@MeatlessMondays - a year later

This week marks my anniversary following the Meatless Monday movement!

All in all, it's been a neat endeavor that has greatly opened my palate. I can see a difference in my grocery bill and have often found myself going meatless on other days of the week just because I'm craving the dish.

My boyfriend has joined the movement too, much to my excitement. This semester has us apart on Monday nights and last week he grabbed his dinner at a fast food place. When I asked what he ordered - out of idle curiosity - and discovered it was vegetarian, it brought a huge smile to my face. It was proof that he believes in the movement too and isn't just doing it because someone else is cooking the food and giving it to him.

Here are some meals that have come into our world thanks to Meatless Monday:

Sweet Potato Black Bean Burritos

Sweet Potato and Black Bean Burrito

2 medium sweet potatoes
1 cup refried black beans, with lime
1 tbsp olive oil
1 c onions
1 poblano pepper
1 whole roasted, peeled chile
2 sticks string cheese
4 multi-grain wraps

Baked sweet potato at 400 degrees for 35-45 minutes, until soft
Let cool. While potatoes cool, saute onions and peppers in olive oil until onions are caramelized and soft.
Peel sweet potatoes and mix with refried black beans. 
Put sweet potato mix on wrap, add onion mix and top with string cheese. Roll wrap unto burrito, place on pan and heat in over for 15 minutes, or grill in panini maker (as pictured). 
Number of Servings: 4
295 calories, 13 g fiber, 18g protein

Pumpkin and Black Bean Chili

Pumpkin and Black Bean Chili

1 medium onion, chopped
1 yellow pepper, chopped
1 c. fire roasted red peppers, chopped
4 c vegetable broth
4 c black beans, cooked and drained
1 can pumpkin, no salt
2 tsp chili powder
1 tsp cumin
1 tbsp parsley

Saute onions and yellow pepper.
In crockpot combine all ingredients.
Cook on low for 4-5 hours, until heated throughout. Enjoy!
Makes 10 servings.

128 calories, 8 g fiber, 7 g protein

Grilled Eggplant

Grilled Eggplant
1 Eggplant, sliced into 1/2-inch slices
Spray with cooking spray, lightly salt and let sit while prepping the grill. Place on grill for 5-8 minutes each side until soft and amazing. Top with chopped peppers or your salsa of choice.

PB&J Grahamwiches
1 Tbsp Peanut Butter
1 Tsp jam/jelly
2 sheets graham cracker
Make like peanut better jelly sandwich. Tastes better after sitting a few hours because the jelly side gets a bit soggy and it melts in your mouth.

I've also learned a lot about eating out on Mondays and ways to avoid meat at restaurants. I particularly love sushi for Meatless Mondays, but when in a bind you might find me at Taco Bell because of their myriad of veggie-friendly dishes.

If I had to criticize the Meatless Monday movement about anything, I have two things to say.

First, the recipes offered on the official Meatless Monday site tend to be amazingly complicated and expensive. In fact, it wouldn't surprise me if that turns people off when they first think about going meatless one day a week.

Second, they don't talk enough about ways to meet protein needs sans meat. Someone like me needs at least 60 grams of protein a day - even on days I go meatless. There are a lot of ways to do it, I just wish the Meatless Monday organizers would talk more about it. Sure, you can miss it one day a week and make up for your protein needs later, but doesn't that defeat the purpose? Also, if someone chooses to go meatless more than once a week they need to know how to do it safely.

Lunch today is mashed avocado with chopped peanuts spread on a tortilla and cooked quesadilla style. It's another fave lunch I've discovered thanks to Meatless Monday and writing about it has my mouth watering!

Click here to read my first post about this awesome movement! I don't celebrate the end of August as my anniversary date because I fumbled a bit at the start. But since Sept. 20, 2010, I've consistently NOT eaten meat on Mondays.

Happy trails to us

As mentioned previously, I am back in training with the Couch to 5k program. However, what I haven't lately mentioned is the break I took for the past two weeks - first because it was triple-digit hot everyday and then second to acclimate myself to my new semester routine. During that break, we all reveled as I discovered a fascination with trail running.

Here I am in the second week of classes and I'm working out my workout routine. Basically, my running days will be Tuesday, Thursday and Saturdays for the next couple of months. Since Kevin and I are both home by 4 on Tuesdays we've dubbed it Trail Day. Thursdays are neighborhood jog days and Saturday depends on our schedule, but we're always shooting for a trail somewhere.

Today was our first Tuesday Trail Day ...

It was also the first official run I've attempted since Aug. 12. I planned on repeating the last week I completed (Week 3), but accidentally hit the start button for Week 4 and decided, what the heck and gave it a try.

Success!!!

All things were in my favor: the weather was beautiful, the trail was fairly empty, and I had lovely music on the phone. The running itself wasn't so bad either! In fact, it was almost enjoyable. I got a kick out of the random dog that would run across the trail - without an owner in site. Maybe that's how dogs are in the wild?

This week's run routine involves running for 3 minutes, walking 1.5 mins, running 5 minutes then walking 2.5 minutes and repeating for a total of 16 minutes spent running and 18 spent walking (including 5 minute warm up and 5 minute cool down).

I started dragging in the last 2.5 minutes of my final run, but out of the brush came Kevin and Chester as part of their run! They joined me for a bit, but then ran past because I'm a lot slower. Chester was cute, however. I could tell he was torn between staying with me and going with Kevin. In the end he went with the faster choice and I finished my run in blissful solitude.

Kevin and Chester headed my way :)

Seriously, I was alone the rest of the time and loved it. I had calm music in my headphones and just took it all as an active meditation. I didn't stress about how long or how far I was running. I just focused on sidestepping the next rock in my path.

While Kevin finished his run, I chilled my the water fountain and watched the dogs playing with each other. This park - about a 20-minute drive from my house is pretty fantastic. Kevin said he and Chester both had a blast and we're pretty excited to make this part of our weekly routine.

Finally, I CAN

One of the BIG things on my summer To Do list was to learn to can. It's been on my version of a bucket list for several years, but this year is about making things happen. I bought the necessary equipment in July and have made my first goody a couple of weeks ago.

Jalapeno-Spiked Cherry Preserves

All in all, I've made Vanilla-Infused Blueberry Jam, Jalapeno-Spiked Cherry Preserves, and Ginger-kissed Honeydew Drizzle. While these are all fun to have made, they aren't foods I normally eat. Instead, I'm saving them to give as Christmas gifts (and am more than half-way done with my shopping thanks to them!). But to be cost-effective, I need to use my canning stuff for REAL food, you know?

When I went to the farmer's market this morning for my weekly groceries, I had this hope that I could find a great deal on tomatoes and make (and can!) tomato sauce. It's practical, useful, and something I can benefit from this fall and winter. Imagine my joy when I managed to buy 12.5 pounds of tomatoes for $8! Add the that the cost of peppers, onions, spices, garlic and lemon and I spent a total of $13 on today's adventure.

I based everything on a recipe published in Taste of Home last year and republished online this week. Here is a link to the original recipe, but I made a few modifications. First, I cut the recipe in half. Then, I chose to omit the canola oil. I see no reason for it at all and my mother said she's never heard of a tomato sauce calling for oil. Then, after reading the comments at the bottom of the recipe, I decided no oil was a good thing - food-safety-wise. Generally, tomato sauces require a pressure canner. In fact, I was pretty surprised by this recipe. But since it was first published last year, I figure if anyone got sick from it the magazine wouldn't have included it in their weekly emails this week. My mother agreed with this as well. Finally, I used fresh basil from my garden rather than the dried stuff - because I could, duh.

At the end of the day, I'm thrilled to have made 4 quarts of spaghetti sauce. We ate one tonight (with leftovers ready for tomorrow's Meatless Monday lunch) and have three to store for winter!

All ingredients necessary ... purchased from local farmers market

Prepping tomatoes for blanching and peeling.

Boiled 60 seconds until the skin started separating from tomato.

Thrown into ice bath to stop the cooking.

Peel is super easy to remove!

All ingredients cut, chopped, diced, etc. Ready to simmer 4-5 hours.

Still simmering after 3 hours ... just one more to go. Time to get water bath ready for jars.

Sanitized jars are filled with 2T lemon juice and the super-yummy sauce.

Dropped into water bath - carefully - for 40 minutes.

All canned and ready to store (well, once they cool).

Bon appetit!

P.S. Tomato sauce is SUPER low-calorie and high fiber. I like to serve it on julienned zucchini mixed with noodles in order to lessen the carbohydrates and increase the flavor and veggie love.

Very filling AND healthy zucchini "pasta"