Diet Culture: All Or Nothing Mentality
Michael Kerr • 19 April 2020
I called this page and my website plant-powered because I truly believe that plants should be the foundation of everyone’s diet. This does NOT mean I think everyone should be vegan. When done properly, vegan diets can be incredibly healthy, provide all of your necessary nutrition (when vitamin B12 is supplemented), and are certainly the best option for the environment and animal rights. However, a vegan diet is an extremely challenging commitment.
The problem with super restrictive diet labels like ‘vegan’ are that they set an very difficult standard to uphold.
I have followed a mostly-vegan diet for the past 5 years and experienced this first hand. For the first 3-4 years I tried (and failed) to be 100% plant based. It made me feel restricted and annoyed about the limited choices when eating out, or frustrated not to be able to enjoy my favourite foods. I felt responsible to try and maintain a completely vegan diet in public since I had given myself that label, and felt embarrassed when I failed.
For the past few years I have stopped defining myself as vegan and instead allow myself to consume small amounts of animal products when I choose (eggs, cheese and the very occasional chicken finger!). I am so much happier for it, and I have completely eliminated the feelings of guilt and frustration over my self-imposed dietary restrictions.
There is no evidence to support that a completely vegan diet is necessary for maintaining a healthy gut microbiota.
This goes for all extremely restrictive diets. Sometimes an all or nothing approach can be detrimental and by allowing ourselves some forgiveness and flexibility we may find our dietary goals easier to achieve.
Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
This is bomb. Creamy and delicious, just the way Alfredo should be. Minus all the saturated fat of a traditional Alfredo sauce 🙌
1 pack (454g) Rice vermicelli noodles 227g Cremini mushrooms, sliced 15 Brussels sprouts, halved 1 small sweet potato, cubed (1/2 inch x 1/2 inch) 1/2 Spanish onion, diced
