This challenge has been easy and extremely satisfying. Whether due to being run in winter when I am most likely to be indoors, or the timing co-insided with my desire to learn something new, it is going very well.
My choice for January was to reduce (not completely eliminate) beef from my diet for two reasons. The first is to help reduce the destruction of natural resources necessary to produce a pound of beef. The second is for my health and eliminating excess fat from my diet. I have not had beef (or pork) since Dec 24th, and I’m not missing it so far.
What am I eating? I’ve had chicken once, and I schedule a fish meal three times per week. The exciting part is that I’ve been experimenting with grains and legumes. My youngest son had introduced me to quinoa over a year ago, suggesting it as a source of iron. I add steamed broccoli and top with peanut sauce for a quick, tasty meal. I started buying brown and wild rice from the bulk bins at the natural foods stores to use as the base of a stir fry with slivered carrots, onions, bok choy, and celery. Last year I had learned to make a decent veggie burger from lentils so I decided to experiment with dried garbanzos, soaking and mashing, then mixing with cumin, coriander, turmeric and peas. I cooked them similar to a potato cake, with a side of steamed carrots. The possibilities are endless. The secret is to use spices and make it tasty.
I’m sure I can easily make it through January. I can have beef if I really want it, but right now I’ll pass.
I’ve also started refusing plastic bags if I run into a store for something small, like the sewing machine belt I bought at JoAnn’s. And I’ve been eyeing the orange rind in my garbage pail, thinking about redworms……