I’m sure you’ve noticed that One Lazy Vegan has been quiet for some time. Well, as I near my one year anniversary of embracing the plant-based vegan lifestyle, I’ve also been very busy with some exciting new developments: I’m currently enrolled as a student at the Institute for Integrative Nutrition and building my new business Sweet Potato: Plant-Powered Health Coaching.
What a difference 65 short weeks can make:
70 pounds lighter,
75 cholesterol points lower,
and 13 pants sizes smaller.
I sure don’t miss ’em!
These past few weeks have been really emotionally draining and stressful for me, as I first dealt with some unexpected drama involving an abusive rabbit “rescue” situation, then dealing with my own little bunny falling ill.
I’ve found myself pleasantly surprised at how easy it has been to transition from vegetarian to vegan, with just a little effort. If you’ve been reading this blog at all, you probably know that going vegan has awakened a love of cooking and nutrition that I never had before. Now, I look forward to trying all sorts of exciting new recipes, and altering old favorites. But where do you start? Simple. An organized vegan kitchen.
Just got back from a really awesome mini-vacation to the Oregon coast in January. No, we’re not crazy ;) It was a great experience for a number of reasons, but among other things, I got my first taste of what it means to seek out plant-based foods away from the safety of my own kitchen! Don’t worry, it’s not as frightening as it sounds.