So day 3 and so far each evening have had a bit of a pre-dinner head ache. I suspect my rather large frame is complaining to me about the new food regime and we may need to shift our evening meals earlier. Looking to post challenge I suspect a longer term commitment to several meat-free days a week is on the cards rather than total vegetarianism.
Today is rather less creative – lunch was (shop bought) spinach & red pepper quiche with salad and tonight we will have some pesto pasta with parmesan.
More of a test also as my youngest isn’t taking part (for health reasons) and so is having her favourite carbonara with her share of the tagliatelle. This means the house is permeating with the smell of grilled bacon!
Anyway back in the office tomorrow complete with the leftovers of last nights lasagne to look forward to.
Almost tempted to read some of my old joint work on animal welfare (from my vet school days) to motivate me more (and maybe to focus on the applied content and not the stats). The following on choice experiments for chickens to see what environment they choose to live in might be a start https://www.sciencedirect.com/science/article/abs/pii/S0003347209002309 – as the statistician I was once allowed to watch the T maze choice experiments in action!
-
Shandin Rickard-Hughes commented on Day 3: Getting harder 2 years agoWell done, Bill! my partner and I started making this switch a little while ago (to primarily plant-based, but we're now 'flexitarian' and I do eat high welfare meat and MSC fish a couple times a week now) and I did no meat January this year - it can be challenging and you definitely need to make sure you're getting plenty of protein and filling foods. Sweet potato and mushrooms are fabulous for the veggie diet, as are black beans (chilli, fajitas, etc) and lentils (curries and stews). There are also some very good 'fake meats' out there now - What the Cluck meatless chicken and duck is really good and we often make Asian stir-fry with that. Meatless Farm and Beyond Meat burger patties are genuinely very good as well. I almost always have hummus and organic greek yogurt (Yeo Valley are a good dairy company (as far as my research leads me to believe) based in the Mendips) in the fridge for filling snacks, and peanut butter and pesto are great protein-rich spreads/ sauce bases. The lasagne and pasta look great! Hope this is helpful - always happy to talk tips as I have learned so much! Respond
-
William Browne commented on Day 3: Getting harder 2 years agoThanks Shandin for all the tips. Yes I think flexitarian will be the way forward - Yeo Valley are based over in Blagdon which I can see if I walk a little way from the house and the river Yeo flows through Wrington though from a climate change perspective it is more the regular presence of the river Yeo on roads between local villages that is a real challenge! Respond
You must be logged in or have the proper rights to post a comment.