via NY Times
I’ve been toying with the idea of changing my diet for a while now. I’ve read so many books/articles on the benefits of vegetarian/pescetarian/vegan diets, but I’m afraid that I won’t be able to stick with any of them. I love seafood so I could never be a full vegetarian or vegan. I love mozzarella cheese so I’m a failed vegan already. And I just can’t see a life without turkey tacos and pepperoni pizza. Over the summer I cut out all red meat and haven’t looked back since. But that’s as far as I’ve gotten.
A few days ago I was catching up on one of my favorite blogs, Peas and Thank You, and Sarah (the amazing Mom/wife/cook I want to be one day), while offering some great advice about healthy eating tactics, mentioned an article by Mark Bittman about semi-veganism. In the article, Bittman lays out a bottom line: in order to eat better, we have to eat more plants. And the best way to do that is to eat more vegan dishes.
I’m taking Bittman and Mama Pea’s advice and becoming a semi-veg eater. My weaknesses are sugar and junk food so my goal is to cut way back on those and fill up on real, unprocessed foods. Maybe one day I’ll be a complete vegan (who still uses honey because how could I ever have tea without honey), but for now, I’ll just focus on eating the healthiest way possible. For me, that means eating at least one meatless meal a day. Having fruits and/or veggies at every meal. And experimenting with variations (vegan, vegetarian, gluten/dairy-free) on my favorite recipes. For me, focusing on vegan/vegetarian/pescetarian meals instead of an entire lifestyle takes the pressure off and will ultimately allow me to stick with it.
Here are a few of the recipes I’m planning to make during the next few weeks…
Spaghetti Squash with Mushrooms and Turkey Meatballs via Whole Living
Vegan Red Velvet Cupcakes via Peas and Thank You
Bean, Tuna and Spinach Salad via Bon Appetit
Strawberry Jelly Surprise Muffins via Daily Garnish
Fresh Bruschetta via Cupcakes and Cashmere