morning meals: avocado and fig butter spread across 2 slices of Udi’s gluten free whole grain bread, a few spoonfuls of Trader Joe’s vanilla flavoured Cultured Coconut Milk topped with almonds and country pumpkin spice granola and a sliced-up plum!
morning meals: fresh fruit with almond butter and Schar Dedicated Gluten-Free Table Crackers
b368-deactivated20120818 asked: I am working towards becoming a dairy-free pescetarian by 2013. Your information about soy was really helpful as well, I'm definitely going to switch to almond milk. But I'm never going to be a person that refuses to eat meat, especially if it is being served to me at someone else's home. I have control over what I buy at the grocery store and what I order at restaurants, and that is enough for me.
I think you will be able to accomplish your goal seamlessly! I don’t miss anything I’ve cut out and I don’t feel like I am depriving myself. Do what feels good and right for you on your own terms! (And almond milk is delicious, I’m glad I could help!) Thanks for writing in! :)
b368-deactivated20120818 asked: How would you define your eating choice (What I mean to say is, would you call yourself vegan? vegetarian? etc)
I find that it’s a bit hard to define, even for me! Here goes:
My only real dietary restriction is that I am lactose-intolerant, and therefore do not eat any dairy products (this tends to steer my choices toward vegan-friendly options to ensure peace of mind).
In addition, I have recently opted to give up soy.
In my apartment, the only animal protein I eat is fish. However, if I’m out and there isn’t a vegan option or a fishdish, I’ll choose poultry (if it appeals to me). Meat just doesn’t appeal to me in the same way it used to.
…and, I’m currently testing life without gluten to see how my body likes it.
In sum, I just try to eat mindfully, I know what makes my body feel good and what doesn’t. It’s a pretty intuitive process.
= semi-pescaveganosoyan, got that?
lovely lunches: veggie platter with spicy red lentil chipotle hummus and salmon!
morning meals: giant smoothie consisting of almond milk, ground flax seed, hemp protein powder, fresh strawberries and blackberries, frozen strawberries, blueberries and mango chunks, and spinach. paired with a side of hemp granola, walnuts and almonds!
lovely lunches: spinach and mixed greens salad with cucumbers, tomatoes, sweet red bell pepper, radishes, mushrooms, avocado, quinoa and salmon
i’ve stopped eating soy due to the emerging research linking soy to alzheimer’s disease which runs in my family.
if you have any non-medical questions about my choice, i’d be happy to answer them!
morning meals: peach, orange, blueberries, avocado and almond and fig butter spread across 2 plain rice cakes
lovely lunches: Franklin Farms’ Portabella Veggie Burger atop spinach with avocado, zucchini, carrots and black bean hummus