Monday, March 5, 2012
about a year ago, i ran across the website for meatless monday. i thought it was a totally doable gig, so i jumped on board. pop over a have a look. the basic idea is to eat meat free for just one day a week. the benefits to your body and the planet for this small step are ginormous.
also, meat free is prettier:
over the last few months, my meat free days have expanded somewhat naturally. really, i may not have noticed how little meat i was eating until i did my health history for my coach. in addition to my work with meg, a few things happened in the last month that renewed my committment to eating cleaner and in a more humane way. the first thing was that i watched the movie food, inc. within the same week, i was driving down the highway and was passed by a semi carrying hundreds of cages of turkeys. the truck was on my left and kind of road alongside me for a bit. the cages were completely open to the air, feathers flying everywhere. one of the turkeys had poked his head out the cage and his head was being whipped around by the wind and the high speed of the truck. he was unable to pull his head back in. i watched in horror as his head and neck banged against the cage and he died a horrific death.
i love all animals. and i love my body. it's time for me to start living like this is the truth.
this was supposed to be a post about the chipotle sweet pototoes but i thought you would appreciate some story behind the dish. here's the deets on this amazing meat free mexican meal:
chipotle sweet potatoes
two sweet potatoes, peeled and diced
one can black beans, rinsed
pico de gallo
one chili and one tbsp adobo from chipotle in adobo, finely diced
a bit of cheese of your choice
mix diced chipotle and adobo sauce with diced sweet potatoes and one tbsp olive oil. roast at 400 degrees for about 30 minutes or until crisp.
mix roasted sweet potatoes with black beans and pico de gallo. top with cheese, diced avocado, toasted pepitas and cilantro.
so easy. so good.