I have previously explained why I became a vegetarian. Although I care about animals, my decision to become a vegetarian was based on my health. Here I will provide a summary on why I chose to become a vegetarian.
Growing up I frequented the hospital too often. Many of my issues were due to stomach pains, ulcers, cysts, fibroid, masses and sudden rashes. In one year I went to the hospital about 5 times in the last 2 months. During that year I was recovering from an ulcer and had a bloated belly. I had been tested for many diseases and came out clean. Thus I prayed and read about a fast which Daniel did. However, I recalled being led to become a vegetarian sometime in October 31 of I believe 2015. I lasted as a vegetarian for 4 years and became healthier. I did however gain a lot of weight from eating all the healthy fats I wanted and of course lacking exercise. Yet, I was healthier and stopped showing up to hospitals as often as I had. It was sometime after my four years that I began to embark on small amounts of meat. Red meat was where I began. Of course remembering the need of a healthy balance.
Currently I am a meat eater who works hard at making vegetables, nuts, fruits and the like the shinning star of the meals. My husband and I have agreed to have portioned amounts of meats during the day. This includes eggs, fish, red meat, ground meats, sausages, chicken, turkey and such. I believe that my issues originated the day I was born. In my culture meat is the shining star. Our meals are made of pure protein and starch. We begin a morning with rice, beans, fried eggs, tortillas, cream cheese and plantains. Our lunch often looks like quesadillas, beef tacos, white rice and steak or the like. Our dinners include beans, lentils, tomatoes, rice, cassava, plantain, chicken, pork and a little green or veg. Yes, of course its not always all the items or in that order but you get the idea. I agree that I need protein but if I need it for breakfast lunch and dinner it should be moderated.
Today I leave a recipe with you all.
CHICKEN BROWN PASTA AND VEG
- The Sauce
- In a deep pan add 1 tablespoon of olive oil.
- 3 garlic cloves
- half a chopped white onion and Lightly brown in medium heat.
- Then add: 1 teaspoon Red or white wine.
- A cup of whole milk (can substitute for half and half)
- Then add: 1 teaspoon butter
- 1 mushroom bullion (square)
- 1 and a half teaspoon chicken stock ( or 1 bullion)
- Now add 5 cups of milk (can use heavy cream)
- Add parm cheese
- 1 teaspoon salt (Himalayan salt maybe more)
- Half a teaspoon of pepper
- mixed Italian herbs optional
- Hopefully you have your SPAGHETTI boiled on the side. If not bring a pot of hot water to boil (it must cover the pasta of choice). Add a pinch of salt ( grab your fingers as if to pinch a person instead pinch the salt). Once its soft but Not mushy, rinse under cold water leave to the side.
- In an oven and on a oven safe dish add a teaspoon of olive oil, two chicken legs and lightly add pepper to the chicken. Leave in oven until well cooked (aprox 27 min small oven. Big oven 20). Make sure to check your chicken is well cooked.
- MAIN STAR- VEG
- I used fresh veg which we froze. Half a cauliflower head chopped, carrot (optional), green beans (in the pods) and mushrooms (optional). You may also add spinach for a bitter taste. Mix it into the sauce.
- Now that your veg is cooked add drained cooked pasta to the mix (without the cold water). If chicken is well cooked, add chicken into the mix and give it all a quick boil.
- Tip Taste as you go to adjust salt or flavors. If too salty add sugar 1 teas spoon and mix until disintegrated. Add more red or white wine to simmer flavors down. Optional Dijon mustard or honey Dijon mustard.
Side Note MODERN WIFE is Pregnant!!!!!!!! Surprise I will be writing about that process as well.
so that it may obtain sazon color & flavor and Lid.
Modern Wife 