I’ve read so much about food and health, and seriously considered becoming vegetarian. But I decided not to be 100% vegetarian. That said, I do strongly believe in a whole foods, plant-based diet so my meal planning alternates vegetarian and non-vegetarian recipes.
[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, M.D.” source_title=”Eat to Live” affiliate_link=”c” full_quote=”Following a strict vegetarian diet is not as important as eating a diet rich in fruits and vegetables. A vegetarian whose diet is mainly refined grains, cold breakfast cereals, processed health-food store products, vegetarian fast foods, white rice and pasta will be worse off than a person who eats a little chicken or eggs, for example, but consumes large amounts of fruits, vegetables and beans.” short_quote=”Following a strict vegetarian diet is not as important as eating a diet rich in fruits and vegetables”]
Because my daughter has a dairy sensitivity, I’ve discovered that by leaving out dairy, most of our vegetarian meals become vegan.
And even if we choose not to be vegetarian, many of our family and friends are. This poses a challenge in hosting dinners parties. Hence, I’ve developed menus to include dishes that will satisfy omnivores as well as vegans /vegetarians.