From: Meatless Monday
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!!
“The McCartney family launches short film ‘One Day a Week’ highlighting the environmental impact of animal agriculture and encourages people to help by eating less meat, with appearances by Paul, Mary and Stella McCartney, Woody Harrelson and Emma Stone.
Ahead of the UN Climate Change Conference (COP 23) next week, Meat Free Monday has released a short film about a huge contributor to climate change that is often left out of conference discussions – animal agriculture.
“There’s a simple but significant way to help protect the planet and all its inhabitants”, says Paul to camera. “And it starts with just one day a week. One day without eating animal products can have a huge impact in helping maintain that delicate balance that sustains us all.”
With dire consequences for ourselves and future generations, livestock production results in vast amounts of greenhouse gases being released into the atmosphere. It requires increasingly unsustainable levels of precious resources including land, water and energy, and is a major contributor towards global environmental degradation and climate change.
The Meat Free Monday campaign has had an incredible response since its launch in 2009, with many of the world’s leading authorities on climate change endorsing meat reduction as an effective way of fighting global warming.
The campaign’s new film ‘One Day a Week’, largely funded by Bloomberg Philanthropies and produced in collaboration with French film director Yann Arthus-Bertrand’s Hope Production, amplifies this message using the breathtaking aerial photography with which Arthus-Bertrand has become synonymous.
Narrated by Paul, and with appearances from Paul, Mary and Stella McCartney, Woody Harrelson and Emma Stone, the film describes how the beauty of the planet only exists through a delicate balance of climatic conditions – a balance we are dangerously disrupting through our insatiable desire for animal products.
The film uses Paul’s own music – tracks from his 1997 classical music album Standing Stone, as well as an unreleased song called Botswana.
Meat Free Monday’s aim is to raise awareness and inspire people to make a change in their diets from an easily achievable starting point.
Esther’s Cheezeburger Tortilla Pizza
Cuisine: Esther approved, GF option if using GF tortillas
Prep Time: 15-20 minutes
Bake Time: 15 minutes
Serves: 4 -8″ pizzas
Author: Chef Linda
8 (8″) flour tortillas, forked to remove air pockets
Blush Sauce Ingredients
1 (14.5 oz) can organic diced tomatoes
1 Tablespoon ketchup
2 Tablespoons egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon pink himalayan salt
1/4 teaspoon fresh ground black pepper
1-(13.7 oz) package gardein-the ultimate beefless ground, defrosted and divided into 1 cup portions for each pizza
1-1/2 cups Daiya mozzarella style shreds
1-1/2 cups Daiya cheddar style shreds
(4) 1/4″ red onion slices, divided
(4) 1/4 cups diced pickles, divided
1 cup cherry tomatoes, sliced, divided
2 cups chopped lettuce, divided
Preheat the oven to 425F. Spray 4 pizza pans with cooking spray. Set aside.
1. Lay the 8 tortillas on your workspace. Use a fork and pierce random areas onto each tortilla. This will prevent the tortillas from expanding during baking. Lay one tortilla on each pizza pan.
2. In a small mixing bowl, combine the Daiya mozzarella and cheddar style shreds. Spread 1/4 cup Daiya cheese mixture onto each tortilla. Place the other tortillas on top of each cheese covered tortilla. Bake in the oven for 5 minutes. Remove from the oven.
2. Add the sauce ingredients to a small bowl. Stir until combined. Spread 1/2 cup sauce onto each pizza leaving about 1/4″ of sauce from the tortilla edge. Spread 1/2 cup Daiya cheese onto the sauce.
3. Place the beefless ground, red onion and tomatoes on the cheese layer.
4. Bake the pizzas for 10-12 minutes at 425F.
5. Remove the pizzas from the oven. Place the pickles and lettuce on the pizzas. Slice and serve. Add additional salt and pepper to taste
For more amazing recipes check out Esther’s Kitchen on Facebook
To find out more about the adorable Esther herself, check out her Facebook Page or her Website. I think you will fall in love with her, her kitty and pup siblings & her Dad’s like I did! If you want to join a great cause you can always join Esther’s Army! You can also find out more about Happily Ever Esther and see what the cause is all about!
2-3 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 (𝒅𝒆𝒑𝒆𝒏𝒅𝒊𝒏𝒈 𝒐𝒏 𝒔𝒊𝒛𝒆)
1 𝒇𝒓𝒆𝒔𝒉 𝒂𝒑𝒓𝒊𝒄𝒐𝒕, 𝒅𝒆-𝒔𝒕𝒐𝒏𝒆𝒅
1/2 𝒈𝒓𝒆𝒆𝒏 𝒃𝒆𝒍𝒍 𝒑𝒆𝒑𝒑𝒆𝒓
1/4 𝒕𝒔𝒑 𝒈𝒓𝒐𝒖𝒏𝒅 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏
1/4 𝒕𝒔𝒑 𝒔𝒎𝒐𝒌𝒆𝒅 𝒑𝒂𝒑𝒓𝒊𝒌𝒂
𝒋𝒖𝒊𝒄𝒆 𝒂𝒏𝒅 𝒛𝒆𝒔𝒕 𝒐𝒇 1/2 𝒂 𝒍𝒊𝒎𝒆
3 𝒕𝒃𝒔𝒑 𝒈𝒓𝒂𝒕𝒆𝒅 𝑹𝒆𝒅 𝑳𝒆𝒊𝒄𝒆𝒔𝒕𝒆𝒓 𝒐𝒓 𝑪𝒉𝒆𝒅𝒅𝒂𝒓 𝑪𝒉𝒆𝒆𝒔𝒆 (𝒐𝒓 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒇 𝒚𝒐𝒖𝒓 𝒄𝒉𝒐𝒊𝒄𝒆)
2 𝒔𝒎𝒂𝒍𝒍 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂𝒔
𝑷𝒆𝒆𝒍, 𝒉𝒂𝒍𝒗𝒆 𝒂𝒏𝒅 𝒇𝒊𝒏𝒆𝒍𝒚 𝒔𝒍𝒊𝒄𝒆 𝒕𝒉𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕.
𝑹𝒐𝒖𝒈𝒉𝒍𝒚 𝒄𝒉𝒐𝒑 𝒖𝒑 𝒕𝒉𝒆 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔, 𝒃𝒆𝒍𝒍 𝒑𝒆𝒑𝒑𝒆𝒓 𝒂𝒏𝒅 𝒂𝒑𝒓𝒊𝒄𝒐𝒕 𝒕𝒐𝒈𝒆𝒕𝒉𝒆𝒓 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒂 𝒔𝒂𝒍𝒔𝒂.
𝑭𝒓𝒚 𝒕𝒉𝒊𝒔 𝒊𝒏 𝒂 𝒔𝒎𝒂𝒍𝒍 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒘𝒊𝒕𝒉 𝒂 𝒍𝒊𝒕𝒕𝒍𝒆 𝒐𝒊𝒍, 𝒂𝒍𝒐𝒏𝒈 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒔𝒍𝒊𝒄𝒆𝒅 𝒔𝒉𝒂𝒍𝒍𝒐𝒕, 𝒄𝒊𝒏𝒏𝒂𝒎𝒐𝒏, 𝒑𝒂𝒑𝒓𝒊𝒌𝒂, 𝒍𝒊𝒎𝒆 𝒛𝒆𝒔𝒕 𝒂𝒏𝒅 𝒋𝒖𝒊𝒄𝒆. 𝑪𝒐𝒐𝒌 𝒐𝒗𝒆𝒓 𝒂 𝒎𝒆𝒅𝒊𝒖𝒎 𝒉𝒆𝒂𝒕 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 5 𝒎𝒊𝒏𝒖𝒕𝒆𝒔, 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒔𝒉𝒂𝒍𝒍𝒐𝒕 𝒊𝒔 𝒔𝒍𝒊𝒈𝒉𝒕𝒍𝒚 𝒕𝒓𝒂𝒏𝒔𝒍𝒖𝒄𝒆𝒏𝒕.
𝑰𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒖𝒔𝒆 𝒕𝒉𝒊𝒔 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒕𝒐 𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂, 𝒕𝒉𝒆𝒏 𝒓𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒕𝒐 𝒂 𝒑𝒍𝒂𝒕𝒆 𝒂𝒏𝒅 𝒔𝒆𝒕 𝒂𝒔𝒊𝒅𝒆, 𝒕𝒉𝒆𝒏 𝒄𝒍𝒆𝒂𝒏 𝒂𝒏𝒅 𝒅𝒓𝒚 𝒕𝒉𝒆 𝒔𝒌𝒊𝒍𝒍𝒆𝒕. 𝑶𝒓, 𝒊𝒇 𝒚𝒐𝒖’𝒓𝒆 𝒋𝒖𝒔𝒕 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒖𝒔𝒆 𝒂 𝒅𝒊𝒇𝒇𝒆𝒓𝒆𝒏𝒕 𝒔𝒌𝒊𝒍𝒍𝒆𝒕, 𝒋𝒖𝒔𝒕 𝒔𝒆𝒕 𝒕𝒉𝒆 𝒗𝒆𝒈 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒂𝒔𝒊𝒅𝒆.
𝑬𝒊𝒕𝒉𝒆𝒓 𝒘𝒂𝒚, 𝒉𝒆𝒂𝒕 𝒂 𝒄𝒍𝒆𝒂𝒏, 𝒅𝒓𝒚 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒂𝒏𝒅 𝒑𝒍𝒂𝒄𝒆 𝒐𝒏𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒏𝒕𝒐 𝒊𝒕. 𝑺𝒑𝒓𝒊𝒏𝒌𝒍𝒆 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒔𝒖𝒓𝒇𝒂𝒄𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒂𝒏𝒅 𝒉𝒆𝒂𝒕 𝒐𝒏 𝒎𝒆𝒅𝒊𝒖𝒎-𝒍𝒐𝒘 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒎𝒆𝒍𝒕𝒔 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒊𝒅𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒔 𝒈𝒐𝒍𝒅𝒆𝒏-𝒃𝒓𝒐𝒘𝒏. 𝑸𝒖𝒊𝒄𝒌𝒍𝒚 𝒔𝒑𝒐𝒐𝒏 𝒕𝒉𝒆 𝒗𝒆𝒈𝒆𝒕𝒂𝒃𝒍𝒆 𝒎𝒊𝒙𝒕𝒖𝒓𝒆 𝒐𝒗𝒆𝒓 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒚 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂, 𝒕𝒐𝒑 𝒘𝒊𝒕𝒉 𝒕𝒉𝒆 𝒔𝒆𝒄𝒐𝒏𝒅 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒂𝒏𝒅 𝒄𝒂𝒓𝒆𝒇𝒖𝒍𝒍𝒚 𝒇𝒍𝒊𝒑 𝒕𝒉𝒆 𝒘𝒉𝒐𝒍𝒆 𝒕𝒉𝒊𝒏𝒈 𝒐𝒗𝒆𝒓 𝒖𝒔𝒊𝒏𝒈 𝒂 𝒔𝒑𝒂𝒕𝒖𝒍𝒂. 𝑪𝒐𝒐𝒌 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒖𝒏𝒅𝒆𝒓𝒔𝒊𝒅𝒆 𝒐𝒇 𝒕𝒉𝒊𝒔 𝒔𝒆𝒄𝒐𝒏𝒅 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂 𝒊𝒔 𝒈𝒐𝒍𝒅𝒆𝒏 𝒃𝒓𝒐𝒘𝒏.
𝑹𝒆𝒎𝒐𝒗𝒆 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒔𝒌𝒊𝒍𝒍𝒆𝒕 𝒂𝒏𝒅 𝒄𝒖𝒕 𝒊𝒏𝒕𝒐 𝒘𝒆𝒅𝒈𝒆𝒔.