Ovo Lacto Vegetarian

If you eat meat and animal products your whole life, you might think, why switch to a vegetarian diet? You have lived your whole life eating eggs, hamburgers, hot dogs, poultry, so why switch now? There could be many reasons for switching. Start by looking in the mirror. Are you at a healthy weight? Do you look and feel good most of the time? Do you wake up energized? Or you wake up tired and sluggish? How is your general health? Is your blood pressure within a healthy range? Are your cholesterol and blood sugar ranges normal? If not, consider what you eat on a daily basis. How do you feel after eating? Do you feel the energy as you're feeding your body what it needs? Or you're tired and pulled out? Do you often need a nap after eating? Is this what the food needs to be done for us, let us tired and sleepy? Not really. Food should nurture and nourish the body and leave us the energy and refreshment. The human body is a machine and should be the fuel that keeps it running in peak condition. When you are fat, with high blood pressure, type II diabetes, high cholesterol and other unhealthy conditions, it is like a car engine that is tuned or not the optimal type of gasoline should be run more efficiently.

Finding a new tasty vegetarian recipes is definitely not an easy task. Whether you follow strict vegetarian diets, are testing the waters, or just fancy a meal without meat, it can be quite a challenge to find vegetarian-friendly dish that is full of flavor. However, I have four recipes here for you to be tough in the taste department and will leave your tummy happy!

Vegetarian Spaghetti

1 pound spaghetti noodles
2 (8 oz) tomato puree sauce cans
1 cup broccoli florets
1 can corn (drained)
1 cup sliced ​​carrots
1 cup sliced ​​mushrooms

1 Cook pasta as usual by boiling a large pot of lightly salted water. Add the pasta and let them cook until translucent and soft. Drain well.

2 In a saucepan, mix together broccoli, mushrooms, corn, carrot and tomato puree sauce. Set a medium heat and cook about 15 -. 20 minutes, stirring occasionally

3 To serve, scoop the noodles on a plate and top with a generous serving of sauce.

Mediterranean salad with chickpeas

chickpeas drained and rinsed
1 (15 ounce) can garbanzo beans
1 Roma (plum) tomatoes, seeded and diced
2 tablespoons olive oil
1 lemon, juiced
1 small clove garlic, minced
1 / 2 medium green bell pepper, diced
1 small onion, finely chopped
1 tablespoon chopped fresh parsley

1 Combine all ingredients in a bowl. Cover with lid or plastic wrap and refrigerate until time to serve.

Spinach Omelet

2 eggs

1 / 8 tsp ground nutmeg
1 / 4 tsp onion powder
1 cup chopped spinach leaves
1 1 / 2 tablespoons grated Parmesan cheese
Salt and pepper (optional)

1 In a small bowl, whisk eggs, then add the spinach and parmesan cheese. Add nutmeg, onion powder, salt and pepper. Mix well.

2 Coat a small skillet with cooking spray or olive oil and bring to medium heat. Pour the egg mixture and let it cook for about 3 minutes. By this time, it should have begun to set. Rotate and allow the other side cook for another 3 minutes. Reduce heat to low and cook until done.

the black beans and rice

1 cup instant rice (white, preferably)

1 tablespoon vegetable oil
1 can stewed tomatoes
1 can black beans (do not drain)
1 / 2 teaspoon garlic powder
1 / 2 teaspoon oregano

1 Saute onion with oil in large sauce pan. Do not let onions brown. Throw in the beans, tomatoes, garlic powder, oregano in. Bring to a boil. Stir in rice and let cook again. Reduce heat to low setting, cover and let simmer.

2 After about 5 minutes, remove pan from heat and let it sit for about 5 minutes. Serve and enjoy!

I hope you find these recipes a try and enjoy them enough to make again and again, I know it! Thanks for reading!