Where does your protein come from?

macaroni and cheese with beans

Last weekend while we were trying to stay dry during our camping trip, we found ourselves perusing the aisles of a cyber cafe/book shop. Thomas found a book by an author he knew of. The book was called The Search by Tom Brown Jr. He has authored 10 books about his philosophy and 7 field guides. He is a naturalist (I love that term) and outdoorsman. His backyard while growing up was the Pine Barrens of New Jersey. From the ages of 8 to 18, he was taught how to track, hunt, fish, build and survive off the land as the Indians had for thousands of years by is boyhood friend’s grandfather, Stalking Wolf, an Apache Indian.

Thomas read this book in a day and really enjoyed it, so now I am. It is very interesting to me. It has magnified my dream of having a bit of land with a small cabin, a large garden, orchards and peacefulness away from the worrying, fretful, and accumulating society that we live in. Life has become too manufactured and marketed.

I’ve been studying wild edible plants and how to use the resources around us before going out and buying something off of a shelf. I’m reading up on canning and preservation of food. One thing I know for sure, if I had to kill an animal for meat, I would most likely become a vegetarian.

Thankfully, the proteins we require are also readily available in plant form. Beans are a great source of protein. Take this macaroni and cheese with beans for instance. I made it last night. It’s super easy and delicious. We all had two servings.

Macaroni and Cheese with Garbanzo Beans (Recipe adapted from Deceptively Delicious)

  • 1 1/2 cups pasta of your choice (I used shells)
  • 1 cup skim milk
  • 1/2 cup canned beans, such as garbanzo, navy or white beans; rinsed and drained
  • 1 cup shredded chedder cheese
  • 1/8 tsp each of garlic salt and pepper

Cook pasta according to package directions. Drain.

Combine milk and beans in a blender or food processor until pureed.

Add bean mixture to a medium heated pot and stir until smooth, about 2 minutes. Add the cheese and cook until melted and creamy.

Stir in salt and pepper. Stir in pasta and enjoy!

3 Comments Add yours

  1. J. T. says:

    Looks good! Do you think that black beans would work?

    P.S. – I nominated you for the Liebster Award! It’s a way to recognize up and coming bloggers with less than 200 followers. The rules are on my post: http://healthynaturalbeautylv.blogspot.com/2012/08/liebster-award-and-donorschooseorg.html


    1. Yes, you could use black beans…it would just change the color of the mac and cheese.
      Thanks for the nomination!


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