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.
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
- bouillon cubes
- salt and pepper
- 2 cups water
- Saute the garlic and the onion.
- Throw in the cube then add the water.
- Pour the tomato sauce (I used the can) and sprinkle some basil. Let it simmer for around 15 minutes.
- Add some salt and pepper (but I just added pepper since there’s already sodium in the tomato sauce).
- 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
- finely chopped garlic
- 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.
- In a separate bowl, combine some butter, garlic, basil, and pepper. Make sure they are mixed together properly.
- Then spread your mixture on the bread.
- Using an oven toaster, toast the breads for 15 minutes.
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.
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.
When you’re blessed with a gorgeous sunny weather outside, on a Sunday, you can’t just help but feel so overjoyed. I think one of the best ways to express that is through pasta. 🙂
I am no awesome cook, but I can prepare spaghetti quite well. The problem is it’s got too much fat from meat, some butter, and canned tomatoes.
So I decided to give it a twist and make it “healthier.” I opted for tuna spaghetti. Today isn’t the first time I prepared a tuna pasta recipe, but the last one was a disaster–too creamy, too heavy, too salty.
Fortunately this low-calorie tuna spaghetti is lighter, tastier, and more budget friendly. It made the hubby super happy too.
If you want to try this out, here’s the recipe:
1 clove garlic
1 chopped spring onion
250 grams spaghetti pasta (if you want to make it even healthier, go for whole wheat)
1 can Century Tuna in water
1 Clara Ole Chunky Tomato Sauce with Basil
1 tablespoon olive oil
1. Cook the pasta. The instructions are just found on the wrapper.
2. Heat the pan and pour the olive oil.
3. Saute garlic then onion.
4. Place the tuna and continue sauteeing.
5. Pour the tomato sauce and stir. Turn the fire low.
6. Season with oregano and pepper.
7. Let the sauce boil while stirring occasionally.
8. Serve the pasta and the sauce.