Why I'm Embracing Meatless Mondays (and You Should Too!)

Why I'm Embracing Meatless Mondays (and You Should Too!)

Mondays Made Meatless: My Delicious Journey Starts Now!

Confession time: I used to be a creature of culinary habit. My weekly meal plan practically wrote itself, with a hefty dose of protein (always meat-based) gracing my dinner plate most nights. But lately, something's been shifting. I've been dipping my toes into the world of Meatless Mondays, and let me tell you, it's been a surprisingly delicious and rewarding experience.

So, what sparked this change? Here are a few reasons why Meatless Mondays have become a welcome addition to my routine:

  • A World of Flavors: Stepping away from meat opens the door to a whole new world of culinary exploration. From vibrant lentil stews and hearty bean burgers to protein-packed tofu scrambles and veggie-stuffed pastas, the possibilities are endless. It's a chance to get creative in the kitchen and discover hidden gems in the plant-based world.

  • Boosting My Health: While I love a good steak as much as the next person (ok maybe a liiiiitle more!), incorporating more plant-based meals has undeniable health benefits. Studies suggest a diet rich in fruits, vegetables, and legumes can help reduce the risk of heart disease, certain cancers, and type 2 diabetes. Plus, it's a great way to increase your daily fiber intake, which keeps you feeling fuller for longer!

  • A Lighter Footprint: It's no secret that the meat industry has a significant environmental impact. By reducing my meat consumption for one day a week, I'm taking a small but meaningful step towards a more sustainable lifestyle. Less meat consumption means less land and water used, and a lower carbon footprint – all wins for our beautiful planet.

  • A Budget-Friendly Choice: Let's face it, meat can be expensive. Making even one meal meatless frees up some budget space to explore other healthy, delicious options. It's a win-win for your taste buds and your wallet!

But here's the secret weapon of Meatless Mondays for me as a trainer: This isn't about going cold turkey (pun intended!). Meatless Mondays are a flexible, approachable way to introduce more plant-based meals into my diet, and specifically, my client's diets. It's a chance for me to experiment with exciting plant-based protein options, like tempeh in tacos, jackfruit in pulled "pork" sandwiches, or seitan stir-fries.

By getting hands-on with these ingredients and exploring creative recipes, I can better guide my vegetarian clients towards a well-rounded, protein-rich, and satisfying plant-based lifestyle. It's a win-win for everyone!

So, are you ready to join me on this delicious journey? Check out my current favorite Meatless Monday Meal below and stay tuned for some of my favorite Meatless Monday recipes that are sure to tantalize your taste buds and leave you feeling happy and nourished!


Tofu Pad Thai 

Ingredients

Pasta
    • 1 8-ounce package pad thai rice noodles
    • 1 6-ounce package baked tofu, sliced into thin strips
    • coconut or canola oil spray, optional
    • 2 tablespoons sesame oil
    • 3 garlic cloves, minced
    • 1 large carrots, shredded
    • 1 large red bell pepper, thinly sliced
    • 3-4 green onions, sliced (green and white parts)
    • 1/2 cup chopped cilantro, plus more for serving
    • 1/2 cup chopped peanuts,
    • lime wedges, for serving
Sauce
  • 3 tablespoons peanut butter
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons fish oil
  • 1 1/2 tablespoons oyster sauce
  • 1 1/2 tablespoon tamari
  • 1 tablespoon sriracha sauce
  • 1 tablespoon water

Instructions

  1. Fill a large wide bowl with hot water. Spread the pasta out in the bowl, submerged in water, and let rest for 10 to 15 minutes until almost al dente. 
  2. Combine the sauce ingredients in a cup and whisk until combined. Set aside.
  3. Heat the oil in a large sauté pan over medium heat. Add the garlic and cook, stirring occasionally, for about 3 minutes or until sizzling and the garlic is becoming golden. Add the carrots and tofu, and cook for 3 to 4 minutes, stirring occasionally, or until the carrots are becoming tender. Add the red bell pepper and cook for another 3 minutes, stirring occasionally. 
  4. Push the vegetables to the side and crack the egg directly into the sauté pan and scramble. Mix it in with the vegetables once cooked.
  5. Once the pasta is soft, strain the water and rinse with cold water. Add the pasta and sauce to the pan and stir until fully combined. Cook, stirring occasionally, until the sauce has reduced and the pasta is just starting to stick to the bottom of the pan, about 4 to 5 minutes. Add the sprouts, stir and cook for about 1 minute, and then remove the pan from heat. Stir in the green onions and cilantro.
  6. Serve immediately, topped with a bit more sprouts, cilantro, chopped peanuts, and a couple lime wedges. Enjoy!

ps. I ALWAYS double the recipe to have leftovers for lunch tomorrow !!

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