The Healthy Eating Coach
Research has long shown that fruits and vegetables and a diet rich in whole grains and low in saturated fats can help protect the body from heart disease and high blood pressure, while a diet high in saturated and trans fats without enough fruits and vegetables can cause those diseases.
For me, food went from being a necessity to function to be the key to enabling my body to be at its functional best. After a long illness, my diet was the key to my comeback. As a healthy vegan, I know for sure I can help you become a slim, energetic healthy you. Here are some beginner tips:
Take It Slow
Becoming vegan is a slow process, and you need substitutes to help you transition. There is nothing wrong with putting a little vegan butter on whole-grain toast. Start with the one thing you consume the most and substitute it with the vegan version,” such as almond milk for whole milk. Be easy on yourself.
Don’t announce what you are doing; focus on yourself and being conscious of your surroundings, body, and food addictions first.
Get A Support Group (That’s Me)
You’ll need someone to rant to when people continuously ask where do you get your protein and someone to hold your hand through grocery shopping. No GMO! Concentrate on proteins including beans, soy products quinoa, nuts, and hemp seeds. When you remove animal products, you lose a lot of the fat and salt. Add rich, complex flavors with walnuts, avocados, pine nuts, sun-dried tomatoes, olives, fresh basil, cold-pressed flax seed oil, and unrefined grey or pink sea salt. Many staples of a vegan diet like grains, beans, and nuts are cheap, and they usually store well if you buy them in bulk.
Even fast-food places are starting to offer vegan options on their menus. In select restaurants, Mexican chain Chipotle serves Sofritas, shredded, organic tofu cooked with chipotle chiles and roasted poblanos. Be adventurous, whether you’re eating out or cooking at home. Try some Italian pasta; Ethiopian lentil stews; satisfying and spicy Indian curries; and Mexican veggie tacos, fajitas or burritos, hold the cheese.
When you remove animal products you lose a lot of the fat and salt, which is what contributes to the can’t-put-it-down taste. I like to add rich, complex flavors with walnuts, avocados, pine nuts, sun-dried tomatoes, olives, fresh basil, cold-pressed flax seed oil, and unrefined grey or pink sea salt. Make your favorite pizza or burger the dairy and the meat.