Mind of Migg

Two days is a long time to go without meat, let alone two weeks.  Violet and I decided to try it anyway.  We finished up a two-week period with no meat in our diet (save one exhausted night where I failed to associate a can of tuna with meat and mixed it in with pasta and vegetables, but that doesn’t count).

Why did we do it?  The basic idea was that we want to reduce the amount of meat in our diet.  Don’t get me wrong, I love meat.  LOVE IT.  But we’re making an effort to follow Michael Pollan’s general rule, “Eat food.  Not too much.  Mostly plants.”  Too often, when we don’t have meat available as the centerpiece of a meal, we opt to go out instead of creatively throwing vegetables together to make a dish.

We wanted to try some new vegetarian dishes and get used to less meat.  The first week was a lot of fun.  I made risotto, butternut squash chipotle soup, and eggplant Parmesan.  Violet made an awesome meatless chili with cornbread.  Then I got the new job, we didn’t go grocery shopping over the weekend, and the second week turned into a long craving for our meat on Saturday.

Being a vegetarian requires some thought and prep to have filling food available.  Mixed greens don’t cut it, especially from fast food places I ended up going for lunch in my first week at work.  I didn’t necessarily eat healthier, but I think my stomach adjusted to smaller portions and I realized that a veggie burrito isn’t all that terrible.  We had Indian food multiple times.  It was the easiest place to go with vegetarian food that wasn’t just a salad or mixed vegetables.

Finally, Saturday arrived and my mouth watered imagining the steak I’d be eating at Victor and Gen’s wedding reception (sidenote – awesome wedding.  Had a blast.).  Before the meals, there were appetizers, so my first taste of meat after two weeks was actually some grilled chicken on stick.

It was fantastic.  The first thing I noticed was the texture.  I’d never had an appreciation for the texture of meat.  The flavor was great.  It was like eating a special treat.  And that’s the way we’d like to keep it.  Not only is it healthier, it means we can afford to buy meat that’s organic and all natural.  Our plan is to have higher quality meat only two or three times a week.  We hope this helps in building good habits for better food in general and healthier eating habits.

On a related note, there is a new show out, “Jamie Oliver’s Food Revolution”.  It airs Friday nights on ABC.  I turned it on by chance and instantly became hooked.  The basic premise is Jamie’s desire to teach children about food and healthy eating.  You can watch him outline his wish at his TED prize talk here: http://www.ted.com/talks/jamie_oliver.html.