Eliza is a food photographer & blogger. She is a lover of snacks, travel, and [mostly] plant-based food. Meatless Movement recently had a chance to chat with her. She told Meatless Movement that one of the easiest ways to help the planet is to consume less or altogether stop eating animal products. She can’t wait to show us how to make our favorite foods with plants.
EVERYONE can eat more plants, and you don’t have to be perfect
The HAngry Chickpea
Tell us more about yourself, please
I’m from Wrightsville Beach, North Carolina, a small beach town outside of Wilmington, NC. In the summer, our lives revolve around the ocean. Swimming, surfing and boating are all typical activities. As kids, my brothers, cousins and friends would fuel our fun by stopping in different beach houses for snacks and a momentary reprieve from the heat. Dinners were a party each night, with friends and family bringing different dishes to share. The food is simple but hearty, and always accompanied by a cool beverage on the porch with a light ocean breeze. Most of my recipes are inspired by beach life – food that fuels adventure and brings people together.
I started a plant based diet about 5 years ago. As a sailor, surfer and amateur marine biologist, the water is everything to me. I understood a bit about climate change and nutrition from studying Biology in school and started putting the pieces together. I saw a few documentaries about the food and pharmaceutical industries – Forks Over Knives, What The Health, Food Inc. and Seaspiracy were particularly impactful. Michael Pollan became my best friend – as I read his books, I quickly realized that this lifestyle is one of the most impactful things we can do to reduce our carbon footprint AND nourish our bodies. It’s a win/win.
Challenges of Being Vegan
It’s all about balance
The HAngry Chickpea
It’s easy to get side-tracked with vegan substitutes and pseudo-food that is technically vegan, but isn’t real food (like oreos and potato chips). My advice for starting a plant based or vegetarian diet is:
- Focus on the plants first, and substitutes later.
- You don’t have to master cooking, just master the trifecta – soups, sandwiches, and salads, and keep supplies for your go-to weeknight recipes on hand. You’ll thank yourself when you’re starving on a Tuesday night.
- Scale up slowly – start with breakfasts (smoothies are your friend!), and work toward a few lunches and dinners each week until you’re totally plant-based.
Tips for eating vegan in social settings
It’s also very easy to fall off the wagon when traveling or eating out with friends.Here are my top tips for making a plant-based diet sustainable:
- Know your chains – Chipotle, Chopt, Sweetgreen and other counter-serve salad chains make it easy to be vegan, and are fast and affordable. The Whole Foods hot bar is also your friend.
- Pack snacks – LaraBars, popcorn and apples are my go-tos that you can pack or find at “news stand” shops in the airports or in gas stations.
- Read the menu ahead of time…and if all else fails (like when the only vegan-friendly item on the menu is a “salad”), be open to trying something that has dairy. If you have an allergy or serious medical condition and know the menu isn’t vegan-friendly, eat something ahead of time and enjoy a cocktail at dinner, or be vocal about selecting a restaurant that works for your needs.
- Follow the 80/20 rule – 80% plant-based eating and 20% splurge – whether that’s cheese, sweets, or chocolate.
My body feels good when I eat this way
The HAngry Chickpea
I know that I’m doing something good for the planet by voting with my money for plants and plant-based food. The 80/20 rule makes this lifestyle sustainable for me.
Start with one meal, and focus on the plants. There are so many wonderful things we can do with spices and textures that don’t involve “fake meat” or tofu.
Substitutes for cheese and dairy products have come a long way, even since I started a plant based diet. It’s important to keep in mind that these won’t taste or feel exactly like the cheese or milk you might be used to, but it’s better for the planet and your body in the long run. I love perusing the aisles at Whole Foods and local health food stores to see what’s new.
I run a plant based food blog called The Hangry Chickpea. Here are some of my favorite recipes:
Breakfast:
Lunch/Dinner
(ps – I HATE tofu and never use it in my cooking). For example, this butternut squash bisque will knock your socks off with the sweet and savory flavor combo and creamy texture.
- Butternut squash alfredo
- Roasted carrot sandwich
- Vegan lasagna
- Plant based pad thai
- CousCous Salad with roasted butternut squash
Dessert
You don’t have to be vegan or vegetarian to enjoy vegan or vegetarian dishes.
The HAngry Chickpea
If you’re struggling to make foods you like or find good substitutes or restaurants, reach out to friends! If none of your friends are vegan or vegetarian, there are TONS of food accounts on Instagram, and many dedicated to covering a specific city. I’m always happy to share what I know – DM me on Instagram or leave a comment on one of my recipes.
all images courtesy of @thehangrychickpea