gone bananas for baked bananas

New obsession alert: baked banana.

I shy away from complicated recipes because, let's be real, life is already complicated enough without long ingredient lists and big messes.

Then I found the easiest recipe in the world:

(1) Set oven to 400 degrees.

(2) Insert whole banana.

(3) Bake for 15 minutes.

I was a little freaked out when I saw the banana was black (like really, did I mess up this simple of a recipe?) But as soon as I caught a whiff of the hot gummie-bear-banana, I knew it was true love.

All you have to do is peel the banana and dig in with a spoon. The experience reminds me of a warm banana pudding. You can also add sugar/agave/maple syrup to make it super duper sweet.

YUMMMMMMM

GF/V Review: Arlington, Virginia actually has GF/V cupcakes!

I did a good deed the other week--not expecting cupcakes in return--but then, I got cupcakes in return! Not just any cupcakes, but two gluten-free, vegan cupcakes!

You may wonder why this is such a big deal. It's because I live in Arlington, Virginia, where the only vegan cupcakes are at the

Bakeshop, and they're not gluten-free.

Where did these little gems come from? Red Velvet Cupcakery, tucked away inside Rabbit Salad and Grill in Clarendon.

Karma bestowed upon me two flavors: vanilla on vanilla and chocolate on chocolate. For those of you who don't know me, I'm hands down a vanilla-on-vanilla sort of gal, so it's not surprising I licked the frosting off that sucker first (first I lick off the frosting, then I eat the cake...frosting is superior to cake). My ratings are below:

Vanilla frosting: A+ (simply spectacular)

Vanilla cake: B+/A- (it was perfectly delicious, but could have used a wee bit more sugar)

Chocolate frosting: A+ (I don't even like choco frosting that much, but this was the bomb)

Chocolate cake: C (ehhhhhh)

Now that I'll be getting my cupcake on on the regular, I took a gander at the Rabbit Salad and Grill menu. Although I have not inquired about the ingredients and can't say for certain it's GF, I am very intrigued by crusted-tofu-with-bell-peppers-and-zuchinni entree. I have a sneaking suspicion I will be testing it out soon.

By the way, the pictures for this post suck more than usual because my main concern was getting at the vanilla frosting, and not documenting the cupcake for my readers. Whoops.

cutting the crap: avoiding over-priced and nutritionally-hollow GF breakfasts

My biggest issue as a gluten-free vegan was figuring out the breakfast situation. The products marketed to the GF crowd are generally made of a combination of corn and sugar, potato and sugar, or rice and sugar. They also generally contain honey, which is a no-go for honey-abstaining vegans. Not only are cereals and bars made by big GF companies like Glutino nutritionally hollow, they are also more expensive than your average cereal or bar.

Although I found some refuge in EcoPlanet Instant Hot Cereal--which includes wholesome gluten-free grains like quinoa and amaranth--I was very annoyed to pay around six dollars a box for a few measly bags that did not even fill me up and couldn't get me through the week.

So over feeling mal-nourished or hungry after the most important meal of the day (while still paying a pretty penny) I decided to go macrobiotic and get back to basics for breakfast. Why was I paying six dollars for a GF oatmeal made partly of quinoa, when I could buy quinoa in bulk for 3.99 a pound (re-using the bag and forever losing the box) and make something way tastier, healthier, and cheaper myself? (Quinoa has eight grams of protein and five grams of fiber per one-cup serving).

And that's just what happened. My new breakfast obsession is quinoa in a bowl of almond milk, with a chunk of raw, crunchy almond butter, and sprinkled with cinnamon and ginger. Sometimes I add chopped bananas for an extra kick. I realize the picture I posted might look disgusting to some, but I promise it's so yummy. For those who want a sweet breakfast, I would recommend either adding fruit, using vanilla milk, or adding agave or sugar.

As a side note, someone recommended cooking quinoa in almond milk instead of water to make it taste more breakfast-y. I find no difference in the taste of quinoa based on whether I cook it in water or almond milk.

the hardest part of being a gluten-free vegan...

Being a gluten-free vegan is very do-able, but challenging. However, I have a bigger problem than the handful of GF options at my favorite veg restaurants, or the burden of carrying mini packets of GF soy sauce in my bag.

The hardest part of being a gluten-free vegan is dealing with the people around me, and in many instances, the closest people to me.

Since I was diagnosed with Celiac Disease a few months ago, many have overwhelmed and disheartened me with their skepticism, backhanded criticism, and otherwise discouraging commentary.

None of this makes sense to me. With a macrobiotic, gluten-free, vegan life, my body finally feels right—for once, everything seems to be working. Stomach acid? Gone. Constant bloating? Gone. Asthma? Dramatically reduced and improving regularly. Muscle aches? Dramatically reduced.

My feelings of wellness outweigh any challenge that a gluten-free vegan lifestyle poses. I do not want to eat gluten, “not even a little” as those around me prod, because it makes me sick. I do not want to be sick.

All and all, I am just confused as to why a person would think that pressuring me into eating flesh—something that I am intellectually and emotionally uncomfortable with eating—would improve my quality of life. Although my transition to GF/V was a bit of a struggle, I am now very happy with how I eat and am thankful that Celiac Disease gave me the push I wanted to go macrobiotic. I have now experienced for myself that foods can heal the body and truly impact the mind.

This post is not to say I am uncomfortable discussing the challenges of my lifestyle or having conversations about what I eat or how it has changed my life. I simply mean that when a person comes at me with a negative attitude, or implies that I am unhappy or hungry, I get annoyed.

I love food—it just might be different food than you enjoy. I have found that people become very uneasy and even rude around people who subscribe to a minority dietary lifestyle. I don’t fully understand what that’s about, but I prefer to enjoy my kale-cashew-banana shake in peace. Thanks.

GF/V REVIEW: Planet Raw is OUT OF THIS WORLD

Last night, GFVFBF and I headed down to Santa Monica to check out Planet Raw--a casual joint that boasts a menu of exclusively raw, gluten-free, and vegan food (except certain items contain honey). In short, my mind was blown. GFVFBF agrees.

Some background. The raw food movement is a dietary belief that uncooked food is healthiest (although food can be heated to 104-118 degrees Fahrenheit, depending on the raw foodie you ask).

Appetizer. To start with we had spring rolls sans avocado (I'm allergic). Honestly, it was INCREDIBLE. The sauce is something to the tune of blended cashews, lemon, ginger, and garlic. As you can tell by the picture, it's really creamy and tasted so good that GFBFVF and I were eating it plain when we finished the spring rolls. GFBFVF, who generally doesn't like cabbage, loved the shredded cabbage with the spring roll sauce.

Entree #1. GFBFVF had the good sense to order the cheesy

kelp pasta. Again, words can't describe how creamy and amazing the raw cheese was. This dish was so delicious that I have been fantasizing about eating it all day today. This dish contained cauliflower, and, like the cabbage, GFVFBF was all over it even though he normally doesn't like cauliflower.

Entree #2. Despite the perfection of the spring rolls and cheesy kelp pasta, I could not stand the pad thai--for the sole reason that it contained a lot of rosemary. First, I hate rosemary and all things rosemary-flavored with a fiery passion; it sickens me. Second, who in their right mind would think that

pad thai would come with rosemary? Barf. GFVFBF, on the other hand, enjoys rosemary and thought it was a fine dish (although I think he was lying to make me feel less guilty about scarfing down his cheesy kelp pasta...what a lovely partner I have).

Although I LOVE LOVE LOVE Planet Raw and will be a devoted patron for as long as I live, there are a few things that I didn't like. First, it tries to be a restaurant and a raw food quickie mart at the same time in a very small space. I find it rather disjointed and would prefer it to be less casual. Second, GFBFVF and I had an early dinner (around 6), but ingredients had run out for 3 of the dishes we originally wanted (this is how I ended up with the nasty rosemary wannabe pad thai).

Complaints aside, Planet Raw is now on my favorite list and I cannot wait to go back again.

"Health Care Reform Starts in Your Mouth"

Garrett Mize really hit the nail on the head in his piece "Health Care Reform Starts in Your Mouth."

As a progressive political activist, I attend a lot of political get-togethers and events. But if you take a look at the food offered at any one of these events, you’d think I was at a Republican fund-raising dinner for Sarah Palin. At fancy dinners steak, pork tenderloin, and lobster is on the menu. At activist events and phone-banks cheese pizza with pepperoni and extra sausage is the preferred choice. At morning grassroots planning meetings breakfast tacos filled with egg, cheese and sausage and bagels with flavored cream cheese are the expected progressive staples...It doesn’t make a lot of sense to chow down on pizza while phone-banking for health care reform, or to have a BBQ party to celebrate a successful legislative session that included the expansion of health care...

Obviously it's extreme to say one must eat 100% healthy food 100% of the time. I read this in terms of general lifestyle trends, and not as a call to police every bite of food.

The article continues with a great clip of BC. Really hoping the plant-based message can at least resonate with people vulnerable to or struggling with heart disease.

GF/V Review: Rice Divine's Chocolate Peanut Butter Fudge Ice Cream

Despite the rumors that us vegans only eat vegetables, many of us (me included) love to get down with some ice cream. Celiac Disease impacts my love of ice cream, particularly when it comes to coconut, rice, almond, or soy milk ice creams that have cookie chunks in them (sad panda).

Now that I'm living at home in LA for the summer (woot woot), Mama Bear brings home lots of goodies for me from Whole Foods. Today's goodie: Good Karma Organic Rice Divine Chocolate Peanut Butter Fudge.

I totally dig this flavor. While the chocolate-flavored ice cream isn't anything out of the ordinary, the magic lies in the fact that it's filled with chunks of GF/V cookies and random spots of organic, creamy peanut butter.

But, don't take my word for it. After all, I have the warped taste buds of 3.5 years of vegan living and don't even remember what ice cream made from cow lactation is even like any more. For a more objective assessment, I put this flavor to The Dylan Test. In case you don't remember, Dylan is a grubby 7th-grader who lives off of hamburgers, french fries, pizza, and Coke.

Turns out, this flavor passes. As Dylan salivated and back-washed melted ice cream all over my spoon, he described the flavor as "awesome."

(Although, I will admit that I didn't want to give Dylan a bite with cookie or PB chunks, so his reaction is based solely on the plain chocolate ice cream. Whoops.)

If you're leaving veganism, be honest about it.

Perusing Ecorazzi, I was quite peeved to read about Ginnifer Goodwin's cowardly bow out of veganism.

If you no longer desire to be a vegan, just be honest that you wanted to stuff your face with animal flesh, lactation, or embryos. No one can knock you for sharing your sincere feelings.

But if, instead, you take the Goodwin route--scapegoating on "health" issues--you only reaffirm the damaging myth that vegans are necessarily weak or somehow nutritionally lacking. And let's be real, her feeble attempt at saving face didn't work. This interview is obnoxious.

Candy Tree's Gluten-Free/Vegan Licorice

Dear readers,

I have been keeping something from you--my new fav treat!

After my diagnosis with Celiac Disease, I was devastated to learn that my fav candy, licorice, is conventionally made with gluten products.

Hearing my sorrow, my very gluten-free/vegan friendly partner--let's call him my GFVFBF--sent me a box of Candy Tree licorice, which are both gluten-free and vegan.

I love them. I will admit, they do taste "healthy" and therefore, not just anyone will appreciate them (not sure that they would pass the Dylan Test). I, on the the other hand, am happy to turn in Red Vines for these organic, naturally-sweetened, naturally-colored delights. Also, they are a bit chewy, but well worth the extra jaw work.

In fact, they are so delish that, upon hearing I finished a boxful, GFVFBF sent in re-enforcements just in time for finals.

Ingredients: organic corn syrup, organic rice flour, organic rice starch, organic concentrated fruit juice (raspberry and apple), organic raspberry flavor.

"meat reducers"--so hot right now

Cheers to a new wave of meat eaters: meat reducers!

Vegetarian Star and Ecorazzi recently covered Chipotle founder Steve Ell's identification as a meat reducer:

“I used to think of meat in the center of the plate. Today, I am a meat reducer. This means I eat less meat and make sure that the limited meat I do eat is of the highest quality. My plate is comprised of seasonal and local vegetables with meat as an accompaniment. While this is a healthier diet, the main reason I now eat this way is because it tastes better and I feel better.” Read more

Love it.

Perhaps in time, Steve Ell's will join Steve Wynn and Bill Clinton in the "rise of the power vegans."

PETA gets under my skin. again.

Dear PETA,

I thought we were getting along a little better. After all, I haven't been enraged with you since your bout with transphobia in 2009 (although this probably just means I just haven't paying any attention to the media).

But we're back to square one. I saw this ad featuring NBA scout Bonnie-Jil Lafflin on Ecorazzi and nearly hit the roof. I simply cannot stand when veganism or vegetarianism are pitched as weight loss plans.

Being veg is not a magic weight loss pill. And frankly, this ad is just riding the

wave of hate your body/fat phobia/loathe yourself/diet diet diet insanity that creates more insecurity than confidence.

Furthermore, being veg doesn't make a person healthy; there are plenty of unhealthy vegans/vegetarians that do not eat well-balanced meals, do not exercise, or go to town on highly-processed, high-sodium mock meats.

Health is not about weight. If you are healthy, an appropriate weight will follow. This ad is just about weight, and frankly, it undermines the ethical, environmental, and food safety implications underpinning a healthy veg lifestyle.

Hey PETA, stick with throwing paint, hosting demonstrations, and releasing undercover footage. Your posters and commercials are an embarrassment to vegans who support you--myself included.

PITA WHO? the gf/v chip that's too legit to quit

Somewhere in my top ten list of life priorities is dessert. Because I know I have Sticky Fingers (which rocks the gf/v) in DC, and Babycakes in LA (thankfully I'll be moving back there soon...), I did not quiver in fear of losing cupcakes, cakes, cupcakes, or cupcakes.

I was, however, dreadfully mourning the loss of life priority number eleven: pita chips. What in the world could be equally as scrum-diddly-umptious in the chip department?

Well, ladies, gents, gender-benders, and the gender-transcending, the verdict is in: Lundberg Rice Chips trump pita chips any day of the week. Even if we were to call the flavor and crunchiness a tie--what could be more delicious to the gluten-intolerant than not being in pain?

Please note that Rice Chips come in several flavors: Sesame & Seaweed, Fiesta Lime, Santa Fe BBQ, and Original Sea Salt. For better or for worse, I am a monogamist and cannot bring myself to cheat on Original Sea Salt and try other flavors. But I will keep you posted.

raw, vegan, GF protein bars

I've been meaning to get off Cliff bars for a while, mainly because all that yumminess comes with a lot of extra sodium and processing. Now that I'm transitioning to GF, I'm re-vamping my dietary regimen altogether (I am also on a super miserable 10 day asthma detox that excludes caffeine, gum, and sweets other than fruits/agave...I'm too cranky to talk about it right now).

I like protein bars because I can only eat nuts/trail mix for so long--gotta keep it spicy. One of these days I'll get down the more eco-friendly route of homemade protein bars. That day is not today, or any time in the next couple weeks.

So here's what I'm working with: Raw Revolution and Pure bars.

If I had to pick a winner off the bat, it would be Raw Revolution. Other flavors include chocolate coconut and chocolate raspberry--an essential for the choco craving, GF loathing vegan. The Raw Revolution chocolate flavors are def better than the Pure chocolate flavor.

BUT, having said that, the apple flavor of Pure rocks the house. I intend on eating mainly Raw Revolution with a few apple Pure bars here and there to mix it up.

Note that there are non-choco flavors of Raw Revolution available--but why would I pick those out before all of the variations of chocolate? In terms of convenience, however, Pure bars are available at Trader Joes (whereas I've only seen Raw Revolution at Whole Foods).

What's so amazing about these bars? Take a look!

These bars are like an ideal partner--so NOT full of crap.

As a side not, a few years ago I had to take a breather from raw bars when I overdosed on them abroad (needed to pack easy sustenance). Happy to be back on raw protein bars, I am wary that I may need to occasionally switch in a non-raw, GF/V protein bar. Will keep you posted on how that one goes.

GMO Woes: The Biggest Problem with "Frankencrops"

At least from my perspective, the biggest talking point regarding GMOs is a sort of panic that mutant plants will take over the earth. While cross-contamination is a legitimate concern particularly impacting conventional and organic farmers, I believe it is second to a bigger issue.

If you're a long-time reader, you may be surprised that I am less up-in-arms over cross-contamination than you might expect. This past summer, I had the opportunity to discuss GMO crops with a scientist/attorney (rare combo) from a liberal non-profit. He made a valid point: natural selection favors only those traits which make a given species better suited for survival. With regard to GMO crops generally, however, one must take action for the "benefit" of the GMO plant to be conferred.

For example, Monsanto crops that are genetically modified to survive heavy dosages of herbicide (RoundUp Ready) only confer a benefit if and when the crops are sprayed with Monsanto. Thus, these plants are not better suited or more likely to survive in the wild than their non-GMO counterparts. Note that this is not the case with all genetically engineered plants. Take the GE eucalyptus created by ArboGen. Already considered an invasive species, the cold-tolerant GE eucalyptus has some serious environmental implications--particularly because these thirsty suckers minimize groundwater, rendering their environments highly flammable.

In sum, the issue of GMOs and cross-contamination warrants serious consideration (particularly when GMOs like the ArboGen eucalyptus may be released for a field trial without an appropriate Environmental Impact Statement)--but it's not my number one source of acid reflux.

My number one concern is that when a crop is engineered to be resistant to chemicals, farmers who normally use such chemicals sparingly and as needed are now incentivized to douse their crops in toxins; better to immerse your crops frequently than sparingly, risking crop failure. I think the Organic Consumers Association does a great job of underscoring the concern of herbicide abuse and rallying activists--but the organization really undermines its own legitimacy when it uses terminology like "merchant of death" to describe Monsanto. In this case, the facts speak for themselves.

GMOs are a tricky issue because different kinds of GMOs present different issues. It's difficult to inherently write them off as "good" or "bad." What we really need is a nuanced discussion and a flexible regulatory scheme. Don't hold your breath.

Hugo's vegan mac n cheese is a hit

Thankfully, I have escaped the District of Columbia and have been chowing down on the much-missed vegan delights of Los Angeles. I hit up Hugo's in West Hollywood and and my eyes lit up when I saw vegan mac n cheese as a special. As you may know, I have really struggled to find adequate vegan mac n cheese. The only one I like is sadly frozen and so I try to limit it as much as possible given the law school schedule (Amy's Vegan Rice Macaroni & Cheeze).

Enter Hugo's. First, note that the mac n cheese is a special, and is therefore not a permanent feature of the menu. Second, note that it is not conventional mac n cheese. In fact, I would characterize it as more of a casserole. Not only was it poppin' with mushrooms and peas, the dish came covered in fried onions. yummmmm.

Dreading going back to the District and its lame plant-based foods.

vegetarian thanksgiving

Since my vegan-versary falls on the day before Thanksgiving, this year I plan on celebrating three years of plant-based eating with a vegan Thanksgiving feast--and some delightful company.

I haven't picked out my recipes yet (this is my first time I will be cooking a feast from scratch)--but I did just find this wonderful resource of veg recipes from the NY Times. Granted, some of these are lacto-ovo vegetarian and not vegan, but I'm sure it's simple enough to modify.

I'll keep The Colonic posted with the recipes I actually use (since these will obviously be the perf balance of easier and delicious).

2010 congressional winners opposing GMOs OR demanding labels

Organic Consumers Association highlighted several members of Congress who oppose GMOs or demand labeling:

Sen. Mark Begich (D-AK)
Sen. Maria Cantwell (D-WA)
Sen. Kirsten Gillibrand (D-NY)
Sen. Patrick Leahy (D-VT)
Sen. Jeff Merkley (D-OR)
Sen. Barbara Mikulski (D-MD)
Sen. Patty Murray (D-WA)
Sen. Lisa Murkowski (R-AK)
Sen. Bernie Sanders (I-VT)
Sen. Jon Tester (D-MT)
Sen. Ron Wyden (D-OR)

Del. Madeleine Bordallo (D-GU)
Rep. Earl Blumenauer (D-OR)
Rep. Lois Capps (D-CA)
Del. Donna Christensen (D-VI)
Rep. Peter DeFazio (D-OR)
Rep. Rosa DeLauro (D-CT)
Rep. Norman Dicks (D-WA)
Rep. Lloyd Doggett (D-TX)
Rep. Keith Ellison (D-MN)
Rep. Sam Farr (D-CA)
Rep. Barney Frank (D-MA)
Rep. John Garamendi (D-CA)
Rep. Raul Grijalva (D-AZ)
Rep. Maurice Hinchey (D-NY)
Rep. Dennis Kucinich (D-OH)
Rep. Barbara Lee (D-CA)
Rep. Betty McCollum (D-MN)
Rep. Jim McDermott (D-WA)
Rep. George Miller (D-CA)
Rep. Dennis Moore (D-KS) Retired
Rep. Jim Moran (D-VA)
Rep. Jerrold Nadler (D-NY)
Rep. Steve Rothman (D-NJ)
Rep. Kurt Schrader (D-OR)
Rep. Louise Slaughter (D-NY)
Rep. Jackie Speier (D-CA)
Rep. Mike Thompson (D-CA)
Rep. Peter Welch (D-VT)
Rep. Lynn Woolsey (D-CA)
Rep. David Wu (D-OR)
Rep. Don Young (R-AK)

Vegan Treats at Arlington, VA's Bakeshop

On Sunday, a Certain Someone and I hit up Vegan Day at Bakeshop in Arlington, VA--in celebration of Bakeshop's new vegan items. In short, I will def go back again when in VA (but if in DC, Sticky Fingers still takes the cake, no pun intended).

I ordered a rice crispy treat with dark chocolate and peanut butter. I would describe it as "good" but not "great." Why, you ask? Namely, I felt like I couldn't concentrate on anything because there were too many intense delicious flavors in my mouth. Looking back, I should have ordered the peanut butter cookie I sampled, with one end dipped in chocolate. That peanut butter cookie was legit. Bakeshop, if you're reading, I think you should sell a plain rice crispy (a vegan version of which is tricky to come by), and then keep up the PB choco cookies. But hey--that's just me.

Certain Someone, on the hand hand, did a way better job of ordering. To your right, there used to be a chocolate cupcake with vanilla frosting. I didn't order a cupcake because I tend to dislike the chocolate cake in chocolate cupcakes (but not in chocolate fudge cake). However, this chocolate cupcake was bangin'! From me, this is a HUGE compliment because I refuse to eat choco c-cakes from both Sticky Fingers and Hello Cupcake. On the down side, Bakeshop is STINGY with the frosting, which is best described as a mere dollop.

Certain Someone also had the bright idea of ordering two cupcakes. The chocolate mint, pictured on the left, definitely packed more frosting than the beloved choco vanilla--not sure why. I didn't try it because I don't believe in mixing mint with chocolate, and to be honest, Certain Someone gave it a standard rating--nothing special. Maybe he'll pipe up if I'm not doing the mint choco justice.

Interestingly, Bakeshop sells Coca Cola from Mexico, which does not contain high-fructose corn syrup AND comes in a glass bottle.

To my Celiac friends, I did not notice any treat to be marked gluten-free. Unfortunately, I forgot to ask if there was an unmarked GF goodie.

All in all, it was a nice visit, and where the quantity of frosting fell short, the quaint ambiance picked up the slack. I might have to do a finals study sesh here come November.

1025 N. Fillmore Street, Suite G
Arlington, VA 22201
(571) 970-6460

Mon: closed
Tues thru Fri: 8am – 8pm
Sat: 10am – 8pm
Sun: 12pm – 6pm

Whole Foods color-codes sustainablity of wild-caught seafood

Like everything in life, Whole Foods (WF) has done some super awesome things and some super annoying things. Thankfully, today's report is super awesome!

If you haven't heard the news, WF is amping up its sustainability efforts by filling a gap in its treatment of wild-caught fish. While some of its wild-caught seafood at WF is MSC-certified ("meets the highest benchmarks for credible certification and ecolabelling programs, including the UN Food and Agriculture Organization guidelines and the ISEAL Code of Good Practice"), consumers are left to wonder about the rest--until now.

Enter Blue Ocean Institute and Monteray Bay Aquarium's Seafood Watch--both of which use color coding to rate the sustainability of wild-caught seafood. WF is using these to cover wild-caught fish not from WSC-certified fisheries.

Groovy!

The Men's Journal advocates veganism

Lemmie tellya--hegans are hard to find. The heternormative script of "masculinity" doesn't exactly reward men who love animals or cherish the earth. But if male health can be re-routed away from animal flesh and fat, maybe we will develop more cultural space for the hegan.

Enter The Men's Journal (thank you, Gluten Freeway, for the link). In it's September 7th post of "The Men's Journal Guide to Going Vegan," MJ claims that just three weeks of a vegan lifestyle has you feeling better head to toe. I can definitely corroborate the quick time line.

Aside from listing vegan supplements, proteins, bars, and grocery tips, MJ also talks about "what to expect." I've inserted my comments in orange.

II. What to Expect

Week One:

Your entire body will feel lighter, as the meat built up in your gut is literally forced out by the deluge of fiber from all the vegetables. You will also feel less sluggish. “You start to come out of this fog that many people have from eating heavy, fatty foods,” says Susan Levin, the director of nutrition education at the non-profit Physicians Committee for Responsible Medicine. “When you give up dairy, you immediately breathe easier.” You’ll also have to deal with cravings for things like cheese. Find an appropriate substitute, like soy cheese. Your taste buds will adjust within a week. Uhhh...I don't know about any "cheese craving." But if you don't get enough healthy fats, you will crave animal products. When I first became a vegan, I was so busy eating beans, veggies, cookies, and rice, that I found myself craving meat. My friend told me my fat levels were likely down, and so I immediately incorporated nuts, seeds, and olive oil into my cooking and snacking. Voila! Also, soy is not the solution to all. It is generally over-processed, and there is controversy as to whether over-consumption has adverse health implications. Try making your own cashew cheese or picking up rice milk or almond cheese (available at Whole Foods).

Week Two:

You will have noticeably increased energy, and you’re likely to see some slight weight loss, because your overall calorie intake has likely gone down. “Not much weight loss,” says Levin. “We don’t want people dropping weight like crazy.” With increased energy, she says, you will find your workouts getting better and, as pro athletes have noted, your recovery time will become shorter. By the end of your second week, says vegan ultramarathoner Scott Jurek, you won’t feel as achy after your workouts.

With more energy, says Levin, comes a brighter mood and outlook. According to a 2009 Arizona State University study, people who cut all meat from the diets, including fish, showed less tension and stress.

Week Three:

“Enjoy everything you had in week two, but even more energy and probably a final layer of weight loss,” says Levin. But really, this week is where it gets molecular. “If you were someone who was meticulous and into blood labs, you’d actually see your blood sugars and cholesterol levels go down,” says Levin. “Your blood pressure will also fall as you’re breathing better and your arteries are clearing out.” If you are already in your target range of caloric-intake, a vegan transition likely won't result in weight loss. If you over-eat dishes with animal fat regularly, then perhaps. And don't forget--veganism still means cupcakes, cookies, brownies, fried seitan, and other deliciousness. Also, a note on the increased energy: it is true that you feel a crazy boost of energy. But then that becomes your everyday life, and the feeling normalizes over time.