How about if it was organic meat? I think it could be the hormones that the farmers feed the animals that causes this issue. [just a thought]

Hi there! I think that it depends on your body type and its needs (so that may or may not include meat). I also feel that no matter how "healthy" a food is, if you don't love the meal, then it's no good. <end of soapbox>

But certainly, go for eating more veggies, if you like! :) Here is a fav of mine, and I hope you'll find it nutritious and delicious. Cheers!

Red Lentil Soup w/ Lime

2 c. split red lentils, picked over and rinsed several times
1 T turmeric
4 T butter
salt
1 lg onion, finely diced, about 2 cups
2 t ground cumin
1.5 t mustard seeds or 1 t ground mustard
1 bunch chopped cilantro, about 1 cup
juice of 3 limes or to taste
1 large bunch spinach leaves, chopped into small pieces
1 cup cooked rice (i prefer brown)
4-6 T yogurt

Put the lentils in a soup pot with 2.5 quarts water, the turmeric, 1 T of the butter, and 1 T salt. bring to a boil, then lower the heat and simmer, covered until the lentils are soft and falling apart, about 20 mins. Puree for a smooth and nicer looking soup.

While the soup is cooking, prepare the onion flavoring. in a medium skillet over low heat, cook the onion in 2 T of remaining butter w/ the cumin and mustard, stirring occasionally. when soft, about the time the lentils are cooked or after 15 mins, add the cilantro and cook for a minute more. add the onion mixture to the soup, then add the juice of 2 limes. taste, then add more if needed to bring up the flavours. the soup should be a tad sour.

Just before serving, add the last T of butter to a wide skillet. when foamy, add the spinach, sprinkle w/ salt, and cook just long enough to wilt. if the rice is warm, place a spoonful in each bowl. if it's leftover rice, add it to the soup and let it heat through for a minute. serve the soup, divide the spinach among the bowls, and swirl in a spoonful of yogurt!

bon appetit! :)

Here's a good Veggie Stir Fry I came up with:

Bell Peppers sliced thin (I like to use a third of each color)
1 small Eggplant, cubed
2-3 Small Squash (zuchini, yellow, etc) sliced ito rounds (thin 1/2 circles or circles)
If squash and eggplant are not in season, I use Broccoli and Cauliflower chopped into small pieces. Carrots cut into rounds work well too.
1 can Baby corn, drained
1 can Bamboo shoots, drained
1 can water chestnuts, drained
2-3 cups Rice, pre cooked in another pot (any type. I usually have a mixture of brown, long-grain black, and white)
1 block Tofu
1-2 TBSP olive oil
Soy Sauce to taste

Add olive oil to wok and heat
add in soy sauce
Add peppers (if using frozen veggies, now is the time to put in pot) Stir continuously throughout rest of process.
Cook while stiring until begin to soften.
Add canned veggies. Cook and stir.
Add squash. Cook and stir.
Add tofu. Sprinkle more soy sauce on top of tofu until it all is covered (has brown soy sauce spots). Stir in and warm (don't cook as long as on other steps.
Add rice. Stir in and warm up.
Serve and eat!

Feel free to change recipe to suit your tastes as this is my own and I play with it myself each time I use it. The main thing to keep in mind is that the softer an ingredient is, the later it is put into the wok because the less cooking it needs. Prep time takes the longest as the actuall cooking time is around 10-20 mins.

Well, my parents and grandparents didn't make these dishes, but I'll share them with you anyway. :)

www.00ff00.com/recipes.html

A few (mostly Thai) vegetarian recipes. Hopefully I'll put up more in the future. Have fun!