Through the magic of social media, more specifically Instagram, I recently reconnected with a long lost friend after 15 plus years. It happened one day after stumbling upon a delicious photo stream posted by someone by the name “iheartnatto” who appeared to be an avid home cook living a very healthy lifestyle.
Her frequent posts of gorgeous farmers market fresh salads and perfectly plated fruits led me to believe this person was a vegetarian. After a few comment exchanges, I learned it was my former University of Hawaii College of Business (yes, before they started calling it Shidler) co-worker Teresa, now a happily married mother of one and a PESCETARIAN. What is that you ask?
I turned to Google for the answer. A link to About.com explained that pescetarian is “Occasionally used to describe those who abstain from eating all meat and animal flesh, with the exception of fish. Although the word is not commonly used and a pescatarian is not technically a vegetarian, more and more people are adopting this kind of diet, usually for health reasons or as a stepping stone to a fully vegetarian diet. Pescetarians often believe that moderate consumption of fish or fish oils, which are high in Omega-3 fatty acids, is necessary for optimum health. Vegetarian alternatives, such as flax seed oil, are also available.”
As a devout carnivore, this lifestyle won't convert me 100 percent, but it also won't stop me from salivating over Teresa's stunning breakfast, lunch, and dinner photos, sans meat. I spent some time catching up with her and thought I'd share a few insights that might resonate with other parents looking to make some healthy lifestyle adjustments.
Nathan: What are you up to these days?
Teresa: I'm a 30-something stay-at-home mom of a 2-year-old daughter and a 12-year-old furbaby (dog).
Nathan: How did you become a pescetarian?
Teresa: I became a pescetarian or pesco-vegetarian over two years ago when I eliminated all meat products (beef, pork, poultry, etc.), but continued to eat seafood in moderation. Ironically, I made this lifestyle modification the day after I grossly overindulged at a Korean BBQ buffet dinner, which consisted of pounds upon pounds of red meat. Stuffed to the gills and reeking of cooked meat, I told my husband that I was never going to eat meat again!
Nathan: What's your philosophy on food...eating, buying, growing?
Teresa: I love food (who doesn't?) and spent many of my adult years believing that I “live to eat.” But these days, I “eat to live.” I try to eat rainbows as much as possible in the form of colorful plant-based meals (fruits and veggies), which are packed with vitamins, minerals and fiber and buy local and organic produce when possible. Of course, I have my share of indulgences and will often “reset” with a day of green juice or a fruit/vegetable detox.
My daughter has never eaten baby food from a jar or package and loves fresh fruits and vegetables. She'll even request broccoli for a snack! Because my daughter is still young, I have exposed her to meat products, but she definitely prefers seafood to beef, pork, or poultry.
I also cook a pork and vegetable based stew for my 12-year old shih tzu and her snacks only consist of fruits and vegetables.
Home gardens are awesome and my family often plants lettuce greens, sweet potatoes, kale, mugwort, cucumber, eggplant, squash, green onions, chives, lemons, apple bananas, strawberries, etc. We just planted a star-fruit tree and are taking a stab at garlic.
Nathan: That's fantastic. After becoming a parent, how has your eating habits changed?
Teresa: Every parent wants the absolute best for their child. I chose to make all of my daughter's meals when she started eating solid food. We started to consume so much fruits and vegetables as a family that I had to get a second refrigerator that we dedicate to fresh produce.
Nathan: You are serious about this diet. You're also quite active on social media and share some incredible photos of the food you make at home. What inspires your cooking?
Teresa: I am not much of a “cook” and my home-cooked meals are pretty simple. I roast a tray of vegetables every few days and always have plenty of fruits, veggies, tofu, local eggs and seafood on hand. If I'm feeling adventurous, I may tackle an online recipe and make a vegetarian chili, enchilada, etc.
Nathan : For those at home that think vegetables are boring, what do you say to them? How can they make their salads sexier?
Teresa: Personally, a vibrant plate of fruits and veggies is so much more visually appealing than a browned piece of dead meat. The prettier the salad, the tastier it is. I like to spice up my salads with something that adds a punch of flavor, such pickled ogo, pickled sea asparagus or sweet pickles, dill. I also add nuts and seeds, such as raw cashews, home-roasted almonds, sunflower seeds, or chia seeds. Fruit is also a great addition, such as strawberries, blackberries, raspberries, mango, apple or pear slices, or papaya. Make it bright and colorful and you can't go wrong. I also like to wrap up my veggies in rice paper, like a Vietnamese summer roll and dip them in sriracha when I'm looking for something different.
Nathan: Those are great tips. Do you have any last thoughts on good health and good eating for parents with kids?
Teresa: Parents are the ones that set the example for their children. The healthier you eat, the healthier they will eat, especially in their younger years when children mimic everything they see. I've found that the more appealing the food looks, the more likely my daughter will eat it, which is why she loves all the color in her meals.
Very sound advice and insight coming from a friend on a diet I think I could adapt...for a couple of weeks that is. Teresa was kind enough to share a couple easy-to-prepare recipes. Enjoy!
No-Oil Baked Sweet Potato Fries
Ingredients:- Okinawan sweet potatoes, washed and sliced into fries- Sweet yam sweet potatoes, washed and sliced into fries- Spices: cayenne pepper, freshly ground black pepper, salt-free seasoning, etc.
1) Preheat oven to 350 degrees.
2) Line baking sheet with parchment paper. This eliminates the need to use oil, so the fries won't stick.
3) Place sweet potatoes on baking sheet in a single layer and sprinkle with your favorite spices.
4) Cook for about 20 minutes, remove from oven, and flip fries.
5) Cook for an additional 10 to 15 minutes according to your liking, making sure that they don't burn. Okinawan sweet potatoes seem to cook faster.
6) Remove from the oven and cool for 5 minutes before eating.
Eat-a-Rainbow Salad
Ingredients:- Baby spinach or other salad greens- Carrot, spiraled or julienned- Grape tomatoes- Avocado, cubed or sliced- Boiled eggs- Blueberries- Sunflower seeds, raw- Freshly ground pepper to taste
1) Wash and dry all fruits and vegetables thoroughly.
2) Cut, cube, slice fruits and vegetables as desired.
3) Layer baby spinach (or other greens) on bottom of a plate or bowl.
4) Add the rest of your ingredients.
5) Season with freshly ground pepper and maybe even a shot of dill to taste.
Nathan Kam is a Honolulu public-relations executive, husband and a proud daddy of two incredible kids, Ensen (5) and Avery (3). He enjoys cooking, gardening, traveling, blogging and golfing. You can reach him via email, Twitter, Facebook, LinkedIn or via his personal Kam Family Blog.
