One of the best things since I started this blog happened the other day. I got this email from Megan, who writes The Runner’s Kitchen:
Hi Matt,I think I’m going to announce this on my blog in a day or so, but starting tomorrow I am going to go vegetarian for at least 30 days (maybe longer). I think that grass-fed, local meat can be a good option, but unfortunately that’s not always available or within my budget. Also, I know how bad factory-farmed meat is for the environment AND my health and unfortunately I think that’s what I’m getting at most restaurants/grocery stores. I hope my 30 day challenge will inspire me to get more creative in the kitchen and be more thoughtful about my food choices. I’ve also been feeling blah health-wise and think I could use a positive change. You were an inspiration for this decision, so I just wanted to let you know 🙂
How freaking cool is that? I mean, I’ve had some friends and family tell me that they eat less meat sometimes, and I sense that a few people are running a little bit more because of my blog. But for someone who I didn’t know before I started this blog to decide to completely stop eating meat for a while is really neat for me.
I think Megan’s decision to try it for 30 days is really smart; it’s enough to figure out how it works for your body and your lifestyle, but not so long that it feels like some major sacrifice for the rest of your life. I also love that Megan has a lot of reasons for giving up meat. When I first tried, way before I started this blog, it was about not wanting to eat animals because I loved my dogs so much. And that didn’t last, so obviously it wasn’t enough leverage for me. When I finally became convinced (brainwashed, perhaps) by Tony Robbins that being vegetarian is such a healthier way of life, for both the body and the planet, I was able to make it stick. I suppose I just needed enough good reasons to do it.
I’m not going to lie, for the first few days it was hard because I love cooking so much and I had to change the way I thought about food. But I think it goes without saying that I’m extremely pleased with the outcome of the decision.
So congratulations to Megan, check out her big announcement about it. And if YOU find yourself tempted, do it! And make me really happy by letting me know. 🙂
More Linkie Love
I also want to mention Natalie from Lil Runner, whose blog I just discovered the other day. Natalie ran the Boston Marathon only 10 months weeks after having a baby. (That’s what postpartum means, right?) Natalie wrote a series of articles for the Philadelphia Running Examiner about running throughout pregnancy, something that Erin has found really helpful because she’s been getting a lot of conflicting information about this. Preggos, check these out! Of course, you want to look out for the baby’s health above all else and make sure that a doctor approves of whatever exercise you’re doing while pregnant.
And since it would be a shame to leave you with no food pictures today, here’s what we’ve had the past two nights. I know we just had them last week, but Alison’s black bean burgers were so good and easy that we made them again! Only this time I used buffalo sauce as the binder, to the delight/dismay of my taste buds. Served outside with a salad from the garden and grilled asparagus, does it get any better? (Meat eaters, keep your snide remarks to yourselves.)
And last night, I attempted to recreate what used to be the only dish I cooked, something I called Legendary Pasta. Legendary Pasta was always served with ground beef sauce, and was good but probably not all that legendary. But it was easy and I was fond of exaggerating. Anyway, Erin told me she was craving it, so I made a lentil version, inspired by Sarah’s tacos that we made a few nights ago.
Not bad at all, but still not legendary. That’s basil on top, by the way.
And with that, I’m off to leftover land to eat some more. Have a great Thursday!
The Kickstart Plan includes:
- A 7-day meal plan, built around the foods worth eating every single day
- 14 of our favorite recipes that pack in the nutrition, taste great, and are easy to make
- Focused on simplicity and speed, to minimize stress and time commitment