I couldn't be happier that the concept of Meatless Monday is taking hold across the country! When we take a moment to think about it, each animal we consume eats thousands of plants and drinks thousands of gallons of water over its lifespan. If we take a step up in the food chain and go meatless, even if its only occasionally, it has a huge impact on the planet! Every little bit counts.
According to Water Foot Print Research Methodology for beef usage, if every American ate meatless just 1 DAY ever week for a year, it would have the same effect as taking ½ MILLION cars off the road. They also note that just one pound of beef takes 1,799 gallons of water to produce...it only takes 52.8 gallons to produce 1 lb of Gardein, a meat replacement. I'm happy to do my part, especially when it is a healthy and tasty alternative.
There are so many fantastic options these days that make eating meatless extremely simple and perfect for a busy weeknight. This recipe features a great meat substitute that will have even the meatiest meat-eaters in your family jumping onboard and enjoying.
Thank you to Gardein for sponsoring today's article!
Gardein is the new kid on the block in the frozen veggie meal aisle, and is the fastest growing. They're available at over 23,000 stores and over 5,000 restaurants - click here to find the one closest to you.
This recipe is perfect for busy Monday nights because it takes just minutes to pop together. Its filled with healthy vitamins to give everyone a strong start to the week! Its also perfect to be divvied up into healthy lunches for the family.
Meatless Monday: Gardein 'Chicken' & Bleu Sweet Potato Mash
- 6-10 small to medium sized (organic) Sweet Potatoes
- 3 Tablespoons cream
- 1 teaspoon butter
- Salt & Pepper
- 1 package Gardein Seven Grain Crispy Tenders Save $1 on them with this COUPON! (its online until Oct 9)
- 1/4 cup cubed blue cheese, or crumbled Gorgonzola
- 1/4 cup chopped fresh parsley
Start by rinsing the sweet potatoes. Wrap each in aluminum foil, onto a baking sheet, and put them in the oven. Preheat the oven to 420.
While the oven is heating, place the Tenders onto a baking sheet. Once the oven is ready, pop them in the oven as well and set the timer for 20 minutes. Halfway through their baking time, flip them over to let both sides get nice and crispy. This is a great time to flip the sweet potatoes as well.
When the 20 minutes is up, pull the Tenders out of the oven and check the potatoes to see if they're soft.
When the sweet potatoes give to the touch, pull them out of the oven and remove the skins. Place the potatoes into a bowl, and use a fork to mash them together with the butter and cream. (Vegans can skip the butter and cream, or maybe sub in some soy or almond milk).
SAVE $1 ON YOUR GARDEIN PURCHASE!
Have you and your family switched to veggie-based meals, or Meatless Mondays? Tell us about it!