Interesting Entrees?

For the past two months, I’ve been following a near-Vegan, near-gluten-free diet for two reasons: 1) to improve my general health and minimize chances of further disease and 2) to lose weight.

Only time will tell if I achieve goal number 1, although my already-low cholesterol had dropped another three points by my physical last month.

Goal number 2 is well under way, as I’ve lost 15 pounds. Still a ways to go before my driver’s license isn’t a lie, but I’ve no doubts I’ll be there within a few months.

My husband has been cheerfully supportive, as he was never a big meat-eater and his cholesterol runs on the high side.

Most breakfasts I have fruit, and most lunches I have soup and/or salad.

It’s dinner that’s the issue for me.

I’m bored to sobs with soups, stir-fries (using water!), steamed or roasted veggies, and the like. I miss the taste and texture of meat and dairy, even more than I miss bread. I want something gooey and chewy, like eggplant parm or cassoulet or lamb stew.

Before you ask: I never say never. I cooked a (delicious, IMHO) Heritage Farms turkey for Thanksgiving, and had a few ounces. My son made a glorious apple-almond torte, and I had a sliver. I’m perfectly willing to make occasional exceptions, and will continue to do so. Occasionally.

I’m talking about day-in, day-out dinner entrees. And rightly or wrongly, I would never mistake a grilled portobello mushroom for a hamburger :(.

Any thoughts, recommendations, or encouragement gratefully received!

Author

  • Arlene Wszalek is a strategist, advisor, speaker, and cultural observer. Until recently, she served as Executive Vice President of Strategy & Innovation at Allied Global Marketing, a global agency known for performance-based, idea-driven campaigns that shape culture and drive results. Arlene has lived and worked in both the U.S. and the U.K., and her experience spans media, entertainment, technology, travel, and the arts. She holds a BA from Smith College and is a member of the Television Academy (ATAS), the Recording Academy (NARAS) and the Producers Guild of America..

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4 Comments

  1. A, i dont have any suggestions, sorry i am so rubbish at this. but i did want to say i admire you for what youre trying to do- i wish i had half your willpower. xx

  2. Well done to you, my love. As you know I have a recurring stomach problem so have become a master at avoiding gluten, yeast, wheat etc. I eat a lot of tofu which can be marinated and baked – its delicious. Also if you’re craving the crunch maybe try lightly salted rice cakes. Curries and chilis can be made almost fat free (I have a great recipe on my blog). You have turned a corner and as you feel healthier and probably sleep better – it will get easier. xxx

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