Lost in Linguine: From Meat to Plant-Based
Looking for a glass-half-full perspective on health, relationships, spirituality, etc.?
This new advice series invites you to ask me anything & gain a shift in perspective.
Dear Michelle,
I’m looking for tips on moving from meat to plant-based. I’ve felt more repelled by meat lately and, without trying, started to avoid it—but now I’m feeling stiff and bloated. My kids eat mostly pasta, so I think I’m getting too many carbs and need help finding better alternatives.
Lost in Linguine
Dear Lost in Linguine,
First of all, congrats on listening to your body’s cues! As a vegan for almost 15 years, I’m always happy to hear someone’s looking to consume less meat, but I’m even HAPPIER to hear when someone’s staying in touch with their inner guidance.*
Overcompensating with carbs is a common problem when switching to a plant-based diet. The issue usually stems from trying to phase out the meat-based products you used to eat without adding in new, plant-based goodness. I encourage you to look at this transition as an opportunity to try foods you wouldn’t normally have in your rotation and expand your plant-based palate. Even the veggiest amongst us tend to rotate through a few familiar flavors, and there are SO MANY options out there. Vegetable-wise, learning to cook a few Eastern dishes will expose you to a whole new world of produce; meanwhile, if you’re craving familiar flavors, the occasional meat-alternative treat like Beyond Burger can help to soothe those comfort food yearnings. That said, even when working with the foods you know and love, try to vary the colors you see on your plate for optimal nutrient (& belly-soothing) balance. #EatTheRainbow
In addition to exploring new foods, I encourage you to beat the bloat by balancing carbs with fiber and protein at every meal. I’m not a stickler for counting macros unless you’re working on a specific aesthetic transformation, but it does help to familiarize yourself with what plant-based products have more protein for sustained energy. Chickpeas, lentils, and quinoa are great plant-based protein sources, and they all come in pasta form to help transition those family dinners! I’ve also become a fan of blending beans into spreads or stirring hummus into tomato sauce to boost the plant power of almost any condiment while adding extra creaminess.
To summarize, the secret to easing your plant-based transition is balance. Balance the old with the new, the carbs with protein, and any white-colored pasta with a rainbow of veggies. And remember, I’m always available to answer future questions.
Love & Veggies,
Michelle Shea Walker
P.S. Need some plant-based recipe suggestions? I’ve never made a dish from Oh She Glows that wasn’t 1000% delicious. #NotSponsored
