Going Vegan: Planning for the Culture Shock

vegan vegetables

Vegan. To some, it is a buzzword. It has its own hashtag and juice bars are pushing the “movement.” I see it everywhere. My friend and former esthetician, Claudia Doolittle, really sparked my curiosity towards this lifestyle. She shares so many great articles on the benefits a raw lifestyle has on her body, mind and skin appearance, and it recently made me realize that going vegan was something I really wanted to explore.

I’ve always believed our bodies were not made to digest animal protein and often times, I take a “break” from it. So, for 30 days, I plan to transition to a vegan and raw lifestyle. My primary focus will be on how my body reacts: energy level, appetite, attitude, mental feeling and my emotional support. I also plan to pay attention to how those around me react: friends, family, restaurant encounters, etc.

In the past, going all in has worked for me, but in this venture, I’m afraid I will become emotional over the process. My plan is to ease into the lifestyle, and allow my body to guide me. Rather than giving something “up” for a certain, predetermined number of days, then moving onto the next item to eliminate, I want to see how my body responds so I can determine when — and what — I will cut out next.

I’ll start with chicken — I don’t enjoy it all that much anyway. And red meat will be pretty simple. The most challenging part of this 30-day journey will be cheese and eggs. Maybe even fish. I incorporate these three items into my daily meals and wonder how I will feel missing out on them. This is where being tuned into my body will play a key role.

If you follow Fit Bottomed Mamas, then you know I am a busy mom of two kids — 4 and 18 months. These two keep me running around, so I’ll also be pointing out any trials and tribulations that come with transitioning to veganism with my family. Now, I cannot promise that the entire family will be on board — although, I do plan to make great vegan recipes and see how they react. My kids (who am I kidding, my husband too!) will eat anything as long as it tastes good. Aren’t we all like that?

To prepare for this, I have been looking into some vegan resources that Claudia suggested:

And there are a few more I’ve pulled some recipes and tips from that I’ll be sure to mention on social media (@fitbottomedmama on Twitter and IG — follow along!) as I use them.

I know I might experience a bit of culture shock, and I am prepared for that (or at least as prepared as one can be). But if you’ve got suggestions, let me have ’em!

Where are my vegans? What are your favorite family-friendly recipes? —Jennifer

Categories: Blogs, Hunger for Life, Raw, Vegan, Ways to EatTags: , , ,

This article was originally published on fitbottomedeats.com.

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3 Comments

  1. I’ve done mostly vegan for years. I do eat fish once or twice a month though. It wasn’t hard for me to transition, with the exception of cheese. There are some decent non-dairy cheeses out there (almond is my favorite – I don’t do soy), but it’s nothing like the real thing. So it’s something I miss. My favorite food is pasta, the best I’ve found is Tolerant pasta (made from lentils so you get the protein). A quick and easy recipe is California mixed veggies tossed with olive oil and pasta – Yum!!

  2. I am currently starting my own journey towards veganism. I don’t know how far I’ll go. I’m going to be testing my own comfort levels, as well as those of my mostly non-veggie eating girlfriend.

  3. My best suggestion is that you know why you’re doing this and that you have some staple meals ready. Knowing that you can enjoy food that is familiar, that you already know how to prepare, will go a long way toward diminishing the stress that comes with a lifestyle change. For info I like nutritionfacts.org because he gives you the name and publication of the research he cites.