Perhaps you are concerned about the health effects of eating fatty meat. Or maybe the idea of animals dying so you can eat them really bothers you. Whatever the reason, you have decided to start a vegetarian diet plan. And now that?
It’s all too easy to fall into the trap of eating lots of pasta, bread, and cheesy pizza when you start eating vegetarian, but that’s no better for you than the high-fat diet you’re trying to steer clear of. For a truly healthy vegetarian diet, you will need to learn how to incorporate whole grains, leafy greens, and fresh fruits and vegetables in a way that is satisfying and varied. It’s easier to balance your vegetarian diet plan if you continue to incorporate eggs and dairy products (called lacto-ovo vegetarianism). Strict veganism requires some supplementation, particularly with vitamin B12 and the fatty acids DHA and EPA, to meet the minimum nutritional requirements. For this reason, if you are determined to become a vegan, it is advisable to consult with your doctor or a qualified nutritionist to ensure that your diet is healthy.
If you’re concerned about factory-farmed eggs and dairy cattle, consider frequenting your local farmers’ market, where you’ll find sustainably produced eggs, milk, and cheese, free of dangerous hormones and antibiotics, produced by happy animals eating proper, healthy food. natural. For many consumers, the difference in quality between these sustainable animal products and their supermarket counterparts is nothing short of shocking.
Once you’ve decided on the type of vegetarianism you want to pursue, it’s time to design a weekly eating plan. Write ideas for seven breakfasts, seven lunches, seven snacks, seven dinners, and seven desserts. Possible breakfast options include low-sugar whole-grain cereals (hot or cold), buckwheat pancakes with real maple syrup, whole-grain waffles (can be made ahead, frozen, and reheated in the toaster), omelettes, and fruit salad. Possible lunches could be vegetable fried rice, fritattas, soup made with seasonal vegetables, or a roasted vegetable wrap. Snacks can be nuts, dried fruit, fresh fruit, or trail mix. Dinner could be stuffed squash with a side of steamed asparagus and a salad, grilled portabella with baked sweet potato and sweet and sour kale, or vegetable stew with fresh garlic bread and corn on the cob. Dessert can be baked apples drizzled with honey, fresh strawberries, peaches, and blueberries topped with fresh whipped cream, or a homemade rhubarb pie.
Browse the cookbook section at your local bookstore and choose a couple of vegetarian cookbooks that appeal to you, then use them during your brainstorming session to come up with your weekly vegetarian diet plan. Find out about the seasonality of vegetables and fruits in your area so you can get the best prices, eat local food, and support local farmers.
Once you’ve planned your meals and snacks, review and list the ingredients for each one, then combine that information to make your weekly grocery list. Check your kitchen to make sure you have enough of all your staples, and narrow the list down to the things you’re almost out of, plus the foods you’ll be buying fresh. Some things, like soups and stews, lend themselves to large batches that can be frozen in individual containers for easy meals on busy days. Make a habit of setting aside a weekend afternoon to slow cook meals in large batches and then freeze. Then you will never be surprised if an emergency arises or a company arrives.
A vegetarian diet plan can be simple and stress-free; it just requires a little advance planning.
