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My Very Own Food Revolution: It Started with a Container Garden

These beautiful tomatoes are from my container garden. My very first vegetable garden which started out as one tomato plant, one rosemary plant, and a basil plant (which quickly died).

My container garden has grown exponentially. I now have five different heirloom tomato plants, strawberries, arugula, red lettuce, eggplant, acorn squash, zucchini, wax beans, red peppers, jalapeƱo peppers, all sorts of herbs. 

The point is: I started small and took baby steps. And I have a notoriously black thumb....I kill plants just looking at them. Yet, despite my best efforts, these wonderful vegetables continued to grow. And as I enjoyed each little harvest, they inspired me to change my diet.

I used to be the type of eater who struggled to incorporate "Meat-less Mondays" into my diet. Now, I eat vegetable-based meals at least five days a week. 

From my local library, I've discovered arm-loads of cookbooks that have taught me how to cook delicious vegetable-based meals that are so creative and tasty that I don't miss meat.

Which is not to say that I've given up eating blue-cheese burgers or creating bittersweet chocolate chip cookie / java chip ice cream sandwiches.

I've just discovered that thanks to my little container garden, and organic produce from my local grocers, I have found a new way of eating.

Best of all, this way of eating has contributed to my weight loss of 35 pounds this summer, without starving or resorting to strange diets. 

I believe this way of cooking and eating is a lifestyle change that I can embrace for the rest of my life and which I hope will add years and quality to the rest of my life.

I plan to share the recipes I've discovered this summer, here.

I hope you'll join me!




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