Last month, I wrote about whether to be or not to be Vegan, part 2 where I expounded: “Over time and especially recently, I have learned that decisions I make about eating and my food habits need to be made slowly so they stick. For years, I have eaten whole grains, lots of vegetables and try not to much eat much fast food.”
So drum roll (drum, tap, thump), how has my journey been going? I have successfully transitioned from dairy to almond milk. I was never a milk drinker but I certainly love almond milk on my morning cereal and fruit. I already used non-dairy creamers so not too big of a challenge but I must confess that I have not been quite able to give up cheese. I have managed to limit my meat in my diet to two or three meals a week.
It was fairly easy to eat healthy, avoid junk and fast food because of my limitation to driving. The real test is going forward since I can drive again. Will my new eating habits be strong enough in the face of temptation and the plethora of fast food options? For example, last Sunday evening I attend a church potluck and fireside. I only consumed vegetarian dishes, surprisingly a number of choices but dessert, who can say no to a small piece of chocolate cake? Certainly not this chocoholic!
I can firmly say, I am mostly vegetarian and party vegan but all journeys toward trans-formative change are through the fog one inch at a time.
Related articles
- Vegan: to be or not to be – Part 2 (evesgreenleaf.com)
- Vegan: to be or not to be (evesgreenleaf.com)
evesgreenleaf 
You go girl! Vegan or not! I love you & only want you to be happy and healthy :) Whooo Hoooo!
INGREDIENTS4 egg whites2/3 cup sour cream1/2 cup white asiarvunglla DIRECTIONSIn a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer’s instructions.NotesFor coffee flavour: 2 teaspoons instant coffee. For rum raisin: Soak a handful of raisins in rum for a few minutes. These are just a few of my favorites. You can really go wild, adding chocolate, fruit, spices whatever you like. It’s VERY versatile.Get out your ice cream maker and we’ll let you in on some of the secrets of sweet success with homemade ice cream .since you did say what flavor