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Sunday, March 25th

In no way, do I claim to be any kind of vegan or vegetarian. I enjoy an occasional buffalo wing, chicken McNugget, fried chicken sandwich… which also proves I’m not any kind of health nut. I’m not here to preach about how we’re destroying the planet by consuming so much meat. It may be true, but that’s not what is on my mind when I opt for the veggy burger over the meat. I’m not here to try to convince anyone that my way of living/eating is better than theirs and they should be like me.

My goal is to share the fact that meatless meals are not an impossibility. It’s NOT hard at all! In fact, at least for me, it’s actually easier because I always hated cooking my own meat. But that’s me, it was always gross to me. And the clean up was grosser than just wiping something down, because you have to worry so much about being sanitary. Raw meat touching something, and then the food goes bad within days. Seems like such a big hassle for little payout.

My other goal is to share the benefits. Obviously, it’s cheaper. I can thrive on $40/wk for groceries, EASILY. But some other benefits I’ve noticed since I started not consuming meat during every single meal, ever:

  • Clearer skin. When I DO get pimples, it’s obviously because I either haven’t washed my face in days or I ate meat. And they don’t last as long.
  • Stronger nails. This is gross and I would never type the beginning of this sentence if I weren’t able to type the end of it: I used to have yellowy, ripply toenails. They were always like that, my entire life, so I thought it was just the way it is. My toenails are beautiful right now, white, smooth, and strong. And my fingernails grow fast and don’t break as easily.
  • Another gross thing I really probably shouldn’t put on the internet but will anyway: my BM’s are totally more regular. So much so, that my body works like an alarm clock every morning. And I can bounce out of bed pretty quickly. 🙂
  • Cravings. The more you eat good-for-you things, the more you crave them. The less you crave garbage. I will always love potato chips, that is a life long love. But pizza flavored combos? I can live without.
  • Hunger. I know how to fill myself up with grains and veggies. I don’t find myself starving in the middle of the day. Half the time, I’m not even that hungry to eat lunch but I do anyway. And I usually have a pretty light dinner. Usually, not always!

I don’t know how long it’s been. There’s not really a time to be measured, because like I said, I don’t even consider myself a vegan. I will still eat meat on occasion. I’ll still eat cheese, even though it makes me feel like there’s an alien inside my belly, trying to claw it’s way out. It’s as simple as I can’t remember the last time I bought some meat in a grocery store. And I like it that way. That’s what works for me. There’s no strictness to my diet, I just try to lean towards what’s easiest and most beneficial for ME.

And when I have a nacho cheese craving, I pull out some potatoes & carrots. I’m not joking! This is my favorite cheese sauce recipe. The best part is, I always have all those ingredients on hand.

Melon Salad with Basil

Melon Salad with Basil

After a stay in a hotel, where water is not necessarily in great supply, you get a little dehydrated. What’s better for dehydration than a bunch of watery watermelon??

This is a great dish to bring to a potluck or big outdoor party. We plan to eat this as a snack or side at lunch, all week long. The lime juice will help the fruit not rot right away.

Here is Marc in the process of melon balling it all.


Print Recipe
Melon Salad with Basil
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Fruit
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Cut all the melons into bite size pieces, drop it all in a large bowl with the blueberries.
  2. To make the dressing: In a small bowl, mix together lime zest, lime juice, basil, and chia seeds.
  3. Pour the dressing over the salad, mix, getting all the melon pieces covered in the dressing.
Recipe Notes

I have a melon baller, which is great for things like this. This can be eaten right away, but it's better if you let it sit in the fridge for a few hours, let those flavors really blend together.

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Chilaquiles with kale

Chilaquiles with kale

Chilaquiles is my all-time favorite breakfast. When you’re out ordering this at a restaurant, you never know what you’re going to get. Sometimes, it’ll be loads of chips with hardly any toppings. Minimal chips, and tons of scrambled eggs on top. Aint nobody got time for some scrambled eggs on chilaquiles. That’s just not how it’s done!

I realize that eggs are not part of a whole foods, plant-based diet. So, i suggest getting eggs from your local farmer’s market. As close to fresh eggs as you can possibly get. There is a little amish store near me that I get duck eggs from and I just love them, the yolks are bigger and orange and just beautiful.

Print Recipe
Chilaquiles with kale
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
optional
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
optional
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cover tortilla chips with enchilada sauce and mix up so that every chip is covered. Set aside.
  3. In a skillet, saute onions and garlic until onions are translucent. Toss in kale and beans, stir until kale is a wilted. Add water if things start to stick, oil is not necessary. Add corn here, if desired, but not necessary.
  4. Mix the veggies until the bowl of chips. Pour everything until a 13x9 casserole dish. Bake for 15 minutes.
  5. Remove from oven, crack eggs on top, equal distance from each other. Cook for another 10 minutes, or until eggs whites turn fully white, or just before (to avoid overcooking the yolks). I find that taking it out of the oven and covering it with a baking sheet helps the eggs set up a bit.
Recipe Notes

On plating: you have to scoop up the ingredients from around the eggs first. Then, scoop up the egg and place on top. This will not only make it look pretty, but also allow you to crack the yolk and let it run down through all the food underneath.

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