Posts Tagged ‘vegetarian’
Ready for Cinco de Mayo?
Whether your idea of celebrating includes Margarita’s on the porch, chips and salsa before tacos, or a full on fiesta, here are some ideas to get you started.
Cucumber Mint Agua Fresca. While fresh margarita’s are an easy option, why not try switching things up with a refreshing take on Agua fresca? Try it with gin or silver tequila.
Black Bean Sliders with Pineapple Salsa From Chloe’s Vegan Kitchen
Roasted Corn Salsa A nice switch up from tomato salsa. Mexican Hot Chocolate Brownies These are not your ordinary brownies. Rich, fudgy, with a kick of cinnamon and cayenne. Recipe posted tomorrow!
What’s on your menu for this weekend?
I’ve still got a few days to talk about Earth Day, right?
Sometimes I get it right for future post planning. Other times, not so much. Getting a round-up of appetizer favorites 2 weeks before the Superbowl? Excellent! The time I finally posted all my holiday favorites a day before Christmas… epic timing fail.
Well, here is another one to add to the list. My thoughts on Earth day and your diet, a good 5 days AFTER the holiday.
A dollar short and a day late. Or something like that.
Oh well, hopefully it’s not too late to chat about the subject because no matter what day it is, this is a pretty important topic.
I get asked about my dietary choices about 84329x per day so this is as good as a time as ever to chat about one of the biggest reasons I don’t do meat: planet earth.
Does it surprise you that our current food system is responsible for 1/3 of global greenhouse gas emissions?
I feel like this is one of those facts that we all “know”, we just don’t “know enough to change”. Or reduce. I’m not naive. While a good % of my clients are vegetarian, vegan or leaning that way- the rest are not. Not even close.
No worries, I don’t need to convert everyone to vegetarian or veganism. I don’t think that’s realistic and will lose the majority of folks on the way down. I am however a huge proponent of Meatless Monday, Tofukey Tuesday, or Vegan Before 6 campaigns. Simple ways that all of us can change our diets to help the earth, our health, and animals.
That’s really the main purpose of this blog/recipe corner. Making plant-based foods attractive, healthy and accessible. While reducing meat/cheese is one of the biggest impacts you can make to reduce your carbon footprint, it certainly isn’t the only one. In fact, our diets have just as much impact on the environment as the type of car we drive. Interested in decreasing your carbon footprint? Try one or all of the tips below:
- You bought it, you eat it.
About 25% of edible food is thrown away ever year! It’s enough to fill the Rose Bowl every single day. Planning ahead will help you reduce the amount of food you buy, so throw away less. If you find yourself with excess food, get creative! Most produce and made ahead meals can be frozen. You can throw extra produce into scrambles, stir-fry, pasta, or smoothies.
- Try to eat seasonally and regionally as often as you can.
Farmer’s Markets are a great source! If your food needs an airplane to get to you, it has a higher carbon footprint than local items. One of the biggest culprits: seafood and out of season produce. Not sure where your farmers market is located? Check out localharvest.org for a complete list of markets, CSA’s, and farm stands.
- Reduce your carbon footprint by reducing your consumption of beef and cheese.
Cows have a unique digestive system that generates methane, a greenhouse gas that’s 25% more powerful than carbon dioxide. Raising cattle also requires a significant amount of feed, water, and land. You don’t have to give up meat entirely to have an impact. If all Americans skipped meat and cheese once per week, it would be equivalent to taking 7.6 million cars off the road.
Not only are unprocessed foods better for you, they also contain less preservatives and wasteful packaging. Enjoy fruit, nuts, and seeds over processed snack mixes. Choose larger packaged options over small, individual sized servings. More bags, tags, and seals mean more waste in the landfills. A local co-op or bulk store is great for this! Bring mason jars or resuable bags and go to town on rice, quinoa, pasta, beans, and more. Not only do you save money in bulk, you also have the option to purchase only the amount you need. Perfect for trying out new recipes or tip #1!
What are your go-green tips? Let’s hear them!
Let’s have a drink, shall we?
I’m in full on vacation mode. We don’t leave for Europe for another 2 1/2 weeks (but who’s counting?) but I’ve already been practicing my phrases, eating dinner at 9, and enjoying lots of wine and gelato in between.
I mean, I need to prepare for the culture- right?
BL and I have split up the planning duties: he’s got transportation and activities, I have food and nightlife.
Clearly my sweetie understands me.
I have been pouring over trip advisor, Rick Steve podcasts, and countless books trying to figure out favorite local restaurants, picnic spots and cuisine of each region.
It’s been a tough few weeks.
(If you have any recommendations- let’s hear them!)
Since I will turn just about any event into a celebration, I’ve themed our weekend dinners- coinciding for each country we researched that day. Ah, life has been pretty fun lately.
Last weekend? Barcelona! Along with my Paella recipe (next week), I made this Sangria to sip on the porch Saturday night and then by the pool on Sunday.
If you’ve ever had Sangria, you understand the refreshing, addictive drink that it is. Red wine, fresh squeezed juice, lightly-sweetened, it’s easy to down a pitcher faster than you’d like.
This is my classic recipe, a simple version that I sometimes deviate from depending on the menu. It’s just as delicious with in-season berries, sliced plums, and peaches. I recommend allowing it to sit for at least 8 hours. If you don’t have that kind of time, be sure to serve it very-well chilled and muddle your fruit as you add it.
1 Bottle of red wine
2 medium oranges, cut into wedges
1 lemon, cut into wedges
2.5 tbsp. raw sugar
1 oz. brandy (or more if you like your Sangria a bit boozier)
2 Cups club soda, preferred but can use ginger ale or lemon-lime soda
Add 1 orange, 1/2 the lemon, sugar, and brandy to a pitcher. Lightly muddle until sugar is mostly dissolved and fruit is slightly broken down.
Add the red wine and remaining fruit. Chill for 6-8+ hours. To serve, add club soda and pour over ice. Garnish with fruit!
Happy Monday! How was your weekend? BL and I moved all weekend and I am excited/anxious to get all of our boxes unpacked and the house organized. That being said, there is something very refreshing about cleaning out the clutter and reorganizing. It’s Spring cleaning for the whole house!
Today’s guest post comes from another plant-based RD, Alexandra of Lean Green Healthy Machine. I don’t know about you all, but I am sometimes in a rut on what to pack for lunch day after day. I reached out to Alexandra for some creative ideas on revamping your favorite lunch choices so that they are healthy, easy, and delicious! Whether in the conference room or school cafeteria, these lunch ideas will be the envy of all.
There’s nothing worse than trying to focus in a meeting or successfully run errands while trying to push through hunger pangs. Resorting to convenient fast food will only lead to regret. So when pressed for time or in unfamiliar territory, both your wallet and your waist line will thank you if you pack a lunch. But don’t worry, suppress those flashbacks of smushed PBJs and check out my five suggestions to ensure a delicious and nutritious midday meal:
Tried and True Sandwiches. Sandwiches are great because they are portable and customizable. Whole grain bread, protein source, and fruits and veggies combine for a powerhouse main dish. Think nut butters with sliced banana, hummus with spinach and red peppers, or black bean burger with salsa. Try switching between different breads, pitas, wraps (burritos!), English muffins, and bagels, to keep things interesting!
Salad. Salads are one of my favorites because there is simply no limit to the possibilities! I always end up adding handfuls of everything in my pantry and refrigerator to create a loaded salad. Start with any green leafy base and go wild with the toppings. Think chickpeas, tempeh, lentils, quinoa, scoops of last night’s dinner, sweet potatoes, broccoli, carrots, avocado, walnuts, grapes, apples, raisins…the more colorful the better! When I opt for salad dressing I love using fruit or veggie salsas, balsamic vinegar, or lemon juice.
Soup. With a thermos, even temperature dependent foods become accessible on the go. Soups and chilies are great ways to increase your intake of vegetables. Make a large batch of soup on Sunday and dish out lunch portions all week long! DK’s Sweet Potato Curry Stew, Thai Tofu Soup, or Vegetarian Chili seem like delicious places to start.
Bento Boxes. The bento box is all the rage these days. The variety of fun finger food options is enticing for kids (like healthy lunchables!)…but adults can play too. Fill up segmented boxes or pre-portioned containers with edamame, almonds, blueberries, hummus dip, carrots, cucumbers…turn wholesome snacks into a full meal!
Kebabs. What’s even more fun than lunch in cute boxes? Lunch on a stick. Make some rainbow fruit skewers that brighten up any lunch bag. Pair those beauties with kebabs of tofu, peppers, tomatoes, olives, onions, and mushrooms.
Supplement the main dish with sides of fruits, veggies, nuts, Thin Mint Brownie Bites, etc to ensure you have the fuel needed to not just survive your day, but rock it. Is it lunch time yet?
Looking for breakfast suggestions? See my 7 ways to rise and shine post on Lean Green Healthy Machine!
Alexandra Paetow is the Nutrition Editor for the blog Lean Green Healthy Machine. She is currently pursuing her MS in Nutrition and Education from Teachers College, Columbia University with the goal of practicing plant-based nutrition as a dietitian. Follow Lean Green Healthy Machine on facebook and pinterest.