Nutrition: To be, or not to be.... Animal Free
The importance of Health and Wellness is becoming more prevelant in today’s society than it ever before. Many people are realizing that the time to take control over their health is now, and people are searching for new ways to live their healthiest life yet. More people are hitting the gym, attendance at exercise classes are at an all time high, and there are so many inspiring fitness professionals in the public eye that have easy accessibility from across the country. But something that many people still need to work on improving—and is just as important as working out—is eating a well balanced and nutritious diet.
What’s one way to have a healthy and nutrient rich diet? Eating a vegan, or plant-based diet! Discussions regarding the healthy effects and benefits of eating a plant-based diet seem to be popping up everywhere online and in the fitness community. Just what are some of these benefits of a plant based diet? Eating this way can help to prevent some of the biggest killers out there including cancer, heart disease, obesity and diabetes.
Of course there are some people may think that it's not possible to consume all the necessary nutrients when removing animal meat from your diet. Well meat eaters think again: plant based diets can be nutritionally balanced, but of course with the correct planning. Poor meal planning is the cause of nutritional deficiencies in all diets, including vegetarian, not the absence of animal foods. Well-balanced vegetarian diets have been approved for all stages of life including pregnant and nursing women, children, the elderly population, and competitive athletes.
The nutrients for which you are at risk of not getting enough will depend on the foods that you have omitted from your diet. Of course, these missing nutrients can all be included within a plant based diet by adding supplements or finding foods that are fortified with nutrients such as Omega-3 Fatty Acids, B12, Calcium, Iron and Vitamin D.
I was Vegan from 2010-mid 2014 (I broke the cycle with a romantic trip to France and a tempting cheese plate), and I still primarily eat a plant based diet. Why did I originally become Vegan? To be quite honest, I initially did it for research and in the end I found that eating a plant based diet not only helped me to lose the bloat I had around my midsection, but it helped to reduce inflammation and made me feel generally better. Not only was my diet more complete because I was more conscious about the foods I consume, but also I feel lighter and more energized, which is very important to me as a Fitness Professional.
Since I had been vegan, I have found that there are a variety of people who were interesed in my favorite recipes, including my former Oakley Women family. At the Oakley Women Ambassador Summit held in Laguna Beach, CA I was asked to host a lunch featuring some of my favorite vegan dishes and speak to the benefits of a plant based diet. Of course I wanted to make sure that not only were the meals tasty, but also enough fuel to keep all the athletic women energized (between a 5k, Power Yoga on the Beach and hiking we needed all the fuel we could get!). With this important criterion, and the help of amazing Chef Dustin from The Retreat at Laguna Beach, I created the following menu. Take a look and try making some of the dishes yourself, but of course, have fun and add your own flavor to it.
“Get Fit With Britt Lunch”
Beverages:
Still / Sparkling Water with choice of Ice Cubes that were frozen with filtered water and included the following ingredients
Frozen Berries
Mint Leaves
Lavender
Iced Organic Coffee with Frozen Coffee Cubes (Pour Coffee into Ice Cube Trays and freeze overnight)
Iced Tazo Green Tea with Frozen Green Tea Cubes (Pour Green Tea into Ice Cube Trays and freeze overnight)
Kale and Chick Pea Salad:
“Fried” Chick Peas (Cook in a pan on an open flame with Coconut Oil and Cayenne Pepper)
Celery (chopped into small pieces)
Chia Seeds
Avocado Oil, Avocado and Fresh Lemon Mixed together for Dressing (to be massaged into Kale)
Golden Raisins
Green Apples (chopped into small pieces)
Jalepeno Pepper (chopped into small pieces)
Massaged Kale
Mix and Massage Kale with dressing by literally massaging with your hand, spoon or mixer. Leave in refrigerator while the rest of the meal is prepared
Red Onion (chopped into small pieces)
Toasted Coconut
Add all ingredients in large mixing bowl and mix together
Mini Hummus Sandwiches:
Gluten-Free Pita or Gluten-Free Flaxseed Bread (whichever is available)
Sprouts
Romaine Lettuce
Large Tomatoes
Red Pepper Hummus (blended together)
Garbanzo beans, drained and rinsed
Garlic
Chopped Roasted Red Bell Peppers
Olive Oil
Lemon Juice
Himalayan Pink Sea Salt
Cumin
Lightly toast Pita / Flaxseed Bread, spread Hummus on one side of bread, top with Sprouts, Lettuce and Tomatoes
Brittany’s Famous Pasta Salad:
Brown Rice or Quinoa Tricolored Pasta
Black Olives (to be used whole)
Chick peas (to be used whole)
Red Onion (Chopped)
Red / Yellow / Orange Sweet Peppers (Chopped)
Green Jalapeño peppers (Chopped)
Edamame (to be used whole)
Organic Italian Dressing
Cook Brown Rice Pasta according to directions on package; combine all ingredients in large mixing bowl and place in refrigerator until cold
Dessert, Cacao Truffles
Raw cacao powder or Niblets (ground up)
Ground Raw Almonds
Organic Honey
Organic Coconut Oil
Himalayan Pink sea salt
Shredded and dried coconut flakes
Combine all ingredients in large mixing bowl (except coconut flakes which will be in another bowl); roll into small balls and then dip into a separate bowl containing the coconut flakes; freeze overnight to harden
