This is loooooong overdue! I'd like to pick this blog up and start over again now that I'm a little more cozy in my new plant-based lifestyle. I'm writing this for those of you are wondering "Why?"
Many of you are asking yourselves how a good ole' American girl who grew up and became a chef, chicken farmer and big game hunter became a "vegan." Say what!?
First of all, let's get the facts straight. I am not "Vegan". I did not switch my diet because I was worried about the well-being of animals. If we must slap a title on it, I am "PLANT-BASED." Which means I focus on whole foods, closest to their natural state. I eat mostly vegetables, fruits, nuts, and legumes. I do not consume meat, dairy, and very little oil.
For the Vegans reading this, I do care about the lives and hearts of animals. I do believe they should be treated with compassion while living. But personally, I care more about the affects animal agriculture has on the environment than I care about killing animals for food.
For the farmers and ranchers reading this, I love you and I am sorry. I live in constant fear of what this movement might do to you. However, I hope you switch to produce and keep up the good work.
If anyone is interested in how animal agriculture has negatively affected our planet, please watch
COWSPIRACY
I switched to a plant-based diet for my health. After an 8 year battle with poor health at a way-too-young age, I finally found that a plant based diet was my only cure. I was diagnosed with Fibromyalgia late last year. I was also diagnosed with Chronic Fatigue, Interstitial Cystitis, and IBS. Not many people know it, but I was seriously struggling to lead a normal life for many years. As a single Mom, I struggled with not being able to rest and having to overwork my sick body. I was in the hospital every-other month for two years after I had my Daughter. When I finally went back to work, my body was so taxed that I lost feeling in my legs, a large chunk of my memory, and I was constantly dizzy. My body was in so much pain it would make my ears ring. It hurt me to pick up and hold my Daughter. I tried to exercise and find some normalcy, but constantly injured myself because my joints couldn't take it.
As a holistic nutrition counselor, I previously advised my clients to follow an anti-inflammatory diet to prevent and manage disorders. I tried the same thing after my Fibro diagnosis, but it didn't help at all.
I'm going to get gross here for a minute- One week in January I decided I was going to cut out sugar and grains completely, go totally "Paleo", to see if it would manage my symptoms and help me shed those dreaded holiday pounds. Know what happened?
I COULDN'T POOP FOR 6 DAYS! And that scared the shit out of me. Pun intended! I ate meat twice per day, eggs for breakfast, and it clogged my digestive tract up like a toilet...Disgusting! That's what meat and dairy does to you. It sticks around, makes you sluggish, takes forever to break down. Then, you pack on the pounds and medical bills.
That's what did me in. After those 6 days, I started researching a meatless way of life.
I watched a few documentaries (I recommend Forks Over Knives to everyone) and read some books. I noticed I came across a lot more studied and proven FACTS than I ever did about previous diets I believed in. It is true- A plant based, whole foods lifestyle can and will prevent and cure disease. And now I know this from experience! I haven't had a Fibromyalgia symptom since the end of January. It took about 2 weeks of a plant-based diet to get rid of 8 years of poor health! That's amazing.
I should mention that I have recently re-introduced fish into my diet about 3 times per week. I did this because after cutting out animal products I became deficient in B12 and suffered from migraines. I personally believe no diet that requires added supplementation is ideal for optimal health. There's a reason the body needs B12 and can only get it from animals. In my opinion, fish is the absolute healthiest way to get it. I also only consume fatty fish that is high in Omega-3's. It helps the inflammation around my joins and lubricates them, which makes me feel like a new woman! It's also good for brain function, among many other things. The point in a plant-based lifestyle is not to be vegan, but to consume MOSTLY plants. I should also mention that sustainable farm-raised fish should be the future and will prevent further damage to our environment. Though, you have to be careful you're not buying just "farm-raised" fish, as most of these "farms" feed the fish GMO corn and add artificial colors and preservatives. It is hard to find the good stuff, in which case "wild caught" is your healthiest option.
Like I said, I'd like to pick this blog back up again. I plan on sharing tons of plant-based recipes everyone will love, plus some tid-bits about the Adventures of Malorie & Maisie. To start, here's a couple of my new favorites....
SUMMER SKILLET PIZZA
- 1 READY TO BAKE WHOLE WHEAT PIZZA DOUGH
- 1 CORN COB
- 1/8 RED ONION, THINLY SLICED
- 3/4 CUP FRESH BASIL, CHOPPED
- 2 TBSP. PEACH OR APRICOT JAM
- 3 SLICES VEGAN BACON, DICED
- 1/2 ZUCCHINI, SLICED INTO THIN ROUNDS
- 1/4 CUP EARTH BALANCE VEGAN BUTTER SUBSTITUTE
- PINK SEA SALT
- BLACK PEPPER
- First, grill the corn until charred and cut the corn off the cob. You can also broil the corn until charred if you don't use a grill.
- Follow packaged directions for the dough.
- Melt the butter in a cast iron skillet making sure it is evenly distributed around the pan. Over medium-high heat, add the rolled out dough and press into the pan so it fits.
- With the heat still on, spread the jam evenly, leaving a 1 inch crust.
- Then, top with the remaining ingredients, excluding the basil. Season with salt and pepper.
- Bake for approximately 15 minutes. The bottom should be browned and the dough cooked through.
- Remove from the oven and garnish with chopped basil.
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- Optional- serve with organic BBQ sauce for dipping!
"SNICKERS SWAP"
- 12 DATES, SLICED LENGTHWISE ON ONE SIDE TO REMOVE THE PIT
- 4 TBSP. CHUNKY PEANUT BUTTER (OR CREAMY!)
- APPROXIMATELY 1/4 CUP RAW PEANUTS
- 1 CUP DAIRY-FREE DARK CHOCOLATE
- 1 TSP. COCONUT OIL
- PINCH OF FINE SEA SALT
- FILL DATES WITH PEANUT BUTTER AND 3-4 PEANUTS EACH.
- LINE A BAKING SHEET OR LARGE PLATE WITH WAX PAPER OR FOIL.
- IN A MICROWAVE SAFE BOWL, ADD THE CHOCOLATE CHIPS AND COCONUT OIL. HEAT IN 30 SECOND INCRIMENTS AND STIR BETWEEN THEM, TO PREVENT BURNING. IT SHOULD TAKE 1-1.5 MINUTES TO MELT THE CHOCOLATE.
- WHEN MELTED, COAT THE FILLED DATES COMPLETELY WITH CHOCOLATE AND PLACE ON THE BAKING SHEET OR PLATE.
- WHEN ALL DATES ARE COATED, PLACE IN THE FREEZER TO SET.
- ONCE THE CHOCOLATE IS COMPLETELY SET, APPROXIMATELY 2 HOURS, STORE IN A GLASS CONTAINER IN THE REFRIGERATOR.
THEY TASTE SO MUCH LIKE A PEANUT BUTTER SNICKERS!
