Going Back to Vegetarianism (?)

Over 3 years ago, I decided to become a vegetarian.  It wasn't because I didn't like the taste of meat (growing up-- Steak medium rare to medium was always my FAVORITE)-- but it was the treatment of the animals that slowly got to me.

A majority of animals are raised for slaughter, fed an unnatural diet, and are pumped with antibiotics.  They live in their own waste.  If you are what you eat-- think about what eating an animal like that means for your body!

Food, Inc. is one of the best food documentaries that I've ever watched:


Watch Food Inc HD 720p in Activism & Non-Profit | View More Free Videos Online at Veoh.com
I beg you to take the time and watch this documentary.  It isn't shock factor, gore-- but it's very honest and well made.

I started eating meat again before I realized I was pregnant with Abram.  My body was craving it.  And-- your body tells you what it needs, so I gave in.

But, now the pregnancy is over and I'm sorry-- but getting good meat- local, humanely raised, antibiotic free, non-corn fed- is incredibly expensive.

I plan on going back to vegetarianism in the near future.  I've stopped buying meat, minus fish.  (And the occasional German Sausage-- I live in the most German town in Minnesota... Brats and Kraut are a staple and going to be very hard to give up!)  I sometimes feel guilty, because I cook for the household-- so if Momma isn't eating meat, the rest of the family isn't eating meat.  Eva is used to a few non-animal products already (Almond Milk, Daiya, Earth Balance, Boca and Morning Star products)-- but she loves chicken and bacon.  I've tried to explain to her what being a vegetarian is/means and she seems interested.  But, I'm her Mom and she's almost 5.  She wants my approval and ... well, I just don't want to force this on her!

I just wish I didn't have to make this decision!  Why is it so hard to feed animals their natural food?  To raise them in a humane environment?  To not pump them with chemicals?  I don't want my children eating ammonia soaked beef!  Or, eating eggs from a chicken who has never stood up in her entire life-- who lays her eggs in a nest filled with her own feces.

Are any of you vegetarians?  Do any of you live with meat eaters?  How do you find a good balance?

Eggplant Marinara + DAIYA Giveaway!

It's Friday!  Woohoo!  Did you guys check out the guest post from Katie @ From Icecream to Marathon?  She shared some great tips for those looking to start running.  She's running a half-marathon tomorrow and I just want to take this time to say- GOOD LUCK, KATIE!  Can't wait to hear all about it!

One of my monthly goals is to eat 1 vegan meal a week.  What is a vegan?  A vegan is a person who consumes absolutely no animal products.  (No, not even dairy!)  I used to be a vegetarian and, do plan on going back to the lifestyle at the start of the new year- but I am a cheese fanatic.  Giving up cheese (dairy- not so much, we don't drink cows milk in our house- the thought of milking an animal for their breast milk just grosses me out!) seemed impossible.

Until I discovered Daiya.  What is Daiya?  I'll whip out my favorite vegan cookbook- Skinny Bitch: Ultimate Everyday Cookbook and let it tell you:

"Daiya is a plant-based, soy-free cheese that could hardly be considered an "alternative."  It comes in block or shredded cheddar and Italian blends that melt like chocolate in 110-degree heat.  Besides being loaded with vitamins B and B12, Daiya has gained the vegan blessing with no artificial ingredients, preservatives, or cholesterol.  Did I mention it's low in fat?"

 It's as amazing as it sounds!  Trust me!  Here is a recipe I *love* using Daiya's Mozzarella style shreds.

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Spaghetti Squash and Eggplant Marinara

:Ingredients:

1 Medium to large spaghetti squash

1 large eggplant

3 cups of your favorite marinara sauce

Olive oil

Salt & pepper

1 bag of Daiya Mozzarella style shreds

:Directions:

Split the squash in half lengthwise and scoop out the seed.  Bake it on a cookie sheet (cut side down) in the oven at 350-degrees until tender.  (About 25 minutes.)  Let cool.

Get a skillet very hot and add about 4 Tablespoons of olive oil.

Wash your eggplant and slice into 1/4 inch thick slices.

Place slices into skillet and let fry until browned on both sides and drain on paper towels.

*The eggplant really soaks up the oil, so you may need to add a bit more each time you flip them.*

Scoop out the stringy squash flesh into a casserole dish.  Salt and pepper the squash and add about a cup of marinara sauce and 1/4 of the bag of Daiya.

Place the fried eggplant slices on top of the squash-- overlapping as necessary.  

Salt and pepper, cover with the remaining marinara  sauce and Daiya.

Bake in a 350-degree oven until hot and bubbly.

(About 30 minutes)

YUM!  Enjoy!  It is such a yummy meal!

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Guess what?!  The makers of Daiya have provided me with the opportunity to offer a lucky reader the chance to win some free products!

(How neat is that!?)

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**You have 5 chances to win!**

-Leave a comment telling me whether or not you have tried Daiya.

-Follow me on Google and leave a comment saying you did so.

-Follow Mama's Got A Big Belly on Facebook- leave a message saying that you did so.

-Follow Mama's Got A Big Belly on Twitter - leave a message saying that you did so.

-Tweet about this giveaway by copy/pasting this:

Enter to win FREE @daiyacheese on @MamasBellyBlog http://mamasgottabigbelly.blogspot.com #Daiya #Giveaway #Free #BellyBlog

and leaving a comment saying that you did so.

**For more than one entry you  must leave a comment for EACH entry.  Each comment will count as 1 entry.  Winner will be announced next Friday morning!**

I'm so excited for the winner to try this AWESOME product!