What sparks you to make a dietary lifestyle change? It might be a health condition, economic pressures or simply watching a documentary… That’s what it has been like for us in the Meyer household. I give you, BBQ Vegan Tacos – one of the first plant based meals I served for my loving little family. Here’s the lowdown…
If you know me and have been following me around the interwebs on this here blog, you would have noticed my constant whining about the fact that my hubby is a veggie hating, fussy eater.
On many accounts, I cook meals for myself AND for him – me being the veggie lover and him, well, not so much.
Recently though, we started realizing that things are not all that well in the health department. He was a pretty sick baby. He was admitted to hospital at least a dozen times before his second birthday with so many allergic related issues. He was raised on soy milk and soon it became apparent that citrus fruits and dairy was a no go for him. A couple of years on and his fussiness made him retaliate against anything green on his plate. You guessed it; meat, chicken and eggs formed the basis of his 5 a day. Every single day. For 36 years. He suffers from chronic sinusitis. As in real bad. If you only knew how much money we must have spent on sinumax and nose spray and mypaid and more sinumax… He was also told by his doctor to watch his blood pressure and cholesterol.
Then we watched What the Health.
For me, it wasn’t as much a shock to realize that BAD meats are out there and can kill us. Sure, some of the claims seem far fetched. Simply put – stay away from PROCESSED MEATS. We don’t always buy grass fed, pasture raised meats and eggs. We buy wors and steak from the usual grocery store, where 80% of us shop. Meat products that comes from feedlot farms, from animals that eat grains, pumped full of hormones and antibiotics, treated in disgusting ways that propels stress into the meat…It was as clear as daylight that we needed to make a change to CONSCIOUS EATING.
But are we going Vegan.
I don’t really want the label ‘vegan’. Or any label for that matter. It is so hard to find convenient plant based meals, even harder to find vegan meals on normal eatery’s menus. If you are going to go plant based, be prepared to do a lot of meal prep, planning and cooking from scratch. So now, I would say we are eating HEALTHY.
Eat the Rainbow.
To maximize your nutrition intake and balance of macro-nutrients like protein, carbs and fat – you simply have to eat ALL the veggies, lentils, beans, legumes and the lot. This, I found, was our biggest challenge. If you don’t like vegetables and are not prepared to eat an array of plants, you might lose out on essential nutrients.
Even though it was a tough two weeks, hubby managed to keep on track. He experienced some weird symptoms the first week, like heartburn and a bit of fatigue. By the end of our experiment it was clear that veganism won’t work for him. And that’s ok. We have since introduced GOOD meat and eggs into our diet and will have animal products every third meal. So if he has eggs in the morning, he will have a plant based lunch (usually a health sandwich) and a plant based dinner (which always consists of some sort of pilau or stir fry.)
Whatever it is that you choose to eat, do it with the intention of ‘healing’ your body and seeing food as nature’s medicine. Choose unprocessed foods and buy whole foods – with minimal processing and chemical interference.
Back to these BBQ Vegan Tacos.
One thing is for sure, when we are used to having animal products with every meal, our thinking needs to drastically change. I simply love a good taco. The fact that you can layer it with an array of fresh ingredients and top it off with a generous spoonful of guacamole – THE BEST!
I was inspired to make these BBQ Vegan Tacos from Minimalist Baker. I didn’t have all the ingredients from her 1 Pot Vegan Barbacoa, but I was so pleased with the result!
The base for the tacos basically consists of grated carrots, cooked lentils and onion fried with spices. I added grilled corn, fresh radishes, sliced cabbage, grated carrot and a pineapple and chili salsa to the mix. Top with guacamole and you have an incredibly delicious, healthy and gluten free vegan dinner! Oh and by the way – our grocery bill is half of what it used to be, no complaining here!
I hope you guys try this one out, and do let me know what your thoughts are on healthy, conscious eating – Let’s connect! I will be sharing some more plant based recipes that I simply love, and even if you are not ‘vegan’ – they are enjoyable and nutritious just the same.