Tweaking it.

Cathy ZielskeCZ Life164 Comments


After posting last week's weight-related whine fest (which generated a great commiseration of misery and support in the comments, in addition to making me me feel so much better in my quest for better health and lesser girth) I set out last week to make some tweaks.

Many of you suggested shaking some things up, and last week, it was a dietary shake up that ensued.

The first thing was to bring back the infamous yet delicious Green Drink.



I think you actually get healthier just by looking at that photo.

The next tweak? Drop the hot cocoa habit. Pronto.


Remember back in December when I discovered this little hot piping nectar of the Gods? If you do, then I'd like to apologize in advance for being yet another pusher of sugared drinks with a laundry list of ingredients that I can't even pronounce.

Even though I was saving my Weight Watchers points every day for this treat, I realized that to achieve my long term goal of being less reliant on crap (no offense to the Stephen's company, for it truly is the Cocoa of Our Lord) I had to drop it like it was hot.

So I did.

I'd like to point out something I am still drinking every day: Oregon Chai Lattes. Why keep that? Because it has 4 ingredients: sugar, milk, tea and spices. Nothing I can't pronounce, so for now, mama is keeping that one.

The other thing I'm doing? Exploring some different cooking options, and specifically, focusing more of my efforts of vegetarian dishes, especially those found in this book:


I'm not a huge connoisseur of meat. This is not to say I don't love a big assed juicy steak from The Outback Steakhouse. This is not to say I have a problem with anyone enjoying a Baconator from Wendy's. This is not to say I'm going to flip out and become a militant vegan.

This is simply tweaking and exploring different options for me and my body.

I am currently reading "Veganist" by Kathy Freston, and I find it so interesting that she writes about how meat causes every health ill in the word, and yet you can find the same facts to support the notion that soy matches animal protein on every level of badness. Still, it's interesting stuff.

I also watched Food Inc. last week, a movie I'd put off for a long time for fear it would weaken my bubble of not wanting to know how my food gets from Point A to Point Me. I found it far less scary than I expected to, but nevertheless it made me think about where and how I'm getting my food and how can I support smaller, independent farms and growers who are raising their animals and crops in humane and organic ways.

Part of tweaking is exploring what and how I eat and being open to the possibilities around me. Just like tweaking the fitness program, or tweaking the attitude on a daily basis, I am here to learn ways to live my best life possible.

I've decided to see how a whole-foods based, vegetarian approach will work with my body, so I'm planning what I'm calling "Meatless March."

(Of course I do nothing without a corresponding logo/identity system in place.)

I've decided to use my birthday month as a testing ground for a month of meat-free cooking. I want to see how I feel and how my body responds to this approach.

Now you may be thinking, "What how will your family do with this quest?" My daughter, Aidan, has been a vegetarian for over two years. She's totally thrilled to have a veggie focus in the house, plus she's excited to try new dishes. Dan eats what is put before him and can always pick up a six-pack of sliders from White Castle when he's feeling anemic. Cole doesn't eat much more than peanut butter, Cinnamon Toast Crunch cereal and pepperoni, so for him it'll be business as usual.

I'll definitely keep you updated on the process as it unfolds in March, as well as share any recipes that are particularly delicious along the way.

To use a phrase from Kathy Freston, I'm just leaning into some tweaks. We'll see how it all shakes out.

P.S. And by all means, feel free to share your favorite veggie dishes.




Cathy ZielskeTweaking it.

164 Comments on “Tweaking it.”

  1. #1
    Sandi D

    My house could also use a Meatless March. I think my family will join in. My favorite meatless ingredient is black beans. I use them in many of my recipes.

  2. #2
    Barbara T

    Hey Cathy

    Have you ever seen the cookbook “Clean Food. Its wonderful and is seasonal based cooking with a lot of grains. Clean meaning its unadulterated – ( i thinks thats how you spell it).

  3. #3

    Cathy – I think this is wonderful – congratulations! I am starting on a flexitarian diet – eating mostly vegetables and whole grains most of the time, and I am already feeling much better than I did before. I think you will do well with it. The Moosewood cookbooks are wonderful, they have been publishing cookbooks for 25+ years and their recipes are delicious and interesting. Make sure you are getting protein from somewhere. Otherwise – good luck – and I look forward to following your journey!

  4. #4
    Lee Currie

    Good for you! I don’t think we could do this in our house, but (as always) I will live vicariously through you. Best of luck with your latest endeavour, I know you’ll be successful! Maybe I’ll venture into the green drink in a mini pledge of solidarity?

  5. #5
    Ronnie Crowley

    The comment about Cole so made me laugh. Philip my soon to be 12 year old is about the same. Although he stopped eating peanut butter when we had the salmonella scare and won’t touch it now. He lives off frozen waffles, pepperoni, pizza and pancakes – with a occasional cheese stick for good measure. Pray tell me though do you plan to prepare a different meal for Cole or will he just pull together a plate of his own choice? I know Philip would be very hungry in March if I decided to join you.

  6. #6
    Angela H.

    Welcome to veggie goodness! I went veg when I was around Aidan’s age — 16+ years later, I guess I can say it stuck ;). I can’t say I rely on recipes too often, but Mark Bittman’s How to Cook Everything Vegetarian is quite immense, yet totally accessible, including lots of good basic “how do I cook/find/select this” info. Have fun!

  7. #7
    Jill W.

    My daughter just became a vegetarian about two months ago. It has been a little stressful for me because she is already thin and active. I am monitoring her diet like an infant sometimes. BUT the cooking is easier than I thought. I, like you, and not a big meat eater anyway. The cookbook in your photo today is the same one I gave to a friend last year. Good luck on your Meatless March. I am with you girl (except for that chicken stir fry I ate last night:)

    P.S. I am even a kind-of runner. Can’t go very far but I’m doing it.


  8. #8
    Bridget in Minnesota

    I don’t have many ideas for meatless cooking, although I love Oriental Salad (ramen and cole slaw mix…).

    With regard to your hot cocoa fix, here is what I did, and I know that sugar-free items contain different devilish things. Anyway, I found that Sugar-Free Nesquik has very few calories on its own. I make it with water instead of milk. It does the trick for me!!!

  9. #9

    You may have already read “In Defense of Food” and/or “Omnivores Dilemma” by Michael Pollan. If you haven’t, I strongly recommend them. These books have transformed my eating habits from convenient to clean. The best part is that I don’t need “will power” any more. It just makes sense to eat this way and I feel amazing! I still enjoy a piece of Cheesecake Factory cheesecake or a slice of frozen pizza every now and then, but those things don’t occupy as much of my diet as they used to. I am also not tormented by thoughts of junk food (I REALLY want a Twix, I REALLY want a Twix…)anymore. My mind is freed up for other things-like learning how to use the Mac and PSE that my husband got me for my birthday! I will be e-mailing you regularly with questions-LOL!

  10. #10

    I think this is a great idea. We eat vegetarian 3 to 4 days a week now but would love to do a entire month. I don’t think it will fly though. I am going to bring it up, just to see what kind of reaction I get. Anyway, some of my favorite vegetarian recipes are from Mollie Katzen (‘The new Moosewood Cookbook’ and ‘The new Enchanted Broccoli Forest’) Two of our regulars/favorites are Mushroom Curry served over couscous and Mexican Pepper Casserole. Both of those are from “Moosewood” There are several others but you get the idea. If you would like to try one or both of these, I would be more than happy to send it to you. – Susan

  11. #11

    I admire your dedication; I’m not sure that I could ever do it. Best of luck with a Meatless month. After this baby is born, I may have to start taking better care of MYSELF – including exercise and healthier foods. (Hubby was recently diagnosed with high cholesterol so, we’re already having to make some changes to our diet.)

  12. #13
    Bridget in Minnesota

    Oops! I meant to write that I heat it in the microwave to pretend it is hot cocoa!

  13. #14

    I have a good friend who lost 120 lbs going veggie – I will see if I can find the link to her blog for you. It is amazing what she has done, she lives a very green life as well, has her own green cleaning business, rides a bike (doesn’t even own a car) and sustains herself and her family in th emost creative ways! You would find her story interesting!

  14. #15

    If you want a book that defends eating meat, milk, butter all those yummy home cooked foods, try Real Food by Nina Planck. It has a pretty interesting take on the vegetarian vs. meat πŸ™‚ We do meatless Monday’s around here, mainly to save on my grocery bill, that meat gets expensive when you have three carnivorous kids :). Betty has some good, quick, easy vegetarian meals. πŸ™‚

  15. #16

    Stephens also has a Caramel Apple Cider, a Peppermint Cocoa AND a Peanut Butter Hot Chocolate … all of which were happily discovered at Christmas and now find a home on my butt … all of which have, with deepest regret, been banned from my kitchen!

  16. #17
    Lisa Hansen

    Cathy, Thanks for sharing this project with us. I recently read Crazy Sexy Diet. I am so intrigued by the vegetarian diet. I feel like my whole body is screaming for it. Just hard to imagine going from where I am now to a healthy raw diet. I will be pulling for you.

  17. #20

    Cole will be having his own thing on some nights. That thing will be a PBJ and an apple. Thats it. I mean, he can make one himself quite easily.

    Now, tonight were having a simple dinner: whole wheat spaghetti, sauce, parmesan and a salad. Hell eat the pasta with cheese. So part of my problem is for me, that is kind of a boring non-meat meal, but…. at least the 4 of us will all eat it.

    : )

  18. #21

    Go Jill! I too figure, I dont eat a ton of meat so this isnt a drastic change. Even Dan isnt too worried, because as I said, he can eat meat at lunch any time when hes out at work. : )

  19. #22

    oh Bridget, I LOVE that salad. I was just telling Cole about it the other day, that you can have ramen in a salad. Might have to make that one this weekend!

  20. #23

    Yep. I have read In Defense of Food and Food Rules, and I have Omnivores Dilemma in my card at Amazon. Good stuff.

    I do love the science behind how processed foods get us hooked and make us crazy for more. Really shooting to eat a lot cleaner in the coming months!

  21. #24

    I love the Moosewood. I have the old Enchanted Broccoli Forrest and the new Moosewood Cookbook. I sort of forgot I had them, and havent pulled them out in years!
    : )

  22. #28

    its not that i couldnt continue having their cocoa every day, but I just felt with three or four different partially hydrogenated things in the ingredients, it probably wasnt the best choice for my body. Sigh.

  23. #29

    Lisa, thats on my night stand too. I just started reading it, because I really love Kris Carrs philosophy and her amazing story.

  24. #30

    Angela, I have that book in my cart at Amazon. Dan was either going to get me that one year for Christmas, or the other one. And he got the other one. So, I am a fan of Mark Bittman, definitely!

  25. #31

    Hi Cathy,
    that Veggie Cookbook looks interesting…but as someone who is not a HUGE fan of the cooking/prep, etc… would you say that the recipes are on the easier side or are they very in depth etc?! trying to figure out if I should buy the book! :o) My hubby is vegetarian and my daughter and I are very close… chicken & seafood on occasion… but… its the actual prep & cooking part that I wonder about. Any tips would be great! thanks!!

  26. #32
    Debra E

    I’m a former vegetarian. Here’s a recipe I LOVE that beats any meat taco filling by a mile. Once you try it you’ll be hooked.

    Lentil Taco Filling

    * 1 cup finely chopped onion
    * 1 garlic clove, minced
    * 1 teaspoon canola oil
    * 1 cup dried lentils, rinsed
    * 1 tablespoon chili powder
    * 2 teaspoons ground cumin
    * 1 teaspoon dried oregano
    * 2 1/2 cups chicken broth
    * 1 cup salsa

    In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Stir in salsa.

  27. #33
    Kirsty Neale

    Not that I want to lure you back into cocoa-drinking, but have you tried Green+Black’s cocoa powder? It’s about as pure and clean as it gets (additives, chemicals, hydrogenateds, etc.. trigger migraines for me, so I’m paranoid about ingredient lists!). I use it in cooking and it’s fantastic. You can find it here –

    I have no idea if it’s available outside the UK, but would be very happy to act as a cocoa-enabler and send you a tin if not. πŸ™‚

  28. #34
    Sarah Jay

    Have you tried chocolate flavored teas? Stash’s chocolate hazelnut black tea is the only one I’ve tried. It’s not an intense chocolate flavor, but most of the time, the aroma is enough to satisfy my craving.

  29. #35


    i love reading about your journey.

    as another commenter mentioned, i recommend tosca reno’s clean eating philosophy. i have read many many books about food and dieting, but it was tosca’s that really made it click for me re: how to make your machine work at its most optimal level. everyone in my family that has switched to this way of living with food has lost weight, lowered their cholesterol and bp, and gained other benefits as well.

    i don’t know which book you have, but her ‘clean eating recharged’ has all the pertinent info about how foods work together to increase your metabolism.

  30. #36

    I see you have many recommendations for meatless cookbooks, and I’m going to add another. I’ve used this book for the past 14 years. What I like most about it is that the ingredient lists are for foods easily found. Sometimes meatless cookbooks require hard-to-find things, and that doesn’t work for me living in a small town with two grocery stores. This is a good, basic meatless cookbook: I especially like the bulger wheat chili. (The cookbook: Lean, Luscious and Meatless.)

  31. #37

    I actually think there is a bit of cooking/prep involved, but I love that kind of thing, so Im not a good judge of it for other people! Although, they arent difficult recipes, at least not the ones Ive done yet. I mean, yes, prep, but nothing too crazy!

  32. #39
    margaret in AZ

    Cathy, my old FAV vegetarian cookbook is: Laurel’s Kitchen. Got it for Christmas 1980 and have used it on & off for these last 30 years. It’s a sorta of primer on vegetarianism (like Diet for a Small Planet series).

    I don’t know that I can join you in meatless March; my 84-year old mother (who lives with me) might balk, but I can certainly cook chicken for her and forgo for myself!! Fun challenge!!

  33. #41

    Sweet. Thanks for the input. I think it might be worth trying out. Plus I’m always inspired by what you post… so hopefully you’ll be sharing & I can follow your footsteps! :o)

  34. #43
    Jen Peters

    Do you use Dr. Oz’s recipe as printed on his website, or do you tweak it to a single serving? Because I’m curious if a head of celery really means the whole darn thing?!?

  35. #44

    Just out of curiosity…how many PPV is the green drink? I’m very interested in trying it!! Ive wanted a green smoothie recipe for sone time now! I came up with a PPV if 2, does that seem right? Thanks, Cathy!

  36. #45
    jessica o'brien | jessohbee

    awesome post! i love green smoothies, but mine need a twist. i was just doing spinach (and kale if i had it on hand), banana + soy milk. adding apples, cucumber + celery is something i’ll try today. thanks!

    my husband + i became vegetarians last year, as part of our journey to eat more “real” food from scratch. we were cutting back on processed foods + sugar, learning to cook more at home. then after reading “eating animals,” meat just dropped off the list. i’ve never felt better. i also lost 5 lbs i didn’t even know i had on my body to lose.

    i have yet to read kathy’s book, but it’s on my library queue. i recommend “eating animals” if you are really looking at reducing meat intake. “omnivore’s dilemma” was also a very balanced look at food, but did little to move me say, emotionally, which i think i needed.

    i’m typing this as i read your post so i just went “oh! oh! oh!” in excitement to see “meatless march”. that’s how i first became a vegetarian – trying it for 30 days! this march, i’m actually going vegan for 30 days to try it out. best of luck!

    there are a few mainstays in our vegetarian home:
    – wraps (tortilla, spinach, hummus, sundried tomato pesto, tofu, avocado, rice or quinoa, etc),
    – salads (i love kale that i hand mash up with an avocado + tomato (instead of normal dressing) or spinach w/ red quinoa),
    – homemade pizzas,
    – cheese tortellini dish w/ eggplant + red bell pepper (

    – also, i recommend strongly against substituting “faux meats” in every meal. while tofu are good at times to meet protein needs, it’s processed. veggie burgers + soy nuggets, etc. are all processed too + can be high in sugar or sodium. better to stick with veggies or natural protein sources like nuts, grains, etc.

    enjoy! good luck!

  37. #46

    ..what a coincidence!!! i am also ready Kathy Freston right now and I will do a 21 day cleanse in March…;-))
    I have been leaning into it since 3 weeks now and feel so much better!
    Oh btw: do you know this blog:
    I love the way they have their reciepes…and they are easy to make. Have alook…;-)

  38. #47

    I dont put a whole head of celery in. I probably put 3 to 4 ribs. And I do the full juice of both the lime and the lemon. : )

  39. #48

    Hi Cathy

    Hope you enjoy Meatless March! Been a veggie for 27 years. I’m in the UK but just checked amazon to see if you could get Rose Elliott cookbooks. I have a couple of her books and they are simple and full of great ideas. Here’s the link to her latest.

    The fall back food for us is pasta and cous cous although quinoa works too and is indeed a complete protein which is a bonus.

    Pasta bake: make a tomato sauce using an onion and a tin of chopped tomatoes. After they have cooked for a bit add chopped courgette, peppers, mushrooms (anything you like really) and cook for another 15 mins till the veg is soft.

    Then put the cooked pasta in a baking dish and pour the sauce over. mix well and top with cheese either cheddar or mozarella depending on the point you want to spend!

    The good thing is with this dish though is that the cheese goes a long way beleive me I have had just 2 points of cheese but when it comes out of the oven it’s all melted and spread about you feel like you have had way more cheese than two points!
    About 20 mins in a hot oven should do it. (Black olives make a great additon too.)

    Hope that’s semi intelligable!


  40. #49

    I came up with 2 as well, so I posted in the WW Community and asked the pros why so….

    If you use the recipe builder, it gives you points from things that entered individually have Zero on the new plan. Not that you would eat ALL those at once. The recipe makes 3 to 4 servings. So, the advice I got was to just enter individual ingredients.

    I am basically having a glass of this stuff and not recording it under recipe builder. : )

    Well see what happens with that. If I continue to go down in weight, Ill know its okay to do it. Make sense? If not, well… back to recipe builder!

  41. #50

    I totally get vegetarian, but am having trouble grasping vegan. Are vegan’s against dairy because of inhuman treatment of the animals, or is it that any animal product is not good for our bodies (in their opinion). I eat very little meat, but I do love eggs and cheese. I need a real strong argument to give those up. If anybody can direct me to a good discussion about this, I’d appreciate it.
    So Cathy- how bout eggs and cheese for you, in or out?

  42. #51
    Aliza Deutsch

    I’ll just add to the list of books to read, all along the lines of Mark Bittman and Michael Pollan, and that is Barbara Kingsolver’s “Animal, Vegetable, Miracle.” She only eats food that she farms, or is locally grown for a year, so her take is a bit more intimidating, but the basic attitude is the same: know where your food comes from, and eat real food. And I love, love, love her writing. I cry just from reading her acknowledgments.

  43. #52

    One of Jack Bishop’s other books, “Vegetables Every Day” is my go-to book for veggie preparation. It literally covers the spectrum from artichokes to zucchini, and everything in between. Even if you don’t go entirely veggie, if you add an extra serving of veggies to every meal, it will help shed the pounds. Also, have you thought about replacing the chai with a non-sugared version? They make chai spice tea bags (Stash, I think), and you could add your own milk. You also might try stevia as a sweetener. I’ve used it with cranberry juice (the real stuff, which is very sour, diluted with club soda) and homemade lemonade.

    I’m sure you’ll keep us posted with your latest adventure! Good luck!

  44. #53

    I had to laugh when you listed what Cole will eat. I have an almost 21 year old daughter who has survived on brown sugar cinnamon poptarts, whole milk and broccoli. To this day, she eats poptarts every morning (had to buy a truck load for her dorm room)!

  45. #54
    Kirsten Juenke

    Yes! very well said….have you read ‘Skinny Bitch’? Because she’s a bit extreme, but somehow she woke me up to thinking “where did that chicken/beef/whatever come from?” and being more aware of the number of ingredients. I’ve seen Kathy making the talk show rounds, and I do like her leaning in approach. But I’m opposed to the processed soy crapola. I’ve discovered that my family doesn’t shrivel up and die if I make a simple baked ziti (yeah…cheese…not vegan) with a few veggies on the side and salad. And ha! I made chili last week without the meat. They didn’t make a peep. That said, last night it was a ribeye for dinner πŸ˜›

  46. #55
    Danielle Barton

    YAY!!! I am so excited for you! I did this for a week, and sadly slipped back into the old routine, BUT, and it’s a big but, I felt SOOO much better, that I have been dreaming about going back to that healthiness. I need to find a good local source of organic chicken and such, because the little farmer is where it’s at. Luckily, we have a great organic produce box that will be delivered right to your door every week, and Earhtbound Farms is only 20 minutes away, so if something doesn’t come in the box that I need, I can just pop down to the farm stand. The only thing is finding the extra fund-age that an organic lifestyle requires. Good luck, and here is my fav vegan recipe

  47. #56

    Total carnivore here, so I won’t be joining you on your MEATLESS MARCH experiment. I will, however, look forward to what I know will be an honest and unbiased evalution of the difference (if any) you feel it made in your health and how you feel. I thank you in advance for your research and report:)

    P.s. Anything short of: losing 15lbs, dropping 2min./mile, and telling me you have 10x the energy you did before, is not gonna convince me to give up my animal protein. LOL!

  48. #57

    One day while chatting with a fairly new friend she says “OH, you’re not vegetarian, are you?” my reply was “no, I just don’t really like meat.” Big juicy steak – those words creep me out. It’s the juicy part, that’s raw, blood (I know it’s juice and tenderness) oozing out – yuck! So I can no longer enjoy steak because it has to have no liquid coming out of it, but then it’s dry and tough, so it’s not good that way either. So I give up on red meat.

  49. #58

    I can’t possibly keep my mouth shut here! I am a Dietitian by education & Farmer by association (husband hahaha). I think everything you are trying to do is commendable… support local, eat more veggies, exercise, become aware… Just watch out for the nut cases along the way… Did you see Kathy Freston & Michael Pollan(aka Food Inc)on Oprah? I am a BIG Michael Pollan fan and I couldn’t help but wonder what he was really thinking when that family was at the grocery store shopping “vegan” with all of the processed/ packaged foods overflowing in their grocery cart… OMG… I know all of that “junk pretend food” & packaging is just as hard on our environment as eating meat once in awhile…I do think we need to eat way less meat, I really do & meatless march is a great idea, Just don’t fill your cart up with all that other pretend food in an effort to feel full… You need to read In Defense of Food & Food Rules Cathy…both by Michael Pollan… Food Rules will make you laugh & cry but it is the best advise I have read in all of my dieting life. really.PS I do use a lot of Tosca’s recipes because they are so good for you :o) be aware: there are a lot of quacks out there & I don’t mean ducks! whew…needed to share.

  50. #59

    The drink looks yummy! Must be the ‘greenyness’ of it. I don’t know if you like Indian food but Madhur Jaffrey has a couple of wonderful vegetarian cookbooks with LOTS of flavour. Have fun with the veggie wonderfulness!

  51. #61

    Pam, i think its both: some do it for health reasons, and others for reasons of not using any product that comes from animals for humane reasons.

    For me, Im not a huge fan of eggs, but I do love cheese of course. I dont think vegan cheese tastes very good. However, cheese is a luxury in my diet being on Weight Watchers right now, so Im not missing out. But, I dont intend to part with my parmesan reggiano any time soon. Or goat cheese.

    Its hard to point you in a direction because there is so much pro and con at times in the vegan discussions. I do know I plan to work in more wholly vegan items into our menu.

    Im shooting to give up certain dairy for a while, namely milk. But Ive never been much of a fan, I just put a little on my bran flakes to moisten them in the morning. This morning, I tried rice milk for the first time, and thought it was delish. : )

  52. #65

    man. I tell you!

    You know what though, I have hope for him. Growing up, I hated pretty much everything. I ate cinnamon toast, french fries, corn and baloney sandwiches. Thats pretty much it. In fact, i didnt even attempt to try mexican food until I was 22. it opened up everything in my culinary world, and I never looked back. But up until then, I would have laughed at trying anything new.

  53. #66

    I did read it, and they scared me a little. Thats why I like Kathy Frestons approach just a little better. Dont get me wrong, I like a bit of sailor language, but just the whole dropping f bombs and telling me coffee was the devil… I get it, I really do… but it felt like an all or nothing jump that at that time, I just wasnt ready for.

    Still might not be ready to lose my daily serving of cottage cheese either. But the meat? I can honestly live without it.

  54. #68

    ha! I hear you.

    Part of my thing was too, growing up, I didnt like meat. i mean, I liked Burger King cheeseburgers, but I didnt love meat.

    Then when I got older and actually got out more, I realized the beauty of the perfect steak, medium rare thank you very much. But again, Im looking at how my body responds to the types of foods Im eating. Ill keep you posted.

  55. #69

    Paulette, I hear you loud and clear! Totally. I dont plan on loading up on alternatives that are also filled with crap! I love Food Rules, and am going to read it again just for a good reminder.

    I did have to laugh at the family on Oprah, when the woman made the meal and the whole family was like, This is disgusting! In fact, i bought one of the products she had them buy, and it was AWFUL. Im not really looking for meat substitutes, you know? Although my daughter is thrilled to find Tofurky, so she can have it on her Ezekiel bread sammies.

    Im looking to make my own food, definitely! : )

  56. #70

    Cathy, Jon and I have been vegetarian since 1988 and organic for the past 5 years and not looked back. We have found it easier with each passing year due to the growing varieties of veggie/organic choices in our local Whole Foods and Trader Joe’s. We have also enjoyed the Puget Consumers Coop for 20 some years and the wonderful farmers markets each summer. I will gather my thoughts and a few of our regular meals and treats and get them posted for you. Best of luck on your new adventure.

  57. #72

    PS. Trader Joe’s sells an Organic Fair Trade Cocoa that is great with hot water, and you can understand all of the ingredients. No chemicals.

  58. #73

    Perfect! That was my thought, too! Thanks for the reply and all the motivation! I started running again because of your blog πŸ™‚

  59. #74
    Bridget =)

    ok, be honest – how does that shake taste? I have a green shake WW recipe that has coconut water in it, and i had a hard time getting it down…

  60. #75

    this one? as Oprah herself said when she had Dr. Oz on her show, like fresh in a glass. Its a bit citrus-y in flavor. You can taste the ginger, and the apples add the sweetness to make it not taste like a piece of grass.

    If you like V8, its along those lines, but not as salty or as heavy. And of course, not tomato-y at all.

  61. #76

    Like many women I can relate to your eat less, move more idea. I have enjoyed following your running posts. I, too, love to run and am training for a half in a couple of months. I am a bit troubled by your post today, however. I would like to encourage you to take the time to learn about what US production agriculture is all about. The books and movies you cite in today’s post don’t give you an accurate view. I applaud the efforts to learn where our food comes from, there are many resources available that may have the information you are seeking. A place to start:

    I have followed you and your blog for many, many years. Thanks for making scrapbooking fun!

  62. #78
    Heather B

    I think so – I actually ordered 2 of her books last week…. hurry up & arrive! πŸ™‚ The general concept one & the kids & family one. I’ve heard SUCH great things about her!

    I don’t think I could do veggie – it would be too easy for me to give into my carb addiction. πŸ™‚ I read Food Rules over the weekend & got re-motivated for clean eating…. I think it TRULY is the key & people I respect in media concentrate on that vs. calories… altho I need to concentrate on calories too.

    WW is funny too – you pointed out that you saved points for your cocoa… I always ended the day with enough points to have a big bowl of those box noodles that I lived on in college….. seriously – that is why I didn’t lose weight on WWs – BUT I stayed in my points! πŸ™‚

    Good luck… I may try your green drink….


  63. #80

    oops, there is chicken broth in there, so to keep it meatless you will want to substitute vegie broth.

  64. #81
    Korey Lindberg

    I have a super simple, packed full with veggies soup that is too easy, it’s not even funny! My mom, a vegetarian for almost 20 year now, gave this one to me. It’s even better as leftovers πŸ˜€

    1 bottle of spicy V8 juice
    2 bags mixed frozen veggies (I usually get an oriental mix and a regular mix)
    1 cup broth

    Mix all ingredients together and stew it together until all the veggies are no longer frozen. The longer you let it simmer the better…just gets all the flavors together!

    Good luck on your no meat March!

  65. #82

    Right there with ya! I became pescetarian on Jan 1 (veggie + fish), and went vegan for Feb. Sadly, without a logo/identity. Reading (loving) Kris Carr & Kathy Freston. Feel the same as you about Skinny Bitch – listened on audiobook & blushed A LOT. Anyway. I strongly suggest trying seitan (wheat protein). It’s yummy – and if you make meatballs? You get to call them wheat balls. Fun to say!

  66. #85

    Katie, I wish I would have not been afraid. Its not gruesome, just informative. Another source of information to draw from!

  67. #87

    The cookbook Mad Hungry feeding men and boys by Lucinda Scala Quinn has a awesome veggie lentil soup in it. She has a awesome show called mad hungry on the hallmark channel.

  68. #89

    Love, love, love this recipe. You will lick the plate.

    Spaghetti alla Ceci

    1 pound spaghetti
    3 tablespoons extra-virgin olive oil
    1/2 teaspoon crushed red pepper flakes
    3 to 4 cloves garlic, finely chopped
    1 (14-ounce) can, chick peas, drained
    1/2 teaspoon dry thyme
    1/2 cup dry white wine
    1 (14-ounce) can, crushed tomatoes
    Handful flat-leaf parsley, chopped
    Grated Parmiginao-Reggiano, to pass at table


    Boil water for pasta, salt it, and cook spaghetti to al dente. While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

  69. #90
    Janet White

    I’m NOT a vegetarian or vegan by any stretch of the imagination, but I am more and more convinced that there’s something to the Blood Type Diet. A friend of mine with Traumatic Brain Injury is exploring all sorts of ways to live by ‘God’s Engineering’ as he terms it. He runs barefoot, got the specialized test to determine the diet for his body and…well…really, go take a look at his site:

  70. #91
    Heather V

    I recently watched “Food, Inc.” and it definitely grossed me out, and push me even more into the “mindful eating” part of my journey to be more healthy. I found the chicken part particularly disgusting.

  71. #92
    Debra E

    Thanks for catching that! I forgot to change it when I copied it. I used to use veggie broth all the time and it’s just as tasty.

  72. #93

    Hi Cathy,

    This sounds like a good idea to try. I know it would be ok by me but the rest of my family wouldn’t be happy. Going to try it anyways and see even if for 2/3 weeks we make it. I remember that green shake of yours, perfect for the month of Irish!! Good luck in this new adventure.

  73. #94
    kelly X

    Hi Cathy! I eat mostly a vegetarian diet (no beef or birds, fish once in awhile) and my husband only eats beef. I thought it would be hard for us to cook and eat together but it actually became much easier and we became more creative. Our favorite recipe is black bean tacos. Saute some onions in a little olive oil, add one can of rinsed black beans, some salsa (we like Newman’s) and taco seasoning. Super simple and super good.

  74. #95

    I never liked meat as a child. I have been vegetarian since 1980. Vegan for a few years at the beginning. Being a food chemistry major and working in the food industry for many years I can tell you that it was a good personal choice for me. However, I still cook for my family and it all tastes good they say. There are so many more options these days for vegearian meals and one does not stand out like we did in the old days. (like it was an illness) You are lucky as you have good Indian restaurants up there to spice it up every now and then. I often eat these as my family does not really eat Indian food. Good luck on this endeavor. Make sure you keep up with your iron. Oh BTW – my 15 year old lives on cereal, french toast, bacon, peperoni pizza and fried chicken….and a gallon of milk a day. I know one day he will expand his horizons just not while under our roof. LOL

  75. #97

    i loved your honesty about your struggles. everyone gets tired of hearing how ‘perfect and put together’ other peoples lives are and thinking they are the only ones that have issues. you should definitely hit up some of the moosewood cookbooks. absolutely delicious recipes. i have the low-fat one and its sublime.

  76. #98

    When we want meatless meals, I usually make Asian curries, Thai or Indian. If there is meat in the recipe, an authentic one, it’s usually in such a small amount that ti can be left out. I find this works for me in the colder months, when a big salad still seems too cold.

    I’m with those who suggest not using fake meat unless you have to. Fake is fake in my book and I try to eat food as it was grown for the most part.

    Good luck with March. I’m sure you’ll feel great.

  77. #100

    Good for you, Cathy and good luck to you! My husband, 8-yr-old daughter and I have been vegetarians for about a year and a half so far and are very happy with the choice.

    Here are my recommendations (3 books and a mag):

    1000 Vegetarian Recipes – Carol Gelles (

    Vegetarian Cooking for Everyone – Deborah Madison (

    Both books are terrific and get used a lot!

    The New Becoming Vegetarian – Melina and Davis (

    My vegetarian “bible.”

    Vegetarian Times (

    Not preachy, just straightforward recipes and good food info.

    Enjoy your Meatless March!

  78. #101
    Ashley S.

    Thanks for being so real on your blog. That is why I love it so much (and your amazing clean scrapbooking inspiration, and your humor…okay, there are a lot of reasons, but I love that you are real too).

    I have been “mostly a vegetarian” for several years (not counting the years I was a strict vegetarian when I was a teenager and then went back to chicken and turkey for a while). I am not a complete vegetarian because I do eat fish occasionally and very rarely some bacon (maybe once or twice a year) or a little deli meat here or there. But it’s mostly all vegetarian stuff for me, including cooking with vegetarian broth and buying Greek Yogurt made with pectin instead of gelatin (mostly because gelatin kind of grosses me out if I think about it too much). I think eating meat sparingly healthy. I feel healthier since I have been living this way.

    I have a recipe blog with several vegetarian recipes. You can check it out here: My absolute favorite vegetarian recipe of all time is this orzo pasta dish: I got my brother (who is mostly vegan, other than eating cheese) hooked on it and he makes it at least once a week. It is nothing short of amazing in my opinion (and his). Try it. Also, I apologize that not all of the recipes on my blog are low fat or WW friendly. I will say that I am doing WW now (as of January)and so I figured out that the orzo dish I linked you to is 6 points for 1 cup. So worth it.

    Here are two more links for you to some healthy recipes that include WW points (and some vegetarian recipes as well): (Fabulous! If you haven’t seen this one, you are in for a treat.) (The Asian Salad is really good and it is such a large portion size for the points.)

    Thanks for sharing your journey and your life with us. I think you’re amazing!

  79. #102

    One of my favorite veggie dishes are twice baked potatoes made with an altered recipe by Pioneer Woman. The alteration part is that I omit the bacon, the sour cream and butter and simply add buttermilk to get a somewhat creamy consistency. I season with chives, a bit of dried basil, chili flakes, salt and pepper. Great with green salad or green beans. Yum!

    Another fave is lentil soup with carrots, celery root, potatoes and leek (cloves are the secret seasoning ingredient in this one). And lemon spaghetti (lemon juice, olive oil, parmesan, salt + pepper and fresh basil when on hand). Off to plan dinner … πŸ™‚

  80. #106
    c@rol w

    Seriously Cathy… all I could think about when I saw that photo of the green drink was “frog in a blender”. lol

  81. #107
    Mary L

    Just want to say that I’ve been following your blog for a few years now and I thoroughly enjoy it. I totally relate to your weight struggles, and you give me such inspiration and hope. Love the meatless March logo! I’ve had the Year in a Vegetarian Kitchen book for a few years now and maybe you’ll inspire me to actually use it!

  82. #109

    Mary, try the Golden Tofu Wraps with Asian Slaw. I made it the other night and everyone (well, not my son) thought it was really yummy. : )

  83. #110

    As usual – I’m intrigued by this idea of yours. I’m interested to see how your updates go. It’s been very inspirational to watch this journey of yours. I do not have any recipes to share but wondering if you could tell me two things: what is the “meatless” font? and what kind of blender do you use/would you recommend it? I’ve been wanting to try this Green Drink but I’m in need of a new blender. Thanks!

  84. #112
    Tracy Blanton

    Hi CZ-
    I read a great article by Mark Bitman article in Bon Appetit in January. It’s really about finding a balance. After gaining a substantial amount of weight and having a lot of health problems a dr. told him to become vegetarian…his compromise? Vegan until 6:00 pm. He couldn’t give up his love for all food, so he decided that most of the time he would focus on fruits, veggies, whole grains and better foods. Even changed/updates some of his recipes to show this focus. Then he eats meat/dairy/fish on occasion. This is a lifestyle that totally speaks to me…

  85. #113

    Hi Cathy,

    I tend to lean towards meatless anyway, don’t like red meat, really, but I do like my ham or turkey sandwich for lunch! I’m excited to see how this shakes out for you, hope you’ll share some recipes. I hate cooking meat, I’d go without just for the convenience of it. But the husband..sigh. Anyway, I also wanted to mention the Trader Joe’s hot cocoa, it’s good, and it’s less fakeyuckystuff than the Stephen’s. And less points, too, I think. (3 instead of 4)

  86. #114

    I’m like you Cathy. Not devoted to meat or obsessed with it, just eating it sometimes. I mostly just eat chicken with an occasional steak.

    One of my favorite veg-ish meals doesn’t follow a recipe… I kind of think of it as a fridge dump so it varies every time I make it, with the same basic building blocks:

    Brown rice (I use Royal Blend that also has barley and a couple other grains in it) is the base.

    Sautee garlic in olive oil (I use an awful lot of garlic.. use to taste for your family)
    Add in tofu chunks and sautee together. I add some chicken broth and allow it to steam off, it flavors the tofu. You could use veggie broth/wine/even tomato juice if it floats your boat.
    Add whatever veg you want… Mine varies. I like carrots, green beans, corn, asparagus, broccoli, zucchini, bagged coleslaw mix (just shredded cabbage and carrot). After that’s all cooked through I add fresh spinach on top and toss my cooked rice in. Just stir it together, that’ll wilt the spinach.

    So, so good. And a great way to use up bits and pieces of vegetables that are left in your fridge.

  87. #115

    I just watched Food Inc. a couple weeks ago for the first time as well. Very informative and frustrating at the same time. Made me very aware of where my food comes from & how it get there. Made me make some positive changes for me & my family. Good luck with your Meatless March & I look forward to seeing some good recipes!

  88. #116

    I just read this book and highly recommend it. I found the writing a bit preachy, even though I am a huge BK fan. But I learned a LOT and it really made me think about where food comes from…

  89. #117
    Shanon Gibson

    Hi Cathy! I definitely have a love affair with Oregon Chai. I drink a cup every afternoon. I found a recipe to make my own concentrate and I have been doing so for the past month. I love it. It isn’t quite as sweet as the Oregon Chai but not as peppery as the Tazo Chai.

    I am also cutting back on meat consumption. I can live without it but my husband likes it so I am working on making about half our meals meatless and lean meats the rest of the time. Have you tried any of the WW vegetarian dishes? They have a recipe for Orange-Cilantro Black Bean Salad that we love (even my pre-schoolers). We also like their Orzo-Chickpea Salad and the Greek Rice Salad.

  90. #118
    Laura P

    Good luck going veggie. Watch out though, because it can become very carb heavy if you are not vigilant,and for me carbs = bad. You should read Eating Animals if you are looking for more information on how our meat comes to our tables. It is a bit difficult, but that’s what finally convinced me to give up meat. I consider myself a vegetarian, but I always remind myself that I make the rules and that no one is keeping score, so if I want turkey at Christmas, I have it.

  91. #120

    I really like him too. And I like the idea of being flexible about this. Like, some days, well have vegan meals, or veggie meals. Meat wont necessarily be banished just yet either.

  92. #123

    Yeah, I hear you on the watch out for too many carbs. Definitely. I like the idea of leaning veggie, but having meat when its really desired or merited. Ill have to see how i feel at the end of March!

  93. #124
    Cathy S

    Two green drink posts in my blog reader today… maybe I really should try one. I just think I’d rather eat my veggies. Here’s a link to the other green drink recipes I read about today:
    I’m really looking forward to your birthday month (mine, too) and your foray into vegetarian cooking. I’ve been a vegetarian for 20 some years. The biggest challenge is finding food that my 5 & 8 year old will eat.

  94. #126

    I LOVE chai lattes! I used to do the Oregon chai latte, but last year decided to drop my sugar consumption. I now make my chai latte with only a Tazo full leaf tea bag and milk (unsweetened if ordered at Starbucks). I enjoy the taste of the spices sans sugar even more. If I do happen to need a little boost, I will add a small squeeze of Manuka honey (which has known medicinal properties). Give it a try!

  95. #127
    Abby P.

    Howdy Cathy — I made minestrone soup this weekend for 4 18-year-old boys…and they fell off of the seat, it was so freakin’ good. Except for a bag of Italian meatballs (Smart and Final) that I threw in, it was all veggies and so, so awesome: Here’s the link at
    P.S. I’m in the market for a new blender – how do you like your WildSide???

  96. #128

    so i seriously think you should give Zumba a try. It is soooo much more fun than running ever was. And ms. aidan might even want to try it, too. (as long as she can pretend she doesn’t know you until you learn the moves.)

  97. #129
    Cindy Lyons

    As a proud employee of Vegetarian Times magazine, I wholeheartedly recommend the magazine! Lots of ideas and tasty recipes – many with the time-crunched cook in mind (cooks in 30 minutes or fewer). Mag is available on if you want to be green about it too!

  98. #130
    Kathy A

    The Pioneer Woman had a chai tea concentrate that you make yourself and then you can control the amount of sugar you use. It sounds delicious but I haven’t made it yet.

  99. #132

    My husband and I became vegetarians while we were in college and haven’t eaten meat for over 20 years. I have to admit, it was hard at first because meat at every meal is part of our cultural thinking. My husband and I always share a chuckle over a comment my aunt made years ago when we first began our vegetarian years. She said, “I just don’t feel full unless I’ve had my meat.” We thought it was funny because we have no problem filling up on fresh produce.

    Over the years, we have made other changes like moving from regular milk to soy milk and from regular eggs to cage-free eggs. We enjoy the occasional slice of “fakin” (what we call soy bacon)or a Tofurky sandwich here and there.

    We’re not extremists, but we know that by not eating meat products we’re helping the environment, ourselves, and the animals. Our children (ages 12 and 8) have been vegetarians since birth (they think the idea of eating meat is disgusting), and they have never had health issues relating to a lack of any nutrients. Our doctors all say we’re going to live a lot longer than the average person just by virtue of what we eat.

    Good luck with your Meatless March, Cathy. I hope it lasts a lot longer than that.

  100. #133

    I LOVE Zumba, and it kicked my butt last year. It is such a great workout! But, i hurt my foot last year, and the side to side salsa moves were making it hurt worse, so i had to shelf the Zumba. : (

  101. #136

    Good luck with your meatless journey! Honestly, Cathy, I just love your blog – it makes me giggle all the time. I love how you condone Dan eating sliders as fulfilling his meat needs and how you explain Cole’s diet. Too funny!

  102. #137
    Cindy L.

    Hi, yes they do sell it at B&N. VT occasionally has special interest versions as well. The one about to come out on the newsstand is, as a matter of fact, Quick and Healthy 30 Minute Meals. There’s also a great link on the website (toward the top) called Vegetarian Starter Kit which might ease you in. Good luck and happy cooking!

  103. #138
    The Crazy One

    I think a meatless month is a fabulous idea. I did this in January and really liked it. It helped break me of feeling like our meals needed to revolve around meat. My husband and I became much more mindful about our eating last year and started eating less meat. I’m really glad we did it and will continue to regularly eat meatless meals even though we have no intention of becoming vegetarians. Here are a few meatless recipes I discovered and enjoyed in my meatless month.

  104. #139

    Hi Cathy,

    I have fussy eaters in my family. However, one of their favourite meals is lentil bolognaise. Without going into detail you make a basic pasta sauce (we have onion, celery, carrot, tinned tomato and whatever herbs you fancy.) Once it has simmered down add brown lentils to make a thick sauce. Serve on pasta topped with cheese. You can use either tinned lentils or ones you have cooked yourself.

    Emily Falconbridge would be a good source of ideas for you. Her red lentil recipes are yummy.

  105. #140

    Mmmm. Yummy! Yes, I love Emily. I have eaten some of her food in person actually, on a girls weekend a few years ago in Southern California. Ill have to email that little mama!

  106. #142
    Courtney Walsh

    I definitely need to watch Food Inc. I am putting it off too. Not sure why.

    I think it’s wise to keep the chai (for the reasons you mentioned) and probably the same reason why I need to nix the coffee. I am reliant. And it makes my stomach hurt, so WHY do I keep drinking it?

    I’m thinking about trying chai with almond milk.

    as far as the meatless march…I think it’s brilliant! Not sure I could get the protein I needed, but I say go for it! (Though, I would miss chicken soup!)

  107. #143

    It’s a testament to how highly I think of you, Cathy, that I’m considering actually trying that green drink! πŸ™‚ I can’t imagine that it would actually taste good. But I’m gonna try it.

  108. #144

    Thank you for making me laugh with your description of the green smoothie tasting like a V8—but not heavy, or salty, or tomatoey (take those 3 away from a V8 and I think you just have water!).
    We’ve talked about Meatless Mondays, and you’ve inspired me to put it into action. Who was I waiting for? I’m the one who cooks and plans the meals, and like you said, the men can make their own choices at lunch.

    Please tell me how you prepare your Oregon Chai. You mentioned not drinking much milk…do you mix it with water and nuke it? Please—since I hold you personally responsible for my Stephens addiction now.
    (oh and for getting me hooked on WW Giant Fudge bars that are now THREE pts not 1…remember those?)

  109. #145

    My oregon chai is an instant mix powder. Just add water!

    I boil water in a kettle, add powder. Mmmm.

    I gave up those Fudge bars a few years back, because of watching something on the biggest loser where Jillian said, holding a box of them which the logo was blurred out, These have to go. Ingredient list has too many non-food things. Sigh.

  110. #147

    Hi Cathy,
    Good luck on your Meatless March! I’m not a vegetarian myself, but I do try to watch my meat-intake and regularly eat vegetarian dishes.
    I have a recipe blog, sort of my own digital cookbook, with personal favorites. There are also vegetarian and vegan recipes on there, if you’re interested. I would love it if you’d take a peek and maybe even leave some comments??? (it would be my claim to fame hahaha).
    Anyways, you can find it here:

  111. #148

    As a whole-food vegetarian for thirty-five years, I’m hoping you find your tweaking energising and fun! Best of luck … and if you want to keep running at the same time, I don’t know if you’ve come across, with its many recipes and tips for vegetarian/vegan runners.

  112. #149

    As a wholefood vegetarian for the last thirty-five years, I am wishing you every success and enjoyment with your tweaking. I don;t know if you’ve come across, with lots of tips and recipes for those who like to run and are vegetarian/vegan as well.

  113. #154

    To me, yes. It is crisp, tart, and actually not too vegetable-y. Its like a v-8 without the heavy tomato taste. Lighter, fresher.

  114. #155

    Hi Cathy,
    I began a very similar journey at the beginning of January and haven’t looked back! Thanks for sharing ideas, advice and most of all your humor, it’s what I keep coming back for!
    Here is a great no sugar/meat/clean breakfast idea.
    1/2 C. oats (don’t use the quick kind)
    1/2 C. water
    Microwave for 1-2 minutes
    Cut in a whole banana and return to microwave for another 1-2 minutes
    Take out and stir in frozen mixed berries and a BIG spoonful of cottage cheese.
    Very filling and Oh SO GOOD!

  115. #156

    I remember when you posted about giving the fudge bars up, soon after I became addicted to them. You realize the flatbread points jump is the universe making amends for that now, right? πŸ™‚

    I need a guilty pleasure, even if I reserve the chai for just Saturdays, my cheat day. Adding the chai to my grocery list–thanks!

  116. #158
    tara pakosta

    I totally want to join you for meatless march, but I might wait until april just so I can gather together enough recipes and maybe borrow some of yours!!!
    oh and I bought p90x and it’s amazing!!! so hard for me to do but I did do about 45 minutes of it this week, I am completely out of shape though. I think it would totally push anyone over a plateau and get you some awesome muscles also. it’s really hard!!!
    keep sharing! I love your blog!

  117. #159
    Lisa R

    Our familly has been working on greatly increasing our intake of veggies and beans and cutting back on carbs. We still eat meat, but mostly chicken or turkey.

    Our favorite way to eat veggies right now is to take them – like asparagus or fresh green beans for example, lay them on a baking sheet, drizzle with olive oil, then sprinkly generously with favorite seasoning. You can vary the seasoning for variety. Sometimes it’s just salt, pepper, garlic; sometimes Hawaiian Island seasoning; sometimes Greek seasoning or veggie seasoning from Costco; or Spike. I then throw them under the broiler for a few mins, give them a good toss then broil again till they are as tender as you like them.
    I do the same with zucchini, peppers, onions, etc Toss in bowl with EVOO and seasoning and grill – george forman works well too. Sometimes I baste them with Balsalmic dressing or teriyaki etc for extra tastiness.

  118. #163
    Barb B

    Hi, Cathy –

    Am reading your post a bit late here, but I noticed that no one recommended Deborah Madison’s “Vegetarian Cooking for Everyone”, which is my go-to bible for almost everything. It’s a big cookbook. I am a 20+ year ovolacto vegetarian (giving up cheese would be akin to having to watch 24-hour reruns of Three’s Company – and no offense if that trio is on your TIVO list…) Anyway, I own a lot of veggie cookbooks including the Mark Bittman one and all the Moosewoods, but Madison’s book is, to me, the best. She was one of the founders of Greens – a wonderful, upscale vegetarian restaurant in San Francisco.

    Just thought you’d like another book to add to your overflowing Amazon basket.

    The green shake looks scary – but perhaps I’ll give it a try. I need to eat more veggies as unfortunately, my cheese idolatry does not make me a Thin Vegetarian. Here’s to Meatless March!

    BTW, I love your blog!

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