When you break it down to its most simple and basic definition, an omnivore is an animal or person that eats food of both plant and animal origin.
I am an omnivore and I am proud.
I love kale and blueberries. I love bacon and lobster. I love eggs and cheese. I have no desire to omit any of these foods from my diet.
When it comes down to it, there are loads of other omnivorous creatures out there and I’m pleased as punch to be a part of the crew.
Turtles, Skunks, Chimpanzees, Hedgehogs, Sloths, Pigs, Red Pandas, and Piranhas are all omnivores!
There have been times in my life where I’ve seriously considered vegetarianism – like after I watched Food Inc. for the first time or when I first started studying nutrition my freshman year of college.
Could I give up red meat, pork, and poultry? Probably. I’ve considered becoming a lacto-ovo-vegatarian or pesco-vegetarian before. Ultimately, though, I’ve always found both of those terms to be dripping in pretentiousness. “Hi. I’m Jen and I’m a pesco-vegetarian.” Ugh, I’d sound like such a douche! Particularly to friends and family who aren’t familiar with the terminology. I can just imagine someone saying “Why doesn’t she just say I only eat seafood?”
Although I undoubtedly respect people who can adhere to a vegan lifestyle, I can openly admit that veganism is not something I’d ever be interested in. Now, don’t get me wrong, I do love animals and I certainly don’t support their “exploitation” or many parts of American food and agribusiness industry, but it’s just not a lifestyle I want to live. The most “vegan” thing about me is probably the fact that I don’t eat veal or foi gras – though I tried both in culinary school. I don’t think either of them are tasty enough to support the processes by which they are obtained. Also, I’ve never quite understood the vegan stance on honey. I’m not sure they all do either. Not hating…just saying.
It’s taken me until very recently to realize that I think every food has its place in my life in one way or another.
Every food, of course, except for those few things I don’t eat. Aside from veal and foi gras, the list of things I don’t eat includes:
- dill (so also pickles)
- anise flavored things (like black liquorice)
- caraway seeds (rye bread)
- essentially anything containing these ingredients
Just so you know, and don’t judge me as hard, I have tried all of these things many ways on numerous occasions and I really just can’t stomach any of them. My Polish ancestors would be so disappointed in me.
The best part, in my opinion, about being an omnivore is that when I’m preparing food for myself or, ya know, whoever else happens to be around that day, I can use whatever I want! I love cheeseburgers, but I also love a great black bean burger, too! Usually at least two days a week I don’t eat any meat at all, but it’s quite rare that’s ever my intention. I just eat things that I enjoy! If what I make happens to be meatless, awesome! If it’s gluten free – spectacular! I think it’s such a blessing to have the ability so consume so many different things, as it assures my body has the best chance of obtaining all of the nutrients it needs from all of the necessary sources.
What brought on this omnivores rant?
Ha. I’m glad you asked…
Last night when I was preparing my breakfast for today I was just looking for something that would be tasty and good for me, which OBVIOUSLY is my favorite way to start the day. I threw some ingredients into a pot and before I knew it I realized it was vegan!
I may not be a vegan, but that doesn’t mean I don’t enjoy some tofu from time to time. I may not live a gluten free lifestyle, but I can’t stop eating quinoa! I think it’s so important to realize that you can do so much with food.
An omnivore’s options are only limited by their taste-buds.
Today’s recipe (I know, we’re finally here! Woot!) is so delicious and healthful that even the most carnivorous folks out there could enjoy this vegan and gluten free recipe… for breakfast OR dessert!!
Coconut Brown Rice Pudding
makes 2 servings
- 1 1/2 cups cooked brown rice
- 1/2 can lite coconut milk
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ginger
- Splenda, Stevia, or Whatever Sweetener You Like – to taste (I used 2 packets of Splenda)
- 1/4 cup almonds, chopped, for topping
Combine all of the ingredients except the almonds in a small pot over medium-low heat.
Cover partially with a lid to allow some steam to escape.
Let cook for about 20 minutes, stirring occasionally to prevent scorching on the bottom.
Serve warm, topped with almonds and more cinnamon, and enjoy!