Ask Me Anything: Money. Money for Plants.

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MONEY. Everyone wants it, but no one wants to talk about it. I have no problem letting you take a peek at my finances (everything except the bitcoin account haha). Let's talk about money. 

Is eating plant based expensive?

No. 

What about organic vegetables and fruits? Those are pricey.

Organic is great. However, most people do not eat the recommended 2 cups of veggies a day. You will see significant changes in your health if you just do that. The incremental change (in most cases) from eating organic will not be as significant

I don't believe you that eating plant based isn't expensive. 

Well, let me show you! Here is what I spent on groceries this week. Do you know how many meals and snacks this is?! It comes out to less than $10 a day!

2 cans black beans... $2.38

can of artichokes... $3.99

quinoa pasta... $2.50

1 tomato... $2.04

2 zucchini... $1.75

green beans... $1.23

2 avocados... $4.00

1 peach... $1.15

raw almonds... $5.99

walnuts... $5.99

pretzels... $2.99

 

whole wheat pita bread... $1.49

purple cabbage... $1.36

broccoli... $1.55

mini watermelon... $5.99

cherries... $2.47

blueberries... $3.99

baby spinach $3.99

cucumber... $0.66

oatmeal... $7.49

2 lemons... $1.00

1 apple... $1.50

2 cans of chickpeas... $2.38

Total $67.88

Ready to head to the grocery store? I made a printable list that will help you stay organized. Check it out here. Here is the link for the Insider Club

Last Five Salads: F.U. Iceberg Lettuce

Iceberg lettuce is flavorless yet so many restaurants use it as a default green. I don't think I'm high maintenance (ask someone who knows me to verify), but seeing it as the only leafy green option on a menu makes me want to throw a fit. I encourage you to taste a wide variety of salad greens. Here are some options to get you started: arugula (for people who like a slight kick in the bum), romaine (for people who don't want to think about it), butter/bibb/Boston lettuce (for people who like soft things), baby spinach (for people who really enjoy the taste of vegetables), and nada nada (for creative rebels who eat salads without leafy greens). Crunch crunch! That's the sound of your salads getting more exciting.

Salad #5 (this one went the "nada nada" route)

Salad #5 (this one went the "nada nada" route)

1. I Ran Out of Garlic Powder (so I used Adobo) Tofu Salad

  • Tofu- drained, smooshed (try to get more of the water out onto a paper towel), sliced into squares, lightly covered in grapeseed or olive oil, coated with Goya Adobo, and baked at 350 degrees for 20 minutes.
  • 1 spiralized zuke
  • cherry tomatoes
  • splash of white wine vinegar
  • fresh squeezed lemon juice
  • sprinkle pepper on top

2. This Fridge is Looking Bare Salad

  • Tofu- leftover from salad #1
  • 2 sliced carrots
  • 1 sliced bosc pear
  • Italian dressing
  • Chopped spinach

3. Grapefruity Tooty Salad

  • roasted slices of sweet potato (use olive oil and a spice mix of kosher salt, cumin, black pepper, cayenne pepper, and turmeric)
  • slices from half a grapefruit
  • chopped spinach 
  • walnuts
  • dressing: 1:1 ratio of a mild tasting olive oil (this is when you use the fancy stuff) and pure maple syrup with a dash of sea salt

4. Eat the Rainbow Salad

  • chopped spinach
  • orange grape tomatoes
  • 1 mini cuke sliced
  • 1 peach sliced
  • some roasted and sliced purple mini potatoes (use olive oil and a spice mix of kosher salt, cumin, black pepper, cayenne pepper, and turmeric)
  • a splash of olive oil and balsamic vinegar

5. Mango Slaw Salad

  • chopped purple cabbage
  • thinly sliced carrots
  • diced mango
  • italian dressing

Hungry yet? I MADE A PRINTABLE LIST THAT WILL HELP YOU shop for groceries. CHECK IT OUT HERE. HERE IS THE LINK FOR THE INSIDER CLUB

I wish I read this two years ago...

I wrote a letter today and mailed it into the past. I hope I read it and consider the writer's experience. 

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Dear Rebecca,

You are not alone. What happens when you see and taste something new before many people in your tribe?

1. It's a rush. I can't convey the excitement you will feel when you start to eat healthier and experience a burst of energy along with some clarity.

2. It's intimidating. There are so many new food combinations to try. And so many new books you could read to expand your knowledge of plant based eating. Don't worry about absorbing everything right now. You can taste and learn new things over a long period of time. 

3. Your tribe might be confused. They could assume they know what you are eating/thinking/feeling and then imagine what their life would look like if they completely threw out their way of eating and took yours on tomorrow. That's intense. Do not confront friends and family who make assumptions about your choices unless you are ready to have a productive conversation. Just focus on yourself for now.

4.  Many people will look at you like you are crazy. Here are some reasons they might feel this way:

  • They hate vegetables. This can often be fixed, but that's a topic for another time.
  • They are afraid of lifestyles that are different or seem like a lot of effort.
  • They are concerned about your ability to consume enough protein

5. You will find ways to share your love of healthy eating with your tribe. It might take time. Maybe you will bring a plant based dish to a family reunion or share your lunch with co-workers. 

6. You will realize that a few people have followed you down the path and you will rejoice! Together you can improve the collective health of your tribe. Today, you can impact one person. Tomorrow, it could change the world. 

The path to collective health is a long one. There are no quick fixes. You need to learn how to take care of yourself and then you can help take care of others. It will be worth it. I promise. 

Best wishes,

Rebecca 

If you would like a printable PDF version of this letter for yourself, you can head here. Here is the link for the Insider Club

Five Ways to Use... PORTOBELLO MUSHROOMS

Portobello dish #2

Portobello dish #2

1. Take a bite out of that juicy porto-burger! First, rinse. Then, marinate for ten minutes in olive oil, balsamic vinegar, mustard, and black pepper. Cook on the stove top (four minutes each side). Throw it on a bun with all the regular fixings. 

2. Greek anyone? I could eat these grilled veggie gyros every week. The blog Oh My Veggies sent a gift to the world when they shared this recipe. I leave the red pepper out when I make them, but do whatever you like! 

3. Fake a steak by spreading this avocado chimichurri sauce on top of a portobello mushroom. It's delish and so fresh. 

4. Portobello butternut squash tacos!!! I love tacos even more now than before I went plant based. They are a great place to start if you are new to the kitchen. Cook a couple things then throw them on a tortilla. It's easy, I promise. 

5. The coolest thing about portobello mushrooms is the umami flavor. It makes them taste like meat. If you're into that kind of thing you may as well push it to the max and make jerky. The reviews on this recipe are great. 

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Everyone else turned left. So I turned right.

Photo by Juliane Sharir

Photo by Juliane Sharir

I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.
— Robert Frost

Are you irked by the sound of nails on a chalkboard? Scared at the thought of a snake slithering across your arm as you lay in the grass? That is the closest I can get to explaining how I feel when I don't want to follow the crowd. There are many times during the day when I do exactly what everyone else is doing: I face forward when going up the stairs, eat salads with a fork, and check my Instagram constantly. Then there are times when I just can't follow the crowd and I do what (feels like) 2% of the population is doing: taking the road less traveled. I can breathe on that road. It's a space where it is easy to challenge myself, let loose, and explore all at once.  

What the flip does this have to do with plant based eating? Well, right now if you eat plant based you are an "early adopter". That's marketing jargon for "the person who takes the road less traveled before hoards of people follow behind them in a few months/years/etc.". And trust me. They will follow. There are venture capitalists throwing lots of money at the "next food trend". It won't be long before your local supermarket has four brands of fake chicken nuggets in the freezer section. It is unfortunate actually because the majority will "get it wrong" before they "get it right." People will be shoving fake processed cheese and fake processed meat down their throats with the same frequency that they ate regular meat and dairy and then declare with indignation "This diet made me gain weight!" and "Being vegan didn't help me sleep better!". At this point I will be so frustrated with mankind that I will throw up my hands, leave all of my worldly possessions behind, and start a new life in the woods as a hermit. 

How did we get here? We listened to advertising over intuition. We followed the crowd instead of asking what was best for us. We didn't question any of the "information" that was fed to us on a daily basis. For example, the American Heart Association website recommends that people eat beef and pork as part of a healthy diet. That doesn't make sense to me. What are their motives? If you are really curious you can follow this link.  

Next time you are standing in a crowd (literally or figuratively) and everyone is going left ask yourself if you should be going right. What is the best decision for your well being? Which choice will make your life more balanced, healthy, and happy?  

If you decide to head down the path towards whole, plant based foods then I am here to support you. Sending all my love. 

Movie Rec: What the Health

Ring the f#@kin' alarm.

When people casually ask why I eat less animal products than most Americans I keep my response light because "you catch more flies with honey". I'm tired of tiptoeing around the facts. Eating one serving of dairy or meat (includes chicken) per day can have dramatic effects on your health. Just one of those side effects is diabetes and the numbers are worrisome. 

More than 29 million people in the United States have diabetes, up from the previous estimate of 26 million in 2010, according to a report released today by the Centers for Disease Control and Prevention. One in four people with diabetes doesn’t know he or she has it.
— Centers for Disease Control and Prevention, 2014

Food can kill you just as easily as cigarettes. If you are ready to learn about the dangers of the Standard American Diet (SAD) it will only take one hour of your time. What the Health is now available on Netflix. 

If you prefer reading over "Netflix and chill" you kind find the book here:  

Five Ways to Use... CHICKPEAS

  1. Chickpea salad can take on many different flavor profiles. You can use similar seasoning to a lobster roll like the one I ate at Sea Wolf. A++! Or you can make it taste like tuna salad. I rinse and dry the chickpeas then add horseradish, relish, lemon juice, black pepper, a bit of sea salt, and Vegenaise when I make it at home. 
  2. Make a "choose your own adventure" veggie burger! This Food52 guide to creating your own veggie burger at home is informational, but not bossy. I like to be guided, but not told what to do in most things in life haha. 
  3. You've tried it, but you didn't realize how easy it was to make at home... it's your girl HUMMUS! Turmeric is so trendy right now. Here's a Golden Turmeric Hummus recipe.
  4. Bascetti time! I hear that's what lots of kiddos call spaghetti... Not me of course. Roast a spaghetti squash. Rinse, dry, and roast some chickpeas with olive oil, salt, pepper, and garlic powder. Add some bascetti sauce. The photo above is this dish PLUS almond cheese made by Kite Hill. It's crazy delicious plus #glutenfree. 
  5. Make Chana Masala over quinoa or rice. This Indian dish is easy to make and full of flavor. 

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Ask Me Anything: Protein, #GymLife, and Cooking 101

Inquiring minds would like to know how I tackle the challenges around eating 80/20. Here are some questions I have been asked. I love getting questions! Serving as a resource makes my heart sing. 

How do you make sure you're getting enough protein?

I eat lots of nuts, beans, and quinoa. I also drink protein shakes made with Garden of Life Raw Organic Chocolate Protein. It's super clean. Not all protein powder is vegan. Also, it has 22 grams of protein per serving!! I was not a protein shake kind of gal before going plant based, but I probably drink about three a week now to supplement my protein intake.  

What can I eat for breakfast that is filling, but fast? I work out in the morning.

High five on the #gymlife! Good for you. Three things that come to mind off the bat are quinoa, overnight oats, and homemade muffins. They can all be made in advance and you can pack in a ton of protein. Leaving you some recipe love here, here, and here

I'm still learning how to cook for myself and I don't know where to start. Help!

Thank goodness for the internet. If you are ready to dive in completely, then join Rouxbe. Their online instructional videos on plant based cooking are in a league of their own. Don't worry, if you can't fathom spending that kind of money on your health (it truly is an investment in you, not like a crazy splurge on a pair of shoes) then I have some other suggestions. Follow the Youtube channel Hot For Food which has hundreds of cooking videos and the food looks so yum yum. Pick up a cookbook like Nom Yourself or The Minimalist Baker. Start with basics like salads and tacos that are easy to make and have ingredients that can be swapped in and out to keep it interesting. Bon apetite!

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Last Five Salads: Follow me to Bean Town!

By continuing this series of salad posts on my crusade to stomp out the myth that all salads are sad, sacks of veggies who are worthless and boring I have inadvertently taken on a personal challenge to expand the variety of salads I eat. This is where the beans come in. They sometimes make you toot. But that is their job technically and you should love them for it. The average American is fiber deficient. What are the risks? Constipation, high blood pressure, diabetes, cardiovascular disease, cancer, and obesity. Womp womp. I'm all set thanks. If you're down to head to Bean Town follow me! 

Salad #4

Salad #4

1. Magic Lima Bean Cool-down Salad

  • dry lima beans- soak overnight (3:1 water to bean ratio plus some salt), rinse a few times until the water is clear, cover with water in a pot and turn the heat down once they boil, then cook for 30 minutes while stirring occasionally. 
  • a generous amount of red wine vinegar that will season the salad, but not make your tongue curl up and runaway (add gradually!)
  • a splash of olive oil
  • diced carrots
  • diced cucumber
  • diced shallot
  • a handful of rinsed chickpeas from a can
  • sea salt and pepper to season

2. Lemon Garlic Fist Pump Salad

  • chopped spinach (my preference to chop it-not required)
  • chopped green beans
  • one sliced bosc pear
  • canned, drained artichokes
  • rinsed, drained chickpeas
  • dressing: lemon zest, lemon juice, olive oil, and minced garlic (one clove or half if it's a plump one)

3. Plantain-Avo-Pom-Bean Salad

  • chopped spinach (my preference to chop it-not required)
  • half an avocado
  • pomegranate seeds
  • leftover maduros (cooked sweet plantains)
  • black beans rinsed, drained, then lightly seasoned with sea salt and pepper
  • drizzle of olive oil

4. Zoodle Doodle Salad (if you're ready for a break from beans)

  • 2 small zucchinis (sliced or spiralized)
  • 1 carrot, peeled and sliced
  • pomegranate seeds
  • dressing: half an avocado mixed with a small splash of apple cider vinegar, a few splashes of olive oil, and lemon juice

5. Black Bean Salsa Bowl Salad

  • arugula
  • 2 carrots, peeled and sliced
  • 1 clementine
  • pepitas
  • a light splash of olive oil
  • black beans rinsed, drained, then lightly seasoned with sea salt and pepper
  • a serving of roasted spaghetti squash
  • lightly salted plantain chips
  • cherry tomatoes
  • spicy mango salsa (add right before serving)

Five Ways to Use... CHIA SEEDS

Cha-cha-cha-chia! These tiny babies pack a punch. They are a clean protein and have more uses than meet the eye. 

1. Sprinkle in a smoothie. I like to use at least one tablespoon. 

2. Make chocolate pudding. This one is my fave. You will be full for hours, but not uncomfortably full.  

3. Add to your oatmeal. It's my standard go-to breakfast and it takes two minutes to make: gluten-free rolled oats, hot water, frozen raspberries, and at least one tablespoon of chia seeds. Add almond butter or pure maple syrup if you want to round out the flavor.  

4. Pretend they're actors playing the role of an egg! You can make almost any baked good recipe and substitute the egg out for 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Let it sit for a few minutes until the seeds soak in the water. The photo above is a blueberry muffin that has lots of chia seeds in it and zero eggs. The recipe is here

5. Make a quick spread when you're in a jam! (A fruity chia jam)

 

Am I risking my health by eating 80/20?

I've been plant based for a year now! Time has flown. To revisit what eating 80/20 looks like for me you can head here or here. I decided it was time to my measure my health. I feel great, but I wanted to be responsible and do a real check-in. #SELFLOVE! I still eat meat and dairy, but not everyday so I felt it was best to look at the test results as if I was vegan. What are the risks? If you are eating a true vegan diet you may be deficient in vitamin B12, calcium, iron, and zinc. It was time to check the numbers and see if my health was at risk. I went to my doctor and asked for the full buffet of tests. Here are my results:

Vitamin B12- On the higher end of the normal range.

Calcium- Smack dab in the middle of the normal range. 

Iron- At about the middle of the normal range. 

Zinc- On the low end of the normal range. 

And lastly, since there are a lot of people who think that plant-based protein is hard to come by and will not do the trick... my protein level is normal! 

Now that we have cleared the risks, it's time for the magic. What are the benefits of eating plant based? Eating less animal products will improve your...

  1. Cholesterol. Sorry to brag, but my total cholesterol is 126. Normal range is less than 200. Boo-yah!  
  2. Blood Pressure. How low can you go? I cannot limbo, but I do have super low (but healthy) blood pressure. Normal range is 120/80-140/90 and mine is 129/82!!!
  3. BMI. It's not a guarantee that eating less animal products will help you lose weight, but if you switch out big macs for veggies/beans/whole grains, then yes your weight should decrease. My BMI was not abnormal before I became plant based, but it has helped me maintain. It's currently 23.7 which is in the normal range. Yahooo! 

TIME TO CELEBRATE! I am relieved to hear that I am officially in good health. When was your last full physical? Treat yourself to some tests. You deserve to feel happy, healthy, and energetic! 

If you are ready to eat more plants, then I'm ready to support you! Jump in now or subscribe for later. My newsletters have rad gifs.  

*Full disclaimer: I am not a licensed medical specialist. This is my personal experience, not a recommendation written by a health professional. 

 

Last Five Salads: Nothing about my meal prep is precious.

I love to do things well, but I am also great at justifying that my methods and results are "good enough". It keeps things low stress! It's rare that I go to the grocery store without a list in hand, but if the store is out of two main ingredients then I just wing it. First, I google "replacement for..." then, I decide if the dish will be ruined with or without the replacement. To live your life in this manner and cook to match it you need three things: creativity, courage, and a tiny bit of kitchen experience. It's safe to say that I will never have a career as a recipe tester. However, I will learn a lot and have fun doing it. Meal prep shouldn't be precious. Make a salad with random ingredients this week. Pick one salad dressing you like then add five ingredients: protein/nuts/seeds, veggie #1, veggie #2, veggie #3, and a fruit. If you feel like life is lacking pizzazz it might be time to add a veg/fruit you have never tried before! Let's go crazy.  

Salad #3

Salad #3

1. I Roasted Stuff on Sunday Salad

  • arugula (with half a lemon's juice mixed in)
  • one roasted beet (can be purchased in stores or made at home)
  • roasted chickpeas (olive oil, salt, and pepper)
  • small roasted potatoes (olive oil, salt, garlic powder, and pepper)
  • one apple sliced
  • baby carrots 

2. I Dream of Blueberries Salad

  • arugula 
  • chopped purple cabbage
  • half an avocado
  • pepitas
  • blueberries
  • roasted chickpeas
  • small roasted potatoes
  • dressing: one to one ratio of pure maple syrup and fresh-squeezed lime juice

3. Oh Snap, Green Bean Pasta Salad

  • cooked pasta cooled (I like Ancient Harvest because it has quinoa/protein in it)
  • slowly add vegan mayo (i.e. Vegenaise) until you like the level of wetness
  • slowly add yellow mustard until you feel the kick
  • chopped green beans
  • halved cherry tomatoes
  • canned, drained artichoke hearts 
  • chopped scallions or diced red onion
  • salt & pepper (if needed)

4. Kick to the Face Salad

  • chopped red cabbage
  • chopped green beans
  • sliced, roasted beets
  • canned, drained artichoke hearts
  • dressing: 1:1 ratio of horseradish mustard and lemon juice then add a bit of olive oil until you like the consistency

5. Avocado is Bae Salad

  • arugula
  • canned, drained artichoke hearts
  • half an avocado
  • sliced radishes
  • sliced cukes
  • rinsed and drained chickpeas
  • Annie's Tuscany Italian dressing
  • pepitas

Last Five Salads: Is it too late to get a beach body?

Take your body to the beach. Put on a bathing suit. Ta-da! Now you have a beach body. If you want to feel healthier while lounging on a towel, then I recommend eating food that has water and fiber in it. Here come the salads!!! I never thought I would say this, but I love eating salads for lunch on warm days. Sometimes I have a big salad with a small side dish (i.e. hummus with crackers) and sometimes just the salad. I do whatever I effing want. Live your life. 

Salad #2

Salad #2

1. Zuke Suit Riot Salad

  • 1 small sliced zucchini
  • 1 thinly sliced apple
  • lots of mint leaves
  • sliced radishes
  • a drizzle of grapeseed oil
  • salt & pepper
  • lemon juice from half a lemon
  • additional ingredient idea: roasted brussels sprouts (with olive oil, salt, pepper)

2. Squash the Competition Salad

  • half a head of cauliflower- rinsed, stem removed, and florets run through a food processor until it resembles couscous 
  • the juice and zest from half a lemon mixed into the cauliflower
  • a drizzle of pure maple syrup mixed into the cauliflower
  • acorn squash- roasted in olive oil, salt, pepper, and nutmeg (40 minutes at 400)
  • chickpeas- rinsed, dried, and roasted in olive oil, salt, and pepper (10 minutes at 400)
  • raisins

3. Double Greens Empty the Fridge Salad

  • remainder of the chickpeas from salad #2
  • remainder of the acorn squash from salad #2
  • arugula
  • baby spinach
  • yellow cherry tomatoes
  • balsamic vinegar
  • additional ingredient idea: sliced radishes or baby carrots

4. Elevated Basic B#*@! Salad

  • arugula
  • slices from half an orange
  • baby carrots
  • sliced radishes
  • some fresh corn (shuck corn, hold perpendicular to cutting board, and use a knife to remove the corn from the husk)
  • yellow cherry tomatoes
  • lots of pepitas
  • italian dressing

5. I Licked the Bowl Caesar Salad

  • butter lettuce
  • chickpeas rinsed, dried, and roasted in olive oil, salt, and pepper (10 minutes at 400)
  • quinoa cooked and cooled
  • vegan caesar dressing adapted from The Plantpower Way (pulse the following ingredients in a food processor: 1/2 cup raw cashews, 2 tbsp nutritional yeast, 1/2 tsp sea salt, 1 small clove garlic, 2 tbsp avocado, 1 tsp dijon mustard, 1 tsp vegan Worcestershire sauce, juice from 1/2 a lemon, pepper, 1/2 cup water) 

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Book Rec: Skin Cleanse: The Simple, All-Natural Program for Clear, Calm, Happy Skin

Book author Adina Grigore. #glowing

Book author Adina Grigore. #glowing

I read a lot of magazines growing up and that includes a few beauty articles that promised candy and pizza were not to blame for crappy skin. That's BS and we all know it. Adina Grigore is more than qualified to tell you what's what about beauty products and eating habits. She has sensitive skin, a background in nutrition, and is the founder of an all-natural skincare line (the face cleanser is literally three ingredients).

Adina's writing style and advice is straight forward like the kind you get from a friend who only tells you the truth. She tries to balance it out with the occasional joke. After delivering news that might upset some readers she starts the next paragraph by writing that she realizes "you might have just thrown the book across the room and left it there for a week." I did not throw the book myself, but I was on an airplane at the time. 

I definitely recommend her new book for the nutritional guidance, revealing information about beauty industry standards, and simple DIY beauty recipes. Plus, she loves and highly recommends eating plants! 

Her book is available at all major retailers. 

Get started on your path to happy skin by following the free journey on Plant Based For Me.

The problem with Meatless Mondays

When something good is problematic… 

A woman who I know to be smart and compassionate laughed at the idea of participating in Meatless Monday. It made me depressed. It was a reminder that many people do not understand that consuming animal products negatively affects the environment and it is within their power to make a difference. Does it require some effort? Yes. Will it be harder than getting a high school diploma or taking care of a child? No.

Unfortunately, I don’t think it matters if she participates in Meatless Mondays. 

Did you know that your body is home to many microscopic organisms? They are separate from you, but “you” wouldn’t be “you” without them. This is the human microbiome. Visualize little organisms with tiny hats and briefcases on their way to work on the surface of your skin. Once they reach their place of employment, they will positively and negatively affect how your body functions. Now zoom out! Keep going. Pretend you are watching a show on National Geographic. Once you are in space with a beautiful view of the earth stop!  

The earth is home to 7 billion people. Think of humans as the little organisms living on the surface of the earth. We wear our hats and carry our briefcases to work. Some of us negatively impact the health of the earth and some of us positively impact the health of the earth. Most of us do both. When the earth is sick, it affects the tiny humans (droughts, flooding, rising temperatures), but together the tiny humans can make the earth healthier. 

When you choose to eat less meat you are responsible for positively impacting the earth. 

Abstaining from eating meat on Mondays will not move the needle. Impactful action requires effort. As someone living in a country and a time obsessed with “hacking” everything, I am concerned that people who participate in Meatless Mondays will think that they are part of the solution to climate change instead of being part of the problem. If you have started to take this viewpoint personally then zoom out! This is not about you. It is about all of us currently living on the earth and those of us who haven’t even been born yet.

Meet Harry. When Harry participates in Meatless Mondays he is abstaining from eating meat three times that day. If he typically eats meat three times a day, then he is still eating meat at 86% of his meals. This is not helping the environment. 

Meet Selena. When Selena participates in Meatless Mondays she is abstaining from eating meat two times that day. If she typically eats meat two times a day, then she is eating meat at 57% of her meals. This is better than Harry’s habits (he is not a bad person, but a person with harmful habits), but by adding new recipes to her rotation she could easily become a part of the solution. What if she only ate meat once a day

She would have a strong positive impact on the environment because this habit would cause a chain reaction. The meat producers would see a drop in sales then produce less meat. The odds that Meatless Mondays will help decrease consumer demand for meat are unlikely. Improvement of regular habits will help the environment. If you eat meat twice a day, then eating it once a day will help. If you eat meat three times a day, then eating it twice a day will help. 

We take a lot from the environment. This planet deserves our regular consideration-not just a light celebration one day in April. 

I'm here to support you if you are ready to jump in. Sending you and everyone else on the planet my plant-based love. 

Happy Earth Day. 
 

Last Five Salads: Like a Raccoon Attacking the Trash

Like a raccoon attacking the trash- that's how I eat salads when they are great/well-done/epic. I'm pretty serious about #NoSadSalads. A sad salad is the "garden salad" that many restaurants serve and it's super depressing. It lacks ingredients, creativity, and nutrition. I hate that so many people think that's all a salad can be. That's why I plan do to a regular post with the last five salads I ate!

Salad #3

Salad #3

1. Rae Moves to the West Coast Salad

  • arugula
  • baby spinach
  • parsley
  • green onion
  • roasted beet (rinse a beet, cut off the top, cover in olive oil, wrap like a hershey kiss in foil, bake for 1 hour at 450, wait til it cools to throw in salad)
  • quinoa 
  • carrots
  • chickpeas
  • red wine vinegar
  • olive oil
  • dijon mustard
  • salt 
  • pepper
  • pure maple syrup

2. I Missed You Grapes Salad 

  • baby spinach
  • red cabbage
  • seedless purple grapes
  • italian dressing
  • cashews (no salt)
  • avocado

3. I'll Eat Anything That's Purple & Green Salad

  • arugula
  • red cabbage
  • bartlett pear (or a different variety)
  • grapeseed oil
  • balsamic fig vinegar
  • diced red onion
  • avocado
  • chickpeas roasted (with olive oil, salt and pepper) or plain

4. I Wish I Was In Mexico Salad (adapted from this recipe)

  • tat soi
  • baby spinach
  • red cabbage
  • orange
  • lime wedge (for the fresh juice)
  • a splash of grape seed oil
  • black beans cooked in chili powder, salt, garlic powder, and pepper 
  • avocado

5. She's My Side Chick(pea) Salad Sandwich

  • chickpeas rinsed, drained, and dried (then throw in food processor with veganaise through lemon juice ingredients so half of it looks like the consistency of hummus) 
  • veganaise (about 2 tbps)
  • sweet relish
  • horseradish (I like a kick)
  • pepper
  • lemon juice
  • spinach or butter lettuce
  • cherry tomatoes halved
  • 2 pieces of toasted bread

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