Not Just Tofu

Posts Tagged ‘vegetarian’

Which Diet Are You On?

In Editorial on December 11, 2012 at 6:23 pm

      Vegetarian                 VeganPaleo       Gluten-Free       Pesceterian       Flexitarian       Raw


Are you confused by these special diets?

I was until I decided to look into them myself.  Some are very new to the public.  Let me see if I can break them down in simple terms.


  • Vegetarian: You don’t eat flesh. No chicken, no steak, no seafood.  Your diet consists of fruits, vegetables, grains, nuts and beans.  You are allowed to eat dairy including eggs and honey.
  • Vegan: You don’t eat flesh, dairy, eggs and most often omit caffeine. Your diet consists of fruits, vegetables, grains, beans and nuts. Extreme vegans omit honey because it comes from bees. The goal is to eat the healthiest form of a plant based diet.
  • Paleo: You don’t eat grain, beans or dairy. Your diet consists of meat, seafood, vegetables, fruits and nuts.  You don’t eat potatoes, rice or corn because of their high starch content.  Many of your dry goods are homemade or made from alternative flours that come from nuts and coconut.
  • Gluten-Free: You don’t eat anything containing the gluten protein.  So no wheat, barley or rye or allowed.  Your baked goods are made from grains like spelt, almond flour and garbanzo  flour.  Similar to Paleo but you are allowed to eat plant based starches like beans and potatoes and rice.
  • Pescetarian: You don’t eat chicken, steak, lamb or any other land creatures.  You diet consist of seafood, fruits, vegetables, grains, beans and nuts.
  • Flexitarian: You eat everything but the majority of your diet is plant based most of the time.  Your diet also consists but limits dairy.
  • Raw:  Similar to the vegan diet except that it is raw.  All fruits and vegetables, sprouted grains and legumes and nuts are eaten in their natural state, dehydrated, blended or juice as a way of protecting their true nutritional value.

During the holidays, we don’t focus on what we are eating but as soon as January 1st comes we make great strides to start the year off on a healthy note.  For most of America, diet is one of their resolutions and they look to one of these diets to be their blueprint.  I want those of you reading and thinking about it to remember that these are not just not diets but lifestyles.  Choosing to eat this way will affect your family and your social life.  You may have to create 2 different dinners because your kids are not into a soy burgers and lentils.  Don’t be discouraged.  If you are going to change the way you eat remember these 3 steps:

1. Ease into it – any change made abruptly usually won’t last. Try it 1 day a week, then 2 then 3 before you know it all 7 days will be easy.

2. Stick to familiar flavors – if you like spicy food, don’t try a bland bowl of beans.  If you don’t make it seem that you are missing the things you like than you won’t mind eating it.

3. Have go-to foods – a lot of the time these diets need to be planned ahead.  There are certain frozen foods that can be a go to or certain restaurants that are special diet friendly.  Do the research; it will help you to fight the hunger pains.

I face these challenges too as I am trying to become a healthier eater.  I hope this helps you as you try to balance your diet with your life.




Recipe: White Bean Soup

In Products, Recipe, soup on February 1, 2012 at 8:05 pm

White Bean Soup

  So my youngest brought home a cold for the whole house to get infected with.  Sick and sniffling I decide that soup is what the soul was craving.  Which soup to make?  I always have the ingredients to make soup in my house which is a blessing.  I could have made a plain vegetable soup  or lentil soup but after reviewing my pantry I decided to go with Cannellini beans but you can use Navy beans too.  Below find the simple recipe for White Bean Soup with Egg Noodles. I have to give myself a pat on the back…this soup came out really good.


  • 32 oz box of low sodium vegetable stock
  • 2 tbsp of tomato paste
  • 1 tbsp of olive oil
  • 1 14.5 ounce can of white beans, rinse and drained
  • 1 medium shallot, diced
  • 2 cloves of garlic, minced
  • 3 carrots, srubbed and sliced
  • 1 russet potato, peeled and largely diced
  • 1 stalk of celery, sliced
  • 3 sprigs of fresh thyme or 1 tsp of dried thyme
  • 1 tsp of seasoning salt
  • 1 tsp of black pepper
  • 1/2 tbsp of no-salt seasoning
  • 1/2 cup of wide egg noodles


  1. Warm oil in stock pot
  2. Saute shallot and garlic until soft
  3. Add celery, carrots, potato and beans
  4. Pour in vegetable stock and bring to a boil on high heat
  5. Mix in tomato paste and return to a boil
  6. Turn heat down to medium and stir in seasoning salt, pepper and no-salt seasoning
  7. Add complete sprigs of thyme and cover pot (fish them out when done cooking)
  8. Last 5 minutes of cooking add egg noodles ( don’t cover or the soup will overflow)
  9. Cook for 30 minutes checking liquid level every 15 minutes (if you need more liquid add more stock or water and season accordingly)

It was really good even the day after; I had it for a late breakfast today. FYI, the egg noodles suck up the a lot of the soup when it cools.  The result is a good “stoup” in the words of Rachel Ray. I hope you enjoy this instead of mom’s chicken noodle soup the next time you have the sniffles.

White Bean "Stoup"

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