January always brings around new health kicks. This year I have friends and coworkers giving up soda, attempting a Whole30 diet, cutting out gluten, cutting out dairy and following a keto diet. Resolutions are always great, but these types of complete overhauls are not for everyone. I think being realistic is key. Meatless Monday is an easy way to refresh your diet after an indulgent holiday season, or even a food-heavy weekend.
For breakfast, I enjoy avocado toast with sea salt and olive oil; add a poached egg if you have time and need something more substantive. For lunch, you can rely on vegetables and hummus or a delicious salad, or even a grilled cheese and tomato soup if you are still craving comfort food. I enjoy spending more time on dinner, particularly when I know there will be leftovers for the rest of the week.
Simple bruschetta makes a great meatless appetizer; the Classic Bruschetta from Peace Meals hits all the right notes with juicy tomatoes and the crunch of rustic Italian bread. It can be changed according to your tastes. Peace Meals recommends trying it with goat cheese and peppercorns, chopped mushrooms and blue cheese, or figs and caramelized onions. If you have time over the weekend, it is fun to visit one of the farmers’ markets around town for colorful tomatoes, fresh bread and vegetables to use.
Hearty bruschetta and crostini is often enough paired with a simple arugula salad and balsamic vinaigrette, but sometimes, particularly in cold weather, I love to serve it with the Creamy Artichoke and Mushroom Penne from Stop and Smell the Rosemary. This one-skillet dish is easy to make and clean up and makes plenty for leftovers at my house, perfect with chicken and an easy salad the rest of the week. [The recipe notes that artichokes should be cut and cooked with stainless steel utensils.]
Meatless Monday is a simple way to reset your week, your month or your year. Just don’t forget dessert.
Source: January 1,2019, The Buzz Magazines, Claire Petree