Wednesday, April 24, 2013

Vegetarian Challenge Continues and Bean/Veggie Enchiladas


7-Day Vegetarian Challenge Part 2


Congratulations! Your efforts this week are a positive step toward an important change in your health, the well-being of farm animals, and the environment we all share.
You made it to day 3. How is it going? Is it easier than you thought it would be? What has been your biggest challenge to eating meat free? Are you considering meat-free beyond the challenge?

Daily Challenges

Day 4: Serve a colorful plate. Plan a meal with at least 3 different colors.
vegetarian
Source: USDA Nutritional Database
Day 5: Try a plant based protein source. I’m often asked how do you get enough protein. People are always surprised when I tell them it is actually really easy.
Vegetarian
Day 6: Eat seasonably. Check out the Benefits of Eating Seasonably and the handy dandy cheat sheet for eating seasonably.
Day 7: Have your family pick a vegetarian dish for lunch or dinner or try a recipe from one of the resources below.
Here is one of my favorites:
Bean & Veggie Enchiladas
2 cups cooked white beans (or 1 can rinsed/drained)
1 small sweet potato shredded
1-2 peppers roasted (I used red & yellow)
1 small onion diced
2 cloves garlic minced
2 cups shredded greens (I used spinach)
1 cup corn
2 tsp cumin
4 oz cream cheese
4 oz queso fresco crumbled
1-2 cups tomatillo sauce (store bought Frontera is my favorite)
1/2 cup shredded cheese
6 corn tortillas

Mix first 7 ingredients (beans through corn) add in cumin, cream cheese and 1/4 cup sauce. Spray baking pain (rounded works great) and layer 1/4 cup sauce in bottom, then layer tortilla, bean mix and queso fresco, Repeat 1-2 times more depending on thickness of layers. End with tortillas, top with shredded cheese and remaining sauce. Bake 350 degrees 25-30 minutes. Top with avocado

Online Recipe Resources
(Some of my favorite vegetarian and vegan resources)
Prize Sponsors
7-Day Vegetarian Challenge
7-Day Vegetarian Challenge
7-Day Vegetarian Challenge

How to Enter
Of course we have to include prizes and photos in the challenge. Take pictures throughout the week including your daily challenges. Using the hashtag #vegchallenge share them on Twitter, Pinterest and Instagram for one entry each day. There will be a Vegetarian Challenge Page tab in the menu bar above that will include a link-up (open all week) to link your photos and blog posts or you can leave a comment including the link to your challenge photos.
For more chances to win, at the end of the challenge, share a wrap-up post on your blog of Facebook page. No worries if you don’t have a blog or Facebook. Instead of linking up post a comment for the point and to share your experience of eating a vegetarian diet for one week.
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3 comments:

  1. just have a question about non-dairy milk - my cartons of Silk and Blue Diamond both say my almond milk only has 1 gm of protein. the only reason i ask is because i've been trying to follow the Brewer's Diet to avoid pre-eclampsia this pregnancy and I had to switch back to dairy milk (my tummy hates me!) because i felt like i wasn't getting near enough protein not getting the 8 gm from cow milk... am i wrong?

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    Replies
    1. Yes, that is correct and the one and only (as I see it) down fall to non-dairy milks, although soy has more protein then cow milk. I use almond milk to avoid the soy but make sure I am getting enough protein elsewhere.

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  2. YUM, these look great! Your protein graphic is great! Thanks for linking up at Gluten Free Fridays! :) See you this week and congrats!

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