The #MeatlessMonday options are getting better and better this season. Find out what stadiums are upping their #plantbased game at: http://ow.ly/Tz7F50q0l5n
Meatless Options Around Yankee Stadium:
- Guadalupe: Vegan black bean burger, pickled red onions, guacamole, spicy pico de gallo, sprouted wheat bun
- Beyond Sausage: Vegan sausage topped with pickled jalapeños, caramelized onions, pretzel roll
- Changeup Burger (*New in 2019): Impossible 2.0 burger, American cheese, caramelized onions, dill pickles, green leaf, special sauce, served on a sprout bun
- Avocado Bites (*New in 2019): Sliced avocados, deep fried and served with a habanero sauce
- Crispy Buffalo Cauliflower Bun (Vegetarian): with celery slaw, creamy blue cheese
- Fresh Fruit & Salads
- Field Roast Vegan Burgers
- Veggie Sushi & Edamame
Delicious and easy!!
4 servings of soba or brown rice noodles, uncooked
3 cups vegetable broth
3 cups water
1 cup julienned carrot
1 cup julienned zucchini
1 cup thinly sliced shiitake mushrooms
1 cup broccoli florets
3 Tbsp miso paste
1 (14-ounce) package firm tofu, cut into 1-inch cubes (optional)
¼ cup chopped green onions
1 sheet roasted nori seaweed, broken into pieces
- Prepare the noodles according to the instructions on the package. Set them aside.
- 2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
- 3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
- 4 Transfer to bowls and top with the nori seaweed.
Recipe Source: T. Colin Campbell Center For Nutrition Studies
Buddha bowls: how to!
- whole grain
- ex: rice, oats, barley, quinoa, spelt, bulgur, farro, teff, couscous, freekeh, amaranth, kasha, pasta, wheat berry, sorghum
- leafy greens
- ex: kale, spinach, chard, microgreens, cabbage, beet greens, collard greens, watercress, arugula, endive, bok choy,
- ex: tempeh, tofu, beans, lentils quinoa, chia seeds, spinach, chickpeas
- healthy fat
- ex: avocado, nuts, nut cheese, olive oil, egg
- cooked veggies
- sweet potato, beets, broccoli, carrots, brussels sprouts, peas, asparagus,
- something fermented
- ex: sauerkraut, pickles, tempeh, kimchi
- sauce, dip or drizzle
- ex: tahini, tamari, sesame seeds, fresh herb
- ex: citrus fruits, sprouts,
About Meatless Monday
Meatless Monday is a global movement with a simple message: one day a week, cut the meat. It can make a big difference in personal health and the health of the planet. Excessive consumption of red and processed meat has been linked with a variety of chronic diseases, including heart disease, type 2 diabetes, obesity and cancer. In comparison, substituting plantbased foods for meat has been shown to reduce these health risks, resulting in a better quality of life and increased longevity. Raising livestock for our current level of human consumption requires an extraordinary amount of resources and takes a devastating toll on our planet. Meatless Monday helps conserve land, reduce greenhouse gas emissions, save water, and save energy. Meatless Monday is a non-profit initiative of The Monday Campaigns working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health.
On a personal note Meat Free Mondays are a great stepping stone to reaching a point where you can reach vegetarian or vegan goals. It gives you a chance to start experimenting with recipes and new flavors, using ingredients you may have never thought could substitute meat as your main course. The reasons for going meat free are many. Do a little digging up of facts yourself and you’ll see. More and more health care professionals are recommending Mediterranean Diets, and vegetarian nutrition. Becoming 100% meat free has been a desire of mine for many years. But it was confusing where to start. It all seemed overwhelming. This is a great starting point, Meatless Monday Recipes!!
Celebrate #spring today with seasonal meatless recipes!
This year we’re headed to family for our Thanksgiving feast. My part of the cooking duties is desert, not pies though. My Mother-In-Law is the amazing pie maker of the family! So I’ve been scouring the web seeking out recipes because at the moment I’m not taking the time to whip up my own and give a test run or two. So I thought I’d share some fabulous vegetarian and vegan recipes that I’ve stumbled across in hopes you may be inspired to try something different and make a new tradition of a kinder, gentler holiday! Enjoy browsing the recipes and let me know if you tried one or two and how it turned out!
Here are my picks for my part of the holiday feast baking!
Arbonne Truffles (No Bake)
Mix 3 cups of oats, 2 1/4 cups Arbonne Protein Mix, 2 cups Almond butter, and 1 3/4 cup honey or agave (low glycemic). After mixing ingredients, roll into 1″ balls. Microwave Wilton’s Candy Melts (try 1/3 of a bag) at 30 second intervals. With a fork dip each ball into the chocolate and tap off excess. Sprinkle with topping!
Keep scrolling for more delicious recipe ideas!
Hefty enough for a main course – Roasted Sweet Potato, Kale & Farro Salad
Sides & Soups
Breads & Appetizers
Desert & Beverages
Squash and Pear Soup with Spiced Coconut Milk
Serves 6 to 8
1 (3-pound) acorn or butternut squash
2 tablespoons coconut oil, plus more for brushing
1/4 cup chopped yellow onion
1 stalk celery, chopped
2 pears, peeled, seeded, and chopped sea salt to taste
4 cups vegetable stock
1/2 cup full-fat canned coconut milk
1/4 cup maple syrup
1 teaspoon peeled and minced fresh ginger
1 teaspoon ground cinnamon 1 pinch ground nutmeg teaspoons vanilla extract
3 tablespoons chopped raw pecans
Directions Found @ Women’s Running