Intro

Out of the blue, without having any symptoms, my husband was diagnosed as diabetic and told by his doctor to follow the South Beach diet. After three years of eating a low-carb diet his glucose numbers have not gone down, his diabetes medication has been increased, and we are both on medication to lower our cholesterol levels.

After reading "Reverse Diabetes Now" by Neal D. Barnard, MD, we have decided to try instead, a low-fat vegan diet. According to the book, we can expect to see a change in as little as three weeks.

Both of us being life-long meat and dairy eaters, this is big change in our lives, but I don't think it will be a particularly difficult one. I have always been a bit uncomfortable thinking about exactly where our dinner comes from anyway, and I look forward to the challenge of creating delicious, satisfying meals in a new way.

We've been easing into the change by trying out some vegetarian dishes the past few weeks while we use up all the 'animal products' we have around the house, because once we start, we want to be very strict for the entire three week period.

Through this blog I plan to chronicle our journey to a vegan lifestyle and any changes in my husband's glucose levels; and hopefully, our cholesterol will go down and I will drop a few pounds!








Saturday, March 5, 2011

Day 12 - 217

I've had a few busy days and have gotten so behind on my blogging!

Breakfast:  Oatmeal

Lunch:  Leftovers

Dinner:  Veggie Patch Garlic Portabella Burgers and Corn & Blueberry Salad
My neighbor told me about this salad.  It has unusual ingredients and interesting flavors.  I loved it, but my husband, who doesn't care for cucumbers, didn't like it.  (more for me!)  You can find the recipe from Better Homes and Gardens here.  I substituted frozen corn and blueberries because I had them on hand, so it looks a little different than their photo.   

I'm trying to make all the parts of the meal as interesting and flavorful as possible, so we won't miss the meat as much.  These mushroom "burgers" are improved by toasting the bun, adding lettuce, tomato, and mild onion.

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