A Star Is Born: Vegetarian Meets Low Carb

by : Sylvie Charrier

I grew up in a vegetarian family. As a child, I had more grains,vegetables, and soy products than most people will eat in alifetime. When I was about 16 years old, I had had enough--Iwanted to eat meat! At first, it was strange cooking with realmeat. After all, I had never touched meat before, so I was alittle repulsed by it at the beginning. But over time, I learnedhow to cook meat and found that I really loved cooking. But, Inever really felt quite right about eating meat. Since myformative years were spent living a healthy vegetarianlifestyle, the new meat-eating me felt sluggish and unhealthy.Sluggish or not, I continued to eat meat into my adult years. Iknew I needed to make a change in my diet, but I wasn't sureexactly how to go about it. How could I have ever guessed thatmy daughter would be that catalyst for a change that I'd neededsince I was a teen myself?

One of the unique joys of motherhood has been nurturing a mutualrelationship with my children: I inspire them, and they inspireme. As they grow into their own personalities and pursuits, I amconstantly amazed--and sometimes caught entirely off guard--bytheir independence and self-declarations. For example, a shortwhile ago, my eldest daughter stood up at the dinner table,after stirring her food around on her plate for a while, andannounced that she wanted to be a vegetarian. I was surprised ather announcement. I was not surprised at all, however,when--without any arguments--the rest of the kids and I decidedthat we would all "go vegetarian" together as a family. I'd beenconsidering it for quite some time, but wanted the kids todecide for themselves.

The impact of that decision was bigger and better than I couldhave ever imagined. I quickly realized that, not only was Ireducing injury to the health of our planetary body and ouranimal friends, I was also starting to see an amazing differencein my own body. Within weeks, my digestion improved; I had moreenergy; and, the insomnia I had suffered from for so many yearswas suddenly gone! But, with all this positive affirmation, Iwas quite surprised to find that I wasn't experiencing the kindof weight loss I had anticipated when I returned to myvegetarian ways. Frankly, I was disappointed because--healthaside--I wanted to lose weight.

I began my search for the perfect, veggie-friendly weight losssolution. As have so many others, I read extensively on the mostpopular low carb diets on the marketplace today, including theAtkins Nutritional Approachâ„?, the South Beach Diet, The Zone,and other low-carb diet plans. Although I could readily see thebenefits of living the low carb lifestyle, I found no low carbdiet plans available in the marketplace that would be acceptableto vegetarians. Meat is at the center of each and every low carbplan.

If I wanted to lose weight by using a low carb diet, I wouldhave to either be A) willing to eat meat, or B) put my research,cooking, and vegetarian skills to good use and develop a planthat allows vegetarians to successfully lose weight withoutcompromising their food and lifestyle ideals. Since eating meatwas not an option for me or my family, I chose Plan B!

To those ends, I was particularly interested in the G.I. Diet, abook by Rick Gallop, which emphasizes a healthy, low carb dietplan that doesn't completely exclude carbohydrates from thedaily meals. The diet is more focused on the process of reducingand/or eliminating foods in the diet that increase blood sugarwhile increasing foods that are low on the Glycemic Index scale.This combination leads to effective and healthy weight loss.

The G.I. Diet asks people to consider changing the way theythink about themselves, the foods they eat, and dieting ingeneral. As such, if the commitment is made, the diet issustainable and nutritionally-viable so one could reasonablymaintain it long after the weight has come off. However, theG.I. Diet is not vegetarian.

So, with research in hand, I began thinking about how I couldmerge the valuable contributions of Gallop and a low carb diettogether with a vegetarian lifestyle. After extensive trial anderror in the kitchen--some things just don't taste right nomatter how good they are for you--I created a series of fun,easy, and amazing ways to re-design some of the most deliciousrecipes to make them both low carb and vegetarian. I'd finallyfound a way that I could lose weight, be healthy, and live wellas a vegetarian.

When my family and friends saw me lose over 20 pounds in lessthan 3 months, the questions started pouring in:

How did you do that?

What are you eating?

How do you make vegetarian chicken parmesan and vegetarian beefstroganoff?

Where's the meat?

Where do you get your protein?

How can you eat low carb when you aren't eating meat?

My answers to those questions and the countless recipes that Iscribbled down for my friends and families became the backboneof this FREE book, Living La Vida Low Carb: The Vegetarian Way,which can be found for free at I share with you now. Ican't tell you that you'll experience the same results as I did.I can tell you--with pride and honesty--that these recipes canhelp you achieve a healthier, more balanced diet. And,thankfully, the book demonstrates that losing weight as a lowcarb vegetarian no longer means peanut butter and tofu at everymeal! Good luck and good health!

Ready to learn more about this revolutionary way to eat healthy,without sacrificing taste? Visitb.html

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