It has been a little over a week since I started my Meatless March and so far it is going pretty well. My co-worker Lauren Antognoli read my previous blog post and has also decided to give up meat for the month. I’m so glad to have someone to go through this with me!
Blackened ahi tuna steaks with grilled asparagus and homemade mango salsa
So as I’m sure you all are wondering, what exactly have I been eating for the past week? Well, the other day, a friend of mine made me an AMAZING fish dinner (pictured at right). It was pretty impressive, I don’t think that I could ever cook that myself! This month would be pretty difficult if I couldn’t eat fish—it makes up for the missing protein in my diet and adds some variety. It’s pretty convenient that many restaurants are featuring fish regularly. I also tried some vegan sausage at brunch on Saturday. The texture and taste was a little different but overall very good.
One of the things I DID get to eat at the Gala-a delicious house pickled spring vegetable salad!
Our Annual Spring Gala was held this past Fridayand I passed on the rye berry crusted rack of veal in favor of the vegetarian eggplant entrée. As I said before, I’m not a huge meat eater, so this wasn’t hard to pass up. The first course, fondue and dessert were all meatless, so again, nothing too difficult.
Luckily, there haven’t been any bad meat cravings yet. There are a couple things I’ve missed a little, and as the weather has warmed up significantly, I’ve had barbeque on my mind for the past few weekends. It’s surprised me a lot—before I started my meatless month, I anticipated that at this point, I would already be dying for a cheeseburger.
The only downside so far is that I have been relying on carbs to fill up for many of my meals. My goal for the upcoming week is to adjust my diet to be more veggie focused and colorful. A healthy diet that promotes cancer prevention is rich in naturally colorful foods—i.e. fruits and veggies. The diets of many Americans are primarily brown and beige, which mean lots of refined starches, sugars and fat. Hopefully I will be able to make the necessary adjustments and incorporate more fresh produce in creative ways.
I’d love to hear what your favorite fruit and veggie dishes are! Is there anything good that you think I should try?
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