Updated: Apr 9
I decided to start 2020 with a couple of nutrition and kitchen goals. The first one was to go meatless three days a week. I'm so curious and intrigued. I keep reading about it and watching documentaries. Hell, we even had a whole module in school about vegan/vegetarians, but I just don't see how meat can be cut out completely (or I don't want to give it up and I'm making excuses) so I figured if I gave my body a couple days off and just observed how I felt, it couldn't hurt anything!
Next, I was intrigued by a blog post from The Budget Mom titled "I only cooked with a slow cooker for an entire month-here's what happened." I decided to give it a try and figured it would be the perfect way for me to introduce meatless meals. I googled and found a TON so we are going to be experimenting throughout the month of January! You call follow my board Slow Cooker Series to keep up with everything I find and definitely make sure you subscribe to my blog because I'll be sharing a couple of my favorite tweaked versions here!
The first one I'm sharing the Enchilada Orzo. Let's face it, I'm a sucker for any Mexican dish and this one made not eating meat painless!
The recipe called for specific brands but I used the brands that I am familiar with. All of my can goods are organic and can be purchased at Whole Foods. This is a personal preference, I don't care what brand you use as long as you are cooking meals at home! It's all about baby steps and what works for your individual family! I hope you enjoy this recipe as much as we did!
Peace, Love, Yoga
Crazy Cajun Yogi