Suck It, Atkins

Jump Right to Recipes

Blessed (and cursed) with having been a nutrition writer for several years, it’s hard to look at food without thinking about what it can do for me.

Carrots? Clearer skin! (it’s the vitamin A)

Blueberries? Better brains! (it’s the polyphenols)

Beans? Lower BP! (it’s all that potassium)

Quinoa? Stronger muscles! (it’s a complete protein in a freckle-sized seed)

It’s irrefutable: The annals of nutrition research are loaded with studies showing the ass-kicking quality of plant foods—vegetables, legumes, fruits, and grains.

Even if you never go vegan—ditching all animal products—it’s just dumb not to make plant foods the foundation of most meals. Not to mention the atrocious mess that is factory farming. (Nobody who cares about animals should stand for this. And according to PetsMart sales, it’s a freaking lot of us.)

So each day is a dietary quest to eat better and give the animals a break.

I fall off the wagon sometimes, usually when it’s on foreign soil. A year in Spain left me busting out of my Adolfo Dominguez pantalones. (The legends are false and the food there is putrid, unless you like cold slimy tapas and rotting hoofed pig jerky). Chinese restaurant tofu and fast-food chains kept me alive. Not attractive, but alive.

Mistakes will be made; Lindt truffles will be eaten. But I refuse to become another doughy diabetic American gobbling up assembly line animals at every meal.

I’m home for now, back on the wellness wagon, and doing my best to remain a skinny (or at least normal-sized) bitch.

Join Me?
Free Veggie Starter Kit
Stents-Are-Not-Sexy Recipe Collection
Doctors Who Ditched Meat
Freezer Finds & Quick Fixes