It’s not a Diet, it’s a Lifestyle — Becoming a Veg on a Budget

As a girl growing up in a society that’s centered on sexual objectification and portrayal of women in the media as a size 0 with flawless skin and perfect measurements — it’s no surprise that I have gone through literally, every diet in the books. Diets that promise to purify and cleanse your skin, create uniformity in complexion, clear your body of toxins, focus on problem areas of your body, and help you to lose “that extra weight.” Needless to say, all fad diets are just that, a fad. After trying almost every single one, I can say that dieting is something I do not recommend to anyone — it should be a lifestyle choice that you make because once the diet is over and you see the  bakery in the grocery store and “accidentally” end up with six cupcakes, you reverse what you were just trying to do the past couple of months.

After a lot of frosting on my lips of all flavors, vanilla, chocolate, cream cheese, buttercream — slow churned, whipped, frothy heaven, it was time to make an adjustment — I mean, why couldn’t I have a cupcake if I wanted it? Why was I depriving my body of things I love?

I became a vegetarian for the first time when I was a teenager and did it completely wrong — all I wanted to do was be that size 0 but now that I’m older and wiser (which is subject to who you speak to), I am a vegetarian again and Lindsay and I have never been healthier. I have always been interested in nutrition, and it could be because I was overweight when I was younger and never wanted to be made fun of again, but could just be because I love knowing what I’m consuming and how it not only effects my body but psychological health, went to college in Vermont and became a farmer’s market loving hippie, and fell absolutely in love with yoga and clean eating.

A lot of people have the misconception that eating clean is extremely expensive, and it can be, but each day, we come up with new juice and vegetarian recipes on a budget. For example, the other day, we made brown rice, tofu, sweet potato, citrus stir-fry and it was awesome, not to mention completely filling.


Recipe (serves 2):

7 oz. drained tofu, chopped into cubes
1/2 sweet potato
1 bag of easy boil-in-a-bag brown rice
1 lemon
1 orange
1/4 cup light maple syrup
salt and pepper for taste

Preheat the oven to 350.
Take 1/2 of a block of tofu — we eat nasoya light firm tofu — and chop into cubes.
Line a baking sheet with aluminum foil and place tofu and sweet potato evenly on baking sheet.
Season with salt and pepper.
Place in oven for 10 minutes.
Begin to boil water for rice.
Juice lemon and orange into a bowl and add in maple syrup, whisk together until a glaze forms — you might need to add more maple syrup depending on the amount of juice from the lemon and orange.
Take out tofu/sweet potato and glaze.
Place back into oven for an additional 10 minutes.
Add bag of rice into water and remove after 10 minutes as well.
Empty rice into a large bowl and add sweet potato/tofu.
Season with extra glaze, salt, pepper, mix together, and serve.


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