Veggie burger with grated cheese
Are you feeling virtuous because you ordered the veggie burger and sweet potato fries? Dawn Jackson, author of The Flexitarian Diet says you may be fooling yourself. She warns of common mistakes made by vegetarians, trying to be good:
- Eating usual meals – just without meat. Oops, no protein. Better to replace meat with plant proteins (beans and legumes).
- Sticking to the “beige diet” – bread, rice, pasta – will not get you the vitamins missing from colorful, disease-fighting veggies and fruits.
- Cheesing It: Using only cheese for protein (in sandwiches, on pasta, on crackers) can mean high calories and salt – and saturated fat.
And those veggie burgers? If frozen fake meat is your only concession to good eating, you may be getting too much sodium for the convenience.
No easy fixes to good health; that magic pill isn’t here yet.
My mother made her famous meat and carrots meal whenever she was running late, which happened a lot. It could have been one of those Rachel Ray under thirty minute meals – fast, easy, tasty. I loved it – still do…You’ll need:
- 1 lb. good quality ground meat (my mother would have the butcher – or the man behind the meat counter – grind up a filet – much to his dismay), but ground round will do.
- a bunch of carrots, some garlic, and fresh Italian parsley
- a sturdy iron skillet and some olive oil
Heat the skillet and then simmer sliced carrots with a little water to soften them. Drain the water and add extra virgin olive oil (EVOO) and 2 chopped cloves of garlic. Add beef and brown over medium heat. Add the chopped parsley last – after meat is mostly cooked. Salt and pepper to taste.