More and more, I’m finding myself gravitating toward a plant-based diet. A combination of changed habits after a year of following the Weight Watchers program, and no longer being able to turn a blind eye toward the often horrible treatment of animals and environmental impact inherent in industrialized farming are prompting me to reduce my consumption of animal products. I’m not ready at this point to go full-on vegan, as I do find I feel best as an omnivore, (and let’s face it, a life entirely without cheese…unimaginable!) but am working on building the majority of my meals from plant-based ingredients. I’m also beginning to seek out some local sources of humanely and sustainably raised eggs, dairy and even meat. (If anyone has suggestions for sources in Southern California, please let me know.)
The challenge for me in replacing animal-based foods will be to avoid going too carb-heavy, as this tends to make it harder for me to maintain my weight. And I still don’t have much time to cook, so will need to find some quick and easy meals to add to the repertoire. The good news is that I like a wide variety of fruits, vegetables and legumes, and can make a meal of a big salad in a pinch. If I run across any good recipes I’ll share, if anyone is interested. And if any of you have a favorite source for fast/simple vegetarian or vegan recipes, please do share in comments.
To recap this week’s posts:
- I continued to explore what it means to simplify, and how that might look different for each of us.
- Shared my favorite grab-and-go workday uniform, with a splash of color from a treasured vintage scarf.
- Admired some stylish capes, learned from many of you that they may be more fun than practical.
- Welcomed the weekend!
How’s your weekend shaping up?