Eating Vegetarian

I've been eating a plant-based diet for six weeks. Why? Because I felt like crap and had to make a change to keep from being taken out with the garbage.

Processed foods are high in sugar and wheat flour. I have to avoid them or take them in limited amounts because according to my lab work, my body has decided not to process sugar. I thought chocolate was good for me! Ha! Meat is high in trans fats, cholesterol, contaminates, and acidity. Not good for anyone.

This means I am now vegetarian (almost vegan) and practically gluten free. I would be vegan if there was a health food store near where I live. Soy cheese, yogurt, sour cream, coffee creamer are hard if not impossible to find in a traditional grocery store.

My entire kitchen cabinet and refrigerator are in shock! One, because of the change in the groceries I bring home: quinoa, chia seed, millet, amaranth, teff, and other whole grains very high in nutrients--even protein. Lots of green veggies, soy products, legumes, and strange things like buckwheat flour, polenta, and almond meal. And, two, because I'm in there cooking—something I had not done since I learned that my husband would do it for me. :)

At home, my new eating regime is not a problem. In fact, I now love cooking because it’s creative like art! And, I'm never hungry because the foods are so nutritious, I stay full. Besides, I can always have a snack such as an ice pop make from the remainder of my morning smoothie!

If we go out to dinner, it requires going to extra lengths to find a restaurant that offers a nutritious menu. If I’m at someone's house and can’t eat what they prepare, I hope they will not take offense. Going on vacation in May will require some extra planning but with a positive attitude I can manage.

I think I'll share some of the new recipes I've been making. Every day is a new experience and I love it!

Asparagus sautéed in garlic oil, tomato topped with fresh parsley and feta cheese, purple cabbage slaw, and grain mix of quinoa, amaranth, and millet.

Spaghetti with marinara sauce and pinto beans, tomato topped with feta and quinoa, spinach with artichoke salad, corn fritters with quinoa, chia, and amaranth!