Healthy Vegetarian Diet Blog

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Help for Your Post Holiday Sugar Cravings

If you’re like me, your healthy diet gets trashed during the holidays with sugary desserts and treats.

But now that the fun is over, you may be dealing with strong cravings for sweets. It’s normal. We get addicted to sugar really fast. When you eat sugar your brain releases endorphins and serotonin. Endorphins reduce anxiety, boost self-esteem, and give you a sense of well-being. Serotonin makes us feel content and happy.

It’s no surprise then that saying no to sweets is not easy, especially after indulging in them, even for a short period of time. So what can you do?

A big dose of willpower can help. When you’re hit by a craving remind yourself that you’re in control and the sooner you eliminate sweets from your diet, the sooner these cravings will disappear. Okay. For many of us, this is easier said than done. So if you lack strong willpower, there are some techniques that can help.

Don’t use artificial sweeteners. Artificial sweeteners add a sweet taste to food and beverages, but it’s been proven that they actually increase sugar cravings.

Get enough vegetarian protein. Cravings for sweets can increase by not getting enough protein in your diet.

Eat enough healthy fats. Make sure that you’re getting enough healthy fats at each meal. Fat actually helps to stop cravings for sugar and other carbohydrates.

Increase serotonin levels. As I mentioned earlier, serotonin produces feelings of happiness. It also helps lessen food cravings, especially for carbohydrates.

There are several things you can do to increase serotonin. Micronutrients that are particularly helpful are zinc, vitamin C, and the B vitamins. The herb Rhodiola may also increase serotonin and combat cravings.

If you live in a warm climate, the sun works wonders in increasing natural serotonin levels.

Grab a piece of fruit. Instead of eating something with processed sugar, try a piece of fruit. It can help until you get the cravings under control.

Clean out your kitchen pantry. Trash all the temptations that you have tucked away in your pantry, freezer, and refrigerator.

Need more motivation to kick the sugar habit? The following articles may inspire you.

What Does Sugar Do to Your Brain

The Sugar and Cancer Connection

How to Decrease Chemical Pesticides From Your Produce

There are some things you can do to reduce the number and level of chemical pesticides in your produce. This is the most effective.

Continue reading "How to Decrease Chemical Pesticides From Your Produce"

How to Vegetarianize Almost Any Recipe

Use these flavor and protein swaps to revamp, or vegetarianize, almost any recipe.

Continue reading "How to Vegetarianize Almost Any Recipe"

How to Cook Tofu

Want to know how to prepare the best tofu? In this article you will learn all the basics, including the different types, and how to choose the right one; how to prepare it; and how to cook tofu for perfect result.

Continue reading "How to Cook Tofu"

New Summer Recipes from Around the Web

It's the summer, and, if you're like most people, you want to eat delicious food, but don't want to spend a lot of time in the kitchen. Here are three, vegetarian recipes from around the web that check all the boxes.

Vegan Peach Ice Cream

I love this ice cream recipe. It uses coconut milk and only 1 to 2 tbsp of maple syrup to sweeten it. What's more, you don’t need an ice cream maker. What's not to love?

Lime and Blistered Peanut Coleslaw Recipe

This is another great summer recipe. What I love about this one is it’s fast, uses very few ingredients, and there’s no cooking involved. Plus it’s nutritious. There’s a lot of protein and crunch, and with the addition of greek yogurt you can add creaminess and even more protein. 

Fig Caprese Salad

If you’re like me and you love figs, you’ll love this salad. It has that perfect combination of sweet and salty, plus the fresh mozzarella gives a complete protein.

This recipe has very few ingredients, so I suggest you use only the best, freshest ingredients, including fresh mozzarella.

Weird Vegetarian Food Science

I’ve recently noticed that there are two distinct types of vegetarian (and vegan) diets. In one  camp the vegetarians yearn for the flavors and textures of animal proteins. As a result, they purchase a lot of foods that are engineered to look, smell, and taste like chicken, beef, and even fish. More than likely, these individuals transitioned to a vegetarian diet for health or weight reasons.

In the second camp are vegetarians who transitioned to avoid harming animals, and, as a result, are revolted by foods that too closely emulate animal proteins.

The "Bleeding" Pho Burger

If you’re a member of the former group, you may be familiar with the Impossible Burger. The company, named Impossible, has engineered a burger that not only tastes and looks like a real beef burger, it releases a beef-like blood when it’s cooking. The company reports that 70 percent of it’s fans are meat eaters.

The ingredient they use to emulate blood oozing is called soy leghemoglobin. There was a lot of controversy surrounding it’s use due to possible allergens and “other unwanted effects.” But, the FDA has recently reversed it’s concerns and has issued a statement that the Impossible Burger and it’s main ingredient, soy leghemoglobin, is safe.

As you know by now, I strongly recommend a whole foods diet and the consumption of very little processed foods. The majority of them are laden with chemicals and artificial colors and flavors, many of which are linked to illnesses. What’s more, most have little or no nutritional value, are engineering to keep you eating, and contain lots of sugar, salt, unhealthy fats, and soy by-products * 

When you stick to a whole-foods diet, there's no need to worry about what you're eating, or if there are any potentially damaging ingredients.

If you want to learn more about this product and the controversy, see the following articles:

The Impossible Burger is probably safe. So why is everyone worked up about "heme"?

Bleeding Vegetarian Meat Declared Safe by US FDA

* From my book, Eat Right For Life With a Plant-Based Diet

Vegetarian, Mexican Lasagna

Vegetarian, Mexican Lasagna

This is so perfect for the Summer months. It’s easy, yummy and you don’t need to turn on the oven. I make it once a week and never tire of it.

2 Servings


15.5 oz can black beans
6 corn tortillas
6 slices Jalapeño Cheese - or your choice of cheese
4 ripe tomatoes, de-seeded and chopped
4 tbsp. cilantro - or to taste (I use lots, and not just for the flavor: cilantro is a great detoxifier)
2 cloves garlic finely diced
1/2 small onion - finely diced
2 tbsp. fresh lime juice
1 hot chile pepper (serrano or jalapeño) finely chopped. Optional


Prepare the Beans

Rinse the beans well and add to a pot with enough water to cover the beans. Heat on low until all the water is absorbed.

Make the Tomato Salsa

In a bowl add together the chopped tomatoes, garlic, onion, hot pepper (if using), fresh lime juice, salt and mix well.

Prepare the Corn Tortillas

Heat the corn tortillas either in a non-stick pan or in the oven. When they are don (I like them to start to color) add a slice of cheese and let it melt.


When the tortillas are ready, you can assemble this anyway you want. I like to place a layer of the beans and salsa on top of one tortilla. I then add two more layers of tortilla, beans, and tomatoes. If your kids like to help out in the kitchen, this is a fun one for them to do.


What To Do When Organic Is Not An Option

Organic Vegetarian

Organic produce has become very popular. It contains more nutrients than conventional fruits and vegetables, and it's grown without toxic pesticides.

But, organic may not be available where you shop. If there isn’t enough of a demand for it, the stores simply won’t carry it. For many people, it’s not a matter of accessibility; organic can be too expensive.

Fortunately, you have some options that can really help. In this week's blog post you'll learn;

  • An easy, scientifically proven way to reduce a lot of the pesticide residue on your produce
  • Why pesticides are dangerous
  • How to find out which non-organic fruits and vegetables are laden with pesticide residue and which ones are clean
  • Why Chemical Pesticides Are Dangerous

    It’s common for conventionally grown produce to contain pesticide residue. In fact, 70 percent of non-organic produce has been found to be contaminated.

    According to an article in Toxicology and Applied Pharmacology, there’s a huge body of evidence linking the exposure to pesticides with elevated rates of chronic diseases, like cancers, diabetes, neurodegenerative disorders (like Parkinson, Alzheimer, and amyotrophic lateral sclerosis [ALS]), birth defects, and reproductive disorders. Unfortunately, there’s more. The article goes on to state that “there’s also circumstantial evidence on the association of exposure to pesticides with some other chronic diseases.” The list is quite long.

    What You Can Do

    Thankfully, there are a couple of things that you can do.

    1. Reduce Pesticide Residue With This Technique

    A recent study shows that soaking produce in a solution of baking soda and water is the best method for reducing pesticides. While you may not be able to eliminate all of them, as some pesticides get deeply absorbed, it will do a much better job than a bleach solution, or just rinsing and scrubbing under running water. 

    To get the best results, start by washing, and scrubbing tough-skinned produce, under running water. Then add it to one teaspoon of baking soda and two cups of water. The researchers said that it took 12 to 15 minutes in the baking soda solution to completely get rid of the two pesticides used in the study, so I soak my produce for 20.

    2. Check the Environmental Working Group's Website (EWG) 

    Here you’ll find a list of produce with the most and least amount of pesticides. You'll find EWG's lists invaluable in helping you to decide which non-organic produce you don’t have to worry about, and which should be treated, or possibly avoided.

    If you have any tips or comments you’d like to share, please do so below. We’d love to hear from you.

    Photo by Megan Hodges

How to Make Your Own Protein Powders and Smoothies – and 3 Reasons Why You Should

A protein powder smoothie can come in handy; like when you’re too busy to eat right and you want to avoid eating junk. They've become popular with vegans and vegetarians, especially athletes, who want to ensure that they're getting enough quality protein into their diet.

The problem with store-bought protein powders is they're expensive, and there have been some negative reports about their ingredients. The good news is it's easy to make your own. Besides costing less, you get to customize the ingredients to fit your specific needs.

Continue reading "How to Make Your Own Protein Powders and Smoothies – and 3 Reasons Why You Should"

Avocado: The Number 1 Summer Fruit

I’m in beautiful Costa Rica, surrounded by nature and a yard full of mango, banana, orange, and lemon trees. Another popular fruit here is the avocado.

We love avocados because they’re highly nutritious, have protein and fiber, and you can use them to create simple, quick summer dishes. Avos (as they’re now affectionately called) can be the star of the dish, or used as a side.

My favorite thing about avocados? They’re low in carbs and high in fat.

(Note: the following is from my book)
The right dietary fats are key to good health. They

  • Speed up your metabolism, reduce hunger, and stimulate fat burning;
  • Help keep blood sugar stable, which reduces cravings and overeating;
  • Are needed for cell membranes, the nervous system, and the immune system, and to make certain hormones;
  • Keep skin and hair radiant, and help keep us “regular”;
  • Provide twice as much energy as carbohydrates and burn slower for longer-lasting energy; and Are needed to absorb the fat-soluble vitamins A, D, E, and K.

Studies also show that the monounsaturated fat found in avocados — along with a diet that minimizes sugar — helps you lose weight.

Great Health Benefits

Avocados have 20 different vitamins and minerals. These nutritional powerhouses have been proven to lower bad cholesterol and triglyceride levels (important for good cardiovascular health). And they contain high amounts of lutein and zeaxanthin, powerful antioxidants that protect your eyes.

How to Pick the Best

How do you pick the best avocados? Look at the color and how it reacts when you squeeze it gently. If the avo is:

Green and hard: It’s underripe, but will be good within a couple of days.

Dark brown/black, mushy, wrinkled around the top, dull skin, bruised: It’s overripe.

Brown, slightly yields to gentle pressure, no wrinkles, plump and shiny skin: Bingo, you’ve found the perfectly ripe avocado.

Simple Ways to Enjoy It

The simplest ways to enjoy avocados are sliced or cubed and added to salads; as a side with eggs; on toast with tomatoes and mayo; added to smoothies, and stuffed. That’s not to say you can’t get really creative.

Avocados have a creamy texture and mild flavor that goes really well with a lot of different fruits, vegetables, herbs, proteins, and dairy.

Fruits: lemon, lime, coconut, strawberries, grapefruit, tomatoes, kiwi, and mango

Vegetables: onions, garlic, lettuce, spinach, and cucumber

Vegetarian Protein: eggs, chickpeas, black beans, pinto beans, edamame beans, and hazelnuts

Herbs: cilantro, coriander, mint, dill, chili peppers, black pepper, chipotle pepper, and nutmeg

Dairy: goat cheese, mozzarella cheese, feta cheese, white cheddar, and sour cream

How to Store Avos

If the avocado is fully ripe, store it in the fridge. Otherwise, keep it on your kitchen counter. If you want to speed up the ripening, just place it in a paper bag just as you would with other fruits.


Move Over Kale: This is the Superfood for 2018


If you’ve been following me for a while, or you’ve read my book, Eat Right for Life With a Plant-Based Diet, you know that I’m a big fan of reducing or eliminating unhealthy carbs and the products made from them. It’s been proven time and time again that a diet consistently high in sugar and starch will eventually cause health problems.

That’s why I’ve fallen in love with cauliflower; a health-promoting vegetable that until recently, never appeared on my kitchen table. Cauliflower’s mild flavor and versatility make it a perfect replacement for high-carb grains and grain products, including rice, potatoes, pasta, and even pizza crust.

Use it in Place of Rice

It’s easy to turn cauliflower into a rice replacement. All you need is a box grater (or food processor) to turn the cauliflower florets into small granules similar in appearance to rice, and it takes no time at all. You can also buy it pre-riced in the frozen food section of many stores.

Make Mac and Cheese Sans the Mac

Who doesn’t love mac and cheese? I think most people do, but it’s not exactly the healthiest thing to eat. Cauliflower, again, comes to the rescue. It lets you transform Mac and Cheese into a healthy, low-carb dish, by replacing half or all of the pasta with cauliflower florets. The cauliflower will do the same thing the pasta does; absorb that delicious cheese sauce.

If you already have a favorite Mac and Cheese recipe, just swap out the Mac for the cauliflower florets.

Make a Low-Carb Pizza Crust

Yup, you can make a low-carb, delicious pizza crust with cauliflower rice. To make it requires a little work, but it’s not complicated.

If you’re feeling ambitious, this is one of the recipes that I’ve used successfully.

Swap Out High-Starch Potatoes to Create a Healthy Version of Potato Salad

Use the cauliflower florets in place of the potatoes in a mock potato salad.

There are many other ways to use cauliflower. You can puree it in a food processor to create mock mashed potatoes, roast it, or eat it raw with a dip.

It’s Not Just About the Versatility, Cauliflower is a Superfood

It’s not just about carbs. Cauliflower is also a highly nutritious, cruciferous vegetable. It's loaded with fiber, vitamin C, antioxidants, phytonutrients, and has many other key vitamins and minerals.

Research shows that cruciferous vegetables like cauliflower may fight certain types of cancer. There's also mounting support that it may improve blood pressure and kidney function, boost brain health, support detoxification, and help with digestion. Many of the nutrients in cauliflower are anti-inflammatory, which means it also helps to fight numerous illnesses that are related to inflammation.

Low-Carb Vegetarian Recipes

A low-carb vegetarian diet can sometimes be a challenge. Here are some easy, satisfying, and yummy low-carb vegetarian recipes to get your started.

Continue reading "Low-Carb Vegetarian Recipes"

The Low-Carb Vegetarian Diet

Low carb diets have been the rage for quite some time, and for good reason, but the low-carb vegetarian diet is just starting to take off. Learn about the benefits and what low-carb vegetarians can eat.

Continue reading "The Low-Carb Vegetarian Diet"

What you really need to know about tofu


Tofu is definitely the most popular vegetarian protein and meat substitute. The problem is, there’s a lot of misinformation about it. If you do a search online you’ll find that most of the information touts it as a healthy superfood. And, yes, there is a healthy side to soy and tofu, but not in the quantities that most people are consuming, especially vegetarians and vegans. So let’s sort out the good, the bad and the ugly of tofu.

The Good

You get 9 grams of protein from just three ounces, and it’s a complete protein that’s comparable to meat. Tofu is also a great source of calcium, iron, and magnesium, and it contains phosphorus, potassium, and zinc.

It’s been suggested (not proven) that soy helps with menopause symptoms, inhibits cancer cells, and protects against several other health problems. But, many health claims are based on just one study.

The Bad

Eating too much tofu, or any other unfermented soy product, can cause health problems, such as infertility, hypothyroidism, thyroid cancer, breast cancer and kidney stones. This isn’t speculation, there are now 170 scientific studies that confirm the health problems associated with soy.

The Ugly

There are other issues with soy. Ninety percent is genetically modified, and it contains high levels of aluminum, which is toxic to the immune system. Plus, unfermented soy contains high levels of phytic acid that inhibits the body’s ability to absorb important minerals, including calcium, magnesium, and zinc.

It's interesting to note that the U.S. Food and Drug Administration has just proposed a rule to revoke the authorized health claim that soy protein reduces the risk for heart disease. They state that many new studies show inconsistencies in the relationship between the two.

How much are you really consuming

The tricky bit about soy consumption is that you're probably consuming a lot more than you think. Soy, in the form of soy by-products, is in 60 percent of all processed and packaged foods. And, it’s in close to 100 percent of fast foods. Why? The U.S. government’s Farm Bill gives massive subsidies to farms that grow soy. In fact, between 1995 and 2014, soy subsidies totaled a whopping $31.8 billion. That’s a lot of soy and it has to go someplace!

Here’s what you can do

Reduce or eliminate processed and fast foods. This will minimize the hidden soy in your diet.

Add plenty of other plant proteins to your diet. Don’t make tofu your primary protein or meat replacement. Eat small amounts and only occasionally. Incorporate plenty of other vegetarian proteins into your diet, like eggs, nuts, seeds, and other legumes, especially tempeh, which is fermented soy (fermented soy products contain very little phytic acid, are easy to digest, and are more nutritious).

Want to learn more about soy and other plant proteins? Order my new book, Eat Right for Life With a Plant Based Diet. It's now available in soft cover and Kindle.

There’s a New Vegetarian Diet That’s Gaining Traction

You’ve probably heard of some of the more popular low-carb diets, like paleo, south beach, and Atkins, to name just a few. These diets simply reduce or entirely replace sugars and starches. Well, now there’s a low-carb vegetarian diet, and it’s really catching on.

Low-carb diets are popular because they've been proven to make you lose weight. When it’s a sustainable diet, it can also have some significant health benefits, too, like,

  • Balances blood sugar
  • Reduces appetite
  • Eliminates crazy food binges
  • Increases energy
  • Reduces, or eliminates, belly fat and fat around your internal organs

A low-carb diet is not difficult to follow for meat eaters. But for strict vegetarians, it can be a bit more of a challenge. This is because most strict vegetarians have come to rely on high starch grains, particularly wheat products. Instead of grains and other starches, a low-carb vegetarian relies on nuts, seeds, eggs, cheese, and high-protein meat replacements like tempeh, tofu, and other legumes.

Legumes are still high in carbohydrates, but, for strict vegetarians, they’re an excellent and necessary source of protein, fiber, micronutrients, and phytochemicals.While a low-carb vegetarian diet is not as low in carbs as the paleo diet, for example, you can still get the same benefits.

If you want to learn more about adopting a low-carb, plant-based diet, my book, Eat Right for Life with a Plant-Based Diet: the Secret to Permanent Weight Loss and Optimal Health, includes an extensive section on carbohydrates. The chapter includes all the benefits of reducing sugar and starches. Plus it has guidelines on the carbs you should consume and how much. You can order it now on

What's New

  1. Help for Your Post Holiday Sugar Cravings

    If you’re like me, your healthy diet gets trashed during the holidays with sugary desserts and treats. But now that the fun is over, you may be dealing with strong cravings for sweets. It’s normal. We…

    Read more

  2. How to Decrease Chemical Pesticides From Your Produce

    There are some things you can do to reduce the number and level of chemical pesticides in your produce. This is the most effective.

    Read more

  3. How to Vegetarianize Almost Any Recipe

    Use these flavor and protein swaps to revamp, or vegetarianize, almost any recipe.

    Read more

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