Blogger Spotlight: Lindsay Nixon from Happy Herbivore by Lauren Miyashiro in Blogger Spotlight, October 5, 2012
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Why did you and your husband choose to adopt a vegan lifestyle?
Initially I was motivated by the plight of farm animals and the amazing health benefits associated with a plant-based diet. My husband, on the other hand, was more drawn to it from an environmental aspect and we’ve since rubbed off on each other. Now we’re both motivated by our health, the animals and the environment. Eating a plant-based (vegan) diet has truly changed our lives.
Is it difficult to cook without using oils and butter? Which ingredients do you use as substitutes?
It’s very easy. Instead of oil I saute in vegetable broth or water and I bake or broil instead of frying. With baked goods I replace butter and oil with applesauce or pumpkin most of the time, but have also used shredded zucchini and beans (Yes! Beans! It’s amazing how well they work). I find cooking this way also allows for a greater depth of subtle flavors. Oils and butters tend to coat the tongue, so it’s a little like tasting food with a glove on. Once you take them away, the components in the dish really shine.
How do you resist temptation for junk food?
Part of my motivation for eating a plant-based (vegan) diet is focused around my health. I know what animal products how bad they leave me feeling. I also had a serious health scare in my early 20′s before I was plant-based and I like to keep that in focus. “Nothing tastes as good as being healthy feels,” I always say. It also helps to know that I can make a healthier, vegan version of a junk food (i.e. cinnamon bun or meatball sub) at home that’ll taste just as good but without any downside.
Aside from eating well, how do you stay in shape?
I’ve found that as long as I eat a low-fat (no oil) whole foods, plant-based diet, I can maintain my weight (and a slender figure) even during periods of total inactivity. Prior to eating a plant-based (vegan) diet I was a bit of a couch potato. Walking around the mall was tiring. Changing my diet, however, improved my energy and health in life-altering ways. 10 months after adopting a vegan diet, I ran a marathon. I’ve also become an avid snowboarder and hiker. I guess you could say I keep a fairly active lifestyle now. Anytime I’m sweating from physical exertion, I stop to marvel at how much I’ve changed!
What is your go-to weeknight meal?
When I’m not in the mood to cook, I make either bean burgers (just 6-ingredients!), tofu scramble (adding in whatever veggies and beans I have on hand) or cooked greens (i.e. kale) with a cooked grain (i.e. brown rice), beans (i.e. black beans) and a flavorful sauce such as homemade mushroom gravy or a fun salsa (i.e. pineapple salsa).
Do you have any tips for people looking to start a vegan diet on a budget?
Staples like beans and lentils, whole grains, seasonal fruits and vegetables are a bargain. For your health and wallet, try to stick to those ingredients rather than splurging on the expensive (and not-so-healthy) vegan substitutes like fake meats, fake cheeses and other gourmet or specialty ingredients. Those items can be helpful during transition, but they’re not health foods (or cheap). Also remember that meals don’t have to be complicated. A bag of frozen stir-fry vegetables with brown rice and a splash of soy sauce or teriyaki sauce is a fast and delicious meal. I also like to make pepper fajitas: bag of frozen peppers, a fajita seasoning packet and tortillas. Of course you can totally have fancy and gourmet fare as a vegan, but if you’re trying to cut cost, go back to the basics. Also try to buy in bulk (i.e. from the bulk bin), buy local and buy seasonal. Frozen items also tend to be a bargain. At my supermarket you can get 10 bags of veggies for $10!