PPB: Primarily Plant-Based

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Vegetarian, flexitarian, vegan, freegan, whole foods, plant-based, gluten-free, no sugar, organic, low-carb, Paleo…seriously, what am I supposed to eat? Not even a diet of water and supplements is safe!

I’m landing squarely in the “mindful eating” camp, the place where informed decision making and good choices reign supreme. It’s no different than life, for crying out loud. Educate yourself. Make smart choices. Be forgiving of yourself. But push and challenge yourself too.

I love meat. Nothing like a good steak. And I pride myself on my ability to really get my money’s worth out of an already-cheap rotisserie chicken from BJ’s. But at the same time I’m aware of the drawbacks of eating too much meat. Too much anything. Of simply eating too much. I come at this now from a point of exercising a bit less (ugh!) and weighing a bit more (double ugh!) (and weighing more but still in my acceptable range) and as I type I realize that I am always going to have to be vigilant and attuned to what I am doing…even if it’s understanding and accepting some not-so-good choices.

Finding new recipes and feeling like I’m getting the right nourishment and all that is a great challenge. It’s fun trying new things. I’m making my own nut milks and nut butters. I’ve given my new Veggetti a good workout. And I’ve also adapted some of my long-time favorite recipes to be meat-free.

Here’s a favorite, and instructions are how I did it yesterday (it varies):

Vegetarian Quinoa Chili
Serves 8

Heat a small layer of water in the bottom of a saucepan and add diced onion (1, sweet), peppers (2, one red and one orange), and jalapeños (2, unseeded, but I like hot stuff) and start sautéing it. Add chili powder, cumin, cayenne pepper and some hot sauce (I used Frank’s Red Hot).

Meanwhile, cook 1 cup of dry quinoa according to package directions. When it is done, add it to the veggies, and add another dose of spice (chili powder, cumin, etc.). Give it a stir and let it sauté for a bit. Then add two cans of rinsed and drained black beans (for me it was Goya low sodium), two 14 oz-ish cans of diced tomatoes, two 32 oz cans of kitchen-ready to orators, a helping of the spices, and let it simmer for a while. Until it’s hot and you can’t wait any longer! I serve mine with Trader Joe’s FF sour cream and some shredded Mexican cheese blend.

Yum. And super-healthy. Per MyFitnessPal? 392 calories, assuming the pot makes 8 servings. Enjoy!l

Remember, you are the only one lucky enough to be you, so don’t squander that opportunity. Go. Start. Now. Do. Be. Just go.

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