Tag: vegetarian

The Sometimes Vegetarian

I'm taking a break from eating meat. Initially I thought I would just give up beef, then all red meat, then white meat and seafood. It's a decision that I had been wrestling with for a good while, and knew that I would be able to easily leave meat out of my diet when I was ready, and when my body stopped craving it.

It feels really good. I still very much enjoy fresh eggs (thanks to Buffy and Ethyl, my sweet hens!) and I very much crave dairy, so I'm not ready to let those go. I'm just listening to my body and giving her what she wants & needs. Those wants & needs change over time. (I was a vegetarian for most of my 20's and well into my 30's) And it's fine, and it's okay.

I'm not a born again meatless evangelist who is going to talk down to anyone who loves to eat meat, or to anyone who is just trying to reduce their meat consumption a little without going 100% vegan. Because it actually is possible to eat at either extreme and everywhere in between without being a jerk about it. DO YOU, BOO. Just– Be kind, share yourself, and spread your light. 💖🦋

This quickie breakfast is pan fried broccolini, red potatoes, and an over-medium egg. Delicious, easy, and very satisfying!

#theblessingsbutterfly #empowermentcoach #inspiration #positiveenergy #positivevibes #personalgrowth #vegetarian #reducitarian #bodypositive #healthyeating #wholefood #freshisbest #bekind

Rad Recipes: Mediterranean Inspired Dairy-Free Dip (DF, GF, V, VG)

OMG. The flavors in this gluten free, dairy free dip are outstanding! The combination of sweet red bell pepper and nutty sesame seed from the tahini go great with crunchy crackers and fresh, raw veggie sticks. Consistency is on the thin side, not as thick as hummus or bean dip, so it also works really well as a salad dressing. Mmmmmmmmmm

Here’s the super simple recipe:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon EVOO
  • 1/3 Cup organic tahini
  • 1 Cup fresh sweet red bell pepper*, seeded and chopped
    • *for a smoother and smokier flavor, try using roasted red peppers from a jar
  • 1 clove fresh minced garlic
  • 3/4 teaspoon sea salt
  • pinch of red pepper flakes, to taste
  • dash of low-sodium soy sauce or liquid aminos, optional

Combine all of the ingredients in a high speed blender or food processor and whir until smooth, about 2-3 minutes. Chill before serving, at least 30 minutes to thicken. Enjoy!


Rad Recipes: Killer Kale & Quinoa Salad

I’m always on the lookout for easy, tasty meals that are low-cal but still flavorful & filling. This one is awesome to make ahead and take to work or school for your lunch the next day.

There are loads of versions of this Kale & Quinoa salad, so feel free to personalize it and make it your own.  🙂

This one is loaded with protein, iron, & calcium from the quinoa plus Vitamins C, A, and K from the kale, plus the benefits of antioxidants & vitamins from the blueberries and super healthy omega-3 fatty acids from the hemp seed oil.  AND IT TASTES AMAZING!

Always use the freshest, cleanest, non-GMO produce you can get your hands on.  Here’s the recipe: