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For the most part, it hasn’t affected it much. There have been a couple of situations—a trip to a bar to watch the game last Sunday, or a group outing to Steak & Shake, for example—that I’ve either had to think hard about going to, or decide to ditch altogether. I get some of the typical yank-my-crank style humor from my friends, but that’s largely died down after the first few days. My wife has actually been very happy with it due to the fact that she loves salad, soup, and avocados, and we’ve been eating a lot more of all three of those recently.
The Vegan Experience, Day 13: The Halfway Mark | Serious Eats
I’ve been following J. Kenji Lopez-Alt’s “The Vegan Experience” series closely, as it mirrors my own experience changing my diet. Whatever your eating persuasion, do go read his writing. It’s a really thoughtful, even-handed and honest look at nutrition, eating habits and the morale of eating regimens. Usually, I skip the reader comments, but the ones for “The Vegan Experience” have been worth reading for informational value.
Bonus: meticulously (and nerdily) tested vegan recipes that’s worth having in your arsenal, whatever your eating regimen might be.
Posted on January 30, 2012 with 3 notes
Source: seriouseats.com
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Gluten-free, vegan ice cream sandwiches. Molasses cookies from Allergy Free Desserts and date pecan cardamom non-dairy ice cream with a coconut milk base, adapted from basic recipes in Vegan Scoop.
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I was bored today so I made a gluten-free, vegan Mrs. Field’s style cookie cake, recipe from the Babycakes Covers the Classics book.
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The chiropractor, Matt Rabin, told Zabriskie he had the highest sensitivity to food on the team. Another blood test showed Zabriskie had the highest inflammation of his muscles.
During last year’s Tour de France, Zabriskie turned down the red meat being passed around the dinner table because he thought it required too much energy to digest. In the late summer of last year, he began phasing out all meat from his diet and by October, he had also cut out dairy.
After nine months on the diet, Zabriskie says he’s feeling better than ever. He has had some of the best results of his career and says he feels more focused.
Unfortunately, Dave Zabriskie crashed out of the Tour de France, but this WSJ piece on his diet is like a book falling open to the exact page I needed. Like DZ, I have food sensitivities and inflammation, which aggravates an injury. He went on a mostly plant-based diet with salmon twice a week; I’m on a gluten/dairy-free diet (and avoiding soy and corn) with salmon twice a week.
It’s encouraging not only to know someone feels better, but to see it in DZ’s stellar season so far. He’s won a handful of time trial stages at prominent races as well as the US Time Trial Championship. Until he crashed, he was making the whole field suffer with his relentless pace-making. I’m at a point where vigorous exercise may or may not be off the table for life, but reading this piece makes me more hopeful than not that changes I’ve made to my routine may add up to something.
An unrelated footnote to this is the definition of the term “vegan.” WSJ uses and asterisk and “(Almost)” to denote Zabriskie isn’t 100% vegan. The vegetarian/vegan credo is “nothing with a face” and eating fish, even in tiniest quantities wouldn’t qualify as vegan semantically. While I can’t even comprehend the undertaking of riding a Grand Tour on a mostly vegan diet, I can relate to the annoyance of having to explain your weird diet to people, who think they are dietitians with sage advice. So I understand why it’s easier to say one is vegan than to provide a litany of things on your no list.
For more about endurance sports and veganism, also check the NY Times piece on Scott Jurek, a for reals 100% vegan and an ultramarathon runner.
Posted on July 13, 2011 with 4 notes
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Vegan Black Metal Chef. You’re so fucking awesome I’d almost be your vegan minion, but my heart belongs to animal fat.
I was laid off 2 days before my birthday in 2009, a dismal blessing. I miss health insurance and payroll, but I haven't bought bread since the pink slip because I have time to bake.
Sometimes I'm a serious job hunter, sometimes a serious slacker, but mostly, I'm an underemployed, freelance Jaqueline of many trades including writing and dogsitting. Either way, I scrapbook my finds and activities here for your benefit and amusement.
Follow me on Twitter if tv/movie/pro-cycling spoilers and unplanned live tweets won't hail on your parade. And yes, I do work blue so don't be huffy with me if you don't like cursing or merciless roasting of public figures.
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