So, above are some recent recipes/things I’ve made lately in regards to that post a few days ago when I said I was eating clean (in moderation… yes, I fully realize that one of those is a pizza, but it’s covered in veggies! That’s good, right?!) I think an issue I had when I was vegan for so long was consuming the exact same foods all the time to the point where I’d get so sick of them that I couldn’t eat that specific item ever again (I will never consume stir-fried broccoli and carrots with brown rice and tofu anymore. Ever. Again.) Notice the above grilling trend – insert rolled eye emoji… needless to say I get stuck in ruts, and this trend will turn into a rut at some point soon too, I’m sure. But, is it bad if it’s a healthy rut? How does one combat this issue of constantly eating the same things all the time? I follow as many clean eating, no BS bloggers/chefs on Instagram/Facebook/SnapChat as I possibly can. I will literally take ideas from anyone who seems to know what they’re talking about (or at least know more than I do… which is probably most people). I know this sounds like an incredibly entitled first world/Whole Foods(whole paycheck) problem, as we get to pick and choose what we want to eat while some people don’t have food at all, thus making me feel guilty AF as I write this out… bleh.
From following said individuals who know more than Meagan, I’ve been learning more about the healthy fats, oils, and so on that go into food preparation. This Sicilian was not ready to give up her Olive Oil… but reluctantly (and with much hesitation) made the change to Organic Avocado Oil and Avocado Oil cooking spray. We are going to just NOT tell Nonna, or my father about that one. Avocado Oil has a higher smoke point than other oils, and also has a lot more fiber (up to 7% more depending on the brands). I’ve also crossed over to the land of Ghee (OMGhee is the brand I’m currently using) as far as butter products go (to be honest it just smells like movie theatre popcorn to me?). Remember how I mentioned that this leads down a rabbit hole?! My go to seasonings (get ready for this shocker) are Pink Himalayan Sea Salt, Paprika, and Red Pepper flakes (those are probably bad because I haven’t seen anyone use them, but I’m not sure why, so I’ll keep using them). In addition, I’ve been able to take a cilantro/lime sauce and sort of make it as clean as possible. Yes, yes… that cilantro sauce is basically used twice in recipes up above, except I switched cilantro out once for basil to make it more like a pesto and it totally worked. I give it a solid 6-ish months before I never want to taste said sauce ever again.
people and things. 
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