Now, I live with a big ole boy who loves his steak. And I have to admit, I do too. But so many of my lectures at IIN focus on the health benefits of not eating meat (no saturated fat, more energy, better for your heart, etc.) that I keep thinking - how could we go wrong? So I'm committing to cook more plant-based meals - considering this is a time to be open-minded and make changes in your life. Will this make a positive impact? Only time will tell.
The trick is going to be, well, tricky. You see - Blake is the main cook in our house. It truly is his passion and I've always been the one throwing out the ideas and he does the follow through. No complaining here! But he may get a little suspicious when he's not searing quite as often. My challenge will be to find recipes that will satisfy my meat loving man. Prayers are welcome! :)
I'm starting off with a lentil soup that I'm sure will do the trick:
1 onion, chopped 1 (14.5 ounce) can crushed tomatoes
¼ cup olive oil 2 cups dry lentils
2 carrots, diced 8 cups water
2 stalk celery, chopped ½ cup spinach, rinsed and thinly sliced
2 cloves garlic, minced 2 tablespoons vinegar
1 teaspoon dried oregano salt and pepper to taste
1 bay leaf
1 teaspoon dried basil
1. In a large soup pot, heat oli over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
2. Stir in lentils and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper, add more vinegar if desired.
And so we will see where the next 40 days takes us. I'm up for the challenge and look forward to sharing our experiences that could possibly inspire others to look at areas of their lives they would like to improve on. We're all a work in progress and if we don't challenge ourselves sometimes, what's the point - right?