard to admit that I was going to have to change! *shudder*
I had to start COUNTING CALORIES and tracking what I ate every day. If I lied, I was only cheating myself. This is where LoseIt comes in so handy. Every time in the past that I attempted to "count calories", I failed. FAILED. But with LoseIt, I win. WIN! This is because I always have my iPhone with me, and have no excuse to stop tracking. The phone is there, its in my hand.... if I can browse Facebook, check my email, read the New York Times, and text my friends, then there really is NO EXCUSE to neglect counting my calories. So the fact that this app was available for the iPhone meant all the difference in the world.
Also, you really have no idea how many calories you are consuming until you start counting them. Your whole relationship to/with food will change. When I started counting my calories, I was mortified. No wonder I was fat!!!! I had been easily consuming 2500-4000 calories a day on my high fat, high carb, high dairy, "vegetarian" diet that consisted of very little veggies and fruit and lots of cheese, oil, and eating out. Gross.
It was not easy to get adjusted to my new diet. I read labels. I went for low calorie options to substitute my usual products. I was consuming 1200 calories a day from January through March 2010.... and something amazing happened for the first time in years: I was SHRINKING. The pounds were melting off. By March, I had lost close to 20 LBS. The success had me feeling fantastic, like I had a new lease on life.
In March, I also decided to explore the option of a vegan diet. I subscribe to some vegetarian and vegan e-newsletters. Reading the articles, watching online videos and presentations, and generally staying on top of my food-education efforts, I decided to give veganism a serious looksie. Here's some of the sites I frequent:
I also read Skinny Bitch. Other books worth checking out that I've read in the past:
Vegan = EPIC WIN (for me.... maybe not you).
Admittedly, the vegan diet is not for everyone. It takes self-directed education. It's got a steep learning curve and difficult adjustment period that is time consuming. The stakes are high.... if you screw up, you might get sick.
However, if you have the will to make the switch, and you are willing to educate yourself, then it is worth it!
I visit VegWeb several times a week. It is the best resource on the web for FREE recipes.
Anything non-vegan can be made vegan. There is a vegan substitute for everything. Vegans are not deprived. We get our protein. There's even fake cheese, and NO.... I do not miss dairy one bit.
I thought I could never go vegan because of my dairy addiction. I practically lived off cheese, cream, milk, and eggs. Then I realized I was fat, fat, fat. I started my "vegetarian diet so I'll eat better" kick when I was 21. By 31, this diet had turned into my nightmare.... my "vegetarian diet that made me a real fat ass".
I grew 40 LBS over weight, from 125 LBS in my early 20's to about 165 LBS by 31. Most people could not detect my growing size because of my style of dress and the way my body evenly distributes fat across all areas, from my face to my fingers.
I grew depressed and hopeless. I felt my self-confidence slip away. I thought my husband could do better than me, and didn't understand how a sausage like me got lucky enough to snag a man so handsome. I had to buy larger and larger sizes in clothing. Constantly adjusting my clothes so they hung in ways that masked the spare tire around my mid-section. I was slugish and didn't want to move. I was jealous of other women who were thin. I would go to the gym and work out for an hour several times a week and see NO RESULTS on the scale. I didn't believe I could lose weight. I tried fad diets, pills, and drinks. I tried starving myself until as late in the day as possible, thinking that was going to do me some favors. I honestly believed that it was impossible for me to lose weight, and was starting to reconcile my identity as a "fat chick".
What the hell was I thinking? I wanted it easy. I wanted a quick fix. I wanted someone to invent a magic bullet, a pill, and solution... find the wonder drug to make me skinny. Typical entitled American ethos.... Wanting instant gratification in exchange for laziness and a refusal to accept hard work.
My iPhone chanced my life.
I got an iPhone and started browsing the free apps. That's where I found LoseIt. LoseIt is a free calorie counting and weight loss app. I downloaded the program and started playing with its features. I set up my "goals" for weight loss and a program/plan to get me there. I entered my starting weight (165) and my desired weight (125), and reviewed the options for how fast I wanted to lose the points. I downloaded this app on Christmas Eve in 2009, and decided that January 1st, I would enact the new program and get serious about changing my situation.
Who really follows through on New Years resolutions, anyway.....?
Me. That's right. I did it. I started using LoseIt in January 1st, 2010 at 165 LBS. It was hard to make the switch, and also hard to admit that I was going to have to change! *shudder*
I had to start COUNTING CALORIES and tracking what I ate every day. If I lied, I was only cheating myself. This is where LoseIt comes in so handy. Every time in the past that I attempted to "count calories", I failed. FAILED. But with LoseIt, I win. WIN! This is because I always have my iPhone with me, and have no excuse to stop tracking. The phone is there, its in my hand.... if I can browse Facebook, check my email, read the New York Times, and text my friends, then there really is NO EXCUSE to neglect counting my calories. So the fact that this app was available for the iPhone meant all the difference in the world.
Also, you really have no idea how many calories you are consuming until you start counting them. Your whole relationship to/with food will change. When I started counting my calories, I was mortified. No wonder I was fat!!!! I had been easily consuming 2500-4000 calories a day on my high fat, high carb, high dairy, "vegetarian" diet that consisted of very little veggies and fruit and lots of cheese, oil, and eating out. Gross.
It was not easy to get adjusted to my new diet. I read labels. I went for low calorie options to substitute my usual products. I was consuming 1200 calories a day from January through March 2010.... and something amazing happened for the first time in years: I was SHRINKING. The pounds were melting off. By March, I had lost close to 20 LBS. The success had me feeling fantastic, like I had a new lease on life.
In March, I also decided to explore the option of a vegan diet. I subscribe to some vegetarian and vegan e-newsletters. Reading the articles, watching online videos and presentations, and generally staying on top of my food-education efforts, I decided to give veganism a serious looksie. Here's some of the sites I frequent:
I also read Skinny Bitch. Other books worth checking out that I've read in the past:
- Food Politics - http://www.foodpolitics.com/
- Safe Food - link to book on Amazon
- Chew on This - book oriented toward kids
I'm not about getting all "preachy" on people about their diet. Going vegan is a personal choice. I also believe that being over weight, being unhealthy, eating the wrong things, and suffering from all the chronic conditions that we see developing (diabetes, obesity, heart disease, high cholesterol, some cancers) are also related to these choices. I believe you CAN reverse many negative health situations by altering your diet. You can and SHOULD go organic because it's better for your health and its also a matter of protecting the environment... its a simple thing to change. Going vegan is more difficult, but not as hard as you might think.
And the weight loss story.... Now I'm down to 125, give or take a 2 pound +/- daily fluctuation.
I'll resume more later, as now I am tired of writing! I will continue to post ideas, recipes, tips and tricks, motivation, and resources.
A final thought.... I decided to name this blog "Fight for Your Life" because it's really REALLY hard to take a stand in relation to your health. There are entire economic sectors banking on your bad choices. Fast food, pharmaceuticals, health care providers, corporate factory farming, and funeral homes. They don't just bank on your bad choices, they profit from them. Our late-capitalist society has entered into a state of advanced environmental degradation and ethical erosion. It's all about greed and profit, with no end in site. Americans tend to vote against their own interests, and even if you don't, the lobbyists will buy off your representatives. Corporations and money run this country. Your health and well being is of no concern. The only one who is able to help you is YOU.
I don't want to go out on a note that's a complete drag.... because there is HOPE. Everything you need to inform yourself is out there, and you can empower yourself to make better choices. Educate yourself about food/toxins/health/economics/environment. Everything is connected. Vote with your dollar. I have been using free resources online for years that have helped me to get to this point. Now I want to give back. I want to promote health.... but also feel it is important to start contributing. I hope to raise consciousness about this dark and broken system that is stealing our health, wellbeing, and happiness. I want to help you break free, if only a tiny little bit. Perhaps not a single person will ever read this blog.... But perhaps one person will, and just maybe they will learn about something they didn't know before that leads them to taking action (no matter how large or small). That's fine with me.
I am fighting for MY life.... every single day.
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