Engine2 Chili (modified)

Ya'll know I'm a huge fan of Rip over at the Engine 2 Diet. Traditional Chili in our house used to be 1lb of ground beef, 3 cans of beans (kidney, pinto & chili), 1 can of diced tomatoes and a packet of chili seasoning. 

THERE IS NO GOING BACK AFTER YOU HAVE THIS CHILI. 

I swear it!!

The original recipe calls for Tofu, jalapeno pepper, mushrooms and some other odds and ends that were a little outside my chili taste ideals, so I deleted them from the original recipe. If you'd like to view the original head on over to E2, and check it out. Otherwise, take my word that this chili is AH-MAY-ZING! And yes, the apple is a must in this recipe. Just trust me.

1 large onion, chopped

2 cloves garlic, minced or pressed

2 bay leaves

2 stalks celery, chopped

2 carrots, chopped

1 can kidney beans, rinsed and drained

1 can black or pinto beans, rinsed and drained

1 can chickpeas, rinsed and drained

3 cups water

1 can chopped tomatoes

1 - 6oz can of tomato paste

1 can corn or frozen equivalent

1 apple, chopped

2 tablespoons chili powder

1 teaspoon coriander, crushed

2 tablespoons Dijon mustard

1 tablespoon molasses

1/2 - 1 cup chopped cilantro

*Optional: salt, pepper, and sugar to taste

Saute onion on medium - high heat in a large pan for 5 minutes. Add garlic, bay leaves, celery, and carrots, and saute 5 minutes longer. Transfer all ingredients to a crock pot. Add beans, water, tomatoes, tomato paste, corn, apple, remaining seasonings, mustard, molasses, and cilantro. Cover and simmer on low for 6-8 hours.

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Whole Wheat Pizza Dough

I've made home-made pizza countless times and with several different recipes. 

I have to say this is by far the BEST recipe I have tried. It also makes for 

great bread sticks!

1 envelop active dry yeast

1 cup very warm water

1 1/2 cups all purpose flour

1 cup whole wheat flour

flour for kneading (about 1/4 cup)

3/4 tsps salt

2 tbsps olive oil or vegetable oil

cornmeal

In a large bowl, add very warm water. Add package of yeast and stir until yeast is dissolved and resembles a creamy foam.

Add salt, oil, and flour. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until doubled, about 30-60 minutes. Punch down dough. Remove dough to lightly floured surface.

Shape and place on pan with a light sprinkling of corn meal. Spritz or brush with olive oil. Bake at 400 for 8-10 minutes. Remove from oven, top with ingredients. Return to oven and continue to bake with ingredients until done (time varies depending on toppings - about 15 min +).

Jake's Tips: Make toppings before hand, or while dough is rising. We like to put a slight drizzle of olive oil with about 1 cup cheese and then COVER with vegetables: broccoli, bell pepper, artichokes, shredded carrots, sliced tomato, sun dried tomato, olives, mushrooms, avocado, etc.

Kid Approved: This dough can be made into individual pizzas so that kids can add their own ingredients. I find that although they dislike A LOT of veggies, the more colorful (think yellow bell peppers, orange shredded carrots, green broccoli) we make the pizza, the less likely they pick out stuff they don't like. Also, the more veggies you add, the less cheese you need - it's more so for "tradition" around here.

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Corn Chowder

I had to steal this picture from All Recipes however it leaves
out the beautiful vibrant colors of the orange carrots and green fresh parsley.

I got this recipe from my Taste of Home Cookbook. In the past I added chicken to it because I thought "where the heck is the protein?!" Ha. Haha. Hahahahaha. A one cup serving - sans chicken- has 5g protein, and that's without the addition of carrots.

1 large onion, chopped

1/4-1/2 cup butter (by preference)

2 1/2 cups water

2 - 14 3/4oz cans cream-style corn

4 medium potatoes, peeled and cut into 1/2-inch cubes

2 cups carrots, chopped

2 cups soy milk

1 1/2 tsp salt

3/4 tsp pepper

Minced Fresh Parsley

In a large pot, saute onion and carrot in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low.

Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

*Kid Friendly: Strain the sauce and simply place the potatoes, carrots, and corn in a bowl. Less mess for kids to eat, and still so sweet and yummy.

**Healthier option: Saute the onion and carrot in water as opposed to butter. The flavor is remarkably different. If you do choose to saute in water, I'd add dry seasonings to flavor it up.

***Slow-Cooker Approved: Simply saute the onions, then add ALL the ingredients to a slow cooker and simmer for 6-8 hours. Delicioso!

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Split Pea Soup

Man! This soup gets such a bad rap! It's so filling though and FULL of protein. 

Peas should be a superfood.

Another Taste of Home Submission

1 small onion

4 carrots, chopped

1 tbsp vegetable oil

4 cups water

1 - 14.5 oz can vegetable broth

1 1/2 cups dried split peas, rinsed (1 small bag)

3 bay leaves

1 1/2 tsp salt

1/2 tsp dried rosemary, crushed

1/4 tsp dried thyme

1/4 tsp pepper

In a large saucepan, saute onion and carrots in oil until tender. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until peas are tender. Discard bay leaves.

*For picky husbands: if meat is still a "necessary" part of his diet, purchase a thick cut slice of ham and chop into small pieces. Not sure about the weight, but you can buy them pre-packaged in the meat area and they usually weigh between .5 and 1lbs. However, if you do add ham, I recommend not adding the salt.

**Kid friendly: Pea soup is hard to eat for little ones. Slice up bread into cubes, toast, and place in a bowl. Allow little hands to help ladle the soup onto the toasted bread cubes. It helps soak up the liquid and lets them feel involved. Whole wheat/whole grain bread is also packed with protein, so don't be surprised if they get full quickly!

***Slow-Cooker Approved: Saute the onion and carrots in a saucepan, and then add ALL the ingredients to a slow cooker for 6-8 hours. Split pea soup is by far one of the best smells to come home too.

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Black Bean & Roasted Potato Enchiladas

Yum! Enchiladas are so versatile. 

Despite it's bad rap as a "filler carbohydrate," potatoes contain 2.1g of protein and 1g of fiber, 110 calories and NO FAT. They also amazingly have 45% of the daily recommended value for Vitamin C.

Instant mashed potatoes (use soy milk as sub for regular milk and leave out salt and butter) can also be used in place of roasted potatoes. For those with extra time (or better planning! lol), roast potatoes in the oven for fuller flavor.

2 tbps water/oil (for sauteing potatoes)

3 potatoes, peeled and chopped into 1/2" cubes

2 carrots, peeled and shredded (using a cheese grater)

1/2 - 1 red onion, chopped

1 1/2 cup corn

1 cup cilantro, chopped

1 cup salsa

2 - 15oz cans black beans, drained and rinsed.

1 - 12 count package whole wheat tortillas, or healthy tortillas such as spinach & tomato.

1 - 10oz can enchilada sauce

Optional cheese and sour cream.

Preheat oven to 350 F and grease 13"x9" baking dish.

Heat water/oil. Add potatoes, carrots, onions. Saute until soft. Add corn, cilantro, and salsa. Saute until cilantro is soft. Add black beans and heat through.

Briefly heat entire package of tortillas in microwave (I do 20 sec on a 600watt microwave). Warming the tortillas help make them more pliable for folding so they do not tear as easily. Scoop approximately 1 cup of mixture into 1 tortilla, roll, and place into baking dish. Continue filling remaining package of tortillas.

Open can of enchilada sauce and cover tops of tortillas. Using a basting brush helps spread sauce evenly. The more sauce the better.

Optional: sprinkle cheese and lightly drizzle sour cream over top of enchiladas for a more desirable look.

Cook for 30 minutes or until sauce is bubbly. Serve with fresh cut limes, and sliced avocados. Enjoy!

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The Negative Label "Vegetarian Kid"

I was reading a recent post on the blog Healthy Tipping Point (Caitlin is expecting her 1st and due on June 13th) about raising their baby vegetarian.  She had so many comments to her post, and some of them absolutely angry and shockingly mean and misinformed about her decision!

Being 5 months pregnant, and only gaining 2.5lbs, I have already been subjected to judgment about eating vegetarian (I decided to give in to eating cheese and ice cream this pregnancy - glutinous!). While my doctor is more than happy about my weight gain and both the baby and my body measurements - I have been confronted by others about not giving my unborn child the appropriate nutrients.

What's really funny, is right now I'm struggling with feeling like I add too many carrots to my meals. Really, is there such a thing??

The American Dietic Association (ADA) states, "well-planned Vegan...diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence.(4)

So, as we watch childhood obesity rise, and 1 in 3 children born after 2005 are expected to have type 2 diabetes, I thought I should provide some interesting arguments for those that feel that Plant Based (PB) parents are depriving their children of necessary nutrients found in meat and dairy. In our house the focus of the plate does not center around the meat portion, but rather around how many fruits and vegetables I can stuff into a meal.

The following is a list of nutrients and ways that you can get them by consuming a PB diet (as excerpted from here):

• Protein: In the United States, consumption of TOO much protein is a much bigger issue than not getting enough. Protein deficiency is common only in countries suffering from famine. Children can get all the protein that their bodies need from whole grains in the form of oats, brown rice, and pasta; nuts and seeds, including sunflower seeds, almonds, walnuts, and spreads such as tahini and peanut butter; and legumes, including tofu, lentils, and beans.
• Iron: Some babies' intestines bleed after drinking cow's milk, increasing their risk of developing iron-deficiency anemia, since the blood that they're losing contains iron.(1) Formula-fed babies should be fed a soy-based formula with added iron to minimize the risk of intestinal bleeding. Iron-rich foods such as raisins, almonds, dried apricots, blackstrap molasses, and fortified grain cereals will meet the needs of toddlers and children 12 months and older. Vitamin C helps the body absorb iron, so foods rich in both—such as green, leafy vegetables—are particularly valuable.(2)
• Calcium: Cornbread, broccoli, kale, tofu, dried figs, tahini, great northern beans, blackstrap molasses, and fortified orange juice and soy milk are all excellent sources of calcium. As with iron, vitamin C will help your child's system absorb calcium efficiently.
• Vitamin D: Cow's milk does not naturally contain vitamin D; it's added later. Vitamin D–enriched soy milk provides this nutrient without the animal fat. A child who spends as little as 10 to 15 minutes three times a week playing in the sunshine, with arms and face exposed, will get sufficient vitamin D because it is synthesized in the skin when the skin is exposed to sunlight.(3)
• Vitamin B12: Vitamin B12 is found in fortified soy milk and many cereals.

Eating is such a personal decision, and no better display of our personality weaknesses, failures, and successes. Nobody wants to be told that their decision is wrong, but we have to be faced with the facts of what our current American diet is doing to our bodies.

Anyone else craving carrot sticks right about now? Mmmmm, yummm.

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1) University of Michigan Health System, "Cow's Milk: Pros and Cons," C.S. Mott Children's Hospital, 2008.
2) U.S. National Library of Medicine and National Institutes of Health, "Medical Encyclopedia: Vitamin C," MedlinePlus Health Information, 7 Mar. 2009.
3) U.S. National Library of Medicine and National Institutes of Health, "Medical Encyclopedia: Vitamin D," MedlinePlus Health Information, 7 Mar. 2009.
4) American Dietetic Association, "Position of the American Dietetic Association and Dieticians of Canada: Vegetarian Diets," Journal of the American Dietetic Association, Jun. 2003.

Spaghetti Squash

Spaghetti Squash

No surprise, this was not kid friendly, BUT my husband who despises squash in general, surprisingly LOVED this. 

Go figure.

1 Spaghetti squash, halved & seeded

2 tbsp vegetable oil/water

1 onion

2-3 cloves of garlic, chopped

1 green squash, quartered lengthwise and sliced into 1-in pieces

1 yellow squash, quartered lengthwise and sliced into 1-in pieces

1 tomato seeded and chopped

1-15oz can Great Northern Beans, drained & rinsed

3/4 cup crumbled feta cheese (*optional)

2 tbsp chopped fresh basil

1. Pre-heat oven to 350 F degrees. Lightly grease a baking sheet. 

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven and set aside to cool enough so it may be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic and squash being careful NOT to overcook the squash (2-3 minutes). Add tomatoes and beans, and cook only until tomatoes are warm.

4. In a separate bowl, use a large spoon to scoop the stringy pulp from the squash. Toss with the sauteed vegetables, feta cheese, and basil. Serve warm.

**New Recipe Tip: When trying a new recipe with a picky eater, try serving something phenomenal on the side that has already been tested and approved in your kitchen. When I 1st made this recipe, I served it with cheddar & thyme biscuits that my husband drools over (as pictured above).

***Kid-Friendly Tip: I always keep some pre-cooked whole grain noodles in the fridge. Pull the beans from this dish and add to some warmed noodles. Serve with a side of fruit or favorite vegetable. Kids can not be expected to like everything, and sometimes just "trying" it (even if spit out) is all we ask for in our house.

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Southwest Pasta

Southwest Pasta

*Kid Approved

Ingredients

1 package whole wheat pasta

1/3 cup vegetable oil

1/4 cup fresh lime juice

2-3 tbsp chili powder (adjust for preference)

2 tsps ground cumin

1/2 tsp salt *optional

2 bell peppers, diced

1 onion, diced

2 cloves garlic, minced

2 cup corn kernels

3/4 fresh cilantro

2 cans (15oz) black beans, drain & rinsed

*optional add-ins: roasted plum tomatoes, canned tomatoes, pinto beans, lemon juice, fresh orange juice, fresh avocado, or canned olives.

Directions

1. Boil water for pasta

2. Mix oil, lime juice, chili powder, cumin, and salt in a separate bowl. Set aside.

3. Add pasta to boiling water.

4. In a large pan, saute (in oil or water) bell peppers & onions. Add corn (if using frozen corn kernels, cook corn prior to bell peppers & onions). Add garlic. Add fresh cilantro. Add beans at last minute to simply warm them up - beans tend to absorb moisture.

5. Drain cooked pasta and mix with oil, lime juice, and spice mixture.

6. Add vegetables to pasta and mix.

Enjoy!

For my picky eaters, I let them add a dallup of sour cream to their bowls, and serve with a side of sliced avocado or sliced oranges. My husband enjoys this flavored with hot sauce. This dish can also be served as a cold pasta for a picnic - simply do not cook the bell peppers, onion, & garlic - but I do recommend roasting the corn for that added boost of flavor.

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Layered Mexican Dip

Yes, this is a MEAL! Traditional 7-layer mexican dip, personalized to however you see fit!

Serve with warm whole grain tortilla chips, or whole grain tortillas to make a FILLING burrito.

1 pkg Taco Seasoning Mix OR 1 cup Salsa

2-15oz cans refried beans

1-16 oz jar salsa

2-15oz cans black or pinto beans

*add optional layer of 8oz of sour cream and/or 1 cup grated cheddar cheese HERE.

2 cups shredded romaine lettuce

2 chopped tomatoes

1/2 to 1 cup chopped onion, depending on preference

1 avocado, chopped

1 small can sliced olives

1. Mix package of taco seasoning (or 1 cup salsa) with 2 cans refried beans. Layer in bottom of 13"x 9" baking dish.

2. Layer remaining ingredients as listed.

3. Chill or serve at room temperature.

Optional add-ins or substitutions: roasted corn, chopped bell pepper (roasted or raw), mashed potatoes with salsa mixed in instead of milk/butter, chopped spinach.

**Kid tip - make a pint size version of this in a bowl or ramekin taking out the ingredients that picky eaters won't eat. Or don't add a the "icky" stuff to a portion of the 13"x9" baking dish. My kids don't like lettuce, onions, or tomatoes, so I just leave 1/4 of the dish without those added ingredients. I place the entire dish on the middle of the table, and the little kids feel like grown-ups getting to scoop the dip with their own chips - hence, they eat more!

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Plant Based Eating for Picky Husbands

My husband is such a good sport,...almost.

He supports me staying at home. His aversion to cloth diapering has manifested in believing cloth is the norm and disposable should be by prescription only. He agrees with the physical and environmental impact of meat & dairy on our bodies and the world.

However, being a good sport does not mean that he sometimes wishes for me to provide a second income. Or that he isn't grossed out by having to clean a really, really, really poopy diaper. Or he doesn't crave a carne asada burrito slopped with sour cream and wrapped in a chewy tortilla.

So how did I transition my steak-cravin', fried-chicken-lovin', ice-cream addicted husband into a meatless machine?

1 word: compromise.

Well, the word FAIL is a close second, but I'll get to that!

Our 1st decision to try meatless was after watching Food, Inc. together on a lazy Sunday afternoon when there was really nothing to watch on Netflix, and the children were magically napping. Initially we agreed upon trying meatless meals 2-3 days/week. Transitioning to soy milk would be easy for hubs as he already is lactose intolerant.

However, I don't do anything half-cocked. I jumped into meatless with a 7 day menu breakdown. I ordered 3 vegan cookbooks from Amazon, and I geared up for some gourmet, meatless meals. I was going to convince my husband that we could do this full time, not part time. But my 1st 3 recipes were epic FAILS. One recipe made my husband gag. My kids were sprinting away from the dinner table. My 1st success was chickpea salad (very similiar to tuna/chicken salad) with a side of  fruit salad and corn on the cob. Then 3 more nights of FAILS, and my husband threw in the towel. "Go buy chicken!" he yelled.

So we went back to a regular diet of meat and potatoes, ice cream and Hamburger Helper.

And hubs gained 5 lbs. He he he.

He agreed to try some more meatless recipes.

So here's my advice:

1. Go Slow. Chances are you've been eating the traditional diet for at least 20 years. 3-4 nights/week of eating meat/dairy isn't going to kill you.

2. Stick to traditional. Take every day meals you'd normally eat and sub the protein. If you love spaghetti, take out the ground beef/turkey, cook with whole grain noodles and serve with a side of broccoli. Chicken tacos? Try bean tacos with homemade pico de gallo and fresh sliced avocados - whole grain flour tortillas can be hung over the oven rack and cooked on a low temp (for 1-2 minutes) to give the appeal of "fried" shells. Be creative, but don't be scared about staying within the box.

3. Allow for Being Glutinous.  We eat meatless 5-6 days of the week. But hubs still craves greasy take-out food & home-made "comforts": cheesy sausage pizza, bacon and eggs. So, while I control what we eat during the week (like having dinner prepped before he can come home and decide to pick up the take-out menu), I also allow for pizza night - but insist on ordering a salad. Or I whip up bacon and eggs, but serve it with so much fresh fruit he can't resist. I'm also not afraid to add a bite-size candy bar to his lunch (since I make it every day) as a special treat so he doesn't feel deprived.

4.  A dallup of butter or sour cream won't kill you. You can be hard core, or you can be reasonable. If Southwest Pasta takes a dallup of sour cream to send it over the top on his #1 most preferred, then heck, let him have a dallup! If some shredded cheese completes his bean taco, then shred away! And if butter makes for the optimum garlic bread - then a light spreading is what you provide.

5. Invite him to create. Some men like to cook, some men don't. My hubs likes to be a part of the process (if 2 kids aren't dangling from our legs trying to open the oven and turn on the garbage disposal). Tasting it as I go, having him chop vegetables, asking for advice, makes him feel like he helped create it. Very child-like, no? But it totally works!

6. Complement him! I guarantee that eating less fat, cholesterol, & grease will make BOTH of you look better. Whether you loose a few pounds, your skin looks refreshed, or your energy level returns. Make sure to note the difference on him, and be sincere!

And if all else fails, get a divorce? NO! Making sure you were paying attention. Just remember:

COMPROMISE!

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I Vow No Cow

It's been a week since I've declared myself insane, and drifted over to the wacky world of hippy. I was outside hanging my cloth diapers on a laundry line mentally writing this post - what in that sentence does not scream "Just finish her off with a Prius?!"

Since I verbally committed myself to becoming Vegan, we have definitely had some triumphs AND complete FAILS! Admittedly, we haven't descended completely into Vegan. I still have 2 gallons of milk in my refrigerator, along with a tub of sour cream, 18 pack of eggs, and real mayo (as opposed to vegan-aise). My freezer shouts carnivore, stocked full with sausage, bacon, family packs of chicken, ground beef and turkey, hot dogs, ice cream sandwiches and then some.

We had our first fail the FIRST night when I made Pasta and Green Beans with Peanut Sauce from Colleen Patrick-Goudreu's cookbook The Vegan Table.Originally I was pumped because the recipe called for Peanut Butter, and we have some peanut butter-holics in this house, plus the recipe noted that this was a kid-friendly favorite. Ah hem. Not in this house. In fact, Rocky's review sounded something like, "know how you're (Jake) worm-phobic and lizard-freaked? Well this pasta brings about similar feelings in me." WOW! That's a horrible review! And that was night ONE!

Night two: Simple Stuffed Bell Peppers with raisins, brown rice, almonds, and fresh mint from the same book. Okay, not a complete fail, but it didn't knock my socks off.

Prior to committing to the process, and somewhere in our week long discussion of transitioning to Vegan we noticed the amount of meat Georgia eats (she's a meat head), and her growing resistance to veggies. Our 1st two nights of vegan meals, Georgia didn't eat anything other than frozen peas and corn. Prior to vegan, I could at least count on her consumption of meat if she refused to eat anything else. But without meat, now what?What mother doesn't worry about the nutritional well-being of their child? Slightly panicked, I e-mailed an up & coming Raw chef whose blog I recently began following, Chef Amber Shea Ford of www.almostveganchef.com (who I found through another man-friendly website), asking for references for raw recipes or cookbooks for kids (might as well go straight to the basics!). She gave me a whole bunch of great resources, but specifically, offered the advice of not to rush into the process (she was inside my head at this point).

Feeling inspired (and mostly enraged over my mother's day disaster), on Sunday I did what all crazy wives do, and pulled out all the stops on a fabulous recipe that I knew my family would love: 3 Bean Soft Tacos with pico de gallo, sliced avocado, shredded lettuce, lime, and a side of roasted corn on the cob and watermelon. The wanna-be Mexicans in my house gobbled it up (note: this also made bomb lunch leftovers for 3 days, including breakfast today! lol). Georgia ate like a trooper - success!

Monday we went out for dinner to make up for Rocky's bad mother's day. Rocky had a MAN-burger, I ordered chicken fried steak because I knew he would like to eat half of it (aw, such a good wife). Yup, we fell off the wagon.

Tuesday I made up for it with Pasta Primavera loaded with asparagus, green & yellow squash & whole wheat pasta - accompanied with a side of roasted garlic parmesan cauliflower (parm - not vegan, but we're trying!), and garlic bread (vegan butter to be added to our fridge soon!).

Wednesday I rocked the house with No-Tuna Tuna Salad Sandwiches (easily made from chickpeas) on toasted wheat buns, with fruit salad, and  broccoli salad (the yum kind with walnuts, sun flower seeds, and raisins). I lace my no-tuna salad with shredded carrots and celery - none of which Georgia could taste - which is especially fun because she despises carrots. She ate a whole sandwich by herself and I was beginning to feel VICTORIOUS!

I believe tonight is left-overs, in which I will finish the peanut butter pasta with a smile on my face. Today I'm also planning my recipes and grocery shopping trip for Friday. I'm thinking Eggplant Parmigiana is somewhere on that menu? Now that I have batteries in my camera, hopefully I can start posting pictures of my craziness.

I'm beginning to love this process of vegan. Not defrosting meat, or having to worry about spoiling expensive groceries is so liberating. Rocky has lost a couple lb's (which is kinda hot), and admits to feeling better (I love men with sensitive stomachs that won't admit to it). It's been easy for Rocky to maintain vegan at work because I make his lunch everyday, and wouldn't you know, peanut butter and jelly sandwiches are vegan? I swear my grocery bill is the same, if not less. Okay, LIE! I saved $30 last week WITHOUT coupons. Say what?! You don't need coupons for fresh produce, we are eating less processed crap. I'm beginning to understand the passion behind vegans, much like the passion of cloth diaperers. Doing good for yourself and the environment is such a freeing experience, no matter the reasons behind why you are doing it. I encourage you to try at least 1 vegan-ish meal in your kitchen this week (something other than meatless lasagna!). See if you can trick your family. If nothing else, at least the cows, chickens, turkey, and/or fish will thank you!

What's life without a challenge, right?

References and Inspirations for any Wanna-Be Vegans (even if you're just a little curious!):

Chef Amber Shea Ford - young, inspirational, up & coming, GREAT PICS! Makes me want to eat Raw.

No Meat Athlete - mantastic blog focused on how non-meat consumption can raise energy levels (author Matt is a marathon runner).

1000 Vegan Recipes - great EASY book, allows for mostly healthy, but also indulgent recipes.

Happy Meatless Day!

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I'm A Hippy, He's a Hippy, Are You A Hippy Too?

Originally I was going to write this post about how cloth diapering made Rocky and me crunchy granola hippies. Then I realized it wasn't cloth diapering that made us crunchy granola hippies, but having kids that changed our inspirations for life.

Okay, I'll admit, cloth diapering was the catalyst that set the stage (but couldn't we say that we wouldn't be cloth diapering if we didn't have kids?). It introduced us to ideas and terms that we hadn't previously even given ANY thought to: using cloth napkins, re-purposing plastic bags, and just recently, attempting to be semi-vegan, or at the least vegetarian.

Gasp! Vegan you say?! Yes, we have officially begun the decent into crazy-town.

Documentaries are my  favorite form of movie watching pleasure. They are moving, and passionate, and often inspire me in ways I never thought possible. If you haven't seen Food, Inc., you are missing out! It's not horrible, or devastating, or even grotesquely graphic. I wouldn't even say it's shocking - it just widens your eyesight a littler further than you have admitted to seeing.

One thing the documentary points out is our addiction to corn (much like our addiction to gas!). The cows are fed corn, the chickens are fed corn, even the farm raised fish are fed corn. We can't escape corn, and it is in essence a big cause of why so many Americans are fat. The thing that scared us the most though was the realities of meat related diseases. 70% of ground beef in this country has an ammonia filler in it to kill the E-coli that is rampant in cattle because of their living (I wouldn't even call it living - surviving is better suited) conditions. I don't know what's worse, feeding my kids E-coli, or feeding them small amounts of ammonia (yes, I'm sure it's been tested for safety, but why is cancer and autism on the rise?). Among other things, Rocky has had high blood pressure since he was 24 - let's start adding reasons to the pile.

Ok, ok, so you don't want to hear me rant about beef. But! After we watched this documentary, we started considering our children's safety in regards to food. I started researching being vegetarian, and then found vegan was not far off. I even discovered, that if you eliminate meat from your meals, you can increase your fresh produce budget by A LOT. I hope to prove this point in the coming weeks, as for now it seems like a hope, not necessarily reality. Our small, short term goal is to eat meatless meals 3-4 days a week. Long term, we'd like to transition to some form of Vegan (I think I'll survive if I eat honey). I read if you put it in writing, for all to read, then you are committing yourself to the process. So here it is! I'm writing it down. You all have been witness to it!

I apologize in advance if I start posting wacky-ash ****, and you're like, "really Jake?" But just like with anything else in life, gotta start somewhere - why not blog about it?! 

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