FOR
MODERN EATING
A MENU Meatless Mondays
Food trends have you flummoxed? Please every palate with a little creativity and a lot of flexibility.
ll around the country food seems to be a hot topic of conversation. And if you’re anything like
most Americans, figuring out what to eat (and serve) can be confusing. Buzzwords like Meatless Mondays, Community Supported Agriculture and gluten-free may have you scratching your head in bewilderment. But not to worry. Here is what you need to know about what’s new in the world of food:
WHAT IT IS: Giving up meat one day a week is all it takes to be
a part of the national Meatless Mondays movement and aid the environment. Over the past two years it has gained widespread recognition, thanks to endorsements from a variety of celeb chefs and university cafeterias across the country.
HOW IT WORKS: Livestock require substantially more water to
sustain than plants and vegetables, so eating a little less meat offers an easy way to preserve our planet’s greatest resource. Cutting out a day of meat and incorporating more veggies also might help you reduce your risk for cancer and heart disease and prevent long-term weight gain.
LIVE IT OUT: Meat lovers in your family may initially shy away
from the idea of going meatless once a week. But instead of fearing the unfamiliar, make it fun for everyone by using Monday night as an opportunity to explore new cuisines. Many ethnic cuisines, like Tai, Ethiopian and Japanese, are very vegetarian-friendly and provide fun new options that can be enjoyed any night of the week. Or search cookbooks and online recipe sites for homemade versions of popular vegetarian ethnic dishes that you and your family can make together at home.
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