I am in my fourth month of my health journey. Recently I have been having some vegetarian options. Only occasionally. However I have really enjoyed them.
I love being plant based but I did miss the occasional egg or egg based product, mayo being the main thing I missed. I don’t eat it much but there were a few times I just felt it was missing from a sarnie or salad and soya yoghurt or vegan mayo just didn’t hit the spot.
After four months it is fair to say as a health journey The gains have been small. Tiny infact. At first I focussed on those small wins ( that’s how I cope with chronic illness) but over a longer time there was no more gains. Infact I have had to have my blood pressure medication increased! Grrr
I don’t really understand why some people make this change and become their best within days and others get no better. I even started looking into Paleo but honestly I cannot eat meat now and I know for certain my stomach could not handle high fat consumption on a daily basis!
So I believe I have found my balance. It is so important to have joy and be relaxed around food,especially when dealing with chronic ill health. I don’t know what label I would come under plant based flexitarian? Strict vegetarian? Who cares. I do hope that this way of eating prevents future diabetic complications. I wish this way of eating improved FND but it really didn’t. Not a bit.
Recently my home carer helped me make Bolognese. A beef one for my family and a veggie/plant based one for me. On eating it I found the tomato a little over powering . So last night when I took a portion from the freezer to heat I added peas and sweet corn it was really nice. I have added the peas and sweet corn to the recipe.
Here is the pic from a couple weeks ago. The plant based one is at the back and the beef version is at the front. They both look remarkably similar.
300g mushrooms minced
200g walnuts minced
1 onion finely chopped
1 stalk celery finely chopped
4 cloves garlic finely chopped
1/2 cup of out lentils
1 1/2 tins tomatoes
1 tin of sweet corn
1 cup of frozen peas
1 1/2 empty tomato tin of water
2 stock cubes
1/2 tsp mustard powder
1/2 tsp turmeric
1 tsp smoked paprika
1 tbs basil
1/2 tbs oregano
1 tsp thyme
- Heat oil in a pan
- Mince mushrooms in a food processor add to pan and start to sautee
- Mince walnuts in the food processor with smoked paprika and soy sauce. Add to pan and cook along with the mushrooms.
- Add the onion and garlic and celery. Continue to cook.
- Add 1 1/2 tins tomatoes, water tomato puree, herbs,spices and lentils
- Cook until tender.
- Add peas and sweet corn and cook until heated through.
- Add salt n pepper to taste.
- Serve with your choice of pasta.