Why I’m A Weekday Vegetarian
A couple months ago John and I watched Forks Over Knives. The documentary impacted us so much, for both the environmental and health benefits, that we decided to look into this whole vegetarian thing. These revelations were the most shocking to me:
- Plants (such as asparagus, spinach, broccoli, etc.) contain protein. As an avid runner, I’ve always worried about getting enough protein, but that’s not really a valid concern considering all the non-animal-based protein sources available and how much protein the human body actually needs.
- In the 1950’s the average adult only consumed 1/2 lb of meat per week. This has increased drastically (up until two months ago, my rule of thumb was 1/2 lb per person per meal) and it’s undeniably making us sick.
- Approximately 1/3 of land surface on earth is devoted to raising animals for human consumption. And animals are one of the primary contributors to global warming (even more than all forms of transportation combined).
But even knowing all these things, it would’ve been a major lifestyle change for us to switch 100% to vegetarianism, and something held us back. Graham Hill says it best in this brilliant TED talk Why I’m a Weekday Vegetarian, “Imagine your last hamburger. So my common sense, my good intentions, were in conflict with my taste buds.” He proposes that the decision to be vegetarian isn’t binary, that there’s a third option: weekday veg.
By becoming a weekday vegetarian John and I cut our meat consumption by 70%. We eat veg during the week, and whatever we want on the weekends. It’s only been a couple months, but I feel fantastic, fitter and more energetic, and our grocery bill has gone down. Bonus, we’ve been trying new recipes, spices, and foods we wouldn’t have otherwise tried which has been great fun.
Here’s one of our favorite vegetarian (and even vegan!) recipes:
Quinoa Stuffed Bell Peppers:
Ingredients — 2 cups cooked quinoa, 6 bell peppers whole, 2 green chiles seeded and chopped, 1 jalapeño (optional) chopped, 2 medium onions chopped, 3 cloves of garlic finely chopped, 1 15-oz can black beans, 1 15-oz can corn, 1 28-ounce can diced tomatoes, 1/4 cup of fresh-squeezed lime juice, 1 T fresh cilantro finely chopped, 3 cups fresh spinach, 1 tsp chile powder, 1 tsp chipotle powder, 1 tsp dried oregano, a dash of cayenne pepper (optional), and salt and pepper to taste.
Directions — In a large skillet over medium heat, add 1-2 T of vegetable oil and sauté onions until translucent (~5 min.), add green chiles and jalapeño and sauté until soft (~5 min), add garlic and cook for a minute, add remaining ingredients and turn heat down to low. Cook for about 10 min or until spinach cooks down. Meanwhile, remove the stems and seeds of the 6 bell peppers. In an 11×13 glass baking dish, line the bell peppers and scoop filling inside (I usually put any extra filling around the peppers). Bake at 350 degrees for 45 min to an hour. Enjoy!
What are your favorite vegetarian recipes?
What I’m reading: Blackbirds by Chuck Wendig
What I’m listening to: Just Dance — Lady Gaga & Colby O’Donis
First, I’ve made quinoa stuff peppers before and yummo! I could easily be a vegetarian, I think. I’ve tried the vegan route before, but that’s a little too restrictive for me. It can be a healthy way to eat (if you avoid over-carbing and over-sugaring). Thanks for sharing your recipe.
Julie, as a vegan/vegetarian, you must have some fantastic recipes up your sleeve! I love the quinoa stuffed bell peppers because they’re so satisfying without having to resort to extra carbs or sugar. It’s a tough balance! 🙂
I toy with this idea all the time. Hmm, more consideration. Summer would be a good time to lay off the meat and I’m loving that recipe, that’s a keeper.
Yes, Becky, summer is a fantastic time to try weekday veg with all the delicious garden produce! I especially liked this idea because of its flexibility 🙂 Best of luck if you decide to give it a shot!