Meatless Monday - Mono Meals

Monday, June 24, 2013

The idea of a mono meal is that you eat one type of fruit or veggie until you're full. Fruits are usually better because they are more dense in calories. Plus, the fruit sugar is good for your cells. Mono meals aid in digestion as well. Your body will recognize that it's all the same food, so it will be more efficient with using it. So for any meal on Meatless Monday (or any day of the week), go for a mono meal of fruit. Give it a shot!

Breakfast:
  • 7-banana smoothie

Snack:
  • Almost a whole cantaloupe (some fell on the floor when I was cutting it.

Lunch:
  • 50+ oz green juice! (Cucumber, celery, green apple, and kale)
Snack:
  • 1/2 an avocado
Dinner:
  • Spaghetti squash and sauce (a good 2-3 cups of spaghetti squash)
  • Then a salad because I was hungry again an hour and a half later.. LOL.
    • Greens, tomatoes, cucumber, red wine vinegar/grapeseed oil dressing.
Calories: Don't know.
Colors: Yellow, black, green, red, orange
Water: 120 oz
Exercise: 45 min walk, C25K - W3D1, stretching, 40 squats
Sunshine: 45 minutes
Sleep: 7 hours, maybe.

Meatless Monday Recipe:
 
It is time for today's Meatless Monday recipe! Again, this comes from my personal chef  my husband! He's incredible in the kitchen, and this recipe does not disappoint. It's versatile and packed with lots of veggies and protein. Enjoy!
 

 
Stuffed Peppers
 


Stuffed peppers are cheap, filling, and healthy! The filling can include anything you want! I'll outline a base recipe below, but feel free to add/remove/substitute with different veggies as you see fit. I rarely make things the same way every time. Cooking is an art, not a science. Have fun with it!

Ingredients:
  • 4-6 large green bell pepper (try to get ones with even bottoms that will stand up on their own)
  • 1 cup brown rice
  • 1 cup black beans
  • 3 corn on the cob (about 1-1.5 cup)
  • 1.5-2 cups chopped mushrooms
  • 2-4 tomatoes (make about 2 cups chopped)
  • Anything else you want!
    • onions
    • carrots
    • zucchini
  • seasonings:
    • garlic powder
    • sea salt
    • cumin
    • chili powder
    • black pepper
    • whatever you like!

As you may know, I don't use much of anything out of a can, so we start with the black beans, since they need to soak. I won't go into details about how to cook black beans here. There are numerous recipes for that online. I do season my black beans fairly heavily while they are cooking with the garlic powder, cumin, and chili powder. Add some cayenne if you want to give it some spiciness. Strain them once they are cooked.

While the black beans are cooking, prepare the brown rice. I just use an automatic rice maker. Do it however you desire. Again, there are plenty of instructions for cooking brown rice online.

As the beans and rice are cooking, chop up the other veggies. Cut the carrots into slices, shave the corn off of the cobs, dice up the tomatoes. Set everything to the side as they are prepared. Cut the tops evenly off of the green peppers and remove the seeds. Have a large casserole dish, big enough to fit the peppers in - with a little room left over to add in the filling that wont fit into the peppers.

Once the beans and rice are done cooking, start preheating the oven to about 350F. While the oven is heating, add everything except the green peppers to the pot that you cooked the beans in. Over medium heat, add in the carrots, corn, tomatoes, rice, and beans, and whatever else you added. Season to taste with sea salt, black pepper, garlic powder, etc. This doesn't need to cook long, just enough to let the flavors start combining - 6-10 min is plenty. I'd say by the time the oven is heated, you're ready to go. Get everything mixed together well and then start packing it into the peppers. Fill them to the top. Overflowing is fine. Once you have all of the peppers filled, you will probably have a good bit of filling left over. Add it to the casserole dish, filling in the spaces between the peppers. Use it all and then stick it into the oven for 30-45 min depending on how soft you want your peppers.

Once they are done cooking, remove from oven and let cool for 5-10min before serving. Serve a pepper with some additional filling on a plate. Add a side of goat cheese if you like.

Eat your fruits and veggies (and stuffed peppers), kids.

2 comments:

Nichole Patraw said...

I'd never heard of mono meals before...interesting concept! Might have to try a "mono monday" meal :)

thriftalina said...

Ive heard of the mono meals, maybe didnt know thats what they were called, but yes they do help to also aid in detoxifying. I need to try it again its been a while.
I love the stuffed peppers recipe, I do something like it, and have also used real "kashi" (the grain, not the brand, lol) to mix with the brown rice and veggie filling.
They are really really filling and also make great leftovers, but I noticed that when stuffing them not to pack it in too too tight so it cooks optimally.

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