In the past few years, the hashtag #meatlessmonday has accumulated 333,565 uses. And for good reason too. Some reasons being: curb obesity, fight heart desease, save personal money, and reduce green house gasses. Now, I’m not saying let’s all go vegetarian, because I’m not willing to do that myself. However, I am willing to give up meat one day out of the week, and it just so happens “Meatless Monday” is a pretty cute hashtag.
*For more information on the Meatless Monday movement, visit meatlessmonday.com*
On today’s menu:
M1- Van’s GF waffle + chobani yogurt with chia seeds
M2- 1 egg muffin
M3- protein packed french toast
M4- green smoothie
M5- curried chick pea salad.
(fun fact: chick peas contain 38.4 grams of protein per cup, or 2.4 per tablespoon)
1 can of chickpeas, drained and rinsed
1 tsp tumeric
haldful of chopped kale
1/4 c cooked quinoa
1 tablespoon sunflower seeds
1 tablespoon olive oil
dash of salt and pepper
- heat olive oil in pan on medium heat while rinsing and draining chick peas.
- Add chick peas and seasonings to pan. Cook for 7-10 minutes on medium heat.
- chop kale
- once chickpeas are cooked, combine all ingredients to a salad bowl and toss.