Guess what? I had a beautiful post for you guys that took me an hour and the site crashed….. without saving the content. WTF
$%$# @#$% ##@#$
To make a long story short, I was writing about my “foodism” and how I eat through out the week until Friday. My last post had descriptions on food in Indonesia, Barbados, London, etc. It was more of a heart felt post on my love for food. It was poetic in my mind but maybe it was really awful and that is why it crashed on me. I will keep telling myself that.
So let’s talk meatless Mondays. I am actually a huge fan of this trend for so many reasons. I love that a whole family will practice not eating meat for a day because I find it to be a day of exploration and getting creative with plant-based meals. A day without meat? Imagine that! This trend is actually not a new campaign.. it was launched during WW I and revived in WW II in efforts to feed war ravaged Europe. It was launched again in 2003 to raise awareness about excessive meat consumption in the US and across the world. Did you know that the average American consumes 75 more pounds of meat PER YEAR than the past generation..? That’s a meaty generation. With the trend going global, we see an amazing effect it has on both our bodies and our earth. It Click here to read more about the movement.
On a personal level, as I was writing my heart felt long lost post.. I wrote about my beloved truffle fries and vodka sodas every Friday. I enjoy my weekends with my family which usually include delicious food that I do not eat through out the week. I am a light eater who likes to graze on smoothies, green juice, homemade chips, and bountiful salads that love me back. I sleep better, feel better, and in return are a much more pleasant person to be around when I am eating like this. Please trust me when I say it has taken me 10 years to figure this out. I have suffered ulcers, wheaty allergies, highs and lows and I am always changing up my eating habits but at this point in my life I crave these things. On the weekends, I crave French fries, Korean duck sliders, and a pound of my boyfriend’s guacamole. It’s a great balance for me. By Monday, I am feeling ready to get back on track. Unlike a lot of my fellow Americans, I love Mondays. I am always ready for a good cleansing day full of motivation and setting up my week. This has a lot to do with a job I love and a day to get back on track for the week.
I have been practicing Meatless Mondays (or what I call cleansing Mondays) for a bit now and really feel it is a great day to reset and get rid of the brain fog. I have passed this ritual along with clients and friends who have also felt it has been very beneficial for the same reasons. My cleansing Mondays vary with whatever I have around.. I will have a couple cold pressed juices, a delicious green smoothie, and sip on our BEC tonic through out the day. I usually try to get creative with the family to make sure our vegetarian meals are delicious so the kids understand plant based food IS delicious and our meals do not have to revolve around meat.. I am honestly NOT against eating meat- I have never asked my clients to go vegetarian unless we are doing it for a special challenge. But I do believe in eating less meat. This makes it way more reasonable to ask people to eat high quality, local (if possible) meat that is from a healthy animal which will fill you with quality nutrition in return.
In honor of Meatless Monday here is one of my favorite recipes by The Food Babe.
Food Babe's Cauliflower Taco Salad
Author: (Inspired by Jason Wrobel's Recipe)
- 1 cup sprouted lentils
- 1 head cauliflower, cored and broken into small bite size florets
- 1 tablespoons coconut oil
- 1 medium yellow onion, diced
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ cup of your favorite tomato sauce or tomato puree
- 1 teaspoons salt
- ½ teaspoon ground black pepper
- ½ cup chopped cilantro
- 1 large head of romaine
- 1 lime cut into wedges
- 1 avocado cut in slices
- sour cream (optional)
- For the taco filling: Rinse the lentils and drain well.
- Combine the lentils and 3 cups water in a small saucepan.
- Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
- Drain off excess water and set the lentils aside.
- Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
- Heat the coconut oil in a large skillet over medium heat.
- Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
- Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
- Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
- Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
- Combine with chopped cilantro and place mixture over romaine leaves
- Top with fresh lime juice, avocado and/or sour cream
If you prefer to replace your meat with fish.. this is an AMAZING recipe from Half Baked Harvest (again). We obviously have a love affair with them.