Hello world! I’m going vegetarian!

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Hello everyone! =]

I just read a phenomenal book called ‘Skinny Bitch’, many of you have heard of it, and I know it is a hate it or love it type book. So let me tell ya… I LOVE IT! I really feel like I’m ready to start my new life now. I read a little over half of the book on a plane, and finished the rest the next day. I laughed, I teared up, and I got lots of great knowledge on things I was personally unaware of.

Anyways since I read the book I have not ate meat and I definitley want to go vegan but I’m giving myself 30 days to learn the things I can eat, at home and out… before I completley stress on being vegan. I’m totally trying my best though!! =] I feel great too! No cravings, just a new found love for myself.

http://www.skinnybitch.net/

As a magazine wrote about the book… “What makes this diet easy to swallow is the book’s tough-love attitude — part best-friend counsel, part drill-sergeant abuse and a dash of sailor mouth, wrapped in a pretty chick-lit package.” I totally agree.

Date, Sept 4, 08:

Breakfast: 1 Banana, 10 strawberries, 1/4cup Soy Milk, pinch of sugar- blended in smoothie

Lunch: Sandwich- 2 whole wheat bread, Alfalfa Sprouts, Tomato Slices, Avocado & Pepper 

Snacks: Banana & Tea / Strawberries

Dinner: Amy’s Organic Vegetable Soup   

 

Date 9.14.08    

Oh My Goodness… I Went To My First Vegetarian Restaurant Tonight (Watercourse Denver,CO) Thanks To Darby!!! And It Was Sooooo Delicious! I Ordered Seitan Fajitas… And It Was So Goooood!

I Got A Pint Of Soy Ice Cream To Go, Instead Of Ordering A Milkshake There And Oh My This Is The Best Chocolate Icecream Everrrrr!!! Like How I Imagine It To Taste In Italy Yummmmmmy.

Yay To My 1st Vegetarian/vegan Restaurant Experience!   

 *Creamy Dill Potato Salad3 lbs. Red potatoes
Sea salt and freshly ground black pepper, to taste
2 celery stalks, finely diced
1 cup vegan mayonnaise (try Vegenaise)
1 small red onion, finely chopped
1/4 cup chopped fresh dill
1 1/2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1-2 Tbsp. Dijon mustard
• Place the potatoes in a large pot and fill with enough water to completely cover the potatoes. Season with the salt and bring to a boil. Cook for 20 to 25 minutes, until the potatoes are tender but not falling apart.
• Drain the potatoes in a colander and let cool.
• Combine all the remaining ingredients in a large bowl.
• Cut the cooled potatoes into 1-inch pieces and carefully add them to the bowl, stirring until coated.

 

Makes 6 to 8 servings