Three summers ago our family took on the “Vegan Challenge”. For one month we vowed to eat no animal flesh or dairy products–for the most part. And I enjoyed it–mostly.
But in the end, I just got tired. And on those nights when I was especially tired, all I wanted to do was throw some hamburgers on the grill. It seemed much simpler than all the chopping and peeling I was literally up to my elbows in.
When the gig was up, I felt a sense of relief and discovered Meatless Monday. I could explore this meatless idea under less dramatic circumstances.
It may sound like some hipster fad, but Meatless Monday actually has its roots in American history. Really! Its first appearance was during World War I–to reduce consumption and support the war effort. It was revived again in WWII and again in 2003 with its current incarnation.
So what’s the point you may be asking. What’s wrong with meat?
The idea is that by eating less meat, we’re eating more of other foods we should be eating. Like fruits and vegetables and whole grains and legumes. And perhaps lowering our risk for diet related diseases to boot.
Limiting our meat consumption–even one day a week–can also reduce our carbon footprint by reducing greenhouse gases that are implicated in climate change. And did you know that approximately 2000 gallons of water go into producing one pound of beef? I’m glad I’m not paying that water bill!
Personally, I think it’s a great way to start a conversation with the family about health, both personal and environmental.
Click the link to the website below for great recipes, shocking facts to share at the dinner table, and plenty of moral support.
Currently on the home front:
Poor Sam. Last night Jim, presently a vegan for health reasons, was out of town on business. Sam took it into his own hands to cook some…meat. We have a freezer full of halibut. He defrosted it, seasoned it and pan cooked it on the range top.
I’m not a bad mother. I’m not out to deprive my child of his protein rights–ha! But after years of not cooking meat, it’s kind of become habit. Prior to my husband becoming a vegan, Jim and I formed a cooking team. He prepared the chicken, steaks and fish, and I whipped out sides and vegetables.
Truthfully though, this may be a good thing. I like seeing Sam willingly participate in the kitchen. Even if it’s just self-preservation.
How about a tofu burger?
Table Talk 