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Vegan Before Dinnertime February 27, 2009

Filed under: Nutritional Wellness — aprasek @ 5:12 pm

Over at the Well Blog,  there was an interesting article about Mark Bittman, the Times food writer. He shares his “Vegan Before Dinnertime” diet. It’s quite interesting… I’ve been a vegan for about 2 years now. It’s definitely a process and can be hard at times. I’ll sometimes have some dairy or meat (rarely) If I know the farm where the animal was raised and can be assured that it is living (or lived) a happy life. 

Everything that Bittman discusses is wonderful, but I’m not sure if I dig the “indulgent” dinner idea. Calorically and nutritionally, it would be better to have the indulgent meal in the morning so that daily activity can burn off and digest everything. Additionally, the “permission to binge” concept may not be helpful for some individuals.

I do tend to find some good recipes on Bittman’s blog though…

What are your thoughts about Bittman’s “Vegan Before Dinnertime”? 

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4 Responses to “Vegan Before Dinnertime”

  1. Laura Says:

    Hey Aimee,
    Do you ever eat Fish? What kinds to food do you eat for breakfast on a vegan diet?

  2. Aimee Says:

    Hey Laura 🙂

    I sometimes eat fish- as long as it’s wild caught and low in environmental toxins (for more info: http://wellnessgossip.com/2009/02/mercury-in-fish-one-fish-two-fish-dont-fish-do-fish/)

    Ooh… I love breakfast. And thankfully, there are some great vegan options…

    I generally use almond milk (unsweetened) and put that on different types of cereals. I often have quinoa flakes in the winter and sometimes oatmeal. I’ll often have the quinoa flakes with some raw almonds and dried cherries mixed in, some cinnamon and topped with almond milk.

    In the summer, I tend to make smoothies (fruit, almond milk or water, a bit of raw almond butter or flax oil and sometimes a scoop of hemp or rice protein).

    I also make a quick brown rice pudding from my rice leftovers (cooked brown rice, almond milk, raisins, cinnamon, nutmeg and almonds- just heat together and enjoy)

    For a change, I’ll make vegan potato pancakes, muffins, sweet potato pancakes and waffles. I’ll make a batch and freeze them for the month. You can make many baked items a lot healthier with almond/rice milk and a vegan egg substitute. I’ll also cut the fat in the recipe (by subbing with applesauce or mashed bananas) and cut the sugar (at the most, use 1/3 as much as the recipe calls for, and sub with agave, maple syrup or honey).

    Ok, now I’m starving and craving breakfast!! Let me know if you want more recipes or ideas. As you can see, I can go on and on about yummy foods…

  3. Laura Says:

    Wow Aimee,
    You really have alot of fun ideas! I love breakfast too! so that’s alot of help. I will have buy some almond milk, next time I’m at the grocery store. Do they have it @ Cub or the health food store? I would love to know your recipe for sweet potato pancakes too.

    Thanks a bunch

  4. Aimee Says:

    Ahhhh! Sorry Laura, long delay in response! Cub does have the almond milk, but Trader Joe’s has it a lot cheaper. I’ll post my sweet potato pancake recipe next weekend!


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