As promised, here’s a post about cooking in real life, with a picture to match. They don’t look pretty, but these Mexican-inspired Vegetarian Enchiladas were super yummy.
Kale is the poster vegetable for healthy eating these days, and no wonder – a mere 100 grams provides nearly 200% of your daily recommended intake of Vitamin A, 100% of your daily intake of Vitamin C, 15% calcium, 8% iron, 15% Vitamin B-6, and 11% magnesium. Oh, it happens to be delicious, too, if you prepare it right. What’s not to like?
Here’s a great kale salad recipe that has become a staple in our household. Pretty much any time we want salad, this comes out. My kids even eat it!
Everybody asks you where you get your protein if you’re a vegetarian. It’s a really silly question, since protein is in everything, and if you eat a varied enough diet, even without meat, you’ll be just fine. It’s also a silly question because what most vegetarians might be lacking, if they’re lacking anything, is iron – not protein.
I was a vegetarian for 4 years, without any issue. But during my last two pregnancies, I was anemic. Since my last pregnancy, it’s been very difficult to raise my iron. To try to avoid supplements, I’m trying to raise the iron in my blood by tweaking my diet. For now, I still have to take iron tablets, but the hope is that if I’m good with planning what I eat, I’ll be able to go off them eventually.
This breakfast is one of the ways you can wake up to an iron boost (and it’s a high protein breakfast, too!)
Pasta Primavera (Vegan)
Adapted from The Simple Little Vegan Slow Cooker by Michelle A. Rivera
This delicious dish is full of vegetables and whole wheat deliciousness. If you add cauliflower to the mix, you get an extra boost of iron (the vitamin C in the cauliflower allows your body to absorb the non-heme iron in the whole wheat pasta.