Over the past year, I’ve been trying to cut back on the amount of meat that I am consuming, reasons being financial, moral and just health in general. Don’t get me wrong, I enjoy a delicious steak every every now and then, but for the most part, I like to try to keep it to a minimum.
Over the past couple of months, I’ve been noticing more when I manage to have completely meatless days, which, I’m not going to lie, is kind of exciting. It almost feels like an accomplishment. Not that I’m becoming a vegetarian tomorrow, it is just kind of awesome to discover foods and new recipes that are delicious and completely satisfying. Today for instance, we started off with breakfasts/brunch quesadillas (the bf is a quesadilla master). The quesadilla included scrambled eggs, sauteed onions & peppers, cilantro, black beans and freshly shredded cheese. Delicious! But breakfast is usually pretty easy when it comes to meatless options.
For dinner tonight, I wanted to make something on the lighter side especially since we have so many fresh veggies right now. Every now and then we like to make a ‘big salad’ for dinner. It’s both light and very satisfying. We had a lot of leftover ingredients from previous meals which made the ‘big salad’ even better. We also had a very ripe avocado which was just begging to be used. Rather than cut it up and add it to the salad, I decided to utilize a recipe from Eat, Live, Run for Hummus & Avocado Toast (!!!) If you’re not already following Eat, Live, Run then you should be. I’ve been a loyal follower for years, Jenna has some of the best recipes for the adventurous health-conscious eater. They’re all good. Hummus & Avocado Toast is super easy. I actually ruined the roasted tomatoes, so I just used fresh tomatoes splashed with a little bit of balsamic vinegar and sea salt. The end result was incredible. This went perfectly with our salad of spinach, red onion, chickpeas, a little bit of leftover quinoa, mushrooms and a hard-boiled egg lightly coated with a homemade vinaigrette of dijon mustard, honey, apple cider vinegar, s + p and olive oil (a recipe I’ve used for years thanks to my sister).
Another thing that I would like to share with you, what really inspired this post was something that I read today thanks to my stack of research that I’m currently going through. Since I’m focusing greatly on college students, I’ve been reading a lot of great articles on not only what college students are currently eating, but also what they should be eating and why. One of the articles discusses the affect that food has on your brain and why you should always chose the healthier option over the convenient option during intense study sessions. This article, “During Exams, Eat Healthy For Your Brain,” tells us that we should choose items such as fresh berries, leafy greens, fish, walnuts, soybeans, avocados and natural peanut butter when we are in need of extreme concentration. These foods actually help us to concentrate more as opposed to greasy grub offered at your nearby fast food joint.
“Students should avoid eating any kind of processed foods or anything with hydrogenated oils or high-fructose corn syrup, as these things can slow a person down and cause memory loss later in life.”
“Hydrogenated oils actually can make the arteries to your brain rigid over time,” she said. “Giving them up is good for anything. If you want to study and keep your brain healthy then you should avoid this stuff.” -dietitian Laura Hartung
While fast food is cheap and convenient, the next time you’re in need of a quick bite to eat, chose something that will satisfy you for longer and you’re body will thank you for later.
• Peanut Butter + Whole-Grain Crackers
• Mashed up Avocado + Hummus, S + P, Toasted Whole Wheat Bread
• Handful of Walnuts
• Spinach salad + Chickpeas + Vegetables + Homemade dressing (don’t buy the bottled stuff, too many unknown ingredients + $$)
Back to the books for me. Happy eating.