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Plant Chat: Dena Harris, Author of the Paleo Vegetarian Diet

Sharon Palmer

I am so excited to have Dena Harris on my blog! Dena    is a fitness lover and author of The Paleo Vegetarian Diet: A Guide for Weight Loss & Healthy Living. She is a popular speaker and teaches writing workshops throughout the year. You can follow her on Facebook, Twitter, and LinkedIn to get all of her latest updates. I’m particularly interested in talking to Dena about a Paleo-style vegetarian diet.

Most people think that a Paleo Vegetarian diet is an oxymoron. Please explain your philosophy about how these two diet patterns can be combined?

I talk in the book about how Vegetarians and Paleo people aren’t anywhere near as far apart as most people think. For starters, the Paleo community is much closer aligned than the general public on things that matter to vegetarians like humane treatment of animals, whole fresh foods with no chemicals or antibiotics, and making vegetables the mainstay of their diets. The only disconnect is Paleo Vegetarians (PV) will rely on non-meat products for their protein while pure Paleoists will turn to meat. But yes, I see why people have trouble combining the two. It’s kind of like “decaf coffee.”

What inspired you to write this book?

When I first started eating PV, I was lonely. I threw a page up on Facebook and started a website thinking I would connect with, you know, the other three people out there who wanted to do this. Instead, I was flooded with emails and people asking questions and it got me thinking, it would be really helpful if there were a book out there on how to do this. Then I was like, “Hey! I’m a writer…”

Can you provide us with a few of your favorite tips on how you can introduce this sort of lifestyle? 

BE KIND TO YOURSELF. PV is a dramatic change for some people and backsliding is to be expected. Three steps forward, two steps back still moves you down the path. Simple things you can do to ease the transition:
• Go through with the cabinet clean outlined in the book. Temptation is easier to resist if it’s not in the house.
• Eat the same meals over and over. People get stressed trying to cook and plan three meals a day. Have a couple of easy go-to dinners you can whip out.
• Track progress. When I’m working toward a new goal, I’ll buy a desktop calendar and prop it up by my fridge. For every day I meet my goal, I get to put a big, red “X” in the box for that day. Science shows this sort of gamification really does motivate you. We get excited about seeing eight X’s in a row and don’t want to break the streak, so we keep going.

What are the benefits from eating this way? 

The ultimate end-benefit to eating PV is you feel good about yourself. We know we’re making choices that are healthy and beneficial and that come across in everything from skin tone to personality to patience levels. Even though a lot of people look to a “diet” for weight loss, what we’re really looking for is to move through our lives with confidence. It’s hard to maintain confidence if you’re constantly filled with self-loathing for making bad food choices. PV is a path that allows indulgences while offering up the self-confidence that comes from knowing we control our food, it doesn’t control us.

What are your 5 favorite foods that you just can’t live without? 

Natural almond butter, avocados, sweet potatoes, Brussels sprouts, cauliflower. (But mainly almond butter.)

Can you share one of your favorite recipes from your book?

Mushroom, Squash and Kale Salad. This is one of those recipes that, upon hearing the name, makes meat lovers wrinkle their noses at the “rabbit food” we call a main meal. That is, until they taste it. Personally, I refuse them second servings until they formally apologize for prejudging.

 

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Mushroom, Squash and Kale Salad (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 2 Servings 1x

Ingredients

Scale
  • 1 tablespoon coconut oil or olive oil
  • 1⁄2 cup minced yellow onion
  • 1 cup chopped mushrooms of any variety
  • 1 bunch kale, washed and torn into pieces
  • 1 cup cooked and cubed butternut squash
  • 1⁄4 cup feta cheese (optional)* 

Instructions

  1. Heat the oil in a large pan over medium heat.
  2. Sauté the onions and mushrooms for a few minutes, and then add the kale. Continue sautéing until the onions are tender, about 5 to 7 minutes.
  3. Add the cooked squash and stir to combine.
  4. Top with feta (optional). 

Notes

*It’s hard to improve on perfection, and this meal is up there. But everything goes with kale, so substitute or add in any veggies of your choice. 

*Sharon recommends plant-based feta cheese!

Nutrition

  • Serving Size: 1

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