Meatless Monday Meal Plan 10-20-2015

We’re thrilled that so many of you have taken an interest in Meatless Monday.  this is a worldwide cause to become healthier individuals, protect our planet and protect animals.  Yes, not eating meat for just ONE day can do all of that!!!  Our goal is to spread awareness of the cause throughout Monmouth County and get more businesses, schools and organization supporting the cause!

Some of you asked what types of meals to prepare, so we created a sample Meatless Monday meal plan for you.  We will publish more each Monday.

Meatless Monday Meal Plan

Breakfast: Sunwarrior Protein shake blended with ½ frozen banana, 1 tbspn natural peanut butter, 8-10 ounce mix of unsweetened almond milk and water

Snack: 1 slice Ezekiel toast (get this in Wegmans in the frozen aisle across from the almond milk) with hummus

Lunch: Giant mixed green salad ( I get the organic Spring mix in Wegmans) tossed with ¼ c chick peas, roasted red peppers, cucumbers, olives.  Topped with light Balsamic Vinagrette dressing.  Side: ¼ cup cashews (or walnuts or almonds)

Dinner:  Sautee: ½ eggplant (peeled and cubed), 1 cup broccoli, 1 cup mushrooms sliced.  I like to season mine with some cumin, curry powder, garlic, pepper and a light mix of marinara sauce thinned down with some water.

On the side: Cauliflower rice:

Recipe:

This will make the whole head of cauliflower, chop ingredients in half if you don’t want to make it all. But I would make it and keep the rest in the fridge so you have it for the week)

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 tbsp coconut oil
  • pinch of salt
  • spray
  • 1/2 small onion, diced fine
  • 2 teaspoons minced garlic
  • optional- add about 1 cup sliced mushrooms if you like shrooms ☺

3 tbsp Braggs Liquid Amminos, or more to taste (Tamari for Gluten Free)

Chop head of cauliflower into smaller florets, place florets in food processor and pulse until it is about size of brown rice (careful not to over process) – set aside

In large sautee pan, add 1 tbpn coconut oil, garlic and ½ small onion. Sautee about 5 mins until onion is soft (also add mushroom if you are using)

Add cauliflower ‘rice’ to pan along with the Bragg’s amminos and sautee about 2 mins on high heat.  Then lower heat and cover and cook approximately 5 to 6 more minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

 


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