There are some people who have found that meats and any products made from animals are unfitting for their lifestyle. This decision is made for any number of reasons, whether it’s spiritual, health, or animal rights. These products are completely removed from their daily life, and usually they will find better health or happiness because of it. These people are most commonly known as “vegetarians”, and make the decision to eat no meat, but they still will often have dairy products and other food made with help from animals. People who won’t eat meat or any animal byproducts are known as “vegans”. They will not consume any dairy products, and in many cases even avoid all whey products.

But for bodybuilding, it is nothing but rigorous physical demands and a diet that will require massive meat consumption. So what happens to some bodybuilder that determines that being a vegan or vegetarian is the right lifestyle for them? How is it possible for this transition to take place? The following are a few easy steps to make this kind of transition a little smoother.

Change Gradually

If you’re a bodybuilder who goes from taking in 2 pounds of meat and 5 protein shakes a day, switching over to a vegetarian or vegan diet overnight will have a horrible effect on your body. It’s much better to take out meat slowly, maybe just cutting back to chicken only for a few days. If the transition is to completely vegan, do the same thing with whey protein. The total transformation should usually last for about 2-4 weeks.

Watch the Numbers

It is very important to count your daily intake of calories. If the number of calories you are taking is drastically reduced, it will result in a loss of muscle. The exact same thing can be said for your intake of protein, if a large portion suddenly gets removed from your diet, you’re going to lose muscle. As you find substitutes for the food you no longer eat but still need the nutrients from, keep track of all the numbers. Doing so will ensure you stay consistent with your muscle gains.

Vitamin Intake

After a consultation with your doctor, take all of the supplements you need to make sure you aren’t lacking any of the important vitamins and minerals. B12, Calcium, and Iodine are excellent things to supplement your diet with. Sometimes nutrient deficiency is common for people undergoing this change, this might cause set backs for gains, so be sure to watch for health side effects during the transition.

Feeling Good

Once the transition is finally complete, you should feel great about changing your life for the better while keeping true to your bodybuilding goals.



By: Dane Fletcher

About the Author:

Some people have found that animal meat and byproducts don’t fit their lifestyle, whether it is for spiritual, health, or other reasons. They remove these products from their life, and find better health or happiness as a result. Some are known as ‘vegetarians’, and choose not to eat meat, but will often consume dairy products and other animal byproducts. Others, known as ‘vegans’, choose not to eat any foods in which an animal has been consumed in any way. They do not eat dairy, and many even abstain from whey products.

Bodybuilding is known for its rigorous physical demands and enormous meat consumption. What happens when a bodybuilder determines that a vegan or vegetarian lifestyle is right for him/her? How should he make the transition? Are there any long-term pitfalls of which he should be aware?

Make the change gradually

If you’ve been consuming two pounds of meat and 4 protein shake a day, changing over to a meatless diet overnight will be have a tremendous negative impact on your body. Remove meat slowly, perhaps scaling down to fish only for a week. Then remove whey protein, if going completely vegan. Take two to four weeks to make the complete transition.

The numbers matter

Count the calories. Watch the macronutrients. If your caloric intake drops off by 1000 calories per day, you will lose muscle. Likewise, if your protein intake drops from 350 grams to 50 grams per day, you will lose muscle. Track your numbers as you substitute soy and other products to ensure you stay consistent to keep your muscle.

Take your vitamins

Consult with your doctor and take all required supplements to ensure you don’t miss out on any vital vitamins and minerals. Be sure you supplement your diet with adequate B12, Calcium, Iodine, and others. Watch for any health side effects over the coming weeks, and be prepared for setbacks if your health falters due to a nutrient deficit.

Enjoy it!

Finally, make the best of your new, cleaner diet. Remember that vegetarianism, like bodybuilding, is a tool designed to improve the quality of your life.



By: Dane Fletcher

About the Author:

Three years ago I decided to go “meatless.” It wasn’t a difficult decision as I wasn’t a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.

Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian boot strings (cotton, of course), and see if I could find a way to convert these meat-is to meatless.

The first was my Grammy’s recipe for American Chop Suey, actually, almost everyone’s Grammy made this or some variation of it. I tried different ways but this one comes the closest:

Meatless American Chop Suey

1 vidalia onion chopped

1-2 tbsp. butter

1/2 pkg Quorn (brand name) veggie grounds frozen

2 cans Campbell’s Tomato Soup

1 tblsp. catsup (yes catsup, you can’t really taste it, it just adds a rich color to the sauce)

sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.

Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.

This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family “turned me on” to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:

2 cup basmati rice cooked

1/2 cup currants

1/2 cup of pine nuts ground

1/2 cup quorn grounds thawed

2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)

1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)

1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)

1 tsp. sea salt

2 tsp pepper

1 small can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.

In a large bowl mix the filling ingredients together till they are well incorporated.

Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2″ “log.

Continue with the rolling process till you use up all the filling.

Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.



By: DEV DAAS

About the Author:

Rabbit food. That’s what my dad calls vegetarian cooking and cuisine. Salads and vegetables – can’t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as ‘regular’ cooking – and in some cases, far more imaginative.

Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian - recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.

Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.

The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.

Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.

If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice that there’s no meat.



By: Dolly Kapil

About the Author:

I grew up in a vegetarian family. As a child, I had more grains, vegetables, and soy products than most people will eat in a lifetime. When I was about 16 years old, I had had enough–I wanted to eat meat! At first, it was strange cooking with real meat. After all, I had never touched meat before, so I was a little repulsed by it at the beginning. But over time, I learned how to cook meat and found that I really loved cooking. But, I never really felt quite right about eating meat. Since my formative years were spent living a healthy vegetarian lifestyle, the new meat-eating me felt sluggish and unhealthy. Sluggish or not, I continued to eat meat into my adult years. I knew I needed to make a change in my diet, but I wasn’t sure exactly how to go about it. How could I have ever guessed that my daughter would be that catalyst for a change that I’d needed since I was a teen myself?

One of the unique joys of motherhood has been nurturing a mutual relationship with my children: I inspire them, and they inspire me. As they grow into their own personalities and pursuits, I am constantly amazed–and sometimes caught entirely off guard–by their independence and self-declarations. For example, a short while ago, my eldest daughter stood up at the dinner table, after stirring her food around on her plate for a while, and announced that she wanted to be a vegetarian. I was surprised at her announcement. I was not surprised at all, however, when–without any arguments–the rest of the kids and I decided that we would all “go vegetarian” together as a family. I’d been considering it for quite some time, but wanted the kids to decide for themselves.

The impact of that decision was bigger and better than I could have ever imagined. I quickly realized that, not only was I reducing injury to the health of our planetary body and our animal friends, I was also starting to see an amazing difference in my own body. Within weeks, my digestion improved; I had more energy; and, the insomnia I had suffered from for so many years was suddenly gone! But, with all this positive affirmation, I was quite surprised to find that I wasn’t experiencing the kind of weight loss I had anticipated when I returned to my vegetarian ways. Frankly, I was disappointed because–health aside–I wanted to lose weight.

I began my search for the perfect, veggie-friendly weight loss solution. As have so many others, I read extensively on the most popular low carb diets on the marketplace today, including the Atkins Nutritional Approach™, the South Beach Diet, The Zone, and other low-carb diet plans. Although I could readily see the benefits of living the low carb lifestyle, I found no low carb diet plans available in the marketplace that would be acceptable to vegetarians. Meat is at the center of each and every low carb plan.

If I wanted to lose weight by using a low carb diet, I would have to either be A) willing to eat meat, or B) put my research, cooking, and vegetarian skills to good use and develop a plan that allows vegetarians to successfully lose weight without compromising their food and lifestyle ideals. Since eating meat was not an option for me or my family, I chose Plan B!

To those ends, I was particularly interested in the G.I. Diet, a book by Rick Gallop, which emphasizes a healthy, low carb diet plan that doesn’t completely exclude carbohydrates from the daily meals. The diet is more focused on the process of reducing and/or eliminating foods in the diet that increase blood sugar while increasing foods that are low on the Glycemic Index scale. This combination leads to effective and healthy weight loss.

The G.I. Diet asks people to consider changing the way they think about themselves, the foods they eat, and dieting in general. As such, if the commitment is made, the diet is sustainable and nutritionally-viable so one could reasonably maintain it long after the weight has come off. However, the G.I. Diet is not vegetarian.

So, with research in hand, I began thinking about how I could merge the valuable contributions of Gallop and a low carb diet together with a vegetarian lifestyle. After extensive trial and error in the kitchen–some things just don’t taste right no matter how good they are for you–I created a series of fun, easy, and amazing ways to re-design some of the most delicious recipes to make them both low carb and vegetarian. I’d finally found a way that I could lose weight, be healthy, and live well as a vegetarian.

When my family and friends saw me lose over 20 pounds in less than 3 months, the questions started pouring in:

How did you do that?

What are you eating?

How do you make vegetarian chicken parmesan and vegetarian beef stroganoff?

Where’s the meat?

Where do you get your protein?

How can you eat low carb when you aren’t eating meat?

My answers to those questions and the countless recipes that I scribbled down for my friends and families became the backbone of this FREE book, Living La Vida Low Carb: The Vegetarian Way, which can be found for free at http://www.VegetarianLowCarb.com,that I share with you now. I can’t tell you that you’ll experience the same results as I did. I can tell you–with pride and honesty–that these recipes can help you achieve a healthier, more balanced diet. And, thankfully, the book demonstrates that losing weight as a low carb vegetarian no longer means peanut butter and tofu at every meal! Good luck and good health!

Ready to learn more about this revolutionary way to eat healthy, without sacrificing taste? Visit http://www.VegetarianLowCarb.com/Article_Vegetarian-Meets-Low-Car b.html

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By: Sylvie Charrier

About the Author:

 

It is a proven fact that vegetarians maintain lower body fat; they also consume fewer calories and fewer fat. But do all of these statistics guarantee weight loss? The answer is no. The basics of achieving a healthy weight are the same for everyone. Vegetarian or not, we all have to work hard to lose unwanted pounds. Some people may think that by becoming a vegetarian they are guaranteed weight loss. That is a big no-no. If you have bad food habits, being a vegetarian will not change a thing! Vegetarians can easily make poor food choices which lead to weight gain.

If you want to lose weight you have to eat a healthy well balanced diet and limit your portions. Yes, it is as simple as that. All diets need to be carefully planned. You need to make sure that you get plenty of healthy calories and nutrients to keep your body running. Weight loss should not lead your body to suffer because of lack of essential nutrients. So be sure that you know what your body needs and the proper quantities it requires. A good tip in creating a weight loss plan is to include plenty of protein. Protein rich foods have a way of sustaining your hunger for longer periods of time.

And as far as preparation goes, you should be aware of the fact that different cooking methods can make a difference. For instance, you should definitely stay away from fried foods. Anything fried is bad! Instead steam, boil or grill your food. Eating healthy is all about what you eat and how you prepare it! It has nothing to do with being vegetarian. As a matter of fact, I know a few vegetarians who are quite overweight because they eat large portions of high fat. So if you want to lose weight, simply be smart about what you eat and how much you eat.



By: Lauren B. Wallace

About the Author:

Do you ever feel like you know just enough about Vegetarianism to be dangerous? Let’s see if we can fill in some of the gaps with the latest info from Vegetarian experts.

Vegetarian diets are lower in fats, cholesterol, and animal protein and higher in fiber than diets containing animal protein. Because of this vegetarians have a reduced risk of obesity, high blood pressure, heart disease, to name just a few.

However it is not just the way vegetarians eat that impacts their health so positively it is also their lifestyle. Most vegetarians don’t smoke for example.

Just because someone is vegetarian does not mean they are healthy. This is because some vegetarians cut out eating animal meat and continue eating a lot of junk food. Because they don’t satisfy their hunger with plenty of protein and fiber they often have cravings and overindulgences with high-sugar, high-fat, and empty calories.

To be sure you are keeping yourself healthy as you change over to being a vegetarian you should read articles like this on a regular basis.

For protein use soya beans because they are an exceptionally good source of protein. For instance in the dried form they contain about 40% protein, which is about double the amount of protein in other types of beans.

Take some of the mystery out of becoming a vegetarian by changing the ingredients in some of your favorite recipes. For instance you can leave out the meatballs from your spaghetti recipe. This will enable you to begin being a vegetarian without a lot of research and shopping in the beginning.

After you have found the time, look inside the supermarket for vegetarian products, ingredients, and meals. In this step it is important to stay flexible. Try different vegetarian items twice if you don’t like them the first time. For example: if you have tried a veggie burger and you did not like it, try it again only this time prepare it differently. So if you microwaved your veggie burger and did not like it then the next time grill it.

Another tip is to be patient with yourself. If you discover you are having cravings for say that big juicy hamburger, then give yourself more time to let go. The longer you had eaten animal meat the more used to it you are, and the more it may bother you to give it up. Well don’t despair! Just keep going and be patient and before you know it all your cravings will be gone. Go now and enjoy!

If you base what you do on inaccurate information, you might be unpleasantly surprised by the consequences. Make sure you get the whole Vegetarian story from informed sources.

The day will come when you can use something you read about here to have a beneficial impact. Then you’ll be glad you took the time to learn more about Vegetarian.



By: Owen Walcher

About the Author:

A great vegetarian soup recipe is not just all about preparing your appetite for a healthy vegetarian meal - it should be healthy as well. To help you come up with some of your very own vegetarian soup recipe, here are some tips.

Experiment

When it comes to vegetarian recipes, there is really no hard-and-fast rule. You just have to follow the preliminary basics and then let your imagination rule. This means that you may just have to sauté the usual garlic, onions and your choice of vegetables, add the soup stock or vegetable broth and then add whatever you like including spices. If you are preparing a cold and raw vegetarian soup recipe, then you can experiment by swapping some ingredients like watermelon for tomatoes or vice versa.

The only general rule is to basically respect your taste buds and whoever you are cooking for. It would be better though to reserve experimentation on your free days and simply use tested soup recipes on regular days when you have little time.

Be Generous with Spices

At times, a small portion of green onions, celery or carrots sauted in onions will make a big difference in taste. Other soup recipes however may need a little more than the usual herbs and spices. Try a few mixes like oregano and rosemary; pepper and lemon or pepper and lemon grass. You can also use other spices like cayenne and cumin. One tip with vegetarian soup recipe seasoning is to use an appropriate amount or mix of spices so you can cut back on salt.

Thicken the Soup

To make the soup more savory, make the texture just right - not too thin, and not too thick. Texture may of course be improved by thickening the soup. One secret of oriental cooks is that they use flour or cornstarch to thicken a vegetarian soup recipe instead of using milk. Some would suggest adding a precise number of parts of flour or cornstarch to water but sometimes you just have to make an estimate.

To put more texture or thickness to your soup, simply add a small amount of cornstarch. Simply mix a small amount of cornstarch with some warm water and then slowly pour the mixture while stirring in soup that is just about ready to be taken out of the fire.

Convert

Non-vegetarians usually add meat to make the soup tastier. However, vegetarians can substitute the meat with other ingredients. Aside from spices, pepper and green onions, you can also add a bit of soy sauce to give your soup some flavor. Beans can also add to the flavor of your vegetarian soup recipe and even supply much needed protein which others normally get from meat. Aside from beans, peas, lentils and squash are also tasty additions to vegetarian soup.

Freezing Soup

One great thing about soup is that you can prepare more than enough and freeze the rest for the next day. Just make sure that before you freeze soup, you allow it to cool completely first. Have it chilled so that you can remove excess oil before transferring it to small containers for freezing. Makes sure there is some extra space in your container after the soup has been transferred to allow the liquid to expand.



By: Diana Pells

About the Author:

Everyone is in competition nowadays to look good and live healthy.

So to look good usually they go for dieting with the aim of losing weight as personality with overweight is not pleasing.

People diet for many reasons. Some are at an unhealthy weight and need to pay closer attention to their eating and exercise habits. Some play sports and want to be in top physical condition. Others may think they would look and feel better if they lost a few pounds.

Lots of people feel pressured to lose weight and try different types of diets. But if you really need to lose weight, improving your eating habits and exercising will help you more than any diet.

Dieting could be a solution if done in a right manner.

Unhealthy Dieting, especially extreme food-intake reduction and rapid weight loss, can have the following side effects:



Fatigue



Depression



Prolonged hunger



Sinus



Muscle loss



Blood shot eyes



Gall bladder diseases



Acidosis



Rashes



Irritability



Fainting



The best way to diet is to eat a wide variety of enough food to meet your body’s needs. Aim to eat more fruits and veggies, cut back on meats high in fat (like burgers and hot dogs), greasy fried foods, and sweets, and drink more water instead of sugary drinks like sports drinks or sodas.

Great Dieting Tips to loose weight safely:

Eat less. More often.



Don’t eat right before going to bed.



Kick the sugar habit.



Shop with calories in mind.



Reduce the amount of breads, chips, crackers, and salty snacks you eat.



Exercise daily.



Drink milk, including fat-free or low-fat milk.



Drink plenty of water (at least four to six 8-ounce glasses a day).



Eat lean, high-protein foods, like lean meat, chicken, fish, or beans.



Eat whole grains (like whole-wheat bread or pasta), which provide fiber, B vitamins, and iron.



Eat breakfast.



Choose smaller portions at fast-food restaurants.



Stay away from fad diets — you might lose a few pounds temporarily, but if you don’t focus on changing your habits, you’ll probably just gain it back when you go back to your usual way of eating.



Don’t take diet pills.

Avoid seeing foods as "good" or "bad" or eliminating entire groups of foods, like dairy. If you eliminate entire food groups, you may miss out on important nutrients, like calcium



If you choose to become a vegetarian, talk to your doctor or dietitian about how to make nutritious vegetarian choices.



By: Jyoti

About the Author:

There is no truth to the rumor that vegetarians have difficult recipes to follow and that not following complicated recipes will result in bland food. The truth is that there are so many options for easy healthy vegetarian recipes. The wealth of choices actually makes vegetarianism an exciting journey into healthy food. Here are some things you need to remember when preparing easy healthy vegetarian recipes.

Check the Label

The most convenient way to create healthy recipes is to stock ahead on sauces and ingredients. This way you just have to open packs and cans when you need to whip up something fast. This is generally a good idea especially if you’re thinking of canned beans, salsa sauce, dried peas, canned mushrooms and tomato sauce.

You should however always make it a point to read labels before adding unfamiliar ingredients to easy healthy vegetarian recipes. Some products may seem vegetarian but may contain animal based ingredients like gelatin and animal oil. Pure vegans might also want to find out if instant foods contain cheese, milk and other dairy products.

Cook the Same Way

Regular and vegetarian recipes involve the same procedure when it comes to preparation. The only thing lacking is meat. This means that you just have to cook like you always do. Just have a little knowledge to supplement your nutrients and a little creativity to make easy healthy vegetarian recipes as tasty as meat dishes.

Remember that poultry can be found in nuts, beans, legumes and soy based products. Calcium can be obtained from milk and green leafy vegetables. To make your easy healthy vegetarian recipes especially tasty you can experiment with herbs and spices like chilies, oregano, thyme, rosemary and basil.

Don’t Overdo Plain Dishes

Serving steamed vegetables, corn and peas are among the most common favorite. They are also obviously easy healthy vegetarian recipes. Sometimes though, you might want to cut back on these basic dishes so that your family doesn’t get too bored with the same taste. Serve the same dishes but maybe you can sauté these food items first with some tasty onions, garlic and some pepper.

Serve Healthy Snacks

In some cases, all it takes to prepare and serve better recipes is a little more time. To make sure that your family members don’t come home hungry and ready for a big meal at six, serve them healthy snacks to delay their craving for dinner. Pack some nuts, dried fruits, fruit mixes, crackers and cheese for them to take to school or work.

Serve Raw and Simple

Raw vegetarianism is still considered a controversial issue but those who stand by it maintain that it is the healthiest way of life and is the greatest source of easy healthy vegetarian recipes. You might want to try one night in seven as a raw night. Raw foods are considered healthy because they lose none of their nutrients through heat in the cooking process. More rigid raw eaters simply blend fruits and vegetables. You may however just want to settle for simple salads with delicious dips and sauces.



By: Diana Pells

About the Author: