If you aren’t a Big Fat Greek Wedding fan, then you probably don’t understand today’s post title. If you are, then I hope you are firing me up some lamb on a spit in your front yard 😉
Let’s be honest, in My Big Fat Greek Wedding we all judged Ian Miller a little bit when we found out he “didn’t eat no meat.” When it comes to dietary trends or “fads” that we don’t understand it’s very easy to judge if they don’t fall in line with our own beliefs.
Did I ever think I would go meatless or at least attempt it, no? Did I also think I would be diagnosed with a genetic mutation of my collagen, definitely not. Before I had educated myself I thought animal protein was our only protein source. Not only that, but I felt there was no a way a human could be healthy without it. Boy, was I wrong.
I realize that .05% of my friends will cut meat because of me but next time you’re buying meat, all I ask if that you buy for the quality and not from the discount bin. We spend so much money on material things like designer clothing, the latest Apple product, Daily Starbucks runs and maintaining our car(s) but we roll our eyes at locally sourced, non hormone injected food because it’s priced too high? Why do we care more about making sure our car runs properly or outfits are on point but won’t splurge on what it makes us well? I don’t understand that.
WHY GO MEATLESS?
Some of you may have noticed a new trend going around called #MeatlessMondays on social media. Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity. And going meatless once a week can also help reduce our carbon footprint and save precious resources like fossil fuels and fresh water. Not only that, but you can save some money when grocery shopping! Tip: avoid the aisles and stick simply to the produce section. I went shopping for the week on Sunday and guess what my bill was at Whole Foods aka Whole Paycheck? $21! You know why? Because I didn’t buy packaged, processed crap and I didn’t need to buy meat.
I truly did not become passionate about this until my Geneticist encouraged I go meatless but the onion has been peeled and now that I am informed, it truly cannot go ignored. I feel better than I ever have by eating mainly fruits and vegetables and encourage this dietary lifestyle to anyone who feels ill often, or has any family history of cancer, heart disease, Alzheimer’s, diabetes, etc.
Start slow and see the changes for yourself.
For this upcoming Monday, Go Meatless with this delicious taco recipe. DO IT!
COCONUT CRUSTED AVOCADO TACOS
3 kiwis. peeled and diced
1/2 red onion, diced
1/4 cup packed cilantro, chopped
1 small red pepper, sliced (or to taste)
1/2 fresh lime, juiced
pinch of sea salt
CASHEW LIME CREAM
1/2 cup raw cashews
2 tbs lime juice
pinch of sea salt
COCONUT CRUSTED AVOCADO
2 avocados, pitted and sliced
a squeeze of lime juice
3/4 cup shredded coconut (or as needed to coat)
1 tsp coconut oil for cooking
1 shallot, minced
2 cloves garlic, minced
1-2 can of beans (depending on party size)
1 tbs tomato paste
1/2 jalapeno, seeds removed
Prepare the kiwi salsa:
- Combine all of the ingredients in a bowl, set aside in the fridge.
Make the cashew cream:
- Rinse and drain the cashews. Place them in a blender with all of the ingredients and blend on high. Add water as needed, small amounts at a time, until you get a nice smooth consistency. Set aside in the fridge.
Cook the beans:
- Heat coconut oil in a large skillet over medium heat. Add the shallot and cook until tender (2-3 minutes). Add the garlic and cook for 2 more minutes. Add cooked beans, tomato paste, jalapeno. Season with salt and pepper. Cook for a few more minutes and leave heat on simmer until the entire meal is complete.
Prepare and cook the coconut crusted avocados:
- Preheat the oven to 400 degrees. Pit and slice the avocados into thin wedges and place onto a cookie tray lined in parchment paper. Squeeze lime juice all over the avocado slices, getting them nice and soaked. With your hands, sprinkle the shredded coconut covering the avocados until fully coated. Place into the oven and bake for about 10 minutes or until lightly browned.
Assemble the tacos:
- Warm up the tortillas in either the oven (wrap in foil) or microwave (wrap in damp paper towels). Place a spoonful of beans in the center of each tortilla, top with 2-3 avocado slices, top with pico, drizzle the cashew cream and enjoy!
196 IMMUNE SYSTEM HEALTHY!!