21/10/2021
Thanks to my Brother and SIL’s beautiful hens, Sandy and the brood, I have a 3 egg mushroom scramble with a peppery arugula salad made with my new delicious olive oil! Favorite smell: onion and garlic sizzling in olive oil add mushrooms….divine!
Most don’t know, but as of about 6 weeks ago we decided to go mostly vegetarian. We will have a few ounces of fish or poultry during the week, but that’s about it. I’ve had red meat once in the last 6 weeks. Now for those of you who know us, we were avid red meat eaters. I’m talking 4-5 days a week eating red meat. I mean, the husband works in a steak place, hello... We thought we would have a difficult time transitioning, but it’s honestly been SUPER easy. Even the kids are adapting! I don’t miss beef and pork at all and husband says he’s super shocked that he doesn’t either. We don’t restrict ourselves, we just make different choices. If there’s ever a time where we need or want it, we will, but that has only happened once in the last 6 weeks. I could never go full on vegan, we love our Sandy eggs and cheese is written in my DNA. However, I could go full vegetarian if ever I needed.
Our projected menu for this week is: mushroom and quinoa stuffed peppers, gigante beans with kale and feta, roasted tomato soup with pumpernickel and brie grilled cheese, grilled trout with spiced roasted sweet potato wedges, tuna salad on toasted pumpernickel, and various salads. Snacks are hummus, nuts, house made peanut butter and honey sandwiches, cheese toast, yogurt and granola…simple grab and go things like that.
I’ve even helped a client transition to this heart-healthy clean eating.
