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quinta-feira, 30 de outubro de 2014

Transitioning to Veganism So you’ve decided that you’d like to...

Transitioning to Veganism

So you’ve decided that you’d like to become vegan, but where do you start? Transitioning to a veganism may seem daunting but often the idea of a big lifestyle change is a lot scarier than actually doing it. Focus on making one change at a time and the progression to veganism will feel quite natural. It’s important to go at your own pace and to decide on a method that works best for you. Here are some ideas and guidelines to structure your transition to veganism! (read the full post on

Learn as much as you can

Before you even begin the transition the first step is to start familiarizing yourself with veganism. This will really help you feel prepared and knowledgeable as you begin changing your lifestyle.

Add to your diet before you subtract from it

  • Begin incorporating more whole grains, beans, legumes, nuts, seeds, and tofu into your diet. Familiarize yourself with their preparation, storage, and uses.

  • Start collecting and experimenting with vegan recipes that appeal to you. Find a few different quick and easy vegan meals that you enjoy and get comfortable preparing them.

  • Switch milk for a non-dairy alternative such as almond or soy. This is an easy switch for most people but there’s a lot of options, so experiment to find which brand & variety you like best.

Find and remember your motivation to change

There is a huge difference between adopting a vegan lifestyle and “going on a diet”. It’s easy to be tempted into straying from diet plans or “cheating”, but it’s not the same with veganism. When you know exactly why you want to be vegan it’s a lot harder to stray from the lifestyle. This is why it is so important to learn the benefits of a vegan lifestyle and the effects animal products have on our health, environment, and humanity.

Keep a positive attitude

Think of all the new and delicious foods you’re going to try rather than thinking about the foods you’re giving up. You may find yourself surprised at how many options there really are! At least a few of your favourite foods are probably vegan to begin with (or easy to veganize) and there’s loads of international dishes that are suitable for vegans. Get excited about the changes you’re making!

Begin Planning Your Transition

There are plenty of ways to go vegan so this is where you need to seriously think about what is going to work best for you. Here’s some common options:

  • Vegetarianism followed by veganism

  • Slow transition from omnivore to vegan

  • Go all out vegan

(Not sure what’s best for you? Visit the full post for more info on each option.)

All-or-nothing thinking & food barriers to veganism

If you have the desire to become vegan but find yourself struggling with the idea of cravings or giving up a particular food, don’t worry, that’s completely normal! Most vegans stop eating animal products for ethical reasons, not because they don’t enjoy the taste of them.

Far too often people shrug off the idea of veganism for fear of missing a particular food, or they try veganism but end up giving it up entirely for similar reasons. This is often the result of jumping into veganism too quickly with too little preparation. That’s why it is so important to take the transition at a pace that works for you.

(Visit the full post for tips to deal with “barrier” foods)

If for whatever reason you feel as though you just cannot commit to a 100% vegan diet because of a barrier food, that’s okay! Don’t let that stop you from minimizing your intake of animal based products to whatever extent you can. Give up all of the animal ingredients and foods that you won’t miss, and allow yourself the occasional exception whether it’s a food, holiday meal, or favourite restaurant. I advocate following a fully vegan diet and I encourage you to strive towards that as a goal, but it’s just silly to abandon veganism in it’s entirety because you love bacon or cheese too much. If allowing a little flexibility is what will help you sustain a mostly vegan lifestyle then that’s what you should do!

An Important Reminder

Every little bit counts. Whether you go vegetarian, vegan, or simply cut down your consumption of animal products, you’re taking a step in the right direction. Don’t let yourself get caught up in trying to label yourself based on your diet.

Don’t allow yourself to become overwhelmed. Take your time, expect some mistakes, learn from them, and move on! Good luck!

via @notiun
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Devils on Horseback

Enlarge Credit: Todd Coleman SERVES 4–6


6 tbsp. unsalted butter

2 tbsp. finely chopped garlic

½ small baguette (about 4 oz.), cut into eight 1"-thick slices

10 slices bacon, cut into 2" pieces

3 scallions, finely chopped

¼ cup white wine

2 tsp. lemon juice, plus wedges for serving

8 oysters, such as Blue Point, shucked, with juices reserved

Kosher salt and freshly ground black pepper, to taste

2 tbsp. roughly chopped parsley, for garnish


1. Heat oven to 400°. Melt 4 tbsp. butter in a small pan; mix with 1 tsp. garlic. Brush baguette slices with the butter; arrange on a baking sheet. Bake until lightly toasted, about 10 minutes. Set aside.

2. Meanwhile, cook bacon in a 12" skillet over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain, reserving bacon fat for another use; set aside. Heat remaining butter in the skillet. Add remaining garlic and the scallions, and cook, stirring, until soft, about 3 minutes. Add wine, lemon juice, oysters with their juices, and salt and pepper. Cook, stirring, until oysters begin to curl at the edges, about 3 minutes. Using a slotted spoon, transfer oysters to a bowl; cover to keep warm. Continue to cook sauce until thickened and reduced by half, about 10 minutes. Divide oysters and sauce among baguette slices; top with reserved bacon and garnish with parsley.

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yummyinmytumbly: Avocado Cilantro Hummus

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missmasonjar: Good morning bloggers! Slowly but surely...


Good morning bloggers!

Slowly but surely recovering, so am definitely in need of some good nutrients this morning.

Going green with a nutritious bowl of @organicburst chlorella Nana ice cream topped off with my favorite squarebars, kiwi, and sweet blueberries. Yum!

Using the Vitamix:

2 frozen bananas

2 handfuls of frozen spinach

1 whole golden pear - chopped

Half of an avocado

2 tsp of raw almond butter

Add organic vanilla hemp milk

Add ice

Blend until smooth

Top off with squarebars and your favorite fruits.

Enjoy everyone!

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Easy Cheesy Zucchini Bake (Low-Carb, Gluten-Free)…RECIPE

Easy Cheesy Zucchini Bake (Low-Carb, Gluten-Free)…RECIPE

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Sausage, Potato and

Sausage, Potato and Spinach Soup - A hearty, comforting soup that's so easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories.
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Crab and Artichoke D

Crab and Artichoke Dip - This crowd-pleasing dip comes together in just 10 minutes, and it is baked to absolute cheesy perfection!
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quarta-feira, 29 de outubro de 2014



400 g de queijo ralado

2 colheres [sopa] de margarina

2 colheres [sopa] de farinha de trigo

6 gemas

6 claras em neve

2 xícaras de leite

sal a gosto

1 pitada de noz moscada


Bata tudo no liquidificador, menos as claras. Despeje numa vasilha e misture delicadamente as claras em neve. Coloque em um refratário e leve para assar por mais ou menos 30 minutos ou até dourar. Forno preaquecido a 180 graus

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1 coco ralado

3 ovos

250 g de manteiga sem sal

3 xícaras [chá] de açúcar


Misture todos os ingredientes. Faça como um nhoque, corte em pedacinhos coloque em uma forma e leve para assar [não precisa untar a forma] Os nhoques devem continuar brancos depois de assados.

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Chicken Gyro…RECIPE

Chicken Gyro…RECIPE

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Deconstructed Rice Krispies Treat Sundae: Vanilla Ice Cream...

Deconstructed Rice Krispies Treat Sundae:

Vanilla Ice Cream topped with Rice Krispies Cereal and Mini Marshmallows.

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