"Beef up your blog." - Dr. Martha

"I have been recommending your blog to friends (who are part time vegans/vegetarians, or just want to eat healthy/lose weight) but I need you to beef it up (pardon the pun). " - Dr. Martha Dommisse, M.D.

I consider that my first medical endorsement.  Since I probably won't get endorsed by Dr. Giggles or Dr. Feelgood, I'll consider myself lucky to be highly regarded by my 3rd favorite doctor.  Just in case you were wondering, my sister in law is rated higher in my mind than Dr. Huxtable and Dr. Zaius.  Although Zaius might move up the list if I find any more images like this on the internet.

I was thinking about doing a post about making smart choices if you do decide to have meat, especially since we had friends and neighbors over for a barbecue last night.  Getting the message from Martha helped seal the deal for the content of this post.  Good times were had by all and we had some rousing cornhole rounds after dinner.  We had pork chops and chicken on the grill, its the first time I have cooked meat since we started flexing.  I didn't want to force our new found healthiness on the party-goers with only vegetarian options but I also wanted them to know that we made healthy choices (other than alcohol) for them and all the kids in attendance.

I got all of our meat from Hanna Hands Farm, a local farm that raises chickens, pigs, goats, and rabbits.  You can check them out at http://www.localharvest.org/hanna-hands-farm-M42400.  No antibiotics or hormones, they are fed a diet based on the needs of the animals, not in hopes of growing a super huge animal for consumption.  The pork was very lean and flavorful.  The chicken was tender and juicy.  I had the chance to talk with the actual people that run the farm and it was a cool experience.  Of course it was more expensive but I was happy to share the experience and drop some knowledge on some friends about buying local and making sure you know what goes into your food.  Some of our friends didn't know we are flexitarian so it was fun to share that info with them.  I consider it a success if it might impact small decisions that people make for their family when they are at the supermarket.  Hopefully our conversations last night will have a positive impact on a meal or two for our friends in the upcoming weeks.

 Meatless Favorite of the Week  - Egg and Avocado Sandwich

2 pieces of toast, half an avocado, lettuce, tomato, pan fried egg, herbed cream cheese (cream cheese with fresh chopped chives, parsley, green onion, garlic, salt, and pepper)

Let the cream cheese sit out to get soft and then mix in the herbs and spices.  Start frying the egg, I cook mine in a nonstick pan with a little olive oil spray.  While the egg is cooking, toast up the bread and slice the lettuce and tomato to your desired thickness.  Scoop out half of an avocado and spread it on one piece of the toast.  Spread the cream cheese mix on the other piece of toast.  Put the egg, lettuce, and tomato into the sandwich and enjoy. 

 Remember to do what makes you happy.  I don't expect that most people can just flip a switch and go without meat.  Try your best, find new recipes, and enjoy life.  We can all make better choices in what we eat even if its just one meal a week where you make a conscious decision to eat local, fresh, organic, or vegetarian.

 Be good,

Otto 

 

Getting called out!

I got called out today for not updating the blog (thanks Tiffany) so I figured I would spend a few minutes getting people up to date.  I seem to spend more time working in the yard and watering the garden with my free time now that the weather is warmer so the blog has gone on the back burner.  Here are a few updates:

• Its been over a month since we started flexing.  I have only had meat twice since I started, both times it was chicken.  We still eat out once a week or so but we have managed to avoid eating meat.  Pizza with veggies, salad plates, black beans and rice at a Puerto Rican joint, that type of thing.
• Garden is now in full force.  Our patio was completed last month and I wired and mounted some outdoor speakers as an early Mother's Day gift for Beth so now we have every reason to spend even more time in the backyard.  Buster has ruined our mint and Will's watermelon plants but everything else is doing well.  Upside down tomatoes are going wild and we have already had squash and zucchini.  We continue to get a variety of fresh lettuce from the garden nearly everyday for salads.
• Weightlifting is going well.  I am on a system that focuses on high repetitions, usually 3 sets with 15 per set.  3 workouts per week, 1 is back and biceps, 2 is chest and triceps, 3 is legs and shoulders.  I am definitely getting stronger and feeling better in the gym.  Its nice to have a strict schedule to follow where I can track my progress. Here is a good link for vegetarian weightlifters. 
• Lots of new and interesting foods.  Some good, some not as good.  Sometimes it does feel like I am eating all side dishes and something is missing.  Seems like the dishes we like the most have quinoa or eggplant.  We had eggplant parm stacks last night.  I'll put the recipe on here next.

Oven fried Eggplant Parmesan Stacks
1 eggplant
1/2 cup flour 
2 eggs
2 tbsp water
3/4 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
olive oil spray (Pam)

15 oz container of ricotta cheese
salt
pepper
1 tbsp Italian seasoning
1/4 cup grated Parmesan cheese

2 cups pasta sauce - homemade or jarred, I used Naturally Preferred Organic Roasted Garlic flavor

1 cup shredded mozzarella or Italian cheese blend
chopped fresh basil

1.  Preheat oven to 425.   Mix ricotta, italian seasoning, parm, and salt and pepper to taste.  Set aside.
2.  Slice eggplant into quarter inch thick rounds.  I got about 14 rounds from one large eggplant.
3.  Dredge the eggplant in the flour.
4.  Mix the 2 eggs and water to make an egg wash.  In a separate container, mix the bread crumbs and 1/2 cup of Parm.
5.  Coat the dredged eggplant in the egg wash being careful to let the excess egg drip off.  Place the eggplant into the bread crumb mixture making sure to coat all surfaces of the eggplant. 
6.  Place eggplant on a rack set on top of a cookie sheet.  I use a cooling rack so that both sides of the eggplant will be exposed to air during the cooking process.    Repeat with all of the eggplant slices.
7.  Once all of the eggplant is coated, spray generously with olive oil spray on both sides.  Other varieties of spray oil would work as well.
8.  Bake eggplant in oven for 12 minutes.  Remove from oven and spray top of eggplant with olive oil again.  Flip eggplant over and spray again before returning to the over for 10 minutes or until eggplant begins to get brown and crispy.
9.  When eggplant is browned, remove from oven.  Place half of the eggplant slices on a separate cookie sheet.
10.  Spread about 2 tbsp pasta sauce on top of each eggplant on the cookie sheet.  Spread about 2 tbsp of the ricotta mixture on top of that.  Place the remaining slices of eggplant on each stack to cover the ricotta layer.  Spread on 2 more tbsp of pasta sauce.  Cover with shredded cheese.
11.  Return to the oven until cheese melts and begins to bubble.
12.  Remove from the oven and finish with basil on top of the cheese.

Enjoy and be meat free!