For a long time now, I’ve said “I could totally be a vegetarian.” I really don’t like preparing meat. I frequently get grossed out when I’m eating it, and the threat of food poisoning is always lurking in the back of my mind. Besides? I love ALL other food. It’s not like I’d be missing much (except maybe meatballs…I could make an exception there. No?).
So, maybe I’ll just stop eating it.
I know. I know. Meat = protein. But, guess what? Meat is ONE source of protein, not the only source. I went meat-free today and actually exceeded my daily protein recommendation by like 17g. I think I’ll make it.
As far as my carnivorous family is concerned, I’ll keep making the meat for them and I’ll just pick it out or eat something else. I do this often anyway. So, for the three or so nights a week that include meat in our meals, I’ll just skip out.
Here’s to eating an even more refined plant-based diet. With the lack of meat and calories in my diet, I’ll be further encouraged to eat more vegetables.
Curious about what this scenario looks like? Tonight, I made my husband and kids bow-tie garlic pasta with sautéed zucchini squash and chicken sausage – seasoned and topped with Romano. I skipped this dish entirely and prepared an omelette.
2 egg whites
1/4 cup shredded cheddar
1/4 cup black beans
2 TB sliced jalapeneos
Sea salt and pepper to taste
Seriously…so delicious and I didn’t miss the chicken or pasta at all. Also? Very little effort to prepare.
Have any good vegetarian recipes to share? Post in the comments section below.