|Tasted pretty good.|
Overall, it wasn't a totally healthy meal, but at least I got some veggies in there and cut out a lot of the cheese that normally would have smothered it to death. Added bonus: my husband actually enjoyed them. This is a crowning achievement in the Johnson household, since he is the pickiest eater I have ever known. He says he "hates Mexican food"...the dude is half-Mexican. Explain that.
|Guy enjoying some healthy tofu tacos I made!|
So, I decided I was going to bring out the big guns. I'm talking about a mostly plant-based diet. What does that mean, you ask? Well, instead of designing my meals around the animal protein, I am designing them to pack as much goodness in as possible, by way of plants. I'm not reaching for the ground beef, I'm grabbing the crumbled organic tofu. I'm not buying any more animal protein. I'm spending my grocery budget on the freshest organic produce I can find, protein-rich legumes, and getting creative with it.
I'm also omitting cooking oils. I start my sauteing with a bit of water in the pan, adding onion first to draw out their liquid and cook with that. It's amazing how effective this method is. The vegetables turn out crisp, flavorful, and cooked just right. No added oils required.
|Tofu Taco filling.|
My new menu for this week:
Whole wheat penne with tomato sauce (had some leftover lean beef) and spinach salad Vegetable stir fry
Stuffed Acorn Squash
Vegan Chili and Vegan Cornbread
Veggie burgers on a whole wheat bun with Sweet Potato Fries
It's only been a few days, so the jury is still out on how long this will last, but I'm hoping it sticks. I'm not letting the 1973 corn subsidy bill influence my food anymore.
My very supportive husband is pretty much traumatized every night with all the new flavors he is being subjected to...but he eats it all. Gotta love him for that.
I will be sure to update you all on how it pans out. Please offer us some encouragement!