No Beef, No Pork

 

A couple of weeks ago, I made one of the biggest decisions of my life: stop eating pork and beef. So far, I’m doing just fine.

The road toward it wasn’t easy. It took months of mind conditioning. For months, I had to skip red meat when we buy our groceries. My efforts, fortunately, are paying off. I no longer crave for them–not even siomai, Virginia hot dog, and humba.

But what is this doing to me? A lot of good things, really.

  • It makes me feel lighter. I don’t feel bloated every time I’m through eating.
  • It actually helps me in portion control. I loved red meat, so I always ended up consuming more than I should.
  • It allows me to explore other dishes and ingredients, such as more fruits and vegetables into the diet. It even got me back to juicing. Besides, my aunt’s tuna lumpia and rellenong bangus are to die for.
  • I feel less lethargic.
  • It’s helping me deal with emotions more effectively. I am an emotional eater, and almost always, I dine on red meat to enhance my mood. Right now, I’m channeling my negative emotions to something else, like cleaning the house or journaling.
  • I’m helping Bernard as well, since he also likes to lose weight and be healthy.
  • I definitely believe that I’m helping save my health and the environment.

I’m planning to wean myself from chicken soon too, especially after what happened to my sister (I’ll talk about this in the coming days). Hopefully even before I reach 30, I’ll be a full-fledged pescetarian or, better yet, vegetarian.

PS: I would like to thank my family for their support. It definitely helps when people around you believe and respect your decision.

 

 

image source

Meatless Monday: How the Eggs Saved My Day

Last week I saw a very interesting recipe called Wild Rice Salad. It’s featured in Yoga Wholistics-QC page, but it was the creation of Vegetarian Support Group. It called for a very delectable dressing, very similar to the one I used for my green salad. So I thought, why not give it a try?

I did. I cooked the rice (since I didn’t have black or red or brown, I used my white), then added some bell peppers, onions, steamed green beans, and few tomatoes. Then I prepared the dressing, made up of calamansi juice, extra-virgin olive oil, onion, oregano, salt, and black pepper. I mixed everything in a huge bowl and had it chilled.

Come dinner, I looked at what I did–and I got scared. It didn’t look anywhere near to what’s in the page’s picture! Is it because I skipped a few ingredients? Did I do something wrong? I thought of Bernard. He’s a picky eater, someone who don’t really like veggies. Can I feed this to him?

I started to sulk, and whatever appetite I had went poof. I was already thinking of serving us some French toasts, because somehow I’m good at it, and Bernard loves them.

Fortunately, the a-ha moment came before I could open the can of evaporated milk. Why not I throw in some eggs? We both eat eggs, they can add more color into the mixture, and, well, they’re just fabulous.

My decision turned out right. Bernard ate most of the food! Amazing!

Honestly I still want to try it again, and this time, I’ll add wheatgerm and use anything but white rice so I could really get the texture and taste of this incredible recipe. But in the meantime let me dance for joy because I had fed a picky eater well.

Meatless Monday: Basil Tomato Soup with Garlic Bread

Last week, Bernard and I went Italian for Meatless Monday. I prepared basil tomato soup with garlic bread. It’s very simple, easy, and even cheap.

Let’s begin with the basil-tomato soup. First, you need

  • tomato sauce
  • basil
  • bouillon cubes
  • salt and pepper
  • 2 cups water
  • garlic
  • onion
  1. Saute the garlic and the onion.
  2. Throw in the cube then add the water.
  3. Pour the tomato sauce (I used the can) and sprinkle some basil. Let it simmer for around 15 minutes.
  4. Add some salt and pepper (but I just added pepper since there’s already sodium in the tomato sauce).
  5. Serve while hot. Top with some basil leaves for more flavor.

If you want to save money on basil, buy McCormick Basil, which is only 50 pesos and you can save more for other recipes.

Now for the garlic bread:

  • mini baguette, sliced in 4 parts
  • butter
  • finely chopped garlic
  • basil
  • pepper
  1. Slice the mini baguette into 4 parts. I bought mine for around 40 pesos in French Baker. To spend less, you can use hot dog buns.
  2. In a separate bowl, combine some butter, garlic, basil, and pepper. Make sure they are mixed together properly.
  3. Then spread your mixture on the bread.
  4. Using an oven toaster, toast the breads for 15 minutes.

Meatless Monday: Mini Veggie Pizza

This should not have been called Meatless Monday. For the past few weeks, I’ve been posting erratically! Forgive me. I’ve been busy, and I’ve been sick (which reminds me, I need to visit my dentist AGAIN stat).

Last week, I made mini veggie pizza, which is super-duper easy you can have one in less than 20 minutes. No kidding!

So what do you need?

  • tomato sauce (I used Clara Ole’s tomato sauce with mushrooms)
  • diced tomatoes
  • chopped bell peppers
  • 1 sliced bread, cut into two
  • grated cheddar cheese
  • ground black pepper (optional–I just love black pepper)

If you want to take it to the next level, you can include some herbs such as basil or a hint of oregano. You can also toss some onions or change cheddar to parmesan.

Instructions

1. Cut the bread into half. Remove the sides.
2. Spread tomato sauce on top of each.
3. Place your veggies.
4. Sprinkle with cheese.
5. Toast for around 10 to 15 minutes.

Easy, right? After I did everything, it looked something like this.

I think what you’ll love about it is the crunchiness of the bread and the veggies after they’re toasted, as well as the slight creaminess of the melted cheese.

Yesterday, I prepared tomato-basil soup with garlic bread. I’ll cover that next week.

Meatless Monday: Da Vinci’s Lasagna Lite

I’m guilty. I slackened. I hardly dieted or exercised last week. More discipline is something I need to further develop. Perhaps the only consolation is that I still went on with Meatless Monday. I gave myself a treat this time and asked the Husband to bring me Da Vinci’s Lasagna Lite.

This is my mom’s and my favorite Da Vinci dish (yes, it topped their white sauce pizzas). It stays true to its claim: it’s light with enough crustiness on top. It’s extremely filling, thanks to its few layers of cheese, cream, eggplants, mushrooms, and corn kernels–and the herbs, they’re too die for!

It’s just too bad I wasn’t able to take a photo of it, but I guess when you’re hungry, taking a photo isn’t the first thing that comes to mind. Besides, you can search great mouth-watering pictures of it in Google. 😉

If you haven’t tasted it yet, now is the time to do so. You can even order one now. If you’re in Mactan, you can call 495-8888.

Pipino’s Taro Chips

A while ago I decided to give Pipino‘s taro chips a try (Super-duper thanks, Karla, for the present!).

 

And boy was I too damn happy! It was pure no-guilt pleasure. It looks like your regular potato chips or those found inside Piknik–very crunchy, indeed. And yet it has a hint of Pringles with its saltiness.

But the best part isn’t the taste but the thought that I’m actually consuming a fried snack food that doesn’t pack a lot of calories. Plus, it comes with a resealable pack; so should you get tired of eating it (but I know you won’t), save a portion for some other time, you don’t need an additional container and you’re assured it doesn’t get damaged easily.

Now I’m seriously wishing we can have something like this here. Perhaps I’ll check out Healthy Options.

Meatless Monday: Mushroom Burger

This is an overdue post, I know, but I got so caught up with work and other personal responsibilities. But I’m back! I’m starting this week right by giving you my Meatless Monday post intended for last week.

For dinner (I just had smoothies and shakes the entire day . . . blah!) I prepared mushroom burgers! It’s actually Karla’s recipe, so just click on her blog (she’s a fantastic writer, by the way) for the actual recipe. If there’s one thing you should remember it’s to use a food processor as much as possible. I don’t have one, so I opted for the blender, which wasn’t the best idea after all. I had to stop it thrice, remove the mushrooms each time, and position those that need to be chopped better at the bottom. Yet in the end I still had some big pieces.

Honestly, I was a bit disappointed, and I wasn’t so sure anymore whether I should continue. But when the first batch appeared like this, my spirits were lifted up again:

Anyway, to make the long story short, the husband came home, saw the burger, and was incredibly happy! He even thought I added some meat in it. You see, he doesn’t eat mushrooms.

I will definitely try this again and have the rest of the family taste it. I hope you do too. And when you do so, do share your experience with Karla and me.