Meatless Monday with Mindy

I'm joining the Meatless Monday revolution!

 * WHY MEATLESS? Research has shown that reducing meat intake may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. The occasional meatless meal can also help cut your carbon footprint and save precious resources like fresh water and fossil fuel.

 * WHY MONDAY? Multiple studies have shown that periodic health prompts lead to positive behavior change. Monday is the beginning of the week, making it the perfect time to reevaluate our choices and set our intentions for the coming days. With a Meatless Monday, you have a scheduled, recurring reminder to start your week off on a nutritious note. And if this Monday passes you by, next week is another opportunity to focus on health!

So, each week I'll be sharing a recipe that I have made or want to make (I'll let you know which). When I get smart, and I warn you this may take a while, I hope to use a link-type program where you can link your blogs up and share with us your recipes too. In the mean time, feel free to share, comment, critique (just be nice like I'm right in front of you) any recipes you see here. I'd love to get your feed back on the recipes you try and I would love to try the recipes you share!

This morning I had toasted spice waffles (I was lazy and hungry). Then for lunch I had a hummus and veggie sandwich.  What's that you ask?  Well, I take a slice of whole grain bread, slather 2-3 tablespoons of hummus (today's hummus was roasted red pepper) and add as many veggies as the bread can hold (tomato, zucchini, chopped broccoli, radish, spinach and cucumber today) and devour it! It is good and satisfying!

This will be supper tonight. This is a new recipe, but not that far from what I have made before. This one is from Dr. Joel Fuhrman. If you've never heard of him, start googling.... right now, go ahead, I'll wait......



 Done? Good!

 Now try this recipe with me and let me know how you liked it.

  Bean Enchiladas
Beans will keep you satiated, help to reduce blood sugar and may help to burn off fat.
Serves 6
 Ingredients:

1 medium green bell pepper, seeded and chopped
1/2 cup sliced onion
8 oz tomato sauce, no or low-sodium, divided
2 cups cooked pinto or black beans or canned beans, no-salt-added or low-sodium, rinsed
1 cup frozen corn kernels
1 tbsp chili powder
1 tsp ground cumin
1 tsp onion powder
1/8 tsp cayenne pepper to taste
1 tbsp chopped fresh cilantro
6 corn or 100% whole-wheat tortillas

 Directions: Sauté the green pepper and onion in 2 tablespoons of the tomato sauce until tender. Stir in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro and cayenne. Simmer for 5 minutes or until heated through. Spoon about 1/4 cup of the bean mixture on each tortilla and roll up. Serve as is or bake for 15 minutes in a 375°F oven.

 Recipe courtesy of Dr. Joel Fuhrman

Comments

  1. I had veggie burritos just night!! Mine had all this too except corn. Trust me eveyone -it's good!! ;)
    Sharon

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  2. I meant last night LOL

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  3. You are cooking with bell peppers??

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  4. Yes Jenny, I AM coking with bell peppers. I have grown fond of them...mostly

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  5. Tonight we are having a kinda similar dish, slightly adapted to our current stock of ingredients. it is a butternut squash and black bean enchilada skillet. I'm eating mine over some skillet cornbread I made last night, and Rud is eating his as a burrito. We are even trying Vegan cheese in it - it has a similar taste :) I'm pretty happy about that since my body doesn't like dairy as much as I do :(. Here's the recipe: http://www.ambitiouskitchen.com/2013/01/butternut-squash-and-black-bean-enchilada-skillet/

    ReplyDelete

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