Thursday, August 4, 2011


I want to start this post by saying I don't claim either a vegetarian or vegan label. In fact, I don't particularly stick to any one way of eating at any given time and, lets be honest, labels only stunt creativity and growth. That being said, many of the meals I make tend to be void of one thing - meat. For the most part, I just don't prefer it and therefore don't think of it when meal time comes around. Now, the more I go without meat the better I tend to feel thus directing my eating style. On the other hand, my husband is a carnivore through and through. He views meat as one of life's greatest blessings [this is currently confirmed by the 1/2 organically raised, pasture roamed cow in our freezer]. So for him, I add meat to at least one or two meals a week. He has been an amazing trouper about giving up his daily allotment of animal and that has made cooking much easier on me.

I mention all of this because, first, I believe that some people have bodies created to need meat. This could be due to a host of things: blood type, genetics, vitamin / mineral needs, physical exertion, and living within the constraints of our seasons and geography [for example, winter is
a much better time to eat meat than spring thru fall and if you are trying to eat more locally, meat is more readily available than other meat-less products]. If you have confirmed that meat is for you through diet testing and body awareness, then by all means, pay attention to your body and feed it what it needs. But please make sure it is organically raised, pasture roaming [and grassfed] meat. Don't compromise on this. If cost is an issue than eat a little less [which has been the point all along]! To understand why the emphasis on this, you can watch or read Food, Inc..

Secondly, in the same breath that I talk about some people needing meat, I believe that more people are better suited for a vegetarian-like diet. Originally the human species were hunter-gatherers who tended to gather more than they hunted. Today, this ratio has become quite skewed as we are more the driver-shopper types.

So what is the point of all this rambling? To encourage you to try to fit more meat-less meals
into your diet. If that starts with trading your breakfast eggs and sausage for a delicious fruit smoothie [try any from this book or start here and get creative] then you have already come
along way. Please hear me though - this does not mean that you need to eliminate all meal right now, or ever for that matter. I don't lead an entirely meatless lifestyle and would find it hard to do so, especially with multiple food allergies [including processed soy] and a family that enjoys meat once in awhile. Unless you are dealing with an immediate food allergy concern or diagnosis, diet changes will most likely take time, learning, a little creativity and some effort.

So, to get you started [because, well, we all have to start somewhere and lucky for us it's summer], below is a great and easy summer meal that is meat-free.


6 small new potatoes, cut into thin "fry" like sticks
1 tbsp. extra virgin olive oil
splash of vinegar [any kind will do, I used champagne vinegar]
1/2 tsp. garlic salt
Real Salt sea salt and freshly ground pepper, to taste

Preheat oven to 375 degrees. In a medium bowl, combine all ingredients [using your hands works well] and mix until each fry is thoroughly covered. Spread onto a parchment paper lined baking sheet. Bake 15 - 20 minutes, or until fries are soft. Switch oven to broil and cook on high, until browned and slightly crunchy. Flip fries and repeat broil.

For the dip:

1 can regular coconut milk
1 - 2 tbsp. lemon juice
2 tsp. dill
1/2 tsp. Real Salt sea salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. freshly ground pepper

Gently separate coconut "cream" by skimming the thick white coconut off the top of the can [you will be left with a more translucent, water-looking liquid - use this in your smoothies]. In a mixing bowl, combine cream with remaining ingredients. Whisk, using mixer, on high until mixture is fluffy and soft peaks form. Refrigerate before serving. The longer you refrigerate the thicker the dip will be.

*Note: this dip will still have hints of coconut flavor, even after mixing. If this is undesirable, Greek yogurt can easily be substituted. If using yogurt, cut the amount of lemon juice in half.


Handful of mixed cherry tomatoes, quartered
1 tbsp. fresh basil, chopped
1 - 2 tsp. extra virgin olive oil
Real Salt sea salt and freshly ground pepper, to taste

Mix all in small bowl. Let stand for 10 minutes [to allow tomatoes to marinate] and then serve.


2 c. fresh green beans, ends removed
1 tsp. tarragon, chopped
1 tbsp. extra virgin olive oil
Real Salt sea salt and freshly ground pepper, to taste

In cast iron skillet, heat oil on medium. When oil is hot, add beans. Saute until beans are just
beginning to get a bright green color, 2 - 3 minutes. Add tarragon and saute an additional minute or two. Remove from heat and lightly season with salt and pepper. Beans should still be fresh tasting and crunchy.


fresh corn cobs, husked
chili powder
Real Salt sea salt
extra virgin olive oil

Heat grill to medium-high heat. Using hands, lightly coat each cob with oil. Sprinkle with paprika and chili powder and rub into cob kernels. Lightly sprinkle with salt.

Place on grill and cook 12 - 15 minutes or until kernels begin to be brightly colored, rotating often.

No comments: