i promise i’m not a vegan or vegetarian

due to kristin’s recent switch to vegetarianism some months ago (she will occasionally eat red meat & in the past two weeks she added fish to back to her diet – i think there is an official name for this, i just don’t know & haven’t bothered to look it up) & my ability to eat anything as long as i know it’s good for me (regardless of taste) has made eating nothing but veggies for many meals very easy for me. the best part about all this veggie eating is that i’ve discovered some really amazing new veggies that i knew nothing about to include: kale, brussel sprouts, & red swiss chard.

i used to think that brocolli was the best veggie for me – good carbs, vitamins, & even packed with a bit of protein. while i’m still a fan of brocolli, it doesn’t come close to touching well prepared brussel sprouts. we use a very simple recipe – pop them right off the stalk & on to a cookie pan, dust on some olive oil, fresh cracked black pepper, & some sea salt. stick ‘em in the oven for 400 degrees for 45 minutes (shake the pan ever 10 to 15 minutes to ensure the sprout is roasted on all sides (a little charred makes them oh so good!).

oh, & the things you can do with sweet potatoes! i may have mentioned this before but we eat sweet potatoes in a variety of ways. baked & eaten whole, baked & then mashed up (leave the skins on folks!, sliced & then baked, make them into sticks with olive oil, cracked black pepper & sea salt. i’ve even added them to waffle & pancake mixes!

some other great things to eat when meat isn’t around are nuts. almonds are my favorite – dry roasted with *no* salt added. we started buying this spread at the vegan counter at whole foods called “happy tuna” & another one called “like turkey” & they are awesome. basically they grind up almonds & then mix in some really awesome spices & tahini – spread that on some hemp bread & you’ve got a great healthy snacked packed with protein, fiber, & the right type of carbs.

the attached pic was my 2nd lunch (yes, i'm eating a lot during training) yesterday consisting of baked brussel sprouts, grilled tofu, & brown rice mushroom pilaf.

to reiterate, i’m not a vegan or vegetariain. during a normal week i eat on average 6 – 10 chicken breasts & fish as often as i can get it. i eat red meat very seldom – usually only when i’m at a fine steak house or if we decide to make buffalo burgers at home. however, i do love this new diet of eating way more veggies than i did before & i don’t mind one bit eating an entire plate of nothing but veggies as a meal.