Green for the Heart

When I tell people I’m vegetarian, not vegan, I differentiate the two thusly: Being vegetarian is easy. You can do it by accident, really. Being vegan? Way harder. Being vegan is basically dragging yourself through an all-you-can-eat buffet and all YOU can have is water. You get an eye-opening education when you try to be vegan. And then there’s the “Wendy Way”.

Wendy Boyce, back for the second year to be a part of our company’s Health and Wellness Month, cooked up a storm for us. She focuses on really thinking about what is fueling your body and also enjoying the process of cooking.

My favorite part of Wendy’s offering this year (aside from her cooing to the vegetables like babies) was how EASY everything was. The ingredients were easy, the directions were easy, eating the food…EASY! The one black sheep of the easy ingredients was the Umeboshi Paste, but just like spices, once you acquire it, you use it. On the menu this year—brown rice balls, hummus tacos, blanched vegetables with tahini dressing, udon noodles with collard greens, tofu and tamari, and orange slices with pecans, cinnamon and honey. So tasty.

There’s the adage that it takes a while for you to notice a change in something right under your nose. Now in our third year of Health and Wellness month, I am definitely seeing the change. I’ve noticed our office as a whole is making better choices when it comes to food. I remember a few years ago, as soon as a box of doughnuts hit the break room table they were gone. Nowadays, I see more and more of my team members saying no (or, if they’re like me and can’t say no to gooey, sugary deliciousness, just staying clear of the break room).

Either we’re getting healthier, or someone is hiding the snacks better! Cheers!

About Wendy

Wendy Boyce is passionate about the mind and body. This passion includes nutrition and cooking. She believes lifestyle, activity, and nutrition choices are related and equally important when it comes to helping her clients achieve their goals.