Since returning from Panama I have been eating a very very small amount of meat. Why? Why not? Me being a vegetarian was to try something new and it has been a wonderful experience. I have made a much deeper connection with the food I eat and cook. My awareness for the quality of ingredients I use has definitely been a part of being a vegetarian. The energy I get from eating vegetables is pure and easy for my body to digest. I have noticed that I can eat way more vegetarian food when it’s a plate of veggies. Meat is definitely a much more filling experience, but we as Americans lose touch with this and still eat way too much in a meal. I am in no way all of the sudden a meat eater, but I do wonder about my health being a female. I have heard numerous stories of vegetarian women who go through tremendous health issues as they reach menopause. Being 27, this is an important time in my life to be aware of my body and to treat it with love. The meat I have chosen to eat is grass-fed, chemical free, and ethically sustainable. This is my second meal cooking with meat in at least 3 years. I didn’t blog the first one as I wasn’t sure I wanted to include meat in my posts, but this blog is about what I cook and eat. My intention is to eat a small portion of meat about once a week or every two weeks. I have no desire for a steak but something that incorporates more flavor and herbs.
ELK MEATBALLS WITH SWISS CHARD AND QUINOA PASTA
- Ground Elk Meat
- 1 Egg
- Dried Sage
- Dried Savory
- Garlic, minced
- Onion, finely chopped
- Breadcrumbs, I food processed some rye crackers
I decided to make two flavors, half of them being sage and the other savory.
1. Mix the meat, egg, garlic, onion, and bread crumbs.
2. Split the meat mixture in half and mix one portion with the dried sage and the other with the dried savory.
3. Roll into balls.
4. Sauté in olive oil over low-medium heat so they cook slow while browning nicely.
Swiss Chard Pasta
- Bunch of Baby Swiss Chard, from the Farmer’s Market
- Quinoa Pasta
- Olive Oil
- Onion, chopped
- Zest of 1 Lemon
- Campo de Montalban
1. Wash the swiss chard and separate the stems and leaves. Chop both stems and leaves.
2. In some olive oil sauté the onion and chard stems. Once softened add the chard leaves.
3. Meanwhile cook the pasta.
4. Once the pasta is cooked and drained add to the chard and onion. Add the lemon zest and mix well adding more olive oil if needed.
5. Serve with fresh grated campo de montalban.
* I have no idea why I haven’t been enjoying quinoa pasta. The flavor is amazing. I do enjoy rice pasta but the quinoa pasta is winner! The texture is perfect and it sits light in the stomach.