Meatless Mondays?

Posted by Michelle Butler Jan 16 2012, 1:13 am in , , , , ,

A new trend in the healthy eating and living world is Meatless Mondays.  It’s fairly self-explanatory, but the idea is that you don’t eat any meat on Mondays for the good of your health and/or the environment.

I haven’t gotten on the Meatless Mondays bandwagon, but I will do meatless meals.  I typically don’t eat meat on Fridays during Lent, and I try to make at least one meatless meal during my cooking marathons.  In fact, I do better with incorporating meatless meals than fish-based meals on a regular basis into my diet.  I do want to eat more fish in 2012, but I also plan to continue having a meatless lunch or dinner once or twice a week.  My breakfast is almost always meatless.

Here is an interesting meatless recipe I saw the other day online and want to try soon.  I’m not sure where one buys pomegranate arils though.  I may have to come up with an appropriate substitute.

Ginger-Lime Kale with Squash & Chickpeas

Roasting butternut squash enhances its creamy texture. With a tart and tangy combination of ginger, garlic and lime, this dish boasts immune-boosting benefits plus a zesty flavor profile, providing a quick pick-me-up in cooler weather.

Ingredients:

  • 2 cups chopped butternut squash, peeled and seeded (cut into 3/4-inch cubes)
  • 1 1/2 tbsp olive oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh grated ginger root
  • 8 cups thinly sliced kale leaves
  • 1 1/2 cups organic canned chickpeas, drained and rinsed (TIP: Opt for BPA-free canned beans such as Eden Organic.)
  • 1 tbsp fresh lime juice
  • 1/4 tsp sea salt
  • 1/2 cup fresh pomegranate arils

Instructions:

  1. Preheat oven to 400°F.  In a medium bowl, toss squash with 1/2 tbsp oil. Spread squash onto a parchment-lined rimmed baking sheet and roast for about 25 minutes, or until squash is fork tender and lightly browned. Remove squash from oven and let cool.
  2. Heat a wide and deep skillet over medium-low heat. Add remaining 1 tbsp oil to coat skillet. Add onion and cook, stirring, for 5 minutes. Add garlic and ginger, stirring for 30 seconds. Add kale, stirring for 1 minute until kale begins to wilt. Reduce heat to low, cover and cook for 10 minutes, stirring once or twice. Add chickpeas and stir, then cover and cook for another 5 minutes or until chickpeas are heated through. Remove pan from heat and add squash, lime juice and salt. Transfer mixture to large serving bowl and sprinkle with pomegranate arils. Serve immediately.

Nutrients per 1 1/2-cup serving: Calories: 278, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated
Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 48 g, Fiber: 9 g, Sugars: 9 g,
Protein: 11 g, Sodium: 205 mg, Cholesterol: 0 mg

Do you practice Meatless Mondays or know anyone who does?  Do you ever cook meatless meals?  Do you have any great meatless or fish recipes to share?

2 Comments

Comments

2 Responses to “Meatless Mondays?”

  1. kris says:
    January 18, 2012 at 7:56 am

    Pomegranate arils are just the seeds. Buy yourself a fresh pomegranate, open it up, and break off a hunk of those gorgeous seeds. Very easy and oh so yum!

    Reply

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