About This Blog

Why this blog?

This blog is about a radical diet change, something I never thought I would have been able to do. 
I created it to share with others my journey while I am doing it. I don't have all the answer, I do not want anybody to think I do. I am trying to do something, something big and important for me. I thought maybe someone out there might be trying to do the same thing and might like to have someone to share their journey with. But what works for me, might not work for you. I am not offering a one-size-fit-all solution.

Why Vegan + Fish?

I needed to find food that I would enjoy, that would make me feel full and that offered a complete nutritional profile. I considered becoming vegan, and there are a number of wonderful blogs and recipe books out there  (look in my links page for some suggestions!) with exciting, vibrant, tasty vegan recipes that really made me want to try it out. But I was concerned. I know vegans have to supplement some nutrients like b12 and omega3 because they can't get enough through a plant based diet. I was also concerned about keeping my protein intake high enough. There is only so much beans and chickpeas I can eat. I love them but sometimes they are just not enough for me. And guess what food is high in protein, b12 and omega3 and healthy fats but low in calories? Fish. And I love fish. It so happens that my kids and my husband also love fish so it is something I can prepare for the whole family without being too concerned about deficiencies and supplements. Also, when eating out it is MUCH easier to find a fish entree than a vegan one, at least in the far suburbs of Chicago where I live, so this choice also makes it a lot easier for me to enjoy a meal out of the house. If you want to know more, read my post On Seafood: Pros and Concerns

What kind of fish?

There is a lot to be concerned about when talking about eating seafood. I am concerned about sustainability. I am also concerned about my wallet. And I am concerned about mercury levels. And I currently live landlocked in Illinois (not Chicago) were fresh seafood is scarce and expensive. So my solutions are: sardines and herring fillets because they are sustainable, high in b12 and omega3s, low in mercury and relatively cheap.  Canned yellowfin tuna, because it's easy to use in many dishes and affordable, but not all the time, because of the mercury content. Salmon, when I can find the wild Alaskan kind (not often) or the smoked Alaskan one as an added ingredient to wraps and sandwiches.

What about gluten?

I am not eliminating gluten from my diet since I don't have any allergies. I am reducing the amount of simple carbohydrates in my diet though, so that means not much pasta or bread but I am not eliminating grains so you will find I often have whole grains like wheat berries, brown rice, quinoa and others. Some of them also happen to be gluten free but not all.

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