What’s healthy and tastes good?

quesadilla with spinach and avocado
My plant-based quesadilla with spinach and avocado.

My husband absolutely loves this quesadilla I came up with during our quest for a plant-based diet. I have given up going full on plant based because it’s does not agree with me. I get really shaky with low blood sugar. I’m sick of lentils and tofu. So I bake chicken, grill sea bass and the like to add to my daily veggies.

This quesadilla is absolutely delicious though. Here’s what goes in it:

First I sauteĀ“ spinach in avocado oil and put the spinach on a plate. Then I use the pan to heat a tortilla on both sides. I found the most amazing tortillas at the farmer’s market. (The one in these photos is store bought and not nearly as good, because we ran out of the farmer’s market ones quickly.)

Next I sprinkle a quarter cup blend of finely shredded Mexican cheese on the tortilla and one slice of havarti. I top that with spinach and a quarter of an avocado in chunks.

Top it with pico de gallo or salsa and drizzle sour cream.

I let it cook until the cheese is melted and the tortilla crisps to a golden brown. Then I fold it in half.

spinach and avocado quesadilla
I kept this one in the pan a little longer to brown a bit more.

What are your favorite healthy snacks? Do you have any simple recipes to share that I can add to my plant-based repertoire? Do you create your own recipes or use already written ones?

It’s a Game Changer…

Lentil recipe with veggies.
Red lentils with veggies that I cooked Sunday.

Saturday evening, after watching a show on Netflix called The Game Changers, my husband announced he wanted to go on a plant-based diet. He said the show talked about the health benefits and that we should try it several days a week. Not go full vegan, but cut out meat three to four days per week. The movie featured professional athletes and Olympians who went plant-based and got stronger and gained more endurance. It argued against theories we’ve grown up with that to be strong you need to eat animal protein. The movie explained that plants also offer complete proteins.

When our kids were young, my husband told them that if they wanted to grow up big and strong they needed to eat something “with a face.”

At the exact time my husband said he wanted to cut out meat, I was charring a giant tri-tip on the barbecue that I found half price at the store. I also sauteed shishito peppers in sesame oil, cooked green beans from the farmer’s market and heated up mashed potatoes. It was a delicious meal. Yes, we eat a lot of meat. Would I be able to give it up? Or cut back? I crave protein and eat beef, chicken, pork and fish.

Charred rare tri-tip, green beans and mashed potatoes.
Last night’s dinner. Tri-tip charred on the outside, rare inside and veggies.

I watched the show on Sunday and thought I could try it a few days a week and see how it goes. We’re both feeling aches and pains we didn’t a year or two ago — and if a plant-based diet makes us feel better and healthier, why not? So, I cooked a batch of lentils. My son introduced me to lentils a few years ago and they are a staple in his diet. He’s not a vegan, but he definitely doesn’t eat meat every day.

I tried a different type that that I haven’t used before, fast cooking red lentils, and I simmered them in vegetable broth for 15 minutes. The package said one cup lentils to three cups liquid. They need to be rinsed before you cook them. Then I prepped garlic, onion, peppers, carrots, celery and cherry tomatoes.

Red Mill red lentils
The lentils simmering on the stove.
lentils draining after simmering
Red lentils draining after 15 minutes of simmering.
onions, peppers, celery, carrots and cherry tomoatoes
The best tasting and most beautiful part of this dish.

I sauteed garlic and onion and spices in avocado oil. I’m an avocado oil fan because it cooks at a higher temperature than olive oil. It cooks faster and hotter.

garlic and onions sauteed in avocado oil
Sauteed onions, garlic and spices of cumin, ginger, ancho chile powder, turmeric, salt and pepper.

The secret is to come up with a blend of spices that you love and season it well. The lentils pick up the flavors of their surroundings.

It was filling and delicious. I sent my husband to a friend’s house with a big slab of the tri-tip roast. I’ll enjoy the leftover tri-tip on a non-vegan day, but if I’m going to try going meatless three days a week, I don’t want it sitting in the fridge staring at me.

Should I try going plant-based three days in a row? Or, mix it up?

Have you tried a plant-based diet? How did it make you feel? I’m not known for a lot of will power. Do you have any tips or recipes I should try? Is it cheating to eat cheese or use butter? Would you give up meat? Why or why not?

Here are some plant-based recipes from the The Game Changers website: CLICK HERE.