In my continuing series on things I did right this year, I’d like to focus on one of my favorite things: eating. I started 2012 with a week-long vegan challenge, which ended with my decision to go vegetarian again after a several year hiatus. Since then, I’ve really embraced the meat-free life. There’s such a variety of meat-free dishes from cultures all around the world, and if you’re really stuck on eating animals, the wide availability of meat substitutes can help you make the transition. My decision to go vegetarian was primarily influenced by my compassion for animals and ethical concerns, but the health benefits are also clear. I’ve lost just over 50 pounds since last Christmas, and I still get enough calories and nutrients to fuel me through 20+ mile weeks of running.
If weight loss is a goal for you in 2013, here are some tips I’d share from my experience:
- Give up meat, at least part of the time. If you’re not ready to make the vegetarian commitment, consider becoming a weekday vegetarian or giving up meat a few days at a time. Meat certainly can have a place in a healthy diet, but especially in the U.S. our portion sizes are out-of-control and concerns about the environment in which meat is produced cannot be ignored. If you’re concerned about a lack of variety in meat-free diets, check out my posts on vegetarian living.
- Cook more. This can go hand-in-hand with number one. I’ve always enjoyed cooking and was never one to eat at restaurants every day, but becoming vegetarian really forced me to become engaged in meal planning to ensure variety, proper nutrition, and because the menus at some of my favorite restaurants just didn’t have many options. By cooking at home you can prepare foods with better portion sizes, less salt/fat/preservatives, and you can also share the joy of cooking with family and friends. Cooking to me means love, and it also is a creative outlet. I look forward to every trip to the grocery store these days because of the possibility of finding something new. Some of my favorite sources of meal ideas this year have been Scott Jurek’s Eat and Run, The Pampered Chef’s The Vegetarian Table cookbook, Giada de Laurentiis’ Everyday Italian, and of course a variety of Internet sites. The more you cook, the more you’ll find that you also learn tricks to improve every recipe and make it your own.
- Drink less. Giving up booze was harder for me than giving up meat, but ultimately it came down to the same issue: compassion. I gave up meat because of my compassion for animals; I gave up alcohol because of my compassion for myself. Given my struggles with depression and emotional health, I finally had to acknowledge this year that I just drink too much and it makes me too emotionally volatile. Even if you consider yourself an average drinker, consider the double-whammy that alcohol does on you: Every drink is extra calories you take in, and it also slows your metabolism over time so that your other calories burn more slowly. While I haven’t been perfect on this by a long shot, I’m proud to say that I’ve only drank once in the past six months. I know there are people in my life who would never believe that I could do that, but I truly believe that anyone who has the right knowledge, a good reason, and a dedicated will can also kick the habit. If you need some baby steps, I recommend toasting 2013 with sparkling cider or grape juice. The variety pictured here is an affordable $2.99 at Trader Joe’s. A ginger ale or soda from the bar is also indistinguishable from the real thing if you’re worried about looking cool in front of your friends.
- Don’t skip dessert. In case I sound like some sort of foodie saint, I’m not. I may have given up alcohol and meat, but I’m a total junkie for pastries and cheese, and you can pry my Starbucks from my cold, dead hands. It’s just a matter of moderation. Make what you eat so you understand portions and calorie counts. Read every label. Share treats with friends. Exercise. If you have to, download a smartphone app (I enjoy the Livestrong calorie tracker, which has an extensive food database and syncs your mobile data with your online profile) or keep a food journal to ensure balance. As Buddha would say, the Middle Way is best. Total deprivation, just like total indulgence, is a path to failure.
I hope these tips will help some folks looking for success in 2013. In the days to come, I’ll also talk about exercise and particularly running, which has been a major part of my life this year. In the meantime, stay warm out there and enjoy some food porn–courtesy of my holiday baking frenzy.