Okay, not totally. I ate fish. Tuna really.
Alright, so I basically existed on baked beans, Mr Noodles, peanut butter and perogies.
I figured the beans and the p.b. covered protein and iron and then with the occasional tuna sandwich I was totally healthy.
Except I wasn't.
I became anemic. I was tired all the time, my skin turned grey and I was pretty sick for a while in high school.
Then I began to eat chicken and it seemed that turned things around. I only ate chicken and fish for about 7 years or so and then one day I woke up hankering for a hamburg.
It was the most delicious hamburger I've ever eaten.
Since then I've been a lover of red meat. Up until I became pregnant I was all about a rare steak. And then I wasn't.
Though I'll never be a well done kinda girl (get your mind out of the gutter) I like to see pink in my meat but seeing any sort of red liquid flowing out of it makes me want to hurl.
I've always felt the need to have a meat course with our dinner...but why? It's not necessary and not all that healthy.
I will never become a vegetarian again, I assure you. But I don't see the need to have meat every single day. So I've been cooking a lot more vegetarian meals lately. I wasn't sure how my husband would take it (he's a man...man. eat. meat) but he's been a great sport and support.
Now, before you write me off with a click off, hear me out! If you like thai food, I have a great recipe to try. It's not hard AT ALL but it does takes a bit of prep time. It's worth it though...when finished they look amazing and taste just as good.
THAI COLD SPRING ROLLS (serves 2 - 4)
6 rice paper wrappers (found in your local international section - they are round)
green onion chopped
mint leaves (or basil)
small handful of roasted peanuts finely chopped
1/2 cup of sweet Thai chili sauce
1 tbsp lime juice (optional)
1tbsp rice vinegar (optional)
DIPPING SAUCE 2 (all mine!)
1/2 cup natural smooth peanut butter
2 tsp soya sauce
2 tsp lime juice or rice vinegar
2 tsp honey
Cut all vegetables and fruit in a julienne style (julienne is cut into match-like sticks).
I didn't specify amounts because I have no idea...just be logical. You don't need to use the entire vegetable or fruit - we're only doing 6 rolls here people. Take it easy.
Soak the rice noodles in hot water for about 10 mins, drain and toss with about a tbsp of sweet chili sauce.
Soak the rice paper one at a time in warm water until soft and pliable - about a 30 seconds.
Along bottom edge of wrapper, leaving about 1 inch uncovered on each side place veg, fruit, nuts and herbs (depending on how much you like of each, this is all up to you...be creative....get CRAZAAY! - but not too crazy - you still have to roll it up)
Fold sides in and tightly roll up. Repeat until all six are complete. Keep fresh by placing a damp clean (do I really have to specify clean?) tea towel over the finished product until serving time.
When serving cut in half and serve alongside the dipping sauce(s).