Let’s just get one thing clear: I am not cut-out for strict diets. I mean, in theory, cutting out all animal products is the best idea ever! And I do have a lot of positive things to say about ‘going vegan’ (story for another day). But I can also talk for days about how happy I am that this is only supposed to last a total of 40 days.
I grew up Catholic, and while I don’t participate in many religious activities, I always make it a point to give something up for Lent. I’m quite proud of my history because I’ve been very successful in recent years. I once successfully gave up cussing, which was SO hard. I’ve given up complaining, ice cream, and chocolate, too.
Last year, I gave up meat. And I did a damn good job of it, toot toot (that’s me tooting my own horn). I was inspired by how amazing I felt afterwards that I decided the following year I’d give up ALL animal products. Well here I am a year later, like, why the HELL did I think this was a good idea? I was totally unprepared. Like the night before Ash Wednesday, I was sitting around in my underwear when it hit me – do I even have any vegan food in the house?
Lucky for me, I usually do try to stay away from dairy so I did have a few things. Still, I had to make an emergency trip to Whole Foods where I wandered around aimlessly, dragging my boyfriend this way and that, before leaving with a measly $26 worth of vegetables. I have good intentions, I swear. I know I will get it together soon here.. Probably. Hopefully (help me).
So I made my first vegan ‘meal’ last night. Now, don’t expect anything fancy here. It was very easy to make and it was so delicious. But it’s simple. One thing I’m trying to remember is to make sure I get all of the vitamins I need to stay healthy. I work out several times a week, and I’m worried about venturing into unknown territory when I really need all the nutrition I can possibly get. So I’m trying to keep it filling, healthy, and easy. Check out the recipe for this light and yummy comfort food below.
– Organic Brown Long Gran Rice
– Olive Oil
– Garlic Powder
– Onion Powder
– Start makin that rice RIGHT away because it literally takes forever and a day to cook
– Preheat oven to 350 degrees
– Line a baking sheet with foil and spray with non-stick spray (I used olive oil spray I love it)
– Clean/cut asparagus and line them on the baking sheet
– Drizzle with olive oil and season generously
– Use tongs or your hands to mix the asparagus, making sure everything is evenly coated
– Put in oven for 20-25 minutes
Serve asparagus over rice and add fresh-squeezed lemon juice fo dat flavah.
love worst vegan ever, Hannah