Half Dumb & Half Dead Without Meat!

Since most of my family and friends think I’m half dead or either half dumb for not having ate meat for over three years now, I’m going to take this take to share with you some of the amazing meals (and their recipes) that I absolutely enjoy eating without meat and while being pescatarian.

If you plan on cooking up one of these delicious entrées for your family, don’t mention the cow, chicken or beef is nonexistent, and watch their reaction!

Parmesean Eggplant: (www.allrecipes.com)



3 eggplant, peeled and thinlysliced2 eggs, beaten4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarellacheeseshredded and divided1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil


Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.


Pernisha’s Albacore Tuna Sandwich:

Tuna Sandwich


  • A hint of Veganaise mixed into Albacore Tuna
  • Sliced Pickles to taste
  • 2 Tomato Slices
  • Kale Lettuce to taste
  • 1 Slice of Pepper Jack Cheese
  • Sliced Red Onions to taste
  • Fresh Avocado
  • A hint of Mustard
  • A hint of Bean Sprouts
  • Sprinkled on Sandwich Peppers
  • A tablespoon of Sandwich Pepper Juice


Pernisha’s Veggie Burrito:

babble burrito

  • 4 heaping scoops of Black or Brown beans
  • 4 heaping scoops of Brown Rice
  • 1 tablespoon of Sour Scream
  • Lettuce to taste
  • Salsa to taste
  • Half Avocado Slice
  • Sprinkled Shredded Cheddar Cheese
  • Cilantro to taste
  • Sprinkled Red Onions to taste

Teriyaki Salmon: (www.health.com)

Health Teriyaki Salmon


  • Low-sodium teriyaki sauce
  • 2 (6-ounce) salmon fillets
  • Sesame seeds
  • 4 scallions, chopped
  • Canola oil
  • Mixed Veggies



Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm. Add the mixed veggies, scallions, and 2 teaspoons oil to skillet- sauté 4 minutes or until lightly browned. Stir in 2 tablespoons teriyaki sauce. Sprinkle with sesame seeds, and serve with salmon.


Pernisha’s Fish Tacos:

Chezus Taco

  • Sear Tilapia or Salmon filet w/ Extra Virgin Olive Oil
  • Place fish in a cooked Tortilla Shell
  • Combine Mango Salsa w/ 1 Whole Avocado and spread a tablespoon over fish
  • Add a few sliced of Red Cabbage
  • Add Cilantro to Taste
  • Squeeze fresh Lime Juice over entire taco
  • Serve with Black Beans


Also, feel free to follow me on Instagram to see what I’m REALLY eating: MsNisha_G

As always, thanks for reading and don’t be afraid to share!

~Pernisha G.

Ps. It’s all Love.


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