Life list #85 is to spend 30 days without meat. The last time I attempted foregoing meat was in college. The ordeal lasted two weeks, ending abruptly as I found myself on my knees, helplessly drooling over Porto’s potato balls, unable to maintain the discipline I developed the past 14 days. It was a glorious defeat and not one that I regret.
Last week, I resurrected that goal, and it definitely feels more natural. Now that I live on my own, I have 100% control of the items and produce that enter my fridge and pantry. It no longer feels like I’m actively depriving myself. During my first try, my mentality was “I can’t eat meat,” now it’s shifted to “I won’t eat meat.” Changing the language alone is empowering because now it doesn’t feel like I’m punishing myself or denying myself certain foods, which made me miserable. Now, I’m choosing to stay away from it.
It’s currently day 5, and I am feeling the difference. I just finished a 7-mile hike at Los Leones Canyon in Pacific Palisades, and I prepped myself this post-workout meal. It’s not only nutritious but hearty as well! Note that the recipe is for one (1) serving!
- 1 tbs of coconut oil
- 2 cloves of garlic (minced)
- 7 oz (half a can) of garbanzo beans (drained and rinsed)
- 1/2 cup of barley (substitutes: quinoa, brown rice, millet)
- 1 cup of vegetable broth
- 1/4 cup of water
- 1 medium size cauliflower head
- 1 cup of Trader Joe’s Curry Simmer Sauce
- Cook barley in vegetable broth/water combination until tender.
- Remove the leaves of cauliflower and cut florets.
- In a small pot, boil each cauliflower floret for 30-60 seconds. Remove from heat.
- Coarsely chop half of the florets and mix with the barley.
- In a separate pan, in low-medium heat, sauté minced garlic in coconut oil until the garlic is fragrant. Add garbanzo beans and the remaining cauliflower florets.
- Pour Trader Joe’s Curry Simmer Sauce. Cook for 3 minutes.
- Serve cauliflower chickpea curry masala on top of the barley-cauliflower mix bed.