A Tale of Two Eating Styles

Once upon a time, three people came together on a chilly rainy night to enjoy a dinner by candlelight. <—That last part may not be entirely true, but it sounds nice, right?

These were not just any three people. They were a meat-eating man, a vegetarian woman, and their vegetarian son.

Whatever would they share for dinner? Surely, preparing a meal to suit the needs of these differing eating style would be time-consuming.

On the contrary, it may take a bit more thought and planning, but after that it’s easy as pie!

What’s one of the simplest ways to incorporate different styles of eating into one meal?

A Mexican Meal Fit for 3

For the meat-eating man: Crockpot Tacos

  • 1 lb. Organic Ground beef (lightly browned + drained)
  • 1 can Rotel
  • 2 heaping spoons Black Bean n’ Corn Salsa
  • Spices: Taco seasoning, Cumin, Onion, Cilantro, Crushed Red Pepper, Salt n’ Peppa

Mix the spices, salsa, and Rotel.

Pour the browned & drained meat into the crockpot. Cover with mixture and cook on low for 5-6 hours.

Optional Step: While this cooks, scrub your tiles with a toothbrush. When finished, they will look exactly the same. (Dang it!!)

For the vegetarian woman and child: Black bean & Corn Tacos

  • 1 can black beans (rinsed and drained)
  • Chopped mini sweet peppers
  • Corn (if canned, rinse and drain)
  • EVOO
  • Seasoning: Cumin, Taco Seasoning, Onion, Cilantro, Crushed Red Pepper, Salt n’ Peppa

Add all ingredients to a pot. Simmer over low heat until warm.

For all to share:

Fresh Fruit (Cantaloupe & Strawberries)

Mexican Rice

  • 3 tablespoons vegetable oil EVOO
  • 1 cup uncooked long-grain rice (I used Basmati)
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth Water or Vegetable Broth

  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

This rice turned out moist and delicious! I love how easy Basmati rice is to cook.

Serve Tacos on Warmed Whole Wheat Wraps.

Top with whatever floats your taco boat:

  • Plain Chobani (in place of sour cream)
  • Shredded Cheese
  • Sliced Avocado
  • Cherry Tomatoes
  • Shredded Lettuce
  • Western Dressing
  • Sriracha Hot Sauce


They all lived happily ever after, with full bellies and Mexican food babies.

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