The 30 Day Vegetarian Experiment

I have decided to conduct an experiment of sorts. I am becoming a vegetarian for 30 days. Why? I could glibly say "Why not?" Of course that explanation will just not suffice. I have actually been curious about vegetarians for some time. Almost as if they were an alien species. As I live in Texas, vegetarians are in many ways an alien species. The home of beef and BBQ is not exactly a vegetarian paradise. Although, as with all generalizations, this stereotype does not tell the whole story. Most Texas restaurants offer vegetarian options, but I digress.

Back to why I am trying this experiment. I have noticed that my diet over the past few years has shifted from primarily fruits and vegetables to primarily meat and carbs. These are my husband's two primary food groups. Meats and pasta being among his favorites along with plenty of white rice and more meat. Vegetables have become a condiment.

As a life-long lover of all things Thomas Jefferson, I remembered his quote: “[I eat meat] “as a condiment to the vegetables which constitute my principal diet." (Thomas Jefferson). Epiphany! I needed to change my condiments.

I have actually started craving fruits and vegetables. Mystifying I know. My friends will tell you, I am a pretty much all-in kind of person. If I want to eat more fruits and vegetables why not take meat out of the equation? At least for the next thirty days. I plan to observe if there are any noticeable changes: weight, bloating, less or more fatigue, etc. I figure 30 days would be a good amount of time to observe any benefits or drawbacks.

So now I begin the journey! I start with a lovely bowl of fresh fruit. Stay tuned for vegetarian recipes and tales from the green side!

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Emulsion Blender

Making creamy soups is so much easier with an emulsion blender. One pot and done! Also known as a stick blender or hand blender. Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream. This particular model is inexpensive and comes with a couple of useful attachment. It costs about $60. Cuisinart Smart Stick CSB77

Gazpacho

This one is for you Sara. The great thing about soups is once you have the basic recipe, you can get creative. Want a more Tex-Mex soup, add lime zest, cilantro, a jalapeno and a shot of good quality tequila. Top with a little chopped avocado and it's a new soup. You could also puree this finely, add a little more tequila and serve in small shot glasses with a twist of lime and you have a great alternative to Bloody Mary's. INGREDIENTS: 2 Cucumbers (Peeled or not to your preference) 3 Red Bell Peppers 8 Plumb Tomatoes (16 oz can if you cannot find good fresh tomatoes) 2 Red Onions 6 Cloves Garlic (Minced) 46 Oz. Tomato juice 1/2 Cup White Wine Vinegar 1/4 Cup Worcestershire Sauce 1/2 Cup Good Olive Oil (Plus a little extra to drizzle on top) 1 Tbs. Kosher Salt 1 1/2 Tsp. Freshly Ground Pepper Roughly chop all the vegetables. Put each vegetable into the food processor separately and pulse u...

Strawberry Salad

A few words about a salad recipe . I view salad recipes more like guidelines and not hard and fast rules. This isn't baking. My strawberry salad changes somewhat with the seasons, what I find in the grocery and what I have on hand. This goes for the vinaigrette as well. Keep that in mind when you try to decipher my quantities. 6 cups loosely packed mixed greens or baby spinach 1 pint strawberries (cleaned and sliced thin) 3/4 cup (give or take) walnuts (or pecans or pine nuts or almonds) 1/2 -3/4 cup blue cheese or goat cheese Heat a small fry pan using med-high heat. Add nuts and toast to release the oils. Set aside to cool slightly. Place green in a large bowl and add strawberries, nuts and cheese. Dress with vinaigrette (recipe below) and mix gently, but thoroughly. In the winter, I like to add caramelized red onions. I have also sugar coated the walnuts. If you love cil...

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