Meatless Monday Week 2

I hope you tried and enjoyed the meatless recipes last week. Today's main recipe is amazing, hearty and full of flavour I served it to my husband recently along with Indonesian Cabbage Salad and he said it was one of the best meals he had eaten in a while.

The Answer to last weeks question is Dairy.....go to last weeks post if you want to know the question.

This weeks question. How much water does it take to raise a lb of beef ?

Breakfast

Banana Wrap

One Medium Banana

Peanut or Almond Butter

Wrap - I use Brown Rice Wraps they are gluten free and lower on the glycemic index.

Just spread the Peanut or almond butter on the wrap place banana on top and roll the wrap. Yum. Enjoy with a cold glass of almond milk or freshly squeezed grapefruit juice.

Lunch

Indonesian Cabbage Salad with Red Curry Almond Sauce - From the book Eat & Run, Scott Jurek

1/2 head of green cabbage, coarsely shredded

4 stalks bok choy or 1 head baby bok choy, sliced into 1/4 inches pieces

1 carrot, peeled and cut into thin rounds

1 red bell pepper, seeded and cut into 2 -inch long thin strips.

1/4 cup chopped fresh cilantro

1/2 cup raw sunflower seeds

1/2 to 1/4 Red Curry Lamond Sauce (see recipe below)

Toss all ingredients to combine and let sit for 10 to 20 minutes or more before serving.

Red Curry Almond Sauce

1/2 cup almond butter

1/2 cup water

1/4 cup fresh lime juice or rice vinegar

2 tablespoons agave nectar or maple syrup

2 teaspoons Thai red curry paste, or to taste 

1 tsp onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

Combine all ingredients in a small mixing bowl or blender. Mix well until smooth. Keeps refrigerated for 2 weeks or frozen for several months.

Thrive Black Bean Salsa - Looooooooooove this recipes (From Brendan Braziers Book - The Thrive Diet

Juice of 1/2 lime

2 cloves garlic minced

1 tomato diced

2 cup cooked black beans

1/2 cup chopped cilantro

1 tbsp balsamic vinegar

1 tbsp hemp oil

1/2 tsp cayenne 

 1/2 tsp salt

Mix all ingredients together, will keep in fridge for up to a week.

Nutritional information provided - makes 4 servings - Each serving Calicoes 107.5, Fat 4 grams, Carbohydrates 15.0, Protein 4.5grams

Serve in a wrap, or with crackers or sometimes I eat it on a bed of greens, so no additional salad dressing is required. Enjoy some raw veggies on the side, try something different like sliced sweet potato's they are delicious raw.

Dinner

Minnesota Winter chili - From the Book Eat & Run by Scott Jurek

This is the best chili I have ever eaten. Freeze half or make a double batch for later meals, and for burritos.

Minnesota Winter Chili

1 tbsp coconut or olive oil

2 garlic cloves, minced

1 cup finely chopped onion

8 to 10 medium mushrooms, chopped

½ cup finely chopped green bell pepper

½ cup finely chopped green bell pepper

½ cup finely chopped carrots

1 jalapeno pepper, seeded and minced (optional)

1 cup fresh or frozen corn kernels

1 tsp ground cumin

½ tsp ground coriander

2 tablespoons chili powder

2 tsp sea salt, or more to taste

½ tsp black pepper

1             28-ounce can diced tomatoes

1             15-ounce can of tomato puree

1             15 -ounce can kidney beans, drained

1             15 –ounce can black beans drained

1             15 ounce can red beans drained

2 ½         cups water

½            cup dry Bulgar wheat

Hot sauce or cayenne pepper (optional)

¼            cup minced fresh cilantro for garnish (optional)

Directions

Add oil to a large pot. Saute the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies being sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered for 30 minutes.

Stir and simmer for an additional 30 minutes until veggies are cooked through. Season with salt and if more spice is desired, hot sauce or cayenne pepper to taste.  Serve, sprinkled with the cilantro if desired.

Freezes well, no nutritional info was provided.

Serve with  veggies. Try roasted cauliflower, I just toss cauliflower with some olive or coconut oil, sea salt to taste and roast in the oven at a higher heat around 450