Eat Your Plants

I used to think Vegetarians were all tree hugging, PETA loving weirdos.  I mean, my friend Jen has been basically vegetarian her whole life, but that’s because she just doesn't ‘like’ meat, not because of any over the top aversion to animal treatment and food.  I couldn't imagine being vegetarian…and hardly even knew what Vegan meant.  To me, vegan was just a weirder vegetarian. 

A few months ago I watched the documentary “Forks Over Knives” and it has completely changed my view and our family’s life.  FORKS OVER KNIVES examines the profound claim that most, if not all, of the degenerative diseases (particularly cancer) that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods and adopting a whole food, plant based diet. We are beginning to adopt somewhat of a Vegan philosophy and certainly a more holistic, plant based diet.   

This week we take on our first, all vegetarian menu.  We aren't quite willing to take on an all vegan menu yet, as this new way of eating is still in its infancy, but every day we are taking steps to vegetarian/vegan yumminess.

Where to begin?  Let’s talk about my relationship with greens.  I’m not talking about lettuce. I could eat a salad every day, but if we are going to be serious about this, I can’t eat salad for every meal for the rest of my life.  So  I’m talking about all those oh-so-good-for-you but sometimes too-healthy-to-eat greens like kale, collards, and Swiss chard, to name a few. Let’s just say that we’re still getting to know each other. 

So I am on a mission to find recipes with these super foods mixed in where you really don’t know they are there.  Greens without tasting the greens…win win.

This week I will try my hand at a Kale, Avocado & Black Bean Bowl below…yummo!  Here is our weekly menu…full of veggies and whole foods!

Sunday – make your own pizzas (a kid favorite).  Toppings include green pepper, onion, zucchini, mushroom, tomatoes & spinach with FRESH mozzarella and organic pizza sauce

Monday – Soy marinated Portobello mushroom burgers with ugly ripe tomato, red onion and spinach with ‘Simply’ brand French fries

Tuesday & Wednesday - Kale, Avocado & Black Bean Bowls with whole grain brown rice, fresh corn, tomato, cucumber & red onion

Thursday – Veggie loaded Pasta with zucchini, squash, onion, mushroom, broccoli slaw, organic pasta sauce (yes store bought) and regular noodles (fam isn't sold on the whole wheat ones yet)

Lunch – Veggie subs with cucumber, tomato, avocado, green pepper, marinated red onion & chive cream cheese spread.  Cucumber red onion dill salad.  Chick pea kale salad.

So…there it is.  Here’s to my Vegetarian/Vegan attempt this week.