So many times I have been asked, "Are you a vegetarian?" "Do you not eat meat?" "What's with the bird food?" No and no. That bird food, it's actually healthier for you than those candies or chips sitting in your cupboard.
I think so many people are scared to try anything different, and get their protein from other sources than meat, meat, and more meat. Sure, for some people it's all about flavor and texture and the fact that they're digging into a big ol' hunk of meat. But the real reason, in my opinion, that people are so "steak and potatoes" is that they are scared to try new foods, because they might just like them. Also, extra lean meat does not mean less flavor!
I asked my dad quite frequently when he was home, "Could you go a day without meat?" He told me he couldn't, and wasn't quite sure why. Every time I cook something and invite my boyfriend over for supper, "Is there meat in this?" I just don't understand. Neither of them really care for lentils or beans or any veggie burger. (<- one of the best veggie burgers out there )
I am not, by any means, saying don't eat meat. Just make healthy choices! That triple-layer burger with all the fixings? You could have had a full meal including dessert for all of those calories! Your body will thank you later.
While I do enjoy some extra lean ground beef, chicken, pork or turkey (when our little grocery store actually has it in) once in a while, it isn't cut it out of my diet completely. I just don't depend on it. And there's a little thing called portion control! Our plates are often full of veggies in this house!
Sorry to all of you carnivores (or as I was once corrected, omnivores) out there, but there are so many wonderful foods out there, that don't include meat, and rely solely on the flavors of the dish, not the meat that's served with or in it!
Yesterday, as you all know, was Meatless Monday. I have been the top chef for supper for most Monday's for the last 2 or 3 months. Sure there were a few weeks when my dad made supper and we kind of all did our own thing, but mostly it was up to me. Well, I kind of volunteer myself every week. No big deal. :)
In our house, my mother and I have been on a spaghetti squash kick lately, and our little grocery store needs to keep up with the supply and demand. So basically, stock up when you can!
I got up yesterday at 1 pm, after working a night shift at my new job (woot!). Did my regular morning routine of breakfast and tea, then sought out a new recipe to use my spaghetti squash in.
Stuffed spaghetti squash was out, since we've made that quite a few times lately. I came across a recipe for pad thai, then I thought about curry.
Sure enough, the Google never disappoints and I found this wonderful recipe! It was super easy, one pan and one roasting sheet! Next time I will definitely be using light coconut milk, and more spice. Yum!!
Thai Curry Spaghetti Squash
Adapted from Aggie's Kitchen
- 1 spaghetti squash, roasted and scraped from shell
- 1 tbsp + 1/2 tbsp olive oil
- red pepper flakes
- 1 onion, thinly sliced and chopped
- 2 garlic cloves, minced
- 1 carrot, chopped into small pieces
- 1.5 tbsp red curry paste
- 1 tbsp brown sugar
- 2 tsp tamari or soy sauce
- 1 can coconut milk (LIGHT if you can!!)
- juice of 1 lime
- green onions
- fresh cilantro, chopped
Roast your spaghetti squash, about 45 minutes @ 400 degrees, or until insides fall away easily when scraped with a fork.
Heat oil with red pepper flakes over medium high heat in a large skillet/frying pan. Add onion and garlic and cook until soft.
Add veggies to pan and saute. Add your curry past to pan and mix everything together. Add tamari and brown sugar to pan and mix til well blended. Add coconut milk (don't forget to shake!) and stir to blend well. Simmer.
Add fresh lime juice, green onion and cilantro (if using) Serve hot over spaghetti squash.
For a recipe I had never tried before this was amazing! Next time I think it'll need a little more heat, and light coconut milk would have DEFINITELY made a difference in the fat! But I haven't seen the last of this one.
For 1/2 cup sauce + 2 cups spaghetti squash (calories will vary according to brands used) :
Calories - 263, Fat - 16 g, Carbs - 30 g, Fiber - 5.4 g, Protein - 4 g
- Do you eat meat every day? Do you think you could survive a week without?
- Do you get your servings of vegetables each day?