So far, this vegetarian-til-Easter thing hasn’t been that tough, with a couple of exceptions. I can’t drive past a Chipotle without immediately salivating over the thought of a carnitas bowl. I wonder if I can get my Chipotle kick sans meat… I have maintained that it’s the cilantro-lime rice that’s the addictive part.
Second, I had made dinner+Gossip Girl plans last night with my friend Ash and when her roommate/my friend heard this, he offered to make ribs. Now, this Memphis born-and-raised girl has a tough time resisting all things BBQ, but I stood my ground, and brought over some tomatos, fresh basil, pesto and pasta and survived just fine.
I’m having to be more careful about meal-planning, not only because this is just healthier in general, but because I want to make sure to control cravings by never being SO hungry I’ll eat anything in front of me. At the suggestion of real vegetarians and healthy cooking friends, I’ve incorporated a lot of additional grains into my diet – starting my day with a Luna sunrise bar, mid-morning snacking on yogurt and granola, having sandwiches for lunch on bread with whole grains, etc.
I think the toughest part is going to be dining out, but to be honest I’m kind of excited to explore new parts of menus I’d have overlooked because the dishes lacked meat. Perhaps I’ll get more creative and ambitious in what I eat?
That’s the plan.