Posted in Health and Fitness

My Low(er) Carb, Plant-Based Lifestyle

Hey, everyone! Welcome to 2020. A new year; a new you, right? Maybe. For some of us, we may have fairly lofty new-year resolutions, and that’s great! For others of us, me included, we just want to keep improving on our current lifestyle, and that’s also fine, especially if we are happy where we are.

So, I have been vegetarian for 16 1/2 years now, and I love it! Yes, I do miss my mother and my grandmother’s traditional cooking, to be sure. But once I started seeing the effects of going plant-based and noticed how much happier my body seemed, I never looked back. Another happy side-effect of going veg is that my cooking is on a whole new colorful and creative level. It really became a source of inspiration for me, and I relished the change!

Another big change that I did make a few years is lowering my carbohydrates. I never really felt like I needed to go full keto with it, but I did want to reduce my dependence on grains for my energy, and instead focus on proteins for that need. The first two weeks of that change was really difficult, but after my body adjusted to it, I started feeling even better. I felt like my blood sugar was more stable during the day, and my muscle tone improved more quickly with my workouts. I am so much happier with how I feel. But I want to emphasize the low(ER) part of my lower-carb lifestyle. As vegetarians, some of our main sources of protein are also sources of complex carbohydrates — beans, quinoa, lentils — and I don’t want to exclude these from my diet. What this lifestyle has taught me to do is to be creative with incorporating more nuts and tofu into my diet, as well as eggs. More creative fun in the kitchen, right? So, if you are looking for a way to be more plant-based and to reduce your carb intake, I can tell you that (if you stick with it) you will love the results!

Below is a typical day of meals for me:

Morning: Eggs. Always.
Snack (if I worked out that morning, skip otherwise): Protein smoothie
Lunch: Kale smoothie if home, kale or romaine salad topped with protein, if not
Snack: Avocado half, hard-boiled egg, cheese, apple, nut butter, or nut mix (or any two of these)
Dinner: Protein, 2 veggie sides

So, it’s really that easy and accessible! The key is getting enough protein so you feel satisfied, and definitely replace your drinks (other than your tea or coffee) with water or seltzer water. I have really enjoyed this lifestyle, and I hope you do, too!

Author:

I have been active as a freelance performer since 1992 and as a teacher since 1996. I currently serve as Second Flute with the Columbus Indiana Philharmonic orchestra and have performed with the Indianapolis Symphony Orchestra, Indianapolis Chamber Winds, Terre Haute Symphony Orchestra, Danville (Illinois) Symphony Orchestra, Bloomington Symphony Orchestra, Bloomington Chamber Singers Orchestra, and the United States Collegiate Wind Band’s European Tour, among other ensembles. I have also enjoyed performing for various occasions such as formal and charitable recitals as well as giving master classes at Butler University in Indianapolis and at Morehead State University in Morehead, Kentucky. I am also Adjunct Professor of Flute at Indiana Wesleyan University. I earned a Master of Music in Performance with Distinction at the Royal Northern College of Music in Manchester, England studying with Peter Lloyd and Laura Jellicoe. While in England, I played in charitable concerts for St. Augustine’s Catholic Church. I was featured as a soloist at the Pennine Spring Music Festival in Heptonstall, England in addition to performing in the music festival’s orchestral and solo events. I earned a Bachelor of Science in Performance with Distinction at the Indiana University Jacobs School of Music where I studied principally with Kathryn Lukas. While at Indiana University, I also had the incredible opportunity to study for several weeks with Barbara Kallaur on baroque flute, Donald Peck, Thomas Robertello, and Kate Hill. I am lucky to be the mother of three beautiful and talented children, and I play on a wonderful David Straubinger 10K gold flute with 14K head joint.

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