Ok, now don't get me wrong... I'm not on my soap box, my preaching days are far behind me. I'm not an advocate for PETA and don't particularly support them. I'm also not recommending everyone become a vegetarian. In fact I myself do eat some seafood for the protein which is generally not injected with hormones etc.
So where am I going with this if I'm not trying to have an alter call and have everyone convert to be a veggiehead you ask? Glad you asked! Losing weight and getting your body to a healthy state is difficult. When you factor in all the high fat, greasy fast food burgers, chicken etc. it's no wonder we have a hard time losing the fat and feel bloated and sick. Enter Morningstar, Boca and other vegetarian companies. In your freezer section are foods made by companies that make vegetarian hamburger patties and other meat products usually based from soy or other vegetable based products. These products are usually higher in protein, lower in fat and cholesterol and have no antibiotics or growth hormones. Places like Burger King actually sell veggie burgers! Melissa, my workout partner and who my family refer to as my "gym wife", makes an incredible veggie chili using among other things, veggie meat crumbles that my entire family loves. There are so many recipes that you can use meat substitutes which will allow you to not only cut out more than half the fat and calories but also keep your protein levels high enough to support your workout recovery! There are many recipes such a buffalo wings made from cauliflower of all things that believe it or not taste amazing!
I'm not opposed to meat or meat eaters. I have no problem grilling steak for my family while I make veggie burgers so don't think I'm a "hater". Just do yourself and your body a favour... next time you want a burger give a veggie burger a try. You will save yourself tons of empty calories and fat! Again, I know some of you may be thinking there's no way you are giving up meat. I don't blame you. but for in the interest of weight loss and better health, give it try... substitute one or two meat products and see if you don't cut your calories and fat content down and feel better as well. That's my opinion, for what it worth...
You'd be surprised how many incredibly delicious meals there are which are meatless. It has been requested by a few of my clients to include recipes and meal ideas in my blog. I'm asked regularly what I eat and how I get my protein. I will include some of the recipes for foods I eat today and in future blogs.
I LOVE Indian food! So today I will give you guys a recipe for a meal I have regularly. I usually put it into separate single serving containers and take them to the gym or reheat them for lunch. The recipe comes from a book called "meatless" which has over 200 veggie head recipes. the recipe is taken directly from the book. It can be found on line or in bookstores. I can verify this is delicious dish!!!!!
CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES
Toasting the curry powder with the other ingredients before adding the liquid intensifies the flavour for this variation of "Chana Masala". You can roast the cauliflower and tomatoes a day or two ahead; cool, cover and refrigerate until ready to use.
Ingredients:
1/2 head cauliflower (about 1 pound) trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra virgin olive oil
1 1/2 pints cherry tomatoes
coarse ground salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach or kale
1 tablespoon chopped fresh cilantro leaves
4 Easy Cooking Instructions
1. Preheat oven to 374 Degrees. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on the other side of sheet. Season with salt and pepper. Roast until the florets are browned in spots and the tomatoes are soft, about 25 minutes
2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring until fragrant, about one minute.
3. Add chickpeas, tomatoes and 2 cups water; bring to boil. Reduce heat to medium, cover and simmer 8 minutes.
4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach or kale, cilantro and season with salt.
To serve divide into 4 servings. Each serving contains 508 calories, 11.5 grams fat (1.48g saturated fat), 0 mg cholesterol, 84.6 grams carbohydrates, 19.9 grams protein and 13.7 grams fiber.
* Recipe taken from the book "meatless" from the kitchens of Martha Stewart Living
**Disclaimer time... As always refer to your physician and/or nutritionist before making any drastic changes to your nutrition program. Be sure to research or consult someone knowledgeable to obtain proper nutrition intake for your particular body.