I am a ‘working-on-it’ healthy eating fanatic. I backslide; I admit it. Never all the way; just small ‘errors’ in judgement, ha. I am not as strong-willed as my eldest daughter who has been straight vegan for…ever! And it shows. She is healthy strong, and fearless. I hope a little of that comes from me…making her endure packed lunches with homemade whole grain bread (no white bread in this household!), and fruits, veggies…no bologna or processed foods…just things I knew were healthy for a growing little person but awfully hard to explain to classmates who just thought she/we were ‘weird’.
The entire family has been red meat free for 15 years for humane and environmental reasons. I have in the last couple of years started cutting out all the turkey and chicken…and while I am pretty successful in managing mine, it is still in the house because I also have a very recalcitrant teenage son who wants his ‘meat’ at least sometimes. Since this way of eating is my personal choice…and I hope someday he will make that choice on his own…I am not going to force it on him. But here we are with a new month, a new year…and I am eager to expand my horizons on the foodie front.
I am so excited! Today I revisited a favorite even with my meat-eater…stuffed okra boats. The kids love them. I love them. Time to try some new things to stuff them with… but first:
This is my go-to recipe:
- 24 fresh medium size okra pods (1 lb.) (split down the top, stem removed, and but don’t pop it open. It is a ‘boat’ not a ‘life preserver’ lol)
- 1/2 avocado (mashed)
- 1 cup roasted unsalted peanuts (chopped fine)
- 1/4 cup red onion (minced)
- 2 cloves garlic (minced)
- 1 1-inch piece fresh ginger (minced)
- 1 jalapeno chili, seeds removed (minced)
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. paprika
- 1/4 tsp salt (add to taste)
- First mince all the ingredients that need mincing. (NOT the okra)
- Combine filling. Add the creamed avocado. Gently stuff filling into each okra boat.
- Place on parchment lined baking sheet, spray with coconut oil spray and bake at 425 till the boats are crispy and tops are slightly browned (about 10 min)