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Meatless Monday
Have you heard of this? Meatless Monday? You ask me- and I say, Yes! Most definitly I have heard of it, but I guess I really didn't know what it was until today. I would like to suggest that I am a better dietitian than that- but I have a really hard time keeping up with the news/trends of general information, let alone food and nutrition. (Boo.) I will say that I do frequent several articles and websites related to nutrition and despite the fact that I like to be in the know about what?s hot and what?s not, I still absolutly love basic, simple nutrition advice-I pride myself in that I love my profession so I foresee that I will never stop learning and developing myself as a practitioner of health and wellness. What I have found is that general food and nutrition is in its own trend in popularity-thank goodness-and I came across some hot foodie trends for 2011. Apparently, 2011 is The Year of the Vegetable. Therefore, please welcome Meatless Monday. This term is based on a campaign launched in 2003 with the Johns Hopkins Bloomberg School of Public Health, is on an eager mission of getting Americans to cut their intake of saturated fat. This brilliant idea of going meatless one day a week boasts to accomplish a goal of not only reducing saturated fat by 15%, but could also help to reduce the risk of preventable conditions like heart disease, cancer, diabetes and stroke. So- although it isn't something I leave for Monday's only, I gladly welcome it for the start of my week!
Think you don't have enough time for dinner? Now, what did I tell you about that excuse? Meatless dishes are especially quick and easy seeing that you are skipping the braising, baking, browing, or grilling of your meats. Just give me 30 minutes or less for your wholesome meatless meal-- hot and ready for tummy-pleasing-goodness.  P & P (Veggie) Tacos INGREDIENTS: 4 Poblano peppers 2 teaspoons olive oil 4 Large Portabello Mushroom caps, sliced 2 medium Yukon Gold potatoes, thinly sliced and cut into half-moon shapes 4 cloves garlic, thinly sliced 2 cups thinly sliced red onion 2-3 tsp cumin (I like, so I add more!) 2-3 tsp chili powder (heat preference) 1/2 teaspoon ground coriander 3/4 cup dark beer 12 white corn tortillas (I used La Tortilla Factory- my fav!!) 3/4 cup reduced fat Mexican blend cheese The juice of one lime 1/2 cup cilantro, chopped DIRECTIONS: Preheat broiler. Cut poblanos in half lengthwise, and discard the seeds and membranes. Place poblano halves (skin sides up), on a foil-lined baking sheet. Broil for 12 minutes or until poblanos are blackened. Place the poblanos in a zip-top plastic bag, and seal. Let stand 10 minutes. While Poblanos are roasting (and standing) heat a large saucepan over medium-high. Saute mushrooms, garlic, and onion until softened, about 8 minutes. Add potatoes and garlic, continue to cook until potatoes are softened, another 10 minutes longer. Season with cumin, chili powder, and coriander. De-glaze the pan with the beer and allow to simmer until potatoes are completely soft (but still holding shape) and liquid is reduced by half and almost completely absorbed- about 5-6 minutes. While mushroom/potato mixture is reducing, remove skin from poblano peppers and rough chop into sliced. Stir into mushroom mixture. Squeeze over the juice of one lime. Assemble tacos by spooning a heaping 1/4 cup of veggie mixture onto each of two tortillas. Sprinkle with about 1 tablespoon cheese, cilantro, and additional lime wedges as desired. Repeat taco assemble for remaining servings. Nutrition Information Serves 6; 2 tacos each Calories: 250 Fat: 5 g Carbohydrate: 42 g Fiber: 4.6 g Protein: 9.7 g Check some other bloggers' ideas for Meatless Monday?-- What do you like to make that is fabulous without the animal protein?   related searches : Meatless
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