Top 10 Tips for Going Vegan in 2014!

Veggies on forks

If you have resolved to adopt a plant-based diet in 2014 these “Top 10 Tips for Going Vegan” is for you!

First of all, congratulations on the decision to hop on the path to feeling and looking your best, staying healthy and disease-free, and living conscientiously! I have compiled these tips to help you along your way:

1. Take it One Month at a Time.

You have been eating a certain way for a very long time, right? Well completely changing your whole diet overnight and expecting it to last, in most cases, sets yourself up for failure. Instead, create manageable steps month by month. For example, lets say you are a vegetarian, and you know that giving up cheese is going to be your most difficult food to eliminate. So for January, you make the decision to eliminate milk completely from your diet. Then, in February, you have “cheese-less weekdays,” meaning you do not eat cheese Monday through Friday, but allow yourself some over the weekend if you are craving it. Get the idea?

2. Instead of “Giving Up” Animal Products, “Replace” Them!

Choose vegan substitutes for the animal products you are eliminating to keep readily available at home.Coconut Milk Ice Cream
If you are a milk drinker, find the non-dairy milk that you like best and stay stocked. Same goes for cheese, yogurt, and ice cream (you still get to splurge every now and then on a vegan diet!). When it comes to meat, my suggestion is that for the first couple months, if you can find substitutes that you like, even if they are not the best for you (most faux meat is processed and less healthy than choosing whole foods such as beans and nuts), allow yourself some leeway to eat them anyway as a stepping stone. Ultimately though, using these products only on occasion is the best way to attain a healthy, whole foods, plant-based lifestyle.

3. Find support from other vegans.

There are vegans everywhere these days, and we have the technology to connect, so use it! Seek out other healthy vegans in your community, there are often local vegan-related meet-ups you can join. The other option is finding support online through forums (such as the new, Sexy Fit Vegan Forum!) The more support the better!

4. Talk to your friends, coworkers, and family members about your lifestyle changes.

Old habits will stay current habits if you don’t communicate with the people who surround you on a daily basis. Talk to these people and let them know about the changes you are making, and ask them for their support.

5. Take a B-12 Supplement.

Vitamin B-12 is the one nutrient that can be difficult to get on a plant-based diet. There are many products fortified with B-12, but I think it is simply a good habit to take a supplement to ensure you are ingesting enough. A deficiency can be hard to diagnose early enough to prevent permanent damage to your body. But again, it is a simple fix. Take a supplement.

6. Find at least one Protein That You Enjoy and Use It As Your Go-To.Vegan Protein Cartoon

22 Days and Plant Fusion are two I highly recommend that contain both high levels of protein and other ingredients that pack your body with powerful nutrients. All you need is a shaker bottle to create a perfect snack. Getting enough protein to gain lean muscle can be one of the most common worries among people looking to maintain/gain muscle mass and increase strength and performance. A few shakes a day is a simple way to ensure your protein intake stays high.

7. Invest in a Vitamix.

You may look at the price tag on this thing and cringe. I did! And then I received one for my birthday and my life changed forever! Ok, that may be a little dramatic, but it made me a believer in the Vitamix. The smoothies, juices, soups, nut milks, and dips you can make, quickly and easily, makes it well worth the cost. Making a smoothie with super foods like hemp seeds, flax seeds, and dates can come out chunky with a regular blender, but with the Vitamix, you are always ensured an even, smooth shake.

8. Find Time to Plan Ahead.

The first several months, it’s important to realize that it is going to take you more time than usual to figure out your food choices. Find the time so you do not get into an “emergency situation” in which you feel like you’re starving, and have no idea what to eat! We’ve all been there. If you are like me, by the time you get to that point it’s too late for your brain to think clearly and for you to make logical decisions. Avoid this situation by making the time to plan your day’s food intake. You may need to pack a lunch, or keep healthy vegan bars in your car. Always keep good-for-you snacks around. Celery and hummus, carrots and raw almond butter for example.

9. Variety is Key.

Its important to keep in mind that eating a wide variety of vegetables, legumes, fruits, nuts, seeds, and whole grains is the key to a well-balanced plant-based diet. Forks Over Knives DocumentaryChances are, by adopting this new lifestyle you will end up eating more different foods than you did before. Research plant-based super foods to add to your meals and shakes, such as hemp and chia seeds. You are exploring new options that you probably never sought out before! Keep an open mind and adopt the attitude of fun exploration rather than limitation.

10. Continue Your Education.

Continuously learn about why a vegan diet is so great by watching documentaries such as Forks Over Knives, reading articles, reading books, and even visiting factory farms and animal sanctuaries if possible. This way you will keep your motivations fresh in your head instead of letting them fade and slipping back into old habits because of it.

Cheers to the start of the healthiest, sexiest year of your life, 2014!!!

Top 10 Sexy Fit Vegan-Approved Vegan Holiday Recipes

vegan-holiday-recipes

I am taking this opportunity to give you a list of 10 top “Sexy Fit Vegan Approved” holiday recipes, covering foods in every course.

Hi and Happy Holidays!!! Thanksgiving has passed, but December is a time full of holiday parties, festive events, and of course, tons of tempting, unhealthy food. My Thanksgiving Survival Guide applies to all the challenges you face this month sticking to a plant-based diet, so use it!

The holiday recipes I have chosen here are all either gluten-free or easily modified to be. You can be confident that by choosing any of these recipes, you are nourishing your body, and the bodies of your friends and family with nutritious, delicious, and satisfying delights. Enjoy!!!

1. Golden Australian Cauliflower Cream Soup

From Nutmeg Notebook: “We eat a lot of soup around here and I am always trying new recipes. If a soup recipe gets made again it has to be awesome and this Golden Austrian Cauliflower Cream Soup is just that – awesome. It’s another recipe that calls for carrot juice – the magical ingredient that makes things taste special. The list of ingredients is fairly short but does include leeks and I keep it simple by buying the frozen ones at Trader Joe’s that have already been cleaned and sliced for me. Love that!”

2. Easy Herbed White Bean Dip

From Chef Chloe: This easy spring dip is the perfect appetizer for any occasion.

3. Kale Slaw with Curried Almond Dressing 

From Dreena Burton’s Plant Powered Kitchen: “I’ve never cared much for traditional coleslaw, as I’ve never cared much for cabbage. But this slaw is a fresh take with nutrient-rich kale, along with crunchy carrots, fennel, and a touch of sweetness from apples and cranberries. The dressing really brings this slaw to life—don’t skip it!”

4. Refreshing Quinoa Salad

From the Vegetarian Times: “This recipe, created by Leah Matthews, won Best Side Dish in VT’s 2011 Chefs’ Challenge. Matthews came up with this tabbouleh-inspired saladwhile working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten-free food. When the summer menu needed an additional item, she worked out a recipe in a matter of hours. “I grabbed seasonal and versatile ingredients from the refrigerator, knowing that cucumbers, tomatoes, lemon, and parsley form a flavor profile,” she says. Using quinoa instead of wheat-based bulgur or couscous keeps the dish gluten-free.”

5. Dreena’s Nofu Love Loaf

From Dreena Burton’s Plant Powered Kitchen via Fat Free Vegan: “I’m not exaggerating when I say that I’ve been obsessed with this No-fu Love Loaf ever since I made it. I’ve served it for dinner once and made “meatloaf” sandwiches out of it twice (using my Tofu-Cashew Mayonnaise, of course). I made it exactly as written, with the small exception of the blackstrap molasses, which I omitted because I didn’t have any. I didn’t miss it because my loaf came out full of flavor, dense with grains and lentils, and very satisfying. Served with a side of mashed potatoes and some mushroom gravy, it was the ultimate comfort food.”

6. Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary & Garlic

From Oh She Glows!: “I absolutely adore brussels sprouts, but this wasn’t always the case. Growing up, I despised them as most children do. In my early twenties, I gave them another shot and they slowly grew on me over the course of many holiday dinners. I’d place a few on the edge of my plate “just to try” and eventually they grew on me. They’re now one of the first vegetables I make a beeline for at holiday dinners. This past weekend was no different!

My absolute favourite way to enjoy them is roasted. I have no idea why there isn’t a recipe on the blog, but I decided this had to be remedied immediately. This recipe today features my favourite potatoes of all time (fingerlings), a generous amount of fresh rosemary and garlic, and of course, hearty brussels sprouts. Tossed with a touch of extra virgin olive oil and roasted for about 38 minutes, it was just about too good to share. It’s the ultimate comfort food on a chilly fall day.

 

A little roasting goes a long way, especially when it comes to brussels sprouts. They get slightly charred and caramelized in the oven and have a dense “meaty” texture that you wouldn’t expect from a green vegetable. If you’ve ever crossed this vegetable off your “want to eat more of” list I encourage you to give this recipe a shot; you might be surprised at how quickly they disappear. I knew this dish was a keeper when Eric – who is not a big fan of brussels – gobbled them up quickly.”

7. Harvest Stuffed Portobella Mushrooms 

From Chef Chloe: “The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed-mushrooms right before serving.”

8. Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche 

From Oh She Glows!: “This was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I’ve made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook.

9. Strawberry Lime Nutty Flax Coconut Muffins 

From Kathy Patalske, Healthy Happy Life: “Strawberry Lime Nutty Flax Coconut Oil Muffins. Sweet strawberries, warm zesty lime, nutty flax, a generous coating of caramelized sugar on top. And silky coconut oil, all luscious and amazing. Fan-tab-u-lous.

This recipe is similar to the blueberry version, but I think these sassy sweet lime and strawberry flavors just scream summertime muffins. Make these or my double coconut blueberry version and have yourself a very cozy, summer-is-coming sort of weekend..”

10. Creamy Dreamy Peppermint Patties

From Oh She Glows: “Luxurious, invigorating, melt-in-your-mouth peppermint patties made from scratch! Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.

Life of a Fighter Presents “The Sexy Vegan Lifestyle: Ella Magers”

Vegan-Fighter Ella Magers

Hi everyone! I want to share with you the feature interview that was posted on the Life of a Fighter website December 6, 2013.

In it I discuss what it means to be a Sexy Fit Vegan™ and address how the topic relates to the mixed martial arts community.
Life Of A Fighter Interview with Ella MagersExcerpts from the article:

As wonderful a concept as a vegan diet may be, is it enough subsistence for our readers and fighters? Magers not only says yes, but declares it’s the true wellness lifestyle. “An MMA fighter should go vegan for the same reason any athlete, or any other person should go vegan,” she says, “Whole plant food is quality fuel for our bodies. It is a choice that can result in improved performance and physical health. As a bonus, going vegan means living conscientiously, compassionately, and showing you care about life as well as the environment our descendants will inherit. In our modern day society, a vegan lifestyle is simply the healthiest, most compassionate, and ecologically sound way to live.”

As for advice for the MMA community Magers says, ” The MMA community and vegan communities have one thing in common; they are both highly stereotyped groups. It’s time to break the mold! Vegans can be sexy, strong, and athletic. MMA fighters can be conscientious, intelligent, and compassionate. Vegans can be MMA athletes and MMA athletes can be vegans. I am both. More and more people are joining me everyday. It’s a win-win-win!” 

Enjoy the rest of the article and join the discussion on the Sexy Fit Vegan™ Forum!

In Health & Happiness,

Ella