Experiment summary…..

Today’s recipe might come as a surprise to some of my readers. During my first year of blogging I had meat, sweets, and egg recipes (All healthy of course). Very few were plant based, or vegan, at the time. Then I started a personal health experiment by switching to 100% whole food plant based eating that was supposed to run its course in four weeks. Well, here we are nine months later. I have been a fitness, and health, fanatic going on seven years now. Occasionally, I try to boost my health stats, get tunnel vision because I’m an all or nothing type of girl, and must be reined in at some point. Today, along with the recipe I’m sharing, I will give you the short version of what I learned over the last nine months. 😉

When I started my WFPB (whole food plant based) experiment I was at my maintenance weight. I had no idea that in two weeks I would lose 7 pounds just by cutting out meat, dairy, eggs, and ¾ of the oil I would normally consume and would lose a total of 15 pounds all together. I didn’t have to count a single calorie, not once. When I started carefully eating meat again I was terrified that my weight would sky rocket, but it didn’t. It is staying steady, my muscle gains are back up, I have more energy again, and I am still NOT COUNTING CALORIES. If you keep yourself eating a well-balanced diet and exercise your calorie counting is minimal, if at all.

What I learned over the last night months can really be broken down into a few simple sentences. Can you live without consuming animal products? Absolutely. Do you need to? No. Should you buy organic and free range if you are going to eat them? By all means. Do you need milk? No, it is meant for calves, and magnesium is what makes healthy bones and teeth, not calcium. Should you eat cheese? I try to eat as little of it as possible still, but if it’s in the food, I will eat it. When I get in these situations, where I go over the top crazy, I must remind myself that our lives shouldn’t be ruled by the food we eat. Eating healthy is essential, but treating ourselves is mentally healthy. No, we shouldn’t be consuming 16-ounce steaks, but meat as a supplement to a healthy diet is a good balance. There isn’t any reason a person can’t eat 80-90% plant based, and still enjoy the rest of the food groups.

With all that being said from now on you will be seeing a combination of plant based, Vegan, and recipes that contain meat, eggs, or cheese. ALL of the recipes will be made healthier than their original versions. There will be something for everyone. Today’s recipe has meat, and cheese, but to make it a well-rounded meal it can be eaten with a big salad, and Spanish rice. These are seriously man sized enchiladas so they are pretty filling. No special instructions other than, you control your food, don’t let your food control you. These are kid friendly because they are mild, and not overly saucy. There are beef and chicken, so a little something for everyone. If you want to make these Vegan you can just simply swap out the meat for cooked, cubed, sweet potatoes, and the cheese for Vegan cheese and voila! Now you can sit back, relax, and enjoy!

What is your favorite type of enchilada?

Beef & Chicken Enchiladas

By Angie Gouchenour

8 enchiladas

Ingredients

8 soft whole wheat tortilla shells (Taco size)

2 cups cooked shredded chicken

2 cups cooked ground beef crumbles

1 ½ cup shredded cheddar cheese

1 ½ cup mild enchilada sauce

NOTE: This is a light sauce recipe. I was easing the kids in. If you like saucier enchiladas double the sauce.

Directions

Preheat the oven to 375’f

In two separate, medium bowls combine each meat with ½ cup shredded cheese, and ½ cup enchilada sauce

If you want to use an 8×8 pan roll the enchiladas like burritos folding in the ends before rolling. If you want to use a 9×13 pan you can roll your enchiladas with open ends

Lightly coat the bottom of your desired pan with ¼ cup of enchilada sauce

Lay out the tortilla shells and split each bowl of meat and cheese mixture between four shells straight down the middle of each shell

Roll according to your pan size

Top with the rest of the sauce

Cover and bake for 30 minutes

Uncover, top with the remaining cheese and bake 10 more minutes

Allow to sit for about 10 minutes before serving