Life in a Mixed-Diet Household

Jeanmare

living in a mixed diet household

Living among my omnivorous family can get tricky, especially when it comes to dinner time.  And truthfully, it can be super frustrating either cooking separate plant-based meals for myself or adding meat and cheese to them for the rest of the fam.  Sometimes we are in a good rhythm of getting dinner on the table and other times it can be downright draining.   I've never been out to convert anyone. But when it comes to cooking for my family, I feel I'm wrestling this moral dilemma.  That despite the personal choices I make for myself, I am still part of that machine.  

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It's said  we vote on our food selection with our dollar and even though I’m not consuming meat, dairy or eggs, personally, I’m still voting in favor of them because occasionally I’m purchasing for my household.  ​

I don't think I've made it a secret that my reasons for going plant-based were rooted in vanity. I wanted to be slim and look my best. But, I think there are countless reasons I have stayed plant-based for a number of years now:  disease prevention, faster workout recovery time, water conservation, reduction of  greenhouse gas emissions, land conservation, the slowing of deforestation and species extinction, reducing marine life destruction and waste pollution, helping to alleviate world hunger, and  disengaging in animal cruelty.  I recently heard Rich Roll say on a podcast that he just can't think of another diet where you can check all those boxes.

"Truffle", Farm Sanctuary, Watkins Glen, NY

​That said, I’m really trying to work out a solution here, but I fear I’ll have to just wait until they all move out!  When I first began transitioning to a plant-based diet I removed all animal products from our home and declared it “Plant Strong and Cruelty Free”, a home where only healthy food is served and nobody gets hurt.  My kids just ended up mad at me...a hangry mob.  #firstworldprobs

​So I'm leaving this  decision up to them.  There is something to be said about putting on your own oxygen mask first.

Living in a Mixed-Diet Household

On a positive note, I do have a few tricks up my sleeve...some recipes that work for all of us, and lucky for me this one, especially, is versatile, delicious and leaves me feeling as though I haven’t just poisoned them all.  A girl’s gotta sleep at night.

This recipe for Fettuccine Alfredo is adapted from Chloe Coscarelli's first cookbook Chloe’s Kitchen. Not only does it make a rich, delicious  Alfredo sauce but also a wonderful white cream sauce to toss with your vegetables  or  top your baked potato.  I’ve tweaked it to be more healthful.. sans the oil and added vegg.  I hope it brings your family to the table in a healthful and decadent way, herbies and omnivores alike! 

Fettuccine Alfredo, serves 4 to 6

1 pound fettuccine
1 large onion, chopped
3 cloves garlic, minced
1 cup raw cashews or blanched almonds
1 ½ cups water
2 teaspoons white miso paste, optional
1 Tablespoon lemon juice
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
Chopped fresh Italian parsley, for garnish
Red pepper flakes, optional
​Bonus points-  12-16 oz frozen broccoli or vegetable medley, optional
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1. Bring a large pot of salted water to a boil.  Add fettuccine and cook according to package directions.  If using, add frozen vegetables to pasta pot 2 -3 minutes before boiling is finished. Drain, rinse under cold water and set aside.  Alternatively, cook vegetables according to package directions and serve on the side.
2. Meanwhile, heat ¼ cup water in medium skillet over medium-high heat.  Add onions and let cook until soft and translucent.  Add garlic and let cook a few minutes more.   Add water as needed to avoid sticking.  Remove from heat.
3. In a blender or food processor, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt and pepper.  Process on high until very smooth, about 2 minutes.    For a thinner sauce, add more water, 1 Tablespoon at a time.  Taste and adjust seasonings.​
4. Toss pasta and vegetables, if using, with sauce until noodles are evenly coated.  Garnish with parsley and red pepper flakes, if desired.

Note:  If you are not using a high speed blender, such as Vitamix or Blendtec, soak cashews or almonds overnight or boil 10 minutes and drain.  This will soften them and ensure a silky smooth cream.
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photo credit, Chloe's Kitchen