With the different schools of thought surrounding food, it goes without saying that vegetarianism and veganism have gained ground in recent years. However, just because we hear about it doesn't mean we adhere to it, but it does present us with different (or even new) options.
Because "BBQ" sometimes seems to equal meat (it's not true, "BBQ" rather equals outdoor cooking method that gives tasty results when cooking is mastered) and we work in a 100% BBQ environment, people are sometimes surprised to know that we have vegetarians in our teams. And yet! God knows that balance comes from the complementarity of people, that ideas that collide give excellent results and that we must have a good representation of food styles to consider all BBQ enthusiasts.
Being married to a man who eats meat almost 3 times a day, I admit that one day I felt a strong call for a balanced diet that resonated more with me. (Funnily enough, at a time in our lives when we didn't know each other, Max and I each had our years of vegetarianism, each on our own, at about the same time.)
Flexitarianism is a way of eating that considers vegetarianism, flexibility and allows meat. (For my part, I have zero intention of depriving myself of meat, I simply like to look at the protein options available to me as a whole and consider the different choices rather than immediately going to get my protein from meat.) Why be flexitarian? Because we can go for a better diet, an ecological or local purchasing angle, an economic aspect… the term is a marketing invention to explain the framework in which we eat.
What does it look like?
Since the goal is to limit your consumption of meat and fish without eliminating it altogether , anything goes in terms of creativity.
Many keto recipes that replace bread, pizza dough or starchy foods with options that claim to be “sugar-free” are becoming protein-rich.
Also, meat substitutes are at the center of the possible choices. More and more tasty, healthy options with a really interesting texture exist. (Who wants to eat rubber? Nobody. So there is no compromise to be made for these options. It has to be good, period.)
Some tips:
-
For the kids and me, I start almost every meal by placing a plate of raw vegetables on the corner of the table before it's even time to eat. (The goal is that by the time the kids are really hungry, the first food they eat is nutritious. That way, if they don't like the vegetable on the plate, their portion of fresh vegetables is already gone, cut up into a snack to tide them over.)
If the vegetable served raw is less popular, I accompany it with small pieces of cheese or a protein dip made with cheese or hummus with a mild and versatile taste. (This is a way to get them to eat a little protein before the meal even begins.)
-
On weekend mornings, a tray of fruit, yogurt, cheeses, granola, and muffins feels like a potato chip. When kids are really hungry, their little hands find the available foods. Just look for nutritious options, and meatless meals become varied, interesting, and far from the traditional “toast” or “cereal” option. (Muffins, for example, can be protein-packed if they’re made following a recipe that doesn’t call for sugar and flour.)
When thinly sliced and evenly chopped in a sauce topped with cheese, vegetables like cauliflower, broccoli, sweet potato, and zucchini go unnoticed in a pasta dish. A combination of protein-rich pasta (there are so many options besides wheat) topped with a quality cheese makes pasta dishes an easy and healthy option.
If your goal is to have 1 vegetarian dinner per week, that's already a good start. It allows you to introduce the family to ecological, economical and healthy choices to vary the diet and open everyone's blinders to possible options.
BBQ in there?
The BBQ is at the center of everything! In the morning, pancakes, runny omelets and homemade waffles are among the pleasures of life! Otherwise, tasty vegetarian patties make excellent burgers on the grill. Indeed, the “no ground meat” products are as good with Texas , Explorateur , Montréal and Argentina BBQ Québec dry rubs (my favorite choices) as meat is.
For those who prefer sausages, veggie sausages in a gourmet European-style hot dog with Colonel Mustard BBQ Québec sauce , lettuce, pickles, cream cheese, grated carrots and coriander are a real treat. What about veggie skewers on the BBQ? I'll tell you more about them soon. The pleasure of skewers goes hand in hand with summer, BBQs and friendly gatherings by the pool.
Let's be clear, I love my steak, cooked to perfection, tasty, perfectly seasoned, I eat it without guilt. The best ? Accompany it with mushrooms, asparagus or buttered green beans, mashed potatoes and pour pepper sauce over it all. When I have the pleasure of eating a steak, I go for it without guilt, I savor it and enjoy it to the fullest. We choose it grass-fed and GMO-free, we do everything we can to do our part.
The next day for lunch, however, I opt for a legume salad topped with nuts, cheese, crunchy fruits and vegetables, a hearty soup, a veggie poke or a comforting pasta recipe. Meat has its place on my plate, but I'm just trying to choose which one rather than giving it all the space without even thinking about it.
And you, how many meatless meals do you eat per week?
