Master Your Food Style
In theory, I am an aspiring vegetarian as there are so many wonderful things that can be touted about a vegetarian diet that is executed well. A diet full of vegetables comes packaged with phytochemicals, antioxidants and fiber and without dietary cholesterol. Many professionals and popular books espouse the benefits of eating more plant-based calories.
I have worked with many vegetarians over the years that, oxymoronically, do not like vegetables. They love bread, pasta, cereal, bars and crackers. Additionally, while they don’t consume animal protein they also don’t like vegetable sources of protein such as tofu, tempeh, beans, peas or lentils and they find themselves caught between the abyss of both worlds and potentially at risk of not meeting their protein requirement. When looking at the Vegetarian Wardrobe, be sure to include foods in the protein category throughout the day.
It was once believed that complimentary vegetable protein sources needed to be consumed at the same time at the same meal. Science has shown that our body is much more accommodating than that and as long as a variety of foods are consumed from day to day your body knows how to combine the building blocks of protein across a larger window of time.
Sometimes the helm in the kitchen can suffer from frustration wondering how to accommodate vegetarians and meat eaters without investing twice the time for twice the cooking. A few ideas for efficient streamlining to keep the best of both eating worlds happy:
With a trend towards meatless meals, there are many cookbooks and websites available to assist you. Additionally, many food and cooking magazines now highlight how to convert their recipes into vegan-friendly versions. Vegetarian Times has been a trusted resource on the topic for years and offers web savvy surfers many ideas.
Perhaps if vegetarianism is not for you in its strictest sense, you can practice flexi-tarianism – a part-time vegetarian who occasionally eats meat.