Inspiring People to Cook Again
Most of us are trying to cut back on calories and eat healthy to keep off those extra pounds, but don’t want to give up foods we love. I have the perfect solution. How about a great tasting, lower calorie meatloaf that the whole family […]
This recipe for Pecan Blueberry Oatmeal pancakes has everything you love in a pancake but is packed with healthy nuts, fruit, fiber and oats. It started as my husband John’s attempt to create a healthier pancake that still tasted great. He is a fitness nut […]
As most of my readers already know, I am not a vegetarian or a vegan. I like meat. My london broil or chicken cacciatore recipes make that pretty clear. Having said that, I am aware of some of the benefits that vegans experience because of their dietary perspective. A good friend of our family recently took a completely vegan approach to his entire lifestyle as an alternative to chemotherapy and thrived because of it, he was even felling super healthy and was looking really good. The only thing he couldn´t get rid of was his skin condition, so he went to this cosmetic dermatologist to get help. So, I wanted to learn more about it.
Coincidentally, my church just embarked on what is commonly referred to as a “Daniel Fast“. Quite simply, it’s a spiritual sacrifice for 21 days. You deprive yourself of breads, sweets, meat and wine for 21 days to gain God’s favor as the prophet Daniel did after God revealed to Daniel that a big hardship was about to hit Israel. Let me tell you something. I tried this. Daniel deserved all of God’s blessing after 21 days of this fast! In his own words: “I ate no choice food; no meat or wine touched my lips.” Daniel 10:3.
My husband John and I went for just a couple of days on this diet and it’s really, really difficult! No meat, no bread, no sugar, no alcohol, no caffeine = no sanity (picture Jack Nicholson in The Shining!) This is what John and I were at least feeling like after a just a few days.
Well, thankfully for Vegans, the fast for my church is a little more rigid than most Vegan diets, which vary in their strictness regarding some proteins and other parts of the diet. Mostly, the common thread is the lack of animal products, including meat, dairy and cheese. The result in either case appears to be weight loss, cholesterol reduction and a bit of withdrawal from a number of things that most of us eat every day without giving it much thought. So, let me introduce my friend, Chandra, a vegan blogger.
Hello! My name is Chandra and I author a blog called The Skinny Vegan. I recently changed my lifestyle into a vegan one, after receiving a very high cholesterol reading in January (276!).
My weight and fitness schedule were already on track, but my diet was sub-par. When I looked at how much cheese, dairy, and animal products I was consuming, it was obvious why my cholesterol was out of control. So two months ago, I began a vegan lifestyle.
I say lifestyle because it’s not a “diet”, but a change in the way I live my life. I have had days where I eat a little cheese or chicken, but those come quite sparingly. I’ve really adjusted to the vegan meals and have created my own quick and easy recipes in the process.
My recipes are practical and fit a lifestyle change for one person or a whole family. I realize it may not be practical to get your whole family to switch over though, which is why I’ve also created recipes that can be easily adapted for both vegan and non-vegan eaters. My husband is a non-vegan and enjoys his meat and protein, so I’ve had to get creative with my recipes. I want my meals to be easy, inexpensive, and something that I can cook in between my busy routine. And most importantly, they need to taste good!
On my blog, I share my original recipes, some old favorites that I’ve tweaked to remove the animal products, and tips and tricks of navigating this new adventure. I hope it will help benefit you in the same way it has for me. I feel healthier, look better, and overall have more energy. Enjoy!
Chandra also has a blog at The Skinny Vogue where she explores her passion for fashion. Both are great reads.
Becoming or living Vegan is a common lifestyle switch for people with high cholesterol or some other wake up call that requires a change in the way they view food in general. I have no problem with it. I am actually pretty neutral because I am a firm believer in eating a ton of fresh fruits and vegetables. Interestingly though, my husband and I both have what is conventionally regarded as “high cholesterol”. In reviewing this with our doctor, we learned that the combined cholesterol number we both have, is high because of a high “good cholesterol” number (known as HDL). This factor, combined with low triglyceride counts, means that our high cholesterol number is a result of very good food choices and great overall health.
We don’t eat fast food or a lot of baked items (although I develop many baked items here). What we do eat is a good amount of food laden with really great fats – salmon, avocados and nuts, as well as many whole foods. This “European” diet includes a lot of the foods (eggs, fish, dairy) that are sworn off on a vegan diet.
There are many reasons to consider a vegan approach. If one of yours is a dietary change to a healthier lifestyle, be sure consider all of the options you have to or can change without depriving yourself of all of the amazing whole foods out there. Like Chandra mentioned, and my friend Nick, who has also re-introduced some meats and fish into his diet to combat a side effect of the vegan diet (lowering of certain hormones), moderation is the key.
I’m looking forward to some debate and better yet, some recipes from both sides of the aisle that contribute to a healthier diet, whether Vegan or not. And remember, I take requests. 🙂
POM Wonderful pomegranate juice is something that I always have in my refrigerator. I usually drink it with a splash of club soda or water. One day I had the idea to turn it into a refreshing dessert. Since it’s a new year and the […]
Baked Salmon is a simple, healthy dish and so easy to prepare in just minutes. I love pairing it with this cucumber salad because it gives this dish a great crunch and texture. We eat a lot of fish in my house and […]
Chicken vegetable soup with chicken spinach meatballs, is a great healthy dish for a light dinner or lunch. I like to use ground chicken because it has great flavor and less fat than beef but any ground meat will work. You can also use ground turkey for an even leaner option.
As with all my soups and stews, I add a lot of vegetables. You can buy them all separately, but I like to buy the “Leasa soup mix” in the produce section because it has most of the things I use for a soup or stew in one package. Then I just get the leeks and other stuff separately. This soup freezes well so don’t be afraid to make a big pot and freeze the leftovers in a Tupperware for another time.
Ingredients for soup:
Ingredients for meatballs:
Directions:
Preheat oven to 400 degrees Fahrenheit
Heat the oil in a large soup pot over medium heat. Add all the vegetables and sauté for about 5 to 10 minutes. Season with salt and pepper and add parsley and dill.
Pour in the chicken broth and add the chicken thighs. Turn up the heat until the soup boils. Then turn down the heat and let soup cook on a low boil for about 20-30 minutes or so while you make your meatballs.
In a medium size bowl, add the ground chicken and all of the other ingredients for the meatball mix and season with salt and pepper. (Make sure you squeeze all the liquid out of the frozen spinach box. Just hold it over the sink and give it a good squeeze with both hands. You want to wring out all that liquid so it doesn’t make the meat mixture too loose.) Combine well and shape into 1-inch balls. Place on a cookie sheet greased with olive oil or cooking spray and bake in a 400-degree oven for about 10 minutes.
Once the meatballs are done cooking, you can add them to the soup and continue simmering the soup for another 10-15 minutes. Add your pasta or rice and you are ready to serve. I like to serve it with a sprinkle of Parmesan cheese.
Cook’s Notes:
If adding small pasta like pastina or thin short egg noodles you can cook it right in the soup. For all other larger pastas’ or rice, cook separately and add to soup at the end. Sometimes to save time I just add a bad or two of Uncle Bens Redi Rice. The brown rice is a simple healthy option.
This easy recipe for Cucumber Buttermilk Salad Dressing with Homemade Healthy Croutons makes close to 2 cups so there is plenty for a big salad and leftovers for the next night. You could use it as a dip for a veggie platter or to serve on […]
For everything that ails you and a for a great, healthy meal to have on hand all week long, try this Chicken Vegetable Soup. In under 30 minutes, you’ll have a huge pot of soup. This can be made with any small pasta like orzo […]
