Go at your own pace.
Ariel Skelley/Getty Images
Victoria Moran, author of the book Main Street Vegan recommends removing one kind of animal from your diet at a time (“chicken and eggs are a great place to start”); being “vegan at home” to better control your food; or trying “vegetarian for now” and continuing to eat eggs and dairy. Even Mark Bittman’s “vegan before six” could help with transition. Andre Kroecher of Daiya Foods suggests, “Start with the one thing you consume the most and substitute it with the vegan version,” such as almond milk for whole milk. Jenné Claiborne,The Nourishing Vegan advises: “Crowd out less healthy, or non-vegan foods with a yummy vegan addition. For example, have a green smoothie before your usual breakfast, or some fruit before an afternoon cookie. By eating the plant-based food first you won’t have as much room for other stuff, and you’ll develop a taste for the healthier option.”
Think of it as an evolution.
Courtesy of Olives for Dinner
When going vegan, “people get so caught up in rules, they become anxious,” says Terry Hope Romero, author of the book Vegan Eats World. “Relax and learn to love to cook, explore new cuisines, and be adventurous with food. Most importantly, be easy on yourself. Don’t view a vegan lifestyle as the finish line, but as an evolving process of conscious eating.” Vegenista blogger Melissa Bechter says, “As my commitment to a cruelty-free lifestyle became stronger than my cravings, I found that eventually I lost my taste for animal-based foods.”
Pictured here: Vegan Macaroni and Cheese on Olives for Dinner