ok- i've got so many blog posts to do that i'm starting to feel a little crazy. coming soon to a website near you are my thoughts on what's going on in Egypt, a life update, the most hilarious youth night i have ever experienced in my life, and a comprehensive list of my must-see movies of 2010. but for now i'm just going to give you a quick update on my vegetarian ways.
day 1-
it was ok. i found it super challenging to find meals that didn't leave me hungry 2 hours later. but after talking with my amazing veggie-sponsor (michelle weiss will rock your socks!) i saw that being a vegetarian is about shifting your world view. i can't just eat salad. that would be crazy. i have to think outside the box. protein? try some peanut butter or lentils. hungry for some chicken parm? try substituting eggplant instead.
day 2-
ok this was where things got weird. i was nauseous all day. i never actually threw up- but my body was acting like it was going through withdrawal symptoms. i was kind of surprised by this because i am in no way a total junk food junkie. i always thought of myself as eating pretty balanced meals, maybe a little carnivore-heavy, but always balanced. that night i watched the oprah where her staff goes vegan for a week and i learned something else: my body was going through withdrawals! this experiment of mine is working like a cleanse and it's giving me a chance to "clean out" and so i will feel a little off for a few days. p.s. even if you love meat and have no interest in veggies you should see this episode. the things i learned were shocking. i didn't walk away from the episode thinking everyone on the planet should give up meat, but i did walk away knowing i will never think about my food in the same way.
day 3-
i went to whole foods and stocked up! i felt satisfied and happy the whole day. i even had a mark special (my favorite pasta ever) just minus the shrimp and i didn't even miss it (much).
day 4-
i'm going to winter camp. i have no idea how this will work at forest home, so i guess you'll just have to stay tuned to find out.
5 comments:
Are you still eating dairy? If you do we are eating a few meatless dishes this month and I will send you the recipes if they are good (we already did a potato cheese soup and it was super yummy). But, almost everything I cook that has no meat has either dairy or eggs for protein, because a certain someone does not eat beans, and I can't survive without lots of protein.
I would love that! I am still doing dairy. So just no meat at this point.
Chelsea that is sweet. To give you some encouragement or inspiration to keep going, I actually went vegetarian for about 4 weeks while I was in basic training, so you can def do it! And I will probably go back to it as much as I can after I finish this training course, but when you burn 6-7 thousand calories a day I don't have much of a choice to not eat meat, I would probably die.
-tyler hellinga
Very interesting. I don't think I could ever go without meat. I know that some people do, and it works for them. But as for me, I'll keep my steak. However, I do have to applaud you Chels for stepping outside your comfort zone, and trying something new. Not that you don't, it's just, few people do. Also, your experiment reminds me of the Simpson's episode, where Lisa goes veggitarian. It's a good one.
Ok- First one, good thing you went vegetarian the month I decided to improve the quality of what we eat by buying organic meat, which means eating way less meat because I am super cheap (or frugal, whatever)! I should have another recipe by next week. (this is super yummy and filling, but needs a small substitution to be vegetarian)-
Baked Potato Soup-
6 large baking potoatoes, peeled, cut into 1/2 inch cubes.
1 large onion
1 quart chicken broth- sub a rich veggie broth, or use water and salt and maybe a little more garlic
3 cloves garlic, minced
1/4 cup butter
2 1/2 tsp salt
1 tsp pepper
1 cup cream or half and half (I use half and half)
1 cup shredded cheddar cheese
3 Tbsp chopped fresh chives
Combine first seven ingredients in corckpot (up to pepper), cover and cook on high for 4 hours or low for 8 hours until potatoes are tender. Mash mixture (or use an immersion blender) until potatoes are coarsely chopped and soup is thickened. Stir in cream, cheese, and chives.
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