(I forgot to blog on Sunday like I said I would).
So...I only ate meat twice in the past 12 days. Once was by accident (I forgot that Prosciutto was a meat somehow...true story) and once because my husband and I met some out of town friends at Stihl Whiskey and they have the BEST Bourbon Steak Fingers and some sort of magical Pork on Waffles. Go big or go home, right?
Aside from those little slips, I experimented with tofu and tempeh and realized that soy products just aren't my thing. Neither are a ton of beans and legumes, so I've been getting protein from eggs, cheese, nuts, fish, and quinoa, plus whatever might be found in leafy greens like Kale and Spinach, and other vegetables. I guess that technically makes me a Lacto-Ovo Pescatarian. We'll just call it a Plant Based Diet
So far, I'm enjoying being "plant based" and can say I'm finally eating like my food hero, Michael Pollan has always suggested: "Eat food, not too much, mostly plants". Oh, and I've lost two pounds which is pretty good since I'm not "dieting". I am a little bit "carb-freaked out" since I am naturally eating more carbs than typical. But they all come from plants, nuts and seeds (quinoa is a seed), and the occasional corn tortilla or rice pasta (I'm still off wheat),so I'm trying to get over it.
How does it feel going from an almost pure meat based diet to a plant based one? It was confusing the first few days and I had to track my nutrients (macro and micro) to make sure I was getting the right stuff. It has definitely gotten easier and I feel healthier. I always enjoy new recipes and challenges so that part is no problem. I'm hoping that maybe this will help me shed the 20 pounds I've gained and lower my blood pressure a bit!
Here's a round up of some of our favorite recipes:
This is THE best Broccoli, Cheddar and Quinoa Casserole. It's actually called "Better Broccoli Casserole", but trust me, it's the best, and here is the recipe: https://cookieandkate.com/2016/better-broccoli-casserole-recipe/
I have a pretty nasty head cold, so I made this Vegetable and Fish Stew last night and it was delish. Saute a few garlic cloves in olive oil, then add one can of Fire Roasted Diced Tomatoes, one cup of White Wine, some Safron and Fennel seeds, salt and pepper, add whatever vegetables you want, plus two nice size white fish fillets. Simmer until vegetables are tender and fish flakes. There you go!
Leftover Quinoa makes a great addition to salads and you can get really creative - make it a roasted vegetable kind of salad with parmesan, or a fruity tropical one with goat cheese! I boil my quinoa in vegetable broth and add a Tbl of coconut oil and the juice of one lime, plus salt and pepper, to make it taste....."OK".
Soyrizo and Egg scramble with goat cheese, onion, cilantro and salsa has always been one of our standard meals. It fits in better than ever now.
Now THIS....THIS...was mouth watering good. Sweet potato and kale with some Tempeh (the one and only time I enjoyed Tempeh) all fried up with a drizzle of maple syrup and a sprinkle of chipotle pepper seasoning, fry an egg on top (put a bird on it!).
Veracruz style Red Snapper with sprouted blue corn tortillas. So good! Rob wants me to make this every week. I used this recipe:
Ok, here is where I went a little off track. Am I sorry about it? No. Will I make it again? Yes. Pear and Prosciutto Pizza with shredded mozzeralla and arugula. Use the ready made cauliflower pizza crust from Trader Joes! So good. Just prepare crust per package, add shredded cheese, sliced pears, prosciutto, more cheese, bake until melty, add arugula and enjoy!
See you next week!
1 comment:
Hi Eline! Nice to see you are posting again. The photos you shared of your recent meals look great! Have a nice day!
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