the 80/20 lacto-ovo vegetarian

Lately I've been thinking about decreasing my meat consumption. Although I think it is perfectly fine for humans to eat meat, I do think that many of us (especially in our high-protein crazed culture) eat meat in a quantity that is unsustainable and unethical, so I am cutting back.

My goal is to follow the 80/20 rule, where most of my meals are meatless, but I can enjoy turkey at Thanksgiving, a good pork steak at a St. Louis bbq, and I will able to eat anything served when I am a guest a someone's house for dinner.  Factoring 21 meals in a week, this means I can eat meat 4 meals a week if I want to. When I put it like that, it doesn't seem too difficult! Maybe I'll even end up going 90/10 meatless later.

As easy as it should be, it will be an adjustment.  For me, the best way to start is to start small. With that in mind, I've started with going vegetarian for breakfast (something that I do 98% of the time already) and for lunch.  That way, I only have to worry about meatless dinners 3 times a week at the start.  It's easiest for me to control breakfast and lunch, so I'm starting there. Of course, my 4 meat meals could be eaten anytime, so if you invite me over for brunch, don't worry if there is sausage in that casserole you made!

As expected, the first (& 2nd & 3rd) person I told about my plan was worried about my protein consumption. But guess what? Meat is not the only way to get protein. Also, I'm going 80% lacto-ovo vegetarian, which means eggs, dairy and all that jazz are okay*. But even if I wasn't eating eggs, I could still get good protein from veggies & such. 

Going veggie isn't totally new for me; I give up meat for most Lenten seasons. Even so, this is going to be a lifestyle change, so I've got some good sources of help.  100 Days of Real Food is a great website with tons of recipes and tips on clean eating, which translates very well to healthy vegetarian eating. Also, my friend & vegetarian just started a blog with great Bento Lunch ideas.  

Wish me luck! 

*yes, I realize my reasons for over-consuming animal flesh are applicable to animal by-products, but the idea of going vegan is too difficult for me to entertain. In an effort to start small & find success, this is where I'm starting. Who knows what the future holds (although a future without ice cream seems pretty bleak, indeed, so it probably still holds dairy products).

pinterest adventures: greek yogurt pancakes

This morning I made Greek Yogurt Pancakes. I like my fruit on the side, so I made these sans blueberry, and I also changed the flour from white to wheat. Note: the recipe says to use 1/4 of the batter to make the pancake, I think this is too much. I think you could easily get 6-8 pancakes out of the recipe, not 4.



Overall Flavor Rating: A - Oh my god, these were delicious! They tasted almost exactly like regular home-made pancakes.
Time/Prep-Rating - A+ - Super easy. It took about 3-5 minutes to mix everything, then just normal pancake cook time.
Things to change for next time: nothing! YUM!

adventures in pinterest recipes

The adventure continues! For dinner I made crockpot teriyaki chicken and spicy, garlicky, green beans, served over quinoa.

Overall Flavor Rating: A -- Delicious! 

Time/Prep Rating:  A+  --Super easy. I threw the teriyaki in the crockpot to slow cook while I watched some T.V. and went for a run. When I got back, I made my green beans while the quinoa was cooking, and viola! Dinner. 

Things to change next time: use pre-minced garlic to save time. I would also throw the mushrooms in the crock instead of cooking w/ the green beans, and throw in some peppers as well to get this up to an A+ rating for flavor.

Crockpot teriyaki:

1 lb of chicken

1 cup chicken broth
1/2 cup soy/teriyaki sauce
1/3 cup brown sugar
3 minced garlic cloves

I modified the recipe because I made my own teriyaki sauce, and as such felt no need to add more sugar and garlic (my home-made had plenty). So, I threw the chicken, 1/2 cup chicken broth, and 1 cup home-made teriyaki in the crock pot on low. It smelled divine.

A word about teriyaki sauce. I have found every store-bought bottle I've ever made to be complete and utter crap, so a friend of mine gave me her family's recipe. I don't give out family recipes, but I've perused on-line and have found several that are comparable (example). It took no time at all - or it would have taken no time if I'd bought minced garlic instead of mincing my own. If you have an extra 45 seconds when making dinner, I HIGHLY recommend making your own sauce instead of buying it.

Spicy, Garlicky, Green Beans:

I love green beans. In fact, I love them raw, but they can get boring. This recipe gave me the added pizzazz I've needed. I followed the cooking directions but added some mushrooms that needed to get eaten, and I could not be happier with the results. The beans were crisp and flavorful (it was spicy!), and complimented my main dish fabulously.

after months of hoarding recipes on pinterest, i'm actually trying one out

Today I tried out The Burlap Bag's oat banana cookies as seen on Pinterest.

Ingredients:

2 bananas

1 cup quick oats.

Optional: ch. chips, nuts, etc...

Directions:

Preheat oven to 350. Mix ingredients (mashing up banana), put on cookie sheet in cookie form, and bake for 15 minutes.

I had one banana and rolled oats (which are the same as quick oats, only not crushed up), so I made a half order. In the comments several people said to add vanilla. Yes, of course that will make these better, but  I added the chocolate chips (yes, I had to), I opted not to add more calories and sugar that (hopefully) isn't necessary. 

Oh my god, these are baking right now, and the smell so freaking good!

They are out of the oven, and cooled & tasted!  I would give this a solid C+ rating, but think it could be an A with alterations.

Overall, this is a super easy and quick way to use up those bananas (I always seem to have one I can't get to in time) that is less of a production than baking bread & doesn't use flour. The flavor was appealing, but the consistency was a bit of a turn-off. Because I used rolled oats, I think the banana mush had too little to mix with & as a result these are a big ball of mush and oats. If I chopped the oats, I don't think I would have this problem. Additionally, the chocolate chips did nothing for me. Next time, I would skip those and just add a pinch of cinnamon (maybe a dash of vanilla).  If you like walnuts (I don't), they would compliment this well. 

Next Up: Greek yogurt pancakes & crock-pot chicken teriyaki

a pleasent suprise

I have not had Hardee's (known as Carl's Jr in other parts of the country) in about 15 years, but yesterday I was out and about, and it was the nearest fast food joint around, so I got myself a burger and fries. It was delicious. It was also so big that I couldn't finish it. While I'm not a huge burger fan, I've got to tell you, I would eat this again. And again. If you are going to go fast-food for a burger, there can be no other option.

This blog brought to you by "Food Fridays, albeit a day early"

salsa

I love salsa. I love both chunky salsa and salsa that is less chunky. Salsa is good.

A few weeks ago, I visited my friend Frog (not to be confused with my other friends froggy or fishfrog) and she made salsa right in front of my eyes! It was wonderful and delicious! This is a fresh chunky salsa, with not much of a tomato base (in case that is what you prefer). It was a hit, and between Frog, Mr. Frog, Tadpole and me, the whole batch was gone by the end of the night.

Super simple, here's how you make it:

Cut up peppers (red, green, orange, yellow, whatever)
Cut up tomatoes
Cut up a jalapeno pepper (use as much as desired)
Cut up onion (I used green onions, Frog did not use any)
Chop up cilantro
Squeeze a lime's worth of lime juice into the bowl
Mix it all up with a tablespoon or two of sugar

Best if left to sit over night, but can be served right away.

You may have noticed that beyond the sugar and lime, I don't give any hard and fast rules over the amount of each ingredient. Sorry, folks, it's an eyeball it kind of thing. Don't let that scare you. Let that free you!

Hint: to make it less runny (from the juices), you can strain the salsa - or at least the tomatoes - before putting in the lime juice.

keep those cookies moist!

Just a reminder to put a piece of bread in with your chocolate chip cookies so they stay nice and moist!

from ho-hum to ho-ray!

While I was at Walgreen's looking for band-aids to address my battle wound, I came across cinnamon twizzlers! They kind of taste like those giant cinnamon gummy bears. As cinnamon is one of my favorite spices, this makes me exclaim, "horray!"

simply delicious

Tonight I had vanilla ice cream and strawberries for dessert. It was delectable, and yet...so simple.

rice crispie treats

Right now I'm munching on a rice crispie treat. It is perfect - not too much marshmallow, not too little. I expect the pan to be empty in a matter of hours, not days.

mmm....huckleberries

I am eating a tasty PB and Huckleberry J sandwich right now. Deeeeeelicious!

Lunch gone wrong

Q: If a freezer meal says it takes 20 minutes to cook, how long do you think it takes to cook?
A: 50 freaking minutes!

Did the makers of this frozen meatloaf just pick a time limit out of the air? They must have; there is no other explination. I expect to cook something 5 minutes longer than the package says, but this was ridiculous! My side dishes, which I had timed perfectly to be be done when the main dish was, sat cold while I waited the extra 30minutes after the meatloaf was supposed to be done! UGH! Cold peas - not tasty!

Children and Nature

When I was a sophomore in college, I had the opportunity to volunteer at Martin Luther King School in Berkely, CA in their Edible School Yard. If you clicked on the link, you read how cool it is and what a great way it is to teach kids about nutrition, the land, and the importance of the environment  It also fosters their creativity, lets them get their hands dirty, and gives them ownership of the project. While I was there, the kids made artichoke hearts in a bed shaped as a heart, created a pathway out of bricks, composted their own soil, and built a shaded outdoor seating area so they could have lessons with the gardener  Not only did they learn how to grow food, but they also were taken into the kitchen and taught how to prepare nutrition meals. I was so impressed by this program, so I thought I would share it. I started looking for something like that here in St. Louis. Because the midwest is a bit colder during the traditional school year than California, we do not have as much opportunity for programs such as this to be integrated into curricula, but there is some. The Green Center, for instance, has a vegetable garden project with six the U. City Schools. Between work and school I haven't had a chance to check it out yet, although I have volunteered with the Green Center for some of their other projects and they do a lot of cool stuff.

I also just recently started this extremely interesting book called, Last Child in the Woods, by Richard Louv. The book discusses the devastating trend of children being inside and being cut off from nature. He discusses some of the many advantages to being outside and experiencing green space -- In one chapter, he focuses on the making of tree houses and how much a child learns about physics, mechanics, and general common sense from the experience - things that shouldn't necessarily be, or possibly cannot be, learned in a classroom. Anyway, I'm not finished with the book, and I'm sure I will have more to say on the subject once I'm done. In the meantime, I encourage any one who has kids, or is planning to have kids, to check out this book. It would also be nice to discuss the book and see what you all think.

"When one tugs at a single thing in nature, he
finds it attached to the rest of the world." --John Muir