Freedom of Animals is another brand I found through Peta…they make high-end luxury handbags that are animal free and made in the USA.

What I love about them is that they are partnered with the Sheldrick Wildlife Trust in Kenya to which they donate a portion of their sales and also encourage their customers to donate and they name most of their bags after orphaned elephants that are rescued from the wild because their mothers were killed by poachers and taken to the Sheldrick Foundation. A gentle reminder of how precious all of our animals our to our world and how important it is for us to take care of them. The bags are sleek, timeless and classic in design which can easily go from the office to a night on the town. Check out their website.

11 Jun 2015

Scott Shetler

Guest Blog Posts, Vegan Fitness, Vegan-Related Current Events

Tags: deadlift, fitness, health, kettlebell, plant-based, plantbuilt, vegan, vegan athlete, vegan diet plan, vegan fittness, vegan muscle

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My Vegan Journey Part 2: Regaining My Strength

“Being part of Team Plantbuilt is a huge honor as it allows me to be part of a much larger group of athletes who share a common goal, to show that you can be strong, athletic and build muscle on a vegan diet plan and most importantly to support animal welfare.”

In my last blog I talked about the dramatic changes in health I experienced when I switched to a plant-based diet. After getting healthy, I started getting that competitive itch again, only this time my motivation was different. I wanted to see how I could stack up to my old competition results as a vegan with much less body-weight.

Prior to going vegan I achieved personal bests in the following powerlifts: 450 lb. squat, 315 lb. bench press, and a 463 lb. deadlift; and in kettlebell sport, my event is the long cycle (or clean & jerk of two kettlebells for 10 minutes without setting the bells down for as many reps as you can perform), I had personal bests of 71 reps in training and 65 reps in competition with two 20kg (44lb.) kettlebells. All of these were achieved at a body weight of about 220 lbs.

I had competed in powerlifting from 2005 to 2007 and kettlebell sport from 2008 to 2009.

I decided to try my first competitions in 2013 and 2014 by competing at the Punch Gym Sarasota Kettlebell Sport Championships. I hit all-time personal bests of 72 reps in training and 67 reps in competition weighing under 187 lbs. In addition I won my individual division as well as the overall title in the long cycle competition both years.

Winning my division and best lifter overall in the long cycle event at the 2013 Punch Gym Sarasota Kettlebell Sport Championship!

Halfway through my training cycle for the 2014 Florida kettlebell meet I was contacted by my friend Giacomo Marchese. Giacomo is an amateur natural bodybuilder and co-founder of Team Plantbuilt, an all-vegan team of strength and physique athletes. In 2014 they were recruiting members in sports other than bodybuilding. Since the event they were competing at did not have kettlebell sport, I had the choice of powerlifting or CrossFit. Due to my history in powerlifting, even though it was 7 years prior, I agreed to join Plantbuilt to be part of their first ever powerlifting team in 2014. I had exactly 12 weeks to prepare following the Florida kettlebell sport meet. Due to the limited prep time and a nagging shoulder injury I opted to compete in the deadlift-only division instead of the full meet.

Powerlifting is a total of your best squat, bench press and deadlift done in a single competition. They usually offer single lift events in the bench press and deadlift at meets as well.

Even though I hadn’t pulled a heavy deadlift in training since late 2007 I managed to make a 425 lb. deadlift during my training for the 2014 Naturally Fit Games powerlifting competition and weighing in at 193 lbs. I made a 402 lb. deadlift at the competition, just 61 lbs. under my best all time lift and now at a much lighter bodyweight.

Representing Team Plantbuilt in the deadlift-only division at the Naturally Fit Games 2015 Simply Fit Open Powerlifting Championship!

For 2015 the Naturally Fit Games added kettlebell sport to their event line-up and I switched back to training for that event. Unfortunately about 10 weeks out from the event, which was just held on June 6, my shoulder injury started to come back and I made the last minute decision to compete in the deadlift again and with only 9 weeks of training managed to lift a personal best of 407 lbs. in the 198 lb. weight class, just like 2014 I weighed in at 193 lbs. Unfortunately my 407 lb. lift was turned down by two of the three judges, even though I lifted it, whether or not my knees were fully locked out was questioned by the judges so two of the three turned it down and I only received official credit for my 385 lb. second attempt. I had numerous other lifters tell me they couldn’t see anything wrong with the lift, so if it was a technicality it was a minor one but regardless, it felt great!

Being part of Team Plantbuilt is a huge honor as it allows me to be part of a much larger group of athletes who share a common goal, to show that you can be strong, athletic and build muscle on a vegan diet plan and most importantly to support animal welfare. The money we raise as a team through our fundraising events goes to support animal welfare organizations and vegan outreach.

I can‘t be serious all the time! Getting at posing lesson with my friend and teammate, physique competitor Erin Fergus during at training session at Bonebreaker Barbell in Austin, TX – the most hardcore vegan gym on the planet! Can’t build muscle on plants? Erin disagrees!

Looking forward I plan to continue to compete and represent Plantbuilt with my goal of ultimately exceeding my best powerlifts from my days as an omnivorous lifter. As a collective, all of the vegan athletes on Plantbuilt are proof that you can not only thrive, but you you can kick butt athletically as a vegan, just look at the numerous top 3 placings and overall wins our athletes are racking up every year!

Team Plantbuilt 2015! A bunch of bodybuilders, powerlifters, CrossFitters, and kettlebell sport lifters who are vegan for the animals. The only thing we kill is the stage!

If you would like to learn more about Team Plantbuilt and our mission, visit us on the web at www.plantbuilt.com and follow us on social media. Since our 2015 event just happened updates are rolling in daily on Plantbuilt, and our individual athlete social media pages.

I hope my personal experience in regaining both my health and my strength shows you that you can build strength, muscle, and most importantly your health by adopting a plant-based diet and vegan lifestyle. I wish you nothing but success as you begin, or continue, your journey on the plant-based path!

For the Animals,
Scott

07 Jun 2015

Kirsten Mitchell

Going Vegan Tips, Guest Blog Posts, Vegan Recipes

Tags: easy vegan recipes, vegan diet plan, vegan food list, vegan protein, vegan recipes

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Mung Bean Fettuccine with Roasted Tomatoes and Red Peppers

Vegan Protein Pasta: mung bean fettuccine

An addition to your vegan diet plan that seems almost too good to be true!

Aside from being super high in calories and carbs I generally find pasta to be boring and bloating. Needless to say, I rarely eat it! About the only time I have it is when it is the only vegan option at a restaurant. So I was intrigued when I saw Ella’s Instagram post about mung bean pasta….was this a noodle I could get on board with?

Mung bean pasta is high in fiber, low in carbs, is gluten free, and has approximately 24 grams of protein per serving… AND I like it! The flavour is very mild, the texture is firm and best of of all it didn’t give me that heavy, bloated feeling that I get from traditional noodles (and most substitutes). This recipe is quick and easy, and the great thing about roasting tomatoes is that even if they weren’t that flavourful to begin with, they will be after roasting.

2 pints cherry tomatoes halved
2 red peppers sliced
3 Tbsp olive oil
2 Tbsp garlic cloves minced
1/2 tsp red pepper flakes
2 tsp fresh thyme
1/2 tsp salt
2 Tbsp balsamic vinegar
Gluten free mung bean pasta
Fresh basil chopped

Preheat oven to 350F (325F convection). Drizzle a little olive oil on two baking sheets and spread. Mix 3 Tbsp of olive oil, garlic, red pepper flakes, thyme and salt together in a small bowl. Add 1 Tbsp of balsamic to each baking sheet and spread. Add peppers and tomatoes (cut side up) to baking sheets and spoon olive oil dressing over top. Roast for 30 minutes and toss with cooked pasta (you may want to add a little more olive oil, salt and pepper). Top with chopped basil.

For more easy, high-protein, easy vegan recipes make sure to follow me on Instagram!

Adapted from www.almostvegancookingschool.com

02 Jun 2015

Sheila Schlegel

Going Vegan Tips, Guest Blog Posts, Vegan Nutrition

Tags: bad bacteria, colds, diarrhea, diet, dr. fuhrman, fiber, fit, flu, good bacteria, gut, health, healthy, IBS, illness, immune system, immunity, microflora, PCRM, plant based diet, plant-based, prebiotics, probiotics, sexy fit vegan, supplements, vegan, whole-foods

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Should we take probiotics?

Probiotics always seem to be a topic of interest among health-conscious individuals.

Most of us have at least heard of probiotics, and maybe we have even tried a few products containing them when we have gotten some type of cold or other sickness (because that’s what your neighbor told you to do, or your friend’s friend has suggested it, or because you googled probiotic and the first website you read claimed probiotics are the ‘real-deal’). But I often wonder if we really understand what a probiotic is. What’s the difference between prebiotics and probiotics? And should we really trust either one? I’ve learned about these two forms of bacteria in some of my classes, I’ve done some information gathering, and I hope to clear some things up.

First things first. Let’s talk bacteria. Our gastrointestinal tract is made up of hundreds of different species of “good” bacteria, also known as our body’s microflora. This bacteria helps our body metabolize nutrients, vitamins, drugs, hormones, and carcinogens; fight against intruders; prevents pathogens from colonizing; protects us against allergies and immune disorders; and regulates our immune system (1,2). These functions of the gut flora help our body’s to function properly and prevent disease-causing bacteria (AKA the “bad” bacteria) from taking hold. Our diet and lifestyle affects the types of bacteria that live in our gut. A healthy, nutrient-dense diet helps promote the growth of the good bacteria; an unhealthy diet consisting of refined sugar and animal fat, low fiber, and antibiotic use promotes the bad bacteria. This is where probiotics and prebiotics come into play. People frequently believe their diet can be “fixed” with supplementation, including probiotics.

I find that the definition of probiotics is often confusing, but Dr. Joel Fuhrman explains it best:

“The term probiotics is used both for the beneficial bacteria that are native to our intestinal tract and for supplemental live bacterial organisms that are thought to be beneficial when ingested. However, the (limited) bacteria in supplemental probiotics and fermented foods are not the same as the indigenous bacterial flora that live in the gut. Supplemental probiotics serve a beneficial role–but mostly when the normal native bacteria have been harmed or removed with antibiotic use or perverted with a diet of sweets and processed foods (1).”

He goes on to explain that it can take months to reestablish the good microflora and that a healthy diet needs to be maintained in order to do so. Probiotic bacteria that come from supplements drop within days when supplementation stops. This begins to explain why a healthy diet is the most important factor in promoting the right type of bacteria in our gut–not occasional probiotic supplementation.

There are many studies that have been done regarding probiotics, but the evidence is mixed when it comes to its effectiveness (1). For this reason more research needs to be done before we can proclaim that probiotics are the real deal. That being said, there are a few conditions that have been shown to benefit most from probiotics, including antibiotic associated diarrhea and irritable bowel syndrome (2). For more information regarding probiotics, check out Dr. Fuhrman’s article: What are probiotics?).

So, why is a healthy diet the most important factor in promoting the good bacteria? The good bacteria (and even probiotics themselves), feed off of non-digestible carbohydrate sources, resistant starch and fibers coming from vegetables, fruit, and legumes. These types of food act as prebiotics, which support the growth and activity of the good bacteria. They are found in foods like onions, garlic, asparagus, leeks, artichokes, oats, and bananas (2,3). It is not necessary to eat fermented foods such as yogurt and kefir to have beneficial bacteria in the digestive tract (1). A whole-food diet rich in fruits, vegetables, and legumes (AKA a high fiber, resistant starch and carbohydrate diet consisting of natural prebiotics) will provide enough of the favorable bacteria in our gut to keep us healthy and functioning at our best.

Probiotics may be helpful for some people under certain conditions, but I hope more research is completed in the future so we can determine their safety and effectiveness. As of right now, the evidence regarding the benefits of prebiotics from whole, plant-based foods like fruits and vegetables is our best bet when we want to keep our good bacteria in check. When you’re feeling sick, think about how your diet has been over the last few months or even the last few weeks. Are you fueling your microflora with healthy foods (prebiotics), or are you encouraging the growth of the “bad” bacteria?

This photo comes from PCRM.org:

This is a really good video video from nutritionfacts.org regarding probiotics and prebiotics.

Furhman, Joel. Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses to Live Longer, Stronger, and Disease Free. Harper One. 2012. pp. 89; 151-153. Print.
“Fiber and Prebiotics: Mechanisms and Health Benefits.” MDPI. Web.: https://www.pcrm.org/media/online/sept2014/seven-foods-to-supercharge-your-gut-bacteria
“Fiber and Prebiotics: Mechanisms and Health Benefits.” MDPI. Web.: https://www.drfuhrman.com/library/probiotics.aspx#_ENREF_1
“Fiber and Prebiotics: Mechanisms and Health Benefits.” MDPI. Web.

24 May 2015

Ronni Margolin

Guest Blog Posts, Vegan Recipes

Tags: vegan cake, vegan desert, vegan recipe

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Vegan Recipe: Strawberry Shortcake

“When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan recipe for strawberry shortcake –wedding cake, actually!”

Hello to all you sexy fit vegans (and future sexy fit vegans!) from Ella’s (fortunate) stepmom! I feel lucky to have Ella in my life and so admire her dedication and compassion. As a clinical psychologist and as a yoga teacher, I know the transformative potential of our choices about how we live, how we care for ourselves, and how we care for others and the world around us. I haven’t eaten (or wanted to eat) meat since around 1971; back then everyone wondered how I’d ever survive. After I met her dad, Ella inspired us both to take the next step! We’ve been vegan for a decade or so. No regrets, no looking back – in fact, I wonder why I didn’t take that step years ago! It’s so much truer to my values – preserving the earth, honoring living beings, and “ahimsa” — the yogic teaching of non-injury to self or others. Also, it’s easier than you think, and life is still delicious and satisfying.

I love to cook. I love to grill, I love to stir-fry, I love to bake…. When I became Ella’s stepmom I took out my twenty-year-old Farm Vegetarian Cooking book and baked a vegan strawberry shortcake –wedding cake, actually!. (It is still a terrific cookbook resource – check it out.) Being vegan is not about self-denial. It’s about being healthy and strong, living with awareness and kindness, and enjoying the abundance this world offers us all.

Ingredients

3 cups of strawberries
¼ cup sugar
1 cup of full-fat coconut milk
1 and ½ cup flour (I use Red Mill Gluten-free, but you can use unbleached wheat flour)
½ cup coconut flour or a blend of coconut and almond flour
3 tsp baking powder
½ tsp salt
1 tsp cardamom
½ tsp nutmeg
½ cup Earth Balance original butter substitute (you can substitute coconut oil for up to 3 Tbsp)
1 cup sugar (I use raw sugar, but any sugar will probably work)
2 tsp vanilla extract (or 1 tsp each vanilla and almond extract. Or 2 tsp rum!)
1 ½ c nondairy milk (I use a blend of soy and coconut, but almond works too. Hemp is a little bitter.)

Instructions

Spray a baking pan (9×11) or a dozen cupcake tins.
Put the coconut milk, and a bowl, in the freezer.
Preheat the oven to 350.
Sift all the dry ingredients into a bowl.
In a bigger bowl, blend the Earth Balance and the sugar together with an electric mixer or a big wooden spoon, till it’s smooth and fluffy. Add the vanilla (or almond or rum).
Add a cup of the flour mixture to the butter mixture and stir with the big spoon.
Add ½ cup of the nondairy milk to the batter and stir.
Add another cup of the flour and stir, then another ½ cup of the milk and stir again.
Add the rest of the flour and the rest of the milk.
Spoon into the pan(s) and bake 30-35 minutes till light brown.
While it’s baking, slice the strawberries and sprinkle sugar over them so they get juicy. (Add a splash of rum if you like.)
Take the coconut milk out of the freezer and whip it with an electric mixer in the cold bowl. Put it back in the freezer.
When the cake is done (golden brown, and a toothpick poke in the middle comes out clean) take it out and let it cool at least ½ hour.
Assemble the cake: put the strawberries on the cake (or split the cake and put some in the middle and then some on top), put the whipped coconut on top! Sprinkle with nutmeg.

Enjoy! And don’t regret!

This cake goes incredibly well with Ella’s favorite nut milk too by the way!

Photo Credit: “Your Vegan Neighbor”

16 May 2015

Matthew Washington

Guest Blog Posts, Vegan Fitness

Tags: fitness, workouts

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Workouts For A Cut, Beach Body

Are you looking to get cut for that beach body this summer?

Do you want to shed a little more belly fat to be the envy on the beach? Doing this and also improving muscle definition can be frustrating at times. So here are some good helpful pointers to switch up that boring split routine.

First, vary your repetition range. The human body’s ability to adapt to stressors is quick and efficient. So every week you should change it up. General hypertrophy (muscle growth) is best between 8 and 12 repetitions, between 2 and 4 sets.

Moving on, you should keep rest periods short. Or, in some cases non existent. Meaning, superset muscle groups! The superset system uses two exercises performed in rapid succession. This features the use of compound sets, or tri-sets. Compound sets involve use of two exercises for antagonist muscles. For example performing a set of bench presses followed by cable rows (chest/back). Working opposing muscles allow for better recovery before the start of a new set.

Tri-sets use three exercises in rapid succession for the same muscle group or body part. For example, a chest tri-set might be an incline dumbbell press, a cable fly and pushups all in succession. The superset system is beneficial for muscle hypertophy and endurance. Also, you work harder, so fat will be burned more efficiently, break through plateaus, maximizing muscle recruitment, and it’s a great way to save time!

Also, there are circuit training systems which involves a series of exercises performed one after the other with minimal rest. Typical sets consist of 1-3 and 8-15 repetitions with 15-60 seconds rest in between exercises. A good way to add intensity to your workout is to ditch those machines. Go with multi-joint exercises and/or free weights (e.g. the deadlift, clean and press, thrusters, bent over rows, and squats.)

Also, if you want to get cut up cardio is still a big factor. Instead of a consistent pace however, go with high intensity intervals. For example, sprinting for 30 seconds then jogging slowly for 60 seconds. You can always adjust this different ways so have fun with it. It’s also another good way to make cardio a lot less boring!

13 May 2015

Scott Shetler

Going Vegan Tips, Guest Blog Posts

Tags: abundant health, how to go vegan, meditation, tai chi, vegan, vegan diet plan, vegan fitness, vegan health, vegan muscle

2 Comments

My Vegan Journey Part 1: Regaining My Health

I don’t plan to write about myself much here on Sexy Fit Vegan, but for my first couple of blogs I’d like to share my personal journey of regaining my health and strength as I transitioned to a vegan diet and lifestyle.

I want to show you that it is possible to not only be healthy but to perform at a high level while eating plants! If there are any specific topics you’d like me to cover in future blog posts, or questions you would like answered, please leave them in the comments below.

In April of 2010 I decided to stop eating meat for ethical reasons. As a supporter of animal welfare I felt eating meat was very hypocritical. Even though I’d felt this way for a while, I was struggling with the myth that is still popular in the fitness industry, that a diet high in animal-based protein sources is necessary for strength and muscle gains.

I started by cutting out meat then eventually fish, eggs, and dairy and transitioned to a fully plant-based diet on December 31, 2012.

I stopped competing in powerlifting and kettlebell sport by 2009 and as I began changing my ideas about nutrition my training focus began to change as well. I stopped lifting as heavy as when I was competing and I began practicing meditation and studying qigong and the internal martial art of Taijiquan as well. I’ve come to believe that there should be no separation between strength and health and that training needs to be holistic in order to accomplish this. This concept I’ve come to refer to as “Abundant Health”.

As I transitioned to a vegetarian, and eventually vegan, diet I placed a big emphasis on raw plant-based foods. Raw fruits and vegetables make up at least 50% of my diet and sometimes 75% or more. The rest of what I eat consists of cooked plant-based food, mostly rice, beans, lentils, potatoes/sweet potatoes, and cooked vegetables. I usually only drink water, coffee, tea and non-dairy milks. I am not one to shy away from dessert or other treats though!

The results of eating this way were amazing. Here is a snapshot of my before and after blood work results, the after physical was done after only about 4 months of following my “high raw plant-based diet”.

Physical “Before”

Bodyweight: 230 lbs.
Blood Pressure: 125/85 – 135/90
Total Cholesterol: 220 mg/dL
HDL: 41 mg/dL
LDL: 130 mg/dL
Triglycerides: 135-300 mg/dL

Physical “After”

Bodyweight: 178 lbs.
Blood Pressure: 102/67 – 112/72
Total Cholesterol: 151 mg/dL
HDL: 43 mg/dL
LDL: 95 mg/dL
Triglycerides: 65 mg/dL

Now that I had dramatically improved my health, body composition and quality of life I started to wonder if I could possibly regain the strength I had lost while maintaining a lighter body-weight and most importantly my health. I will get into that in my next blog!

Until next time, stay strong AND healthy!
Scott

07 May 2015

Kirsten Mitchell

Going Vegan Tips, Guest Blog Posts, Vegan Fitness, Vegan-Related Books & Documentaries

Tags: going vegan, vegan diet plan, why vegan

4 Comments

Hello all you Sexy Fit Vegans!

“After 11 years of being a vegetarian I watched a documentary called Vegucated and I realized I could no longer stick my head in the sand.”

Hello everyone!

I have done a couple of posts here already but I thought I would formally introduce myself and share my story with you all. My name is Kirsten Mitchell and I am thrilled to be part of the Sexy Fit Vegan family. I am a 44 year old mother of two, and while I am neither a chef nor a fitness professional I am very passionate about both food and exercise.

I became a vegetarian in 2002 but was hesitant to switch to vegan because I was uneducated regarding the horrors of the dairy industry and I believed that I needed dairy for protein. After 11 years of being a vegetarian I watched a documentary called Vegucated and I realized I could no longer stick my head in the sand. If I truly considered myself an animal lover (which I do) then vegan was the only way to go. Along with this dietary change also came a change in my activity. For many years I had been a runner…running 5 days a week and racing often (from a mile to the marathon) and while I was physically fit, my body was just not looking the way I wanted it to. So at around the the same time I put down the dairy, I picked up the weights. Magic happened! Now after two years of being vegan I am stronger and in the best shape of my life. And more importantly, I feel great! I truly believe that a vegan diet and a balanced exercise schedule that includes cardio, strength training, balance and stretching is the fountain of youth!

2013 vs today

Now my passion is creating protein forward recipes that can fuel the athlete in all of us. It is very easy to become a junk food vegan (believe me, I had a phase where my major food group was Oreos) so it is my hope that I will be able to give you all some helpful exercise tips and recipes to add to your Vegan repertoire. You can also find me on Instagram @veganfueledfitness.

Thank you Ella for this opportunity and I look forward to spreading the vegan love:)

Kirsten

03 May 2015

Matthew Washington

Going Vegan Tips, Guest Blog Posts, Vegan Product Reviews

Tags: protein, protein powder, vegan protein

2 Comments

Vegan Protein Review

Hey everyone! So I just got my vegan protein powder in. I must say, this is probably one of my favorite plant-based proteins on the market. It has a great taste, mixes terrifically, plus it has a really good amino acid profile. I consider it as good as Vega, but more affordable. It is called Rawfusion by SAN nutrition. A good post-workout protein shake is ideal for getting the most out of strength training. This protein powder is also great to mix in with your oatmeal in the morning, make protein pancakes with, or use as an ingredient in any baked item. I’ve had a lot of plant based powders, this is second to none. Try it out. You may end up loving it just as much as i do!

29 Apr 2015

Julia Veli

Guest Blog Posts, Vegan Fashion

Tags: cruelty free fashion, fashion, vegan fashion

2 Comments

Vegan and Proud: Meet Julia Veli

Hi there… 😉 My name is Julia Veli and I am an artist known for creating fashion and art all from recycled materials, including vinyl records, CD’s, newspaper and baseballs. I also spent seven years as a consultant in the fashion industry specialized in the areas of executive recruiting, fashion show production, buying/selling of end of season fashion inventories and had my own blog focused on the footwear industry. I traveled to trade shows all over the country learning about and working with 100’s of brands, including Prada, Puma, Vince Camuto, Nine West and Crocs just to name a few. I also discovered a lot of really awesome vegan brands as it was just becoming a big trend right before I left the industry to become an artist full-time. So I will be the Sexy Fit Vegan fashion contributor and I’m excited to share with you some cool and unique vegan fashion…including some of my own.

By nature, I have always been environmentally conscious and considered myself to be a healthy eater but as of last week I can proudly say I am officially vegan thanks to Ella! Three years ago when I first met Ella, to me, being vegan was something I never thought I would call myself. EVER! Since I’ve never been a big meat eater anyway and have always loved my veggies, I was happy with my diet and didn’t see a need to change. I’ve had vegan friends in the past who shared their perspective with me and while I respected their views, I just didn’t think it was for me and honestly one of the biggest turn-offs was going to a restaurant with them and watching the server get completely annoyed as they were grilled about the ingredients in everything. I’m not a fussy person when it comes to things like this, so I couldn’t imagine having to be such a pain in the ass. lol…

Well things have changed and over the past 6 months my awareness of what I am putting into my body has increased simply by having been blessed Julia Veli Swimwear to spend time with Ella and being able to observe her lifestyle. I decided to follow her lead and give being vegan a try but would only commit to six days a week. lol… I instantly noticed how I had more energy, my workouts became better and even my moods were better. It made me happy to know that I was putting the most healthy things into my body and I started to think more about the chemicals I was thoughtlessly ingesting without even realizing the impact they were having on me. Why would I even consider putting chemicals into my body that are unnatural and only used to grow food faster and make it prettier?? That now seems so crazy to me! It really is that simple. So thank goodness Ella came into my life and was able to SHOW me the way to eat in the most healthy and still enjoy food. I haven’t missed out on anything and I really don’t miss any of the food I used to eat although I am sure I will have moments where I would love to smash a slice of pizza, haha…but there are alternatives! I found it interesting that even on my one cheat day, I often didn’t. What finally caused me to go all the way and become fully vegan was last week when Ella encouraged me to watch the documentary “Cowspiracy”. It was perfect timing and I knew as soon as I pressed play that it was going to be a done deal by the time I finished and that is exactly what happened! I had NO IDEA that the agricultural industry was destroying our planet in such an aggressive way. It changed my perspective and instead of vegan being a selfish decision, it became an unselfish decision and one that I am very proud of.

I am truly thankful to Ella and no matter where our lives take us, I will always remember the positive impact she made in my life. I’m happy to a part of the amazing work she is doing and excited to see the difference we can make together.

Category Archives: Guest Blog Posts