Meatless Monday: Tofu with Thai Basil Stir-fry

I was browsing through blogs a couple of weeks ago, and came across one that got me really excited. You may have heard of it- it's called Sea Salt with Food. Apparently it's quite popular, and Angie Tee does an amazing job not only with providing original and classic recipes, but also with the photography. Her shots make you just want to lick the screen.

Anyway, I found a bunch of recipes to try, and this is the first one I did, although I adapted it to what ingredients I had available, so it's different enough that I can say it's not really her recipe, but largely based off of it. Please see the original recipe to find out what I did differently. Mainly, I am not a huge fan of oyster or fish sauce, and I already had sesame oil available so I used that instead of peanut oil. I also could not find bird's eye chilies anywhere, so I used chile paste and that worked quite well. At any rate, this came out so good I ate the whole batch in one sitting. You read that right. And I was quite full and satisfied once I was through.

Tofu with Thai Basil Stir-fry
(serves 4)

Ingredients:

1 package 14 oz firm tofu
1/2 lb bok choy
2-3 cloves garlic, minced
Handful Thai basil
1/4 cup sesame oil + 2 tbsp
2 tbsp soy sauce
1 tsp minced ginger
2 scallion stalks, diced
1 tsp red chile paste 
1/2 tsp corn flour
1 tsp sesame seeds
Salt and pepper to taste

Wrap the block of tofu in paper towels and press between to plates; place in fridge to drain overnight, or for at least 1 hour before preparation. Once the tofu is drained, slice into 3 pieces length-wise, then into 9 sections width-wise, so you have little squares like in the image below.

browned

Heat the 1/4 cup sesame oil in pan then add the tofu once hot. Fry the tofu on each side until golden brown. Set aside on paper towel to drain. Meanwhile, clear the pan (or use another pan) then heat the remainder of the oil over medium-low heat. Add the garlic and stir-fry until browned, then add the basil and bok choy, and cook, stirring, for about 2 minutes. 

stir-frying in the sun

Next, add the ginger, chile paste, soy sauce and corn flour, plus a little extra sesame oil if most has been drained from pan. Cook, stirring for another 3 minutes or until the flour is dissolved, and then add the tofu. Turn off heat and stir together until all components well-coated with the sauce. Serve with the scallion and sesame seeds on top, plus salt and pepper to taste. 

So, I'm on Instagram now, you can follow me @jkpherson

As amazing and delicious as this dish is, I'm sorry to say it's not exactly family-friendly due to the spiciness and "weird" ingredients. Of course, if you have kids who like Asian or already eat a typical Asian diet, then this should be no issue. To alter it to your family's tastes, omit the chile paste or replace the tofu with chicken. Using chicken would (obviously) not make it Meatless Monday-appropriate though.

This is going to be a new comfort food dish for me, I just know it.

Here are some other of the recipes I've bookmarked from Sea Salt just because they look too amazing not to share:

Bittersweet Chocolate Chips with Dolce de Leche Matzos Crunch

Japanese Beef Rolls with Scallion, Asparagus, and Enoki Mushrooms

Sweet Potato Ice Cream

Baked Eggs with Spicy Tomato Sauce

Lily did not have any and was not even interested in trying it. She had some stir-fried bok choy and broccoli instead with hummus and pita chips on the side. She is not a fan of tofu unless it is breaded and fried and no longer tastes like tofu.

Now, I have been trying to get a Meatless Monday recipe hop going, but have not had a whole lot of luck with that. So, I am not going to host a link-up today, BUT if you would like it if I did host one again, please let me know in the comments. This is not only because I am "giving up" for now, but also because I do not really have the time to promote it as well as I'd like to right now, but maybe I will in the future. I have seen other blogs have successful Meatless Monday link-ups, so I hope to one day too. I can wait though, and continue to focus more on the recipes, since that is what this blog is really all about.

Now, here is an adorable bonus picture of Lily from yesterday. She is clearly feeling much better :) 

Happy Monday! (if there is such a thing...)

Meatless Monday Product Review: Gardein Chipotle Lime Crispy Fingers

This will mark my third product review. I didn't expect to write one so soon, but I felt compelled to after taking a chance on a new "meat substitute" product, something I didn't think I'd do ever again. Plus, it's Meatless Monday afterall...

Judging by the package, Gardein's Chipotle Lime Crispy Fingers™ look pretty darn tasty. Anything Chipotle is bound to catch my eye, so I decided to give them a try. On the package they really look like chicken fingers too! 

Now, as some of my readers who've been following my blog since the beginning may recall, I used to be a committed vegetarian. While I was a vegetarian, I was never too into meat substitute products that were made to taste like meat. I just never understood the point- I was vegetarian because I didn't want to eat meat, and I was not interested in eating fake meat either. Sure, I liked veggie burgers because they tasted like what they were called, but that was about it. I did try some "Tofurkey"-type stuff (is that what it's called?) and even vegan cheese, but it just was never the same, and usually tasted like plastic.

Gardein's Crispy Fingers are not the exception. They may not taste like plastic, but they do not taste very good either. The seasoning was pretty good and they were nice and crispy, and the texture of the soy protein and gluten combination did somewhat resemble meat, but I didn't care about it resembling meat as I have already stated. I was expecting hoping it would look more like the texture of classic tofu, but it looked like it had been specifically molded to look like chicken strips. The smell of them baking even fooled my dog, and he sat right by my chair begging for a bite with his puppy eyes while I ate them in a wrap.

Besides soy protein and gluten, the ingredients of the strips include "ancient grain flour", which also intrigued me. The "ancient grain flour" contains kamut®, amaranth, millet and quinoa. This awesome combination of grains did not save this product, although I do wish I could obtain this "ancient grain flour" on it's own. I can make it if I really want to, I suppose. The strips also contain an array of seasonings such as cilantro, chipotle pepper and lemon peel. Nothing too fancy, but it all still sounded very promising.


Here is what I prepared:

Ingredients
(makes 1 serving) 

3 Gardein Chipotle Lime Crispy Fingers™
1 whole grain wrap
2 full leaves of romaine
1/2 cup of red and green bell pepper strips
2 tbsp tahini dressing (recipe below)
1 tbsp fresh cilantro
1 tsp lime juice

Tahini Dressing

1 tbsp sesame tahini paste
1 tbsp water
1 tsp lemon juice
1/4 tsp salt

Bake the strips in oven according to package instructions. While they're baking, mix the dressing ingredients together in a separate bowl, adding more water or sesame tahini paste as needed (I use Joyva brand sesame tahini). Optionally, you could also add some minced garlic to it. Have wrap ready to go by layering ingredients onto the wrap as desired. I put down the romaine, then the peppers, then the cilantro, then the lime and tahini dressing. When the crispy fingers are done, allow them to cool for a few minutes before placing onto wrap. I put extra tahini on it since I did not like the taste so much.

Now, you may be wondering- why bother providing a recipe if I gave this product a poor review? Well, I figure you may not want to take my word for it and try them for yourself. Let me know if you do and if you happen to come across a different flavor or product that you think is actually better.

Do you know a great product I should review, or a product you’re curious about but afraid to try? Let me know in the comments! Just please suggest a natural, organic, eco-friendly, or health or food-related product so it will at least coincide with my blog’s theme, thanks!

Note: I was not paid or asked to write this review, I did it by my own accord.

Have a happy Meatless Monday!




 

Meatless Monday: Tofu Tacos!

We’ve been having various Mexican-inspired dishes in my house lately. Here’s one for all the vegetarians that even meat-eaters will love!

Tofu Tacos

Ingredients:

Filling

1 14oz package of firm or extra firm tofu, drained

½ cup water

½ cup tomato sauce

1 small onion, finely diced

1 tbsp olive or canola oil

1 tsp chili powder

1 tsp garlic powder

1 tsp cayenne

1 tsp cumin

½ tsp salt

½ tsp pepper

Wraps and Toppings Suggestions 

Wholewheat tortilla wraps

Shredded cheese (cheddar, Monterey Jack, pepper jack, queso fresco)

Diced tomato

Diced onion

Shredded lettuce

Baby spinach

Sliced avocado

Corn

Guacamole

Salsa

Sour cream

To drain the tofu, remove from packaging and wrap in two paper towels, then place on shallow plate. Place another plate on top of it and leave it for at least 30 minutes up to an hour. If possible, do it over night for best results. The pressure from the plate will slowly drain the liquid from the tofu without putting too much weight on it. Once drained, unwrap and then cut into cubes, slices, or just crumble it up into small chunks.

Heat the oil in a medium skillet then add the onion and brown. Add the tofu and cook over medium heat until lightly browned on each side; press tofu occasionally to enable any leftover liquid to seep out. Turn after 5-7 minutes to brown on each side; if using crumbled tofu, stir and sauté in the pan frequently so as not to burn it or allow it to get stuck to the pan. Once tofu and onions are good and brown, add the water and tomato sauce and bring to a boil. Lower heat to medium-low, then add all the seasonings. To save time, mix the seasonings in a Ziploc bag or bowl ahead of time then add altogether at once. Here’s another thought: make triple or quadruple the amount of seasoning and store the extra for future use!

Cook it all for about 5-10 minutes, adjusting seasoning as you deem fit. Scoop tofu into wraps and add the toppings of your choice. Serve with beans or a salad. Delish!

This became a family favorite a while ago, and it is the only way Lily will even eat tofu at this time. She really likes spicy food! So, if you have a picky eater who you’d like to get into eating tofu, give this recipe a try and see how it goes. This recipe can also be used for beef, chicken or fish, and probably even pork though I wouldn’t know since I don’t eat pork.

For baby: mash tofu with cheese and/or tomato sauce and optionally add veggies your little one eats at their age, such as corn, avocado or spinach. Ole! If you want to learn more about the safety and health issues involved in eating soy product, please read my previous post Somethin’ Sweet ‘n Spicy. 

I do not recommend the use of non-stick pans that you may think would make frying tofu easier. Most people are familiar with the danger involved in using such cookware, but if you are not, read here to learn more. Carcinogenic toxic fumes that are very cancerous can emit from the pans with non-stick coating as you cook with them. You can inhale these fumes and they will also leak into your food! Pans that get burned cause a higher risk, so if you have any that have been damaged from cooking, throw them out! In fact, get rid of any non-stick cookware you own- it’s not worth the risk. Use glass or stainless steel for safest cooking.

 Enjoy, and have a good week!

Red curry in a hurry

If you are new to Thai cuisine or have just never tried cooking it yourself, it can seem a little intimidating with the exotic ingredients and flavor combinations. To me, I think it’s actually quite simple and just like cooking anything else, in some ways even easier, so don’t be afraid! Curry is a classic in most Asian cultures, and Thai curry is very spicy, sweet and aromatic. You will fall in love! It’s also heavy enough for winter, but not so much that you can’t enjoy it during warmer seasons as well. The recipe I provided here is one of the easiest I know thanks to the magic of ready-made curry paste (I use Thai Kitchen).

Thai Red Coconut Curry

Ingredients:

1 14 oz package tofu drained and sliced into triangles*

1-2 tbsp red curry paste

1 cup chopped broccoli florets

1 cup chopped spinach

1 chopped avocado

1 red bell pepper seeded and sliced into strips

2 carrots peeled and sliced

1 14 oz can coconut milk

1 tbsp olive oil

1 tbsp lime

1 tbsp cornstarch

1 tsp turmeric

1 tsp blue agave syrup* or brown sugar (to taste)

2 tbsp chopped cilantro for topping

*Note: How to cut tofu into triangles: once drained, slice the block length-wise 3 times then in half width-wise. Then cut each half diagonally so you get 12 triangles altogether. Feel free to make smaller if desired.

Whisk the red curry paste, lime, turmeric, agave or brown sugar, coconut milk and cornstarch together in a bowl then set aside. Heat the oil in large skillet or wok then add tofu and cook until slightly browned. Add all the vegetables except for the avocado and cook stirring for about 3 minutes. Add the coconut curry sauce and bring it all to a boil, then add the avocado and simmer over medium heat until vegetables are tender. Serve sprinkled with the cilantro over brown rice. Sooo good!

You can also serve with lime wedges for an extra squirt of citrus, or over Asian-style noodles. A light salad with ginger dressing is a great starter with this as well. You can also get creative with the veggies, adding or subtracting things to your liking. Some other good additions are zucchini, bamboo shoots, bok choy and eggplant. You can also make it with meat or fish just the same as you did with the tofu, just add chunks of chicken, shrimp or white fish like tilapia.

I’ve never tried making my own curry paste, although I am sure it makes a HUGE difference taste-wise as making things fresh is always rewarding to your taste buds. If you are brave enough to try it and have a local Asian market near you that carries items like lemongrass and fish sauce (soy sauce can be substituted and keeps it in the “meat-free” realm), here’s a link from about.com.

Aside from tasting totally orgasmic (yes, I went there), the turmeric found in most curries is a leading anti-inflammatory and also helps to clean the liver. With the addition of coconut milk, you also get the added benefits of a boost to your immune system due its anti-bacterial properties. The blue agave syrup (that was also a suggested ingredient in my last post’s recipe) that can be used in place of brown sugar if available is a plant-derived sweetener from Mexico and is thought to be better for you than regular sugar, although there is a still a lot of controversy surrounding it (including the most likely possibility that all the “controversy” is merely coming from the sugar industry trying to drum up some trouble against their competition). It is about 25% sweeter than sugar, so use it accordingly in place of sugar, and is also anti-bacterial like the coconut milk and very good for the colon.

Curry is something that can be tricky at first, but then great to experiment with the balance of seasoning once you get the hang of it. 

When it comes to kids, though, curry may not be to their liking unless you make it pretty mild. Then they may enjoy it, especially kids 5 and up I would think. I haven't experimented with it for Lily yet, but she does have a taste for garlic and hummus, meaning, she's not completely shy to stronger-tasting foods. Like I've said before, it really comes down to what your typical diet is and knowing what your child already likes and dislikes. The fresh vegetables paired with rice or noodles and a little sauce are healthy enough. For toddlers, I'd suggest:

1/4-1/2 cup of whatever chopped veggies you use for the curry, steamed

1/4-1/2 cup rice or noodles

Top with soy sauce or sesame oil if desired.

Easy-peasy, right? (I can't believe I just typed"easy-peasy").

For baby:

3 tbsp pureed carrots or spinach

Mix with breastmilk or formula and some rice cereal.

Kŏr hâi jà-rern aa-hăan! (Thai for "enjoy your meal!")

Sesame-Orange Chicken or Tofu/be-lated Meatless monday post

So I missed my Meatless Monday post this week…can I blame it on too much Mother’s Day fun and excitement?

It’s kind of the truth, honestly. I had a very busy and tiring weekend, then on Monday I was still recuperating since Lily woke up twice Sunday night then got up at 7:30 am (an hour earlier than usual) when Mommy wasn’t quite ready to greet the sun yet. I basically took it easy yesterday and dealt with her teething crankiness (hence the waking up at night) as it came, but luckily I got a better-than-good night’s sleep last night.

And, I made this really tasty, low-fat Asian-inspired dish last night that could be easily made with or without meat. It contains vitamin-infused sesame, a variety of yummy vegetables, and a tangy sauce loaded with vitamins and nutrients such as vitamin C, manganese, amino acids and raw soybeans which I explained the benefits of in my last post. So, read on and try it out!

Orange-Sesame Chicken or Tofu

(adapted from Prevention magazine)

Ingredients:

¾ cup OJ

¼ cup apple cider vinegar

2 tbsp soy sauce (reduced-sodium suggested)

1 tbsp honey or brown sugar or 1/2 tbsp agave syrup

2 tsp cornstarch

2 tbsp sesame oil

1 lb thinly sliced boneless and skinless chicken breast or 1 14 oz pack of tofu, drained and cut into strips or triangles (or cubes if you prefer)

2 cloves garlic, minced

1 tbsp minced fresh ginger or 1 ½ tbsp powdered ginger

1 tsp red pepper flake

3-4 ribs celery thinly sliced

3-4 carrots thinly sliced

1 cup peas or soybeans

1 cup sugar snap peas

Approximately 2 tbsp sesame seeds, preferably toasted

Whisk the OJ, cider vinegar, soy sauce, honey (or sugar or agave) and cornstarch together in a bowl until smooth, then set aside. Heat 1 tbsp of the sesame oil in a frying pan over medium-high heat then add the chicken or tofu, garlic, ginger and pepper flake until chicken is slightly browned. Once chicken is browned, add peas (or soybeans) and snap peas to the pan.

Meanwhile, cook the carrots and celery in about 1 inch of water on medium-low heat in a separate pan until they are tender but still crisp, about 5 minutes. Once they’re ready, drain and add to the pan with chicken plus remaining sesame oil. Cook for about 1 minute, stirring a little, then add the sauce and cook for about 2-3 minutes more, stirring every so often to keep the sauce from settling. Serve with sesame seed sprinkled on top.

I had it the other night with a fresh green salad with mesculin from my garden (!), but it would also be really good over brown rice or noodles.

For baby:

2-3 tbsp pureed carrots or peas

For tots:

¼-½ cup steamed peas, carrots and/or soybeans

¼ cup brown rice or chopped noodles

Sauce to top with, if desired:

1 tbsp OJ

¼ tsp cider vineger

¼ tsp sesame oil

¼ tsp honey

Warm in microwave for about 15 seconds then allow to cool for a minute before serving over the veggies and rice or noodles. 

If your tot is a picky eater, they may not like this sweet sauce with a tangy edge, but if they have more developed taste buds that they got from Mommy’s eclectic diet while they were in the womb, then this sauce should give their normally bland veggies a sweet and tangy kick.

Also, I must admit, this sauce did not get Lily to eat her broccoli. It worked for the carrots and peas, but not the broccoli. The only way she’ll eat that vitamin-packed superfood is if it’s covered in cheese! So, if your child is still a picky eater after trying a few different variations of this sauce, don’t fret, and remember to keep in mind that their taste buds are still developing as well as changing all the time, so if they throw it on the floor one day, they might be more willing to try it next week or in a few weeks.

 I’m no baby-diet expert, but Lily is a very good eater and actually prefers things with a stronger flavor opposed to bland, but she still manages to surprise me with what she will and won’t eat.

I will blog about my Mother’s Day adventures in my other blog, Garden of Jessica  soon, so check there if you want to know what kept me so blahhhh post-M Day.

Thanks for reading, and I hope you are enjoying all the recipes I post! I promise to stay on top of things next week and post a Meatless Monday recipe before Monday, but remember, Monday doesn’t have to be the only day you go meat-free!

Somethin' sweet n' spicy

Happy May, everyone! For this week’s Meatless Monday recipe I chose a sweet and spicy Chinese dish with juicy tofu and crisp green beans. This is one of my favorites and keeps well for leftovers. Since I’m starting this month with an eastern-style dish, maybe I will make it the theme of this month. I know plenty of Asian-style dishes, including Thai, Indian and Middle Eastern, so I should be able to provide you with lots of tasty, zesty dishes to try out this month that don’t include meat or even dairy. I hope you like!

Szechuan Tofu and Green Bean Stir-Fry

(Adapted from Eating Well magazine)

Ingredients:

½ cup water divided
¼ cup soy sauce (low sodium recommended)

1 tbsp tomato paste

2 tsp balsamic vinegar or Chinkiang vinegar if you have

2 tsp sugar or 1 tsp agave syrup

¼ tsp crushed red pepper or to taste

1 tsp + 2 tbsp corn starch divided

14 oz package of extra firm tofu, drained

2 tbsp canola oil

4 cups green beans, trimmed and cut in half

4 cloves minced garlic

2 tsp minced ginger

To drain the tofu, remove from packaging and wrap in two paper towels, then place on shallow plate. Place another plate on top of it and leave it for at least 30 minutes up to an hour. The pressure from the plate will slowly drain the liquid from the tofu without putting too much weight on it.

While tofu is draining, whisk ¼ cup water, soy sauce, crushed red pepper, tomato paste, vinegar, sugar or syrup and 1 tsp cornstarch together in small bowl and set aside. Once the tofu is drained, cut into small cubes and pat dry if needed. Toss the tofu in a bowl with the remaining 2 tbsps of cornstarch until coated.

Heat 1 tbsp of oil in a large wok or skillet over medium-high heat then add the tofu, spread evenly across the pan's surface. Cook without stirring for 2 minutes, then turn and stir gently. Continue cooking while stirring occasionally until light brown and crispy, for about 3-5 minutes, then transfer to plate.

Reduce heat to medium and add the rest of the oil then the green beans, garlic and ginger. Cook, stirring constantly for 1 minute. Add the remaining ¼ cup of water and cook up to 5 minutes until green beans are crisp yet tender. Stir in the reserved sauce then cook stirring for about 1 minute, then add the tofu and stir cooking for another minute. Once sauce is thickened to the consistency of a thin syrup, remove from heat and serve alone or with brown rice.

For baby:

Approximately 3 tbsp crumbled tofu

Approximately 3 tbsp steamed green beans

Serve as is for baby or tot who eats finger foods, puree for baby who is still spoon-fed. You can add some oil and garlic for the child over 9 months if desired. Canola oil is loaded with omega-3 and -6 fatty acids, which are important fats for a growing child. Omegas contribute to brain development and also help support the heart. Garlic may not be to some baby and tots’ liking, but you are probably already familiar with the commonly known benefits of garlic for cardiovascular health and lowering cholesterol, and garlic is also a surprisingly rich source of vitamins C and B6.  

Some information on soy and tofu: There is a lot of controversial information going around about tofu, mainly concerning the addition of female hormones and the possible impairment of thyroid function. There is not too much evidence supporting the negative effects, and from doing my own research and possessing the knowledge that in Asian cultures soy is a dietary staple and these findings have not impacted their cultures to a state of trans-gendered people running around with thyroid disease, I think the best thing to do is just eat soy products in moderation, as you should with any food. Don’t eat soy-based products every day, even though fermented soy such as tempeh is considered safe, moderation is still key to any well-balanced diet. Fresh soy beans are totally safe and super healthy though.

Soy-based foods are a well-known staple in vegetarian and vegan diets, and many of the people who do suffer from the impairments brought on from over-consumption of soy and tofu consume non-organic or GMO soy. NOT A GOOD IDEA. Eating anything that is genetically modified triples (if not more) your chances of contracting a disease or impairment. Eat fresh and organic as much as possible, and if you must eat something that’s processed yet considered good for you, such as tofu, don’t eat it everyday! There are plenty of meat and diary-free foods out there to choose from.

If you didn’t catch it last Monday, I posted a pure, unprocessed plant-based recipe for a yummy beet and spinach soup. Great hot or cold!

Thanks for reading!!!!

Vegetarian Time

Vegetarian tonight!

Tofu and Black Bean Skillet

Ingredients:

1 block firm tofu, drained and cubed

1 cup black beans, cooked

2 cloves garlic, chopped

½ cup chopped onion

1 tbsp oil (olive or canola)

1 cup tomato sauce

1 tsp garlic powder

½ tsp salt

½ tsp pepper

1 tsp cumin

1 tbsp hot sauce (or to taste)

Handful or 2 of baby spinach

Shredded cheddar cheese as topping (optional)

Bean sprouts as topping (optional)

Fry the oil in a medium skillet and then add the tofu. Fry for about 10 minutes or until lightly browned, then add the onion and garlic. Cook over medium-low heat for about 3 minutes then ad sauce and beans. Cook, stirring for about 5 minutes, then add all seasonings and mix in. Cook for 10 minutes, then add spinach and remove from heat. Mix in spinach until it is softened. Dish onto plates and top with cheese and/or sprouts. Makes 4 servings, or 6-8 sides.

This is a tasty and simple vegetarian recipe. I conjured it while deciding what to make for dinner one day with what I had available in my fridge at the time. I’ve served it to several people who aren’t veggie heads, and they liked it just as much as any herbivore would. It’s also easily alterable, so you can add anything you like to mix it up if you please, or to make it for omnivores, such as adding chicken instead of tofu, corn, Spanish olives, potatoes…you be the chef!

Before I became pregnant with Lily, I had been a vegetarian for years. It started when I was about 12 years old and then I got on and off the wagon about 2 or 3 times, but never for long. I made the choice to become a vegetarian because I became particularly aware of where the meat on my plate came from and I did not like it one bit. So, I decided to brave the ridicule of “being different” I was sure to get from my peers and face the questionable looks from my family, and dive right in to a meat-free diet, a diet I was able to maintain for quite a long time with no issues.

About 3 months into my pregnancy, I had a couple of friends over my place for a music festival and we were grilling in the backyard. Everyone was enjoying the usual beef burgers while I opted for my usual Dr. Praeger’s veggie patty. One my friends was sinking his teeth into his burger and I caught a whiff of it and suddenly felt an old craving I hadn’t felt in a very long time. After pondering the sensation over for a few minutes, I revealed to my friend and husband my sudden craving, and Paul quickly handed me his burger.

I told my OBGYN about the burger incident and she told me my body was probably craving iron and B vitamins that could only be found in meat, and that I should go ahead and eat meat whenever I craved it. I asked if I could just take supplements, and she said it was best to get it from food sources and if my body was craving it, then I needed it to help my baby grow and thrive inside of me. Ever since then, I have been back off of the pesco-vegetarian horse (or zucchini instead of horse to keep it veggie!).

I sometimes think about going back to vegetarianism, and I hope that I will. Not only did I feel better about my choices when I was abstaining from meat, I honestly felt better physically and spiritually, and weighed less too. It’s better for me and better for the environment in so many ways in that it helps to reduce the carbon footprint left by all the toxins raising livestock produces and also keeps antibiotics used on the animals out of my body. Organic-raised meat usually costs a lot more than conventional and often (from what I’ve read, anyway) is not always guaranteed completely organic, USDA approved or not.

These thoughts all ultimately lead to how I plan to handle Lily’s diet as she grows. As of right now, she has not tried meat or any animal products other than dairy. Paul and I have talked it over a few times, and although at first he disagreed with my wanting to raise her veggie, he did agree that it would be healthier for her to have a meat-free life. He was mainly worried about any teasing she might receive from her peers in school and also guilt she might experience from wanting to try meat, a situation he experienced growing up with parents who suddenly wanted him to eat vegetarian after he’d already gotten used to eating meat. I informed him I would give her the option to choose to go omnivore when she was older if she wished to and not pressure her or preach about the wrongs of butchering animals for food if she got curious about fried chicken. He has relaxed since then, but we are still undecided about how to proceed as of right now, so we are just taking it as it evolves.

Tonight Lily enjoyed her usual vegetarian meal, this time of

3 tbsp pureed spinach

3 tbsp pureed corn

1 tbsp brown rice cereal

1 tbsp plain yogurt

Warm spinach and corn and then mix in other ingredients. Make sure it’s not too hot before serving!