I feel old, let me tell you. The years of decadent eating have caught up with me. I was diagnosed with borderline high cholesterol a few weeks ago. I had transitioned my diet already, while pregnant, to include a lot more vegetables and a lot less fat. That wasn’t too tough, really, since I craved vegetables. I also craved cheese, though, and that’s where things are getting sticky. With the high cholesterol, I need to lower the amount of dairy fat I consume. My love for cheese hasn’t waned, and the low-fat varieties are, frankly, crap. I made the switch from sour cream to plain fat-free greek yogurt. I started eating fat-free greek yogurt for breakfast, too, in place of eggs or buttered toast or bacon. I cut down the amount of cheese I would put on my tacos, sandwiches, burgers, crackers, etc. I was making real strides. And then…
2 days ago I was told by my baby’s pediatrician that I should stop consuming dairy because Sagan may have a milk protein allergy. That’s right, she actually said stop consuming dairy. My heart almost stopped. I love dairy! The last thing I ever thought I would do is stop consuming dairy. Granted, it’s only a test run. I just need to stop for 10 or 12 days, to see if it helps my daughter’s situation improve. If it helps, though, I’m off of dairy until I’m done nursing. That’s roughly 10 months from now. Yikes. So I went home from the doctor’s office, reheated leftover fish tacos, enjoyed my last bit of dairy, and mourned for my loss.
To help cope with my mourning, I decided to seek out new blogs to add to my reader. My husband has been nagging me to make some meatless dishes, so I looked for vegetarian blogs. I found two that I really like, Herbavoracious and Veggie Belly. I am so glad I found these blogs, because before reading them I honestly had no idea how to prepare a vegetarian meal that wasn’t just a bunch of side dishes.
Last night I made some wonderful vegetarian food. It was also my first attempt at making Indian food. Let me tell you, it was a serious success. Both of the recipes I used were from Veggie Belly, and they were both fantastic.
The photos shown here are hers, not mine, as evidenced by the fact that they are beautiful and if they were mine they’d be mediocre at best. If you’re looking for a foolproof and delicious vegetarian Indian meal, you should seriously consider making her Methi Dal and Tomato Rice. I had to leave out the curry leaves from the rice because I didn’t have any, and I used spinach rather than fenugreek in the dal because my produce store was all out. They both turned out great, and I’m very excited to try more of her recipes.
By making more vegetarian/vegan food, I’ll hopefully lower my cholesterol, lose the baby weight, make more nutritious milk for my daughter, and manage to enjoy food without dairy. It’s going to be a long and tough road to better health, but I’m looking forward to the journey.
Oh, and what if the doctor tells me it’s not dairy that’s causing my daughter’s problem? Then I’ll do a little jig and eat some yogurt with a smile on my face. I’ll still work on adding more meatless meals to our diet, though, because it’s the right thing to do for our health and because I’m always looking to push the boundaries of my cooking repertoire.