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Posts Tagged ‘Meat-free’

About that

Friday, August 27th, 2010

Remember a few weeks ago when I decided to take a break from eating meat? Well its definitely been an interesting experience and I’ve learned a lot.  I was surprised that during the time I actually stuck with the plan. I still allowed myself fish and lots of it, but also experimented with other protein sources, including tofu, tempeh, legumes and grains. However, towards the end I noticed that my energy levels had plunged and that I wasn’t enjoying my meals as much. After some serious chats with friends and bloggers (thanks Lisa!), I realized that meat free just isn’t me.

I’ve read a lot of stuff about vegan/vegetarian lifestyles and the reasons why it’s good to eat that way — and I do agree with it. I still believe that people who follow vegan/vegetarian diets are admirable, especially since I know firsthand how difficult it can be, but I wasn’t necessarily doing it for just those reasons. Towards the end of the meat-free period I began to feel trapped – I told family, friends, readers and bloggers that I was going to do this thing and I didn’t want to disappoint anyone. Oh the agony of being a people pleaser.

And then it dawned on my  – if I’m going to be a people pleaser the first person I need to please is myself. So with that I decided that I would start incorporating meat back into my life. The change won’t be all that dramatic, I still plan on eating tons of veggie-based meals at home and out. And you won’t see me regularly eating red-meat. But I want to have that option. For me, the vegetarian/pescatarian label was suffocating.  If I want to enjoy some chicken every now and then I don’t want to feel like I’m disappointing anyone.

Which brings me to last night’s dinner – Chicken Parmesan. My first taste of chicken in over 6 weeks. I’m not going to lie, it was glorious. In fact, the Chubster claimed it was the best meal I had cooked in weeks.

I started my chicken with a simple egg white wash and coated it in gluten-free bread crumbs and a whole lot of black pepper. The pepper is a must.

After 8 minutes on each side in the fry pan (or until its opaque), remove the chicken and place it on a baking pan.

Cover it with a heaping spoonful of marinara – I made mine from scratch but jarred works just as well.

Top with lots of melty cheese, mozzarella is great but my choice is provolone. Cook until creamy and serve.

Not-So-Classic Chicken Parmesan

  • 1 egg white, beaten
  • 1/3 cup bread crumbs (I used Glutino)
  • 2 tbsp cracked black pepper
  • 2 skinless, boneless chicken breast halves
  • 1 tsp EVOO oil
  • 1/2 cup marinara
  • 2 slices Provolone cheese
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten egg white into a shallow dish or bowl. In another shallow dish or bowl, mix together the bread crumbs and black pepper. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat EVOO over medium-high heat. Add the coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Place the chicken in a prepared baking dish. Pour the marinara sauce over the top just to the edge. Bake the chicken in the preheated oven for 16 minutes, add the cheese and continue to bake until cheese is completely melted (about 4 minutes).
  5. ENJOY!

How do you feel about labels? Do you consider yourself a carnivore,vegetarian, pescatarian, vegan or raw foodie?