My Veggie Journey: …it all started with a bet.

gourmet storeproud pescetarian vegetarian-diet

Back in February of this year, a few co-workers and I were having lunch in the company break room when the subject of bad eating habits came up.  I brought up that I was contemplating becoming a pescetarian.  And that ladies and gentlemen is when the challenge came.  ‘I bet you cash money you can’t last a year being a pescetarian!’  Now those who know me know that I do not back down to a challenge.  Before I considered the upcoming warm weather that would produce delightfully succulent bbq chicken, burgers, and ribs, oh the baby back ribs, I had confidently accepted.  See, it wasn’t until after the handshake when I realized what I may have too hastily gotten myself into.  Could I really dedicate to a primary vegetarian lifestyle with a sprinkle of the sea here and there?  Well here I am 3 months later and successful.  Now I completely get that I have a whopping 9 months left, but I can honestly say I’m not missing ‘the meat’ as much as I thought I would.  Every now and then I’ll get the hankering for a medium rare grilled beef burger with all the fixings, and especially a few bones of my daddy’s baby back ribs with his homemade sauce slathered all over (um, yeah, let me stop because the mouth is beginning to water, lol!).  How am I doing it successfully though you ask?  Education. Or should I say ‘Vegucation’.  It actually started with me perusing Netflix and stumbling upon the documentary ‘Food Inc.’  When I tell you I had to watch it twice to make sure I didn’t miss anything, it’s true!  I was amazed, heartbroken, and yet encouraged at the same time to embrace my new lifestyle with new conviction!  Then I began to crave more knowledge about the health disturbances, inhumane treatment of animals, mistreatment of factory farmers, and the crazy and corrupt politics behind the whole brainwashing notion that humans NEED meat.  That’s when I ran across ‘Vegucated’, my tipping point, and knew that I was committed to this journey that will eventually lead me to a 100% vegetarian/vegan lifestyle in only a matter of time. It was amazing how this film took 3 faithful meat lovers and dispelled the myths that I too was holding on to as reasons why I had to have meat.  From the structure of our teeth to the biblical conception, it was made crystal clear. Now please understand, I do not judge nor do I criticize meat-eaters, I just suggest that if you are going to eat red meat- make it grass-fed, chicken- antibiotic free, fish- wild, and buy all organic as often as possible.

It’s kind of funny though that what started out as a bet actually ended up changing and improving my life.  When you know better, you do better- the more you know the more you grow.  So from time to time I’ll be posting about this journey and the food that comes along for the ride!

Stay clean eating!


*Protecting chicken farmers* will determine what ends up on YOUR plate!



INTERESTING TASTE TAKE: M&Ms candy maker says: Don’t eat too many May 08



ReadIt, Cookit, EatIt! Cookbook Review: April Bloomfield’s Cookbook A Girl and Her Greens | Epicurious.com



Now this is good news: Whole Foods to launch lower-cost chain May 07



Fresh Corn Spinach Salad w/ Feta

fresh cornchopped spinachfeta crumbled

I simply cannot allow Kroger to go and have a beautiful sale on corn (3/$.99) and not take advantage.  Grandmommie’s Fried Corn is always my #1 go-to, but with the weather getting warmer a nice cool salad minus the cast iron skillet seems a more refreshing option.  This recipe is so super simple and super fresh.  You just can’t beat the natural sweet crisp snap of biting into fresh corn!  Now as usual, I completely made this up based on what I had a taste for as well as to fit my new pescetarian lifestyle (so throw some grilled shrimp in here if you ‘d like to make it a main dish :-) ).

Here’s what I did:

– 8 ears of fresh still-in-the-husk corn (shucked in a bowl)

– 1 pkg thawed chopped spinach

– 6-8 oz. crumbled feta

– 1/2 cup extra virgin olive oil

– 1 tbsp. garlic powder

– 1 tbsp. onion powder

– 1/4 cup fresh lemon juice

– kosher salt/pepper to taste

Simply take all the ingredients above and mix/toss them together in the shucked corn bowl and enjoy!

*To add some smokiness, try throwing the corn cobb on the grill, cool, and then shuck for a delicious grilled taste.

Make it a Great Tasting Day!


SuperFood Kale & Shrimp Quiche

Greetings & Salutations! I was looking for a healthy and super-easy-convenient meal to make, store, grab and go. I felt a quiche would encompass all these, plus taste great. Gosh I love it when I’m right!

Here’s what you need:
– 9 inch pie crust shell, crust included
– 8 large eggs
– 1/4 cup milk (I used almond milk ;-) )
– 1 tsp nutmeg
– 1 cup shredded mild cheddar/ jack cheese
– 1/2 cup Munster cheese shredded
– 1 1/2 cup salad shrimp
– 3 cups Kale (washed & picked)
– 1/2 cup chopped onion
– 1/4 cup extra virgin olive oil
– 2 tsp garlic powder
– salt & pepper to taste

Do this:
– preheat oven to 350.

– lay pie crust in pie pan if not purchased as one.

– layer bottom of pie crust with mild cheddar/jack shredded cheese, set aside.

– mix together shrimp, kale, onions, garlic powder, and oil, seasoning with salt and pepper to your taste.

– top above mixture on to cheese covered pie shell.

– top mixture with Munster cheese.

– mix well eggs, milk, and nutmeg and pour on pie shell mixture coating evenly as possible.

– place in the oven and let bake for approximately 30-40 minutes, or until the middle is firm.

*kale greens will sit up in the pie and may not be completely covered by egg, this is normal, and gives a nice effect.

*feel free to sub krabmeat or crabmeat for salad shrimp.


Make It A Great Tasting Day!


May 2015
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