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Becoming a Vegetarian in your 30s

Updated on September 30, 2012
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As a 33-year-old mother of two, I have decided that after eating meat for my entire life that I am ready to give it up. People think I am crazy. People ask me why? Sometimes I wonder exactly that, but the real reason is simply for health.

I know that meat is not good for me. I have read the statistics, watched the documentaries, and did the research to understand why a plant based diet is the right thing. However, simply removing meat from your diet is not that easy!

When you read any vegetarian website they all sound the same, switching is easy! Just make these meals. Really? Ever tried to get a 5 and a 9 year old to eat their vegetables? Ever try to make your 38-year-old husband stop eating bacon? Its not that easy.



This is Going to Take Studying

The March to Meatless Harmony

I tried just not buying any meat, which turned into my husband going to the grocery store himself. So, my new approach has been to introduce one vegetarian dinner a week, then two, then three, until we eventually cut meat out of our diets all together.

This is a recent transaction in our family and I hope it works. I want us to be healthier, eat better, and overall feel better. I am going to record our journey into the world of vegetarianism and hopefully help others who are struggling with the same type of issues.

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    • Christine P Ann profile image

      Christine P Ann 5 years ago from Australia

      I hope the transition is not too difficult because I am wanting to do the same thing. I have cut back on the amount of meat I eat but as for the rest of the family, well that is going to be tricky. I really aim to cut out red meat and pork but still eat fish and chicken. I am interested in your recorded journey...wishing you all the best:)

    • wolfee profile image
      Author

      wolfee 5 years ago

      Thanks Christine! I am hoping the process isn't hard. I hope that writing about it helps motivate me to continue.

    • Ruby Glasser profile image

      Ruby Glasser 5 years ago from Wyoming

      This makes sense --taking it in small steps! It helps to think about building a meal around veggies --keeping in mind what is in season, and what is locally available whenever possible. Is that squash? Consider squash casserole or gratin. Is that fresh greens like spinache or spring greens? Build a monster salad topping with raisins, raw nuts, chopped apple, and whatever other veggies are around. In my experience, thinking first "what veggie can I work with?" helps me go in that direction.

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