Struggling with yet another week of menu planning? Make it easy and consider going meatless one day per week. This is not only a health benefit for you and your family but for our world as well.
Meatless Monday, a project of John Hopkins’ Bloomberg School of Public Health, was initiated with the goal in mind to reduce overall meat consumption by 15% to improve both our personal and environmental health. Visit the website to learn more facts where you can find great tips, articles and recipes to help you along with your effort.
Did you know that by reducing your meat intake just once per week can offer big benefits:
- Reduce risk of chronic disease and improve overall diet – Reducing your intake of saturated fats can help keep your cholesterol low and reduce your risk of heart disease.
- Maintain healthy weight -A plant-based diet is a great source of fiber. Foods rich in fiber make you feel full with fewer calories, resulting in lower calorie intake and less overeating.
- Reduce your carbon footprint – It is estimated that 1/5th of man-made greenhouse gas emissions result from the meat industry.
- Reduce water usage – An estimated 1,800 to 2,500 gallons of water go into a single pound of beef.
- Reduce fossil fuel dependence – About 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein.
So consider a meatless Monday or any day of the week for that matter. Check out a few recipes and give it a try. Here is a quick and easy, authentic recipe for Minestrone soup from The Best of Italy by Evie Righter. Or you can try The Green Samaritan version of Eggplant Parmesan. Another easy fix and freezes great!
TGS Eggplant Parmesan
2 large eggplants
Italian style bread crumbs
1 8 oz box of spaghetti – cooked
1 jar of marina sauce – any brand will do. Homemade is best if you have the time.
4 cups shredded reduced fat mozzarella cheese
Lightly grease a 9 x 13 inch casserole dish with olive oil. Layer with cooked spaghetti. Slice eggplant into 18 slices – 1/4 inch in thickness. In bowl scramble two eggs. In another bowl, fill with bread crumbs. Coat the eggplant slices with the egg and then breadcrumbs. Place on baking sheet(s) and broil for a few minutes on each side until a slightly brown. Layer nine of the eggplant slices, 3 x 3 or so, on top of the spaghetti. Spoon and cover with pasta sauce. Layer with shredded mozzarella. Repeat with remaining eggplant, sauce and top with cheese. Bake at 350 degrees for 30 minutes or until bubbly. Can also freeze and then bake later for a busy night.
To your health and the health of the world around us! Enjoy!