Meet Kelly the Vegetarian

Many Guests who visit Hilton Head Health have questions about their diet, especially if "going vegetarian" will help in losing weight more rapidly. Although there are some benefits to adapting a vegetarian diet, we believe that it should be something you consider as a lifestyle change and not necessarily a "diet." Meat provides your body with protein and many other essential nutrients.  Today, we have a special post from Kelly Milgie. You have probably seen Kelly's shining face greeting you as walk through the doors of H3. As a vegetarian, Kelly would like to share how she decided to adopt a meatless diet and hopefully, give insight to those with questions about vegetarianism. Feel free to ask questions or leave comments for Kelly in the comments section of this post.  

Growing up in Michigan, meat was a part of my everyday diet and it was not until I went away to college that I started to eat meat less often. This was mostly because for the first time in my life I had to fend for myself when it was meal time, instead of having my parents cook for me.  By the end of my freshman year at Central Michigan University (CMU), I almost completely cut out red meat.  I began to realize that I ate it out of convenience, not because I actually enjoyed the taste. When I moved out of the dorms and into an apartment my sophomore year, I had the opportunity to experiment a little bit more in the kitchen. I mostly cooked pasta and chicken since they were the easiest to prepare and fit best into my college student budget.

After graduating from CMU, I moved down to South Carolina and was introduced to seafood.  Of course I ate it here and there while living inMichigan, but it was definitely not a part of my regular diet.  I noticed I was eating more and more fish and less and less meat.  It even got to the point where I would get what I called “meat overload”—if I had any type of meat for lunch, I would not want any meat in my dinner. 

Spaghetti Squash Haystacks

Golden strands of high fiber, beta carotene and vitamin C-rich squash make a great substitute for wheat pasta and an interesting salad or appetizer as is demonstrated in this flavorful combination. 

INGREDIENTS:

1 small to medium spaghetti squash, roasted

1 tablespoon olive oil

1 tablespoon butter

¼ cup onion, thinly sliced

1 tablespoon garlic, chopped

¼ cup dried tomatoes, julienne

¼ cup black olives, pitted and sliced

2 tablespoons fresh Basil, cut in ribbons

Salt and freshly ground black pepper

1 tablespoon pine nuts, toasted

1 tablespoon Parmesan cheese, shaved

 

PREPARATION:

-  Place squash in a microwave oven for 5 minutes to soften the shell

-  Remove from microwave and cut squash in half, lengthwise

-  Place cut side down on a baking sheet and place in 350 degree oven for 30-50 minutes or until semi soft

-  Remove from oven and cool, Use a fork to Scrape squash away from the shell

-  Loosen strands and spread on a baking sheet, cool quickly in the refrigerator

-  Heat oil and butter in a medium skill and sauté onion and garlic until soft

-  Pour onion mix over squash and add remaining ingredients, gently toss with your fingers to incorporate ingredients

-  Warm to room temperature before serving

To serve: loosely pack a one-up measuring cup with squash and invert onto a heated serving plate.  Garnish with Parmesan cheese and a small leaf of basil. Also nice served with roasted red pepper dressing.

 

Serves 8

Calories: 90

Fat Grams: 6

What's for Brinner?

Do you ever eat breakfast for dinner?

If not, here is a recipe so yummy you won't want to wait until tomorrow morning to try it!

H3 Banana Oatmeal Hotcakes

Ingredients

1/2 Cup Rolled Oats

1 Cup Water

2 Tbsp Light Brown Sugar

2 Tbsp Canola Oil

1/2 Cup Whole Wheat Flour

1/2 Cup All-Purpose Flour

1 1/2 tsp  Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

1/4 tsp Ground Cinnamon

1/2 Cup Skim Milk

1/4 Cup Non-fat Yogurt

1 Mashed Banana

1 Egg

Preparation

In a large, microwave safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender; about three minutes. Stir in brown sugar and canola oil; set aside to cool slightly. In a separate bowl, combine the flours, baking powder, baking soda, salt, and ground cinnamon; whisk to blend. Add the milk, yogurt and mashed banana to the oats and stir until well blended; beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium once hot, spoon ¼ cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned; about two minutes. Flip the pancake and cook for another 2-3 minutes. Repeat with remaining pancake batter.

Servings: 10

Serving Size: 1 hotcake

Calories: 90

Fat Grams: 3