How to handle a “carnivore and vegetarian” menu


Make meals that can be equally yummy and satisfying *with and without* meat.

Every 15 days I prepare a batch of several kinds of meat and poultry and freeze them in individual portions – this way, if husband decides he needs meat I can quickly defrost a portion and add to the vegetarian menu of the day. Surprisingly, this had a side benefit apart from saving me time – husband is reducing the amount of meat consumed per week.

Husband’s lunch – Baked polenta, Chinese cabbage & tomato salad, Milk braised pork

My lunch – the same MINUS the pork

Milk braised pork recipe here


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