Butternut Squash, Spinach & Wheat Berry Salad
Have you heard about the idea of Meatless Mondays, an outlook on eating that has been sweeping the country for the last couple of years? This grassroots initiative has people taking a look at their meat consumption, and challenging themselves to eat a vegetarian diet every Monday. By cutting out meat one day per week, people can cut down on their meat consumption by about 15%, which can have a positive impact on their health and on our planet. You can read more about Meatless Mondays on their official website.
While I do not restrict myself to avoiding meat on any one specific day of the week, I fully believe in the mission of Meatless Mondays. I believe that many Americans eat more meat than they need to, and I try to eat a vegetarian diet at least a few days per week. Don’t get me wrong… I enjoy a well cooked piece of meat as well as the next girl, and could never be a full-time vegetarian (life without bacon… unthinkable!). It isn’t hard to cut out meat a few days a week, though, and I find that this mentality challenges me to cook new, creative recipes. I enjoying creating well rounded vegetarian meals, with a good balance of protein, grain, and vegetables.
Quinoa & Black Bean Burger with Chipotle Mayo
The vegetarian classes at The Chopping Block are a great place to learn some new meatless recipes, and I think even meat-lovers should give these classes a try. Through previous classes I’ve learned about new protein sources like tempeh and quinoa, and I’ve tried some of the most flavorful entrees and side dishes. Instead of a New Year’s resolution, why not make a real commitment to thinking more about what you eat? Classes like January’s Meatless Monday or February’s Meatless in Seattle can be a great first step!
