said. “We have always talked about the importance
of good nutrition, but in the end I think
part of her decision was because she loves all
animals! Giving up dairy is still a work in
progress; we settle for less cheese on a pizza
and the occasional Mac and Cheese from a
kid’s menu.”
Mark agreed that it is worth it, especially in
the fact they are instilling healthy eating habits
in their little girl early on.
“Converting Ava has been by far the most
difficult part of this new lifestyle, because for
years she was raised on milk, cheese and meat
like the rest of us,” Mark said. “While she
understands it is in her best interest, there are
still a few tough hurdles.”
For more information regarding the
Green Fox Bistro, go to the website at
thegreenfoxbistro.com. The bistro’s
phone number is (941) 916-
8383, and you can also find
them on Facebook or at
3031 Placida Rd. #1,
Englewood, FL 34224
50 GASPARILLA ISLAND January/February 2018
G
M
“I’m highly unlikely to have
any ailments that kill me or
require me to take pills to keep
them from killing me, and additional
pills to control the harmful
side effects from said pills,” he
said. “I eat until I am full at every
meal and don’t gain weight. I had
to pump the brakes on second and
third helpings last year.”
Kathreen also noted some advantages
to the diet in her own life,
including more energy, no more joint
pain, lower grocery bills and – best of
all – she doesn’t have to count calories
anymore.
“Drawbacks for me would be finding
vegan-friendly restaurants when on the
road, and people asking us all the time
how we get our
protein,” she said. “To
answer that, we eat beans,
broccoli, hummus, peanut
butter, oatmeal, soy, etc. It’s
hard, too, to come up with
dishes that offer a hearty, deep
flavor that satisfy your urge to chew on something
dense, although mushrooms do provide that near
experience.”
Mark said some of his favorite foods are curry
veggies, tofu, veggie and bean burgers, beans and
rice, mushroom stroganoff, vegetable spring rolls.
Kathreen agreed with those options and added
baked potatoes, grits, polenta, hummus and products
made from almond milk such as frozen chocolate
bars and ice cream.
With Kathreen on the road quite a bit of the
time for her job, Mark stays at home with Ava and
has to create the family’s meals. He has found a few
problems with their new diet, but nothing that can’t
be overcome.
“The main drawback we have found as a family is
that there aren’t many good vegan food choices to
be found at restaurants around here, particularly
for kids,” Mark said.
Kathreen said that Ava, who is in fifth grade at
The Island School, made up her own mind to
follow the diet with her parents.
“We made it our daughter’s choice,” Kathreen
Shown above are the staff at The Green Fox Bistro
including owner Nicole Netik (in pink). Below are
Kathreen, Ava and Mark Teaney.