I eat fish and so it is said I'm not a vegetarian. Some serious googling was conducted to find out what the definitions are and what the etiquette and political correctness is around all of these labels. I think vegetarians may take up arms with my self professed
vegetarian-ness, so pescetarian it is.
I am a peaceful person see but not ready to give up fish as well. A "green-eater" I have read is a person who avoids meat for environmental reasons. That's me.
If asked I say "I'm not eating meat, just trying it out, it's supposed to be good for the environment" to soften the side glances, roly eyes to heaven and the audible whispers "ah jaaayysus here we go, have ya seen yer one, gone all LA she has" followed by something else profoundly articulate referencing a meat injection, "Wha'?" says I, rolling me eyes to heaven.
As of this week I haven’t eaten beef, chicken or pork in 6 weeks and eating out has been fine in-spite of the vegetarian options in most restaurants being pretty poor. With that said I have had some delicious veggie burgers and fish dishes. Used to it by now I can pick out the veggie alternatives straight away without having to scrutinize the menu.
What have I found?
My skin is much much clearer. As stated in another post I am prone to a monthly hormonal breakout. Note I said breakout and not breakdown. I'm certain my husband would beg to differ. This cyclical eruption on my face is usually accompanied by a tiredness that NO ONE UNDERSTANDS! I could sleep in like a adolescent and I have been known to stay in bed like a teenager sleeping and sulking. My love of bed reinforced by my love to sleep. This month I haven't actually had any breakout and I didn't feel so sorry for my tired self. I definitely noticed the not wanting to stay in bed and sleep feeling, is there one word for this? That sentence is embarrassing. Lethargy?! No, and no not lazy either. Thanks!
I'm putting this new found spring in my step down to the meatless month. I have no proof mind you.
It has been an uncomplicated transition from meat to meatless. I recommend those toying with the idea to give it a try if so inclined.
What I am finding difficult about my meatless move is to be innovative in the kitchen. I lack a certain Nigella (Lawson) appeal when it comes to inspiration and feeding a hungry husband in the evening after work.
I long to be creative and let my domestic goddestic shine through. This is where my light is dull and flickering. I need to think outside of my lunch-box get freaky with more lentils and get to know my Romanesco better, (broccoli's snobby and delicious cousin).
So what about my kitchen kreations.... I'm turning into a Kardashian. No kitchen nightmares yet....
We purchased a "spiraliser" for $14 in Bed, Bath & Beyond and it is awesome. We now spiralise at any given opportunity making our own pasta, "vegetti" from a squash or zucchini and it's really good and healthy. I do recommend to any friend, it's very easy so don't be afraid. I'm enjoying spiraling out of control.
My favourite dish so far has been a Vegetarian Lentil Shepard's Pie with a turnip and potato mash topping. It's hearty, just like it's meaty friend. Ingredients include, celery, carrots, onions, garlic, lentils, a can of plum tomotoes and vegetable stock
I have tried a zucchini, quinoa lasagne sprinkled with parmesan. It was edible and ridiculously simple to make. This dish needs a little tweaking but definitely worth a try. The zucchini really works and tastes good as the lasagne sheets substitute.
A delicious not so chicken stir fry with the Trader Joe's Soyaki Sauce or home made Szechuan, Teriyaki or soy sauce
Taco Tuesday's Meatless Tacos made with "Morning Star Black Bean Crumble" or "Beyond Beef". These are a big hit. It got a thumbs up from all mouths. I have also tried my hand at * Quinoa Patties *Shrimp and veg pasta with a tomato sauce using the spiraliser and *Tuna Pancakes.
However I feel I need more ideas and I need them fast. I think it's a universal feeling of defeat when you buy ingredients, follow a recipe, albeit thinking you know a wee bit more than the professional chef and add your own little flair of sugar and spice and the food turns out blaaaannd.
I will continue along this vegetable road with the aim of discovering my inner chef and cooking up a gastronomic delight. Knives and forks crossed. Ready, steady.....
I am a peaceful person see but not ready to give up fish as well. A "green-eater" I have read is a person who avoids meat for environmental reasons. That's me.
If asked I say "I'm not eating meat, just trying it out, it's supposed to be good for the environment" to soften the side glances, roly eyes to heaven and the audible whispers "ah jaaayysus here we go, have ya seen yer one, gone all LA she has" followed by something else profoundly articulate referencing a meat injection, "Wha'?" says I, rolling me eyes to heaven.
As of this week I haven’t eaten beef, chicken or pork in 6 weeks and eating out has been fine in-spite of the vegetarian options in most restaurants being pretty poor. With that said I have had some delicious veggie burgers and fish dishes. Used to it by now I can pick out the veggie alternatives straight away without having to scrutinize the menu.
What have I found?
My skin is much much clearer. As stated in another post I am prone to a monthly hormonal breakout. Note I said breakout and not breakdown. I'm certain my husband would beg to differ. This cyclical eruption on my face is usually accompanied by a tiredness that NO ONE UNDERSTANDS! I could sleep in like a adolescent and I have been known to stay in bed like a teenager sleeping and sulking. My love of bed reinforced by my love to sleep. This month I haven't actually had any breakout and I didn't feel so sorry for my tired self. I definitely noticed the not wanting to stay in bed and sleep feeling, is there one word for this? That sentence is embarrassing. Lethargy?! No, and no not lazy either. Thanks!
I'm putting this new found spring in my step down to the meatless month. I have no proof mind you.
It has been an uncomplicated transition from meat to meatless. I recommend those toying with the idea to give it a try if so inclined.
What I am finding difficult about my meatless move is to be innovative in the kitchen. I lack a certain Nigella (Lawson) appeal when it comes to inspiration and feeding a hungry husband in the evening after work.
I long to be creative and let my domestic goddestic shine through. This is where my light is dull and flickering. I need to think outside of my lunch-box get freaky with more lentils and get to know my Romanesco better, (broccoli's snobby and delicious cousin).
So what about my kitchen kreations.... I'm turning into a Kardashian. No kitchen nightmares yet....
We purchased a "spiraliser" for $14 in Bed, Bath & Beyond and it is awesome. We now spiralise at any given opportunity making our own pasta, "vegetti" from a squash or zucchini and it's really good and healthy. I do recommend to any friend, it's very easy so don't be afraid. I'm enjoying spiraling out of control.
My favourite dish so far has been a Vegetarian Lentil Shepard's Pie with a turnip and potato mash topping. It's hearty, just like it's meaty friend. Ingredients include, celery, carrots, onions, garlic, lentils, a can of plum tomotoes and vegetable stock
I have tried a zucchini, quinoa lasagne sprinkled with parmesan. It was edible and ridiculously simple to make. This dish needs a little tweaking but definitely worth a try. The zucchini really works and tastes good as the lasagne sheets substitute.
A delicious not so chicken stir fry with the Trader Joe's Soyaki Sauce or home made Szechuan, Teriyaki or soy sauce
Taco Tuesday's Meatless Tacos made with "Morning Star Black Bean Crumble" or "Beyond Beef". These are a big hit. It got a thumbs up from all mouths. I have also tried my hand at * Quinoa Patties *Shrimp and veg pasta with a tomato sauce using the spiraliser and *Tuna Pancakes.However I feel I need more ideas and I need them fast. I think it's a universal feeling of defeat when you buy ingredients, follow a recipe, albeit thinking you know a wee bit more than the professional chef and add your own little flair of sugar and spice and the food turns out blaaaannd.
I will continue along this vegetable road with the aim of discovering my inner chef and cooking up a gastronomic delight. Knives and forks crossed. Ready, steady.....
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