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| Hitting it hard in the Dino Dungeon, and earning my dinner. That's important, because we've been having some great meals here at Dino Headquarters. |
Hail to the Dinosaurs!
Ever since I updated you on Trudi's
30 Day Diet Challenge - where she
challenged me to join her in 30 days
of nothing but home cooked vege-
tarian meals for 30 days - I've been
getting a lot of emails.
Some of you have been thinking
about doing the same thing, and
wanted to know how it was
working and what we are
eating.
Others asked if I was dead yet -
working on the assumption that a
meat-free diet would kill me. (So
far, that hasn't been the case. In
fact, I feel really good.)
There were many common questions
and concerns.
A lot of you asked if we were eating
Tofurky or other faux meats.
The answer to that question is a
great big "No, double no and triple
NO!"
The whole purpose of the 30 Day
Challenge was to try new meals,
new menus and new foods. Trudi
thought that going meat-free would
force us to do that - and she was
right. It made us think outside the
box.
We don't eat any faux meats, and
we eat no refined, packaged or pre-
pared meals. That would defeat the
whole purpose.
Instead, we scour cookbooks and
the web for interesting meals - and
then we prepare them from scratch.
If we like them, we may try them
again, perhaps using a slightly
different recipe. If we don't like
them, we find and try something
else. There are tons of wonderful
dishes to try, and life is too short
to eat food you don't enjoy 100
percent.
We eat lots of fresh vegetables,
including plenty of leafy green
vegetables. We add kale, spinach,
beet greens or collard greens to
almost everything we cook. And
all or almost all of it is fresh and
locally grown. We have some great
farmer's markets here, and we
make the most of them.
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| Trudi served this terrific fruit and veggie plate the other day. To round out the meal, we had toasted Ezekiel bread with hummus. |
We eat lots of fresh fruit - and
try to keep it as varied as
possible.
We both love mushrooms, and
we've been having fun with sauted
or stir fried mushrooms over whole
grain pasta, brown rice or (Trudi's
favorite) barley.
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| Stir-fried mushrooms with onions and garlic, served over barley. This is one of Trudi's favorite meals. We often add kale or spinach for extra fun. |
We also grill portabella mushrooms
and serve them like burgers. Those
are pretty tasty. Of course, we use
lots of onion and garlic with any of
mushroom dishes, and that's pretty
hard to beat.
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| Homemade veggie burgers with hummus, avocado and tomato. |
We've found some great recipes for
homemade veggie burgers made from
beans, grains, garlic, onion, and various
spices. They're surprisingly good, and
high in protein (14 to 17 grams for
one burger).
One day, I added some acorn squash
to the veggie burgers, and didn't like
them as much - so for dinner I took
the same mix (I had lots of it left-
over) and made a veggie meatloaf
that we baked in the oven and topped
with tomato sauce for the last 10 min-
utes of baking. That was delicious.
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| Veggie meatloaf with oven-baked potato wedges. This was simple and delicious. |
We get our protein from a variety of
beans and legumes. We also have
lentil dishes, and we'll try some split
pea dishes soon.
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| Today's breakfast - oatmeal with cherries, topped with a ton of nuts and seeds. |
We eat nuts and seeds, which have
fats and extra protein. Our breakfast
today was oatmeal with cinnamon,
three kinds of cherries, hemp seeds,
sun-flower seeds, pumpkin seeds,
flax seeds, walnuts and almonds.
Trudi found a great-tasting pasta made
from brown rice and chickpeas. It has
11 grams of protein per serving. We
like it a lot, and it's a good way to
add some extra protein.
We also use Ezekiel bread for sand-
wiches. It's made from sprouted grains
and legumes, and has six grams of
protein per slice.
We have lots of hummus with our meals.
It's made from chickpeas, and is high
in protein. I use it as an all-purpose
sandwich spread.
We eat a variety of fresh-cooked whole
grains: brown, red and black rice; quinoa;
barley; couscous; wild rice (which is
actually a grass seed rather than a grain);
buckwheat (also a grass seed) and whole
corn meal.
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| Peasant food that's fit for a King - minestrone soup with white beans and barley. Very filling, and a nutritional powerhouse. |
All in all, we're getting plenty of protein,
and tons of vitamins and minerals. The
only nutrient we're not getting is vitamin
B12 (which is only available in animal
foods), we take a supplement for that.
(By the way, no matter what you eat,
all Dinos over age 50 should take a
vitamin B12 supplement. That's be-
cause we lose the ability to absorb
it as we grow older.)
Our meals are fun, we're having a good
time planning our meals and prepping
and cooking them together, and we
are definitely achieving Trudi's goal
of trying new and different meals.
So it's been working pretty well so
far.
And yes, we're 100 percent Tofurky-
free.
Yours in strength,
Brooks Kubik
P.S. For more about diet and nutrition
for strength and muscle building, grab
KNIFE, FORK, MUSCLE. It has great
ideas for carnivores and non-
carnivores alike:
http://www.brookskubik.com/dinosaur_nutrition.html
P.S. 2. My other books and courses
are right here at Dino Headquarters:
Hard-copy and PDF
http://www.brookskubik.com/products.html
Kindle
http://www.brookskubik.com/products.html
P.S. 3. Thought for the Day:
"Always train for real, and always
eat real food."
- Brooks Kubik
BEFORE YOU LEAVE . . .
We have more than 25 Dinosaur Training books and courses in the Kindle
bookstore - here are several of them - head on over and take a look at the others:
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