It is no secret to my family or friends that I have been a vegetarian my entire life. Growing up my mom worked in the organic food business. After learning the ins and outs of the meat industry, she made the decision to eat a plant based diet. I was two years old at the time, and I wanted to follow in her footsteps. I have never had the desire to eat meat or fish, because there are so many wonderful alternatives. If you are thinking about making the switch or just feel like getting more veggies into your diet, these suggestions should spark your hunger.
Vegetable Pad Thai
This recipe seemed intimidating to me at first, but it is honestly so simple... Pick up some rice noodles, peanuts, and limes to get the most important elements. Mix together soy sauce, vegetable broth, brown sugar, and red chili paste in a jar. Once the noodles are done cooking pour over the noodles add scrambled eggs and stir-fried veggies with scallion for extra flavor.
I order this dish nine times out of ten at any Italian restaurant! Cook up some al dante fettuccine and add your favorite tomato sauce. Dip the eggplant slices with beaten eggs, bread crumbs, and shredded mozzarella. Bake for around 35 minutes until golden brown, and bon appetite!
Whenever I do a cleanse, it can be so hard to feel satisfied from just eating fruits and veggies. To prevent my body from going into a craze and raiding the fridge, I make a rainbow salad. It has almost every antioxidant and vitamin you need to kick your butt into shape. I add hummus and olive oil on top for added flavor. Taste the rainbow!
Whether homemade or bought from a jar at the store, I am obsessed with pesto. I always have a fresh basil plant growing in my kitchen so it is tempting to add it to a lot of my dishes. I usually pair my multigrain pasta with a light salad with arugula, cranberries, and walnuts. The best part about this dish is that it takes under 20 minutes to cook!
If you want an easy meal that will get you through Monday-Friday I highly recommend vegetable wraps. You can chop all the vegetables ahead of time, and when you are ready to eat heat the multigrain tortillas in a skillet. Sometimes I add Mexican cheese or brown rice to mix it up during the week. This is my go-to when I am running short on time or want something easy.
© Copyright 2017 Rachael Maurais
Welcome to my blog, my name is Rachael. I'm a twenty-something year old from southern New Hampshire. I'm studying marketing at the University of Central Florida in Orlando. Follow me as I adventure through my senior year.