If every American skipped one meal of chicken per week and substituted vegetables and grains … the carbon dioxide savings would be the same as taking more than half a million cars off the US roads. Environmental Defense Fund
Studies show that eating can affect our environment. No matter your beliefs on climate change, we should be good stewards of our planet and minimize our carbon footprint, right?
Since 2004, I’ve been experimenting with healthier and more mindful attitudes about health, the environment, climate change, God, compassion for animals and other cultures.
With encouragement from my brother, recent studies and my doctor, I returned to my whole foods, plant based eating on 02 January 2017. As of 25 March 2017, I’ve lost fifteen pounds (those three months include 11 vacation days and a cruise!) and feel fabulous. Check out part one for more details on how it will save my life and yours.
According to a 2006 study, raising chickens, pigs, cows, and other animals for food contributes nearly one-fifth (18%) of all global human-induced greenhouse gas emissions. A quick Google research reveals that the US has 90-108 million dairy and beef cattle, 68 million pigs and hogs, and 250 million egg-laying hens. Nine billion birds, pigs, and cows are killed for human consumption each year.
These days I’m reducing my contribution to detrimental effects to the environment by not putting animals are on my plate!
To find out how this will save the planet, check out Food Choices and Cowspiracy documentaries and these websites: Methane Impact on Climate Control, Sustainable Management of Food, TryVeg.com, and Environmental Impact of Meat.
Below is a typical day of meals for me. The variety of whole food, plant based choices out there is endless. I hope to share more later. I hope you share yours with me!
A DAY OF EATING
Yellow Corn Grits: prepare per directions or as I do, in a rice cooker. Stir once or twice. My family will then add soy milk or almond milk, but I prefer it plain. Mix with a 1/2 cup of fresh or frozen berries (thawed), tbsp of ground flax seed, tbsp of chia seeds, flaked organic coconut, and a dash or four of cinnamon. All to your taste of course.
Hummus Open-Face Sandwich; Use half of a toasted Food for Life English muffin. Spread hummus with a generous hand. Use your own chickpea dip or one of the great prepared ones out there. I like Trader Joe’s’ Chunky Olive Hummus dip. Top with olive tapenade OR tabouli salad and shredded basil leaves to taste. Sides: sliced carrots and cucumber. Dessert: handful of dried Turkish apricots and six macadamia nuts.
Mixed nut butter and fruit spread sandwich Use your preferred Food for Life bread. I like the cinnamon raisin.
Vegetables soup and salad for a chilly night. My grandma called this hobo stew. I call it “clean out the fridge” soup. To a pot of veggie broth, add left over cans of beans, rice, mushrooms, chunked cabbage, shredded onion, and other veggies you may have like sweet potato or russets or zucchini. Bring to a hard boil and then simmer till at your preferred taste and consistency. My mom likes to add leftover puréed tomatoes to the broth. To a mixed green leaf salad, I’ll top with sliced beets, diced celery and cauliflower sprigs and spray lightly with olive oil and drizzle with a favorite balsamic vinegar. Dessert: melon chunks.
Again, thanks to Dr. Greger’s daily dozen in his How Not to Die book, I’m fully satisfied after eating and lost cravings almost immediately. I recommend Joel Fuhrman’s Eat to Live if you want to read more about health benefits.
OC Writers is publishing a three part series on plotting, the fun and easy way.
Check out the second post at: http://ocwriters.network/2017/03/23/love-plot-part-2-promise/
Happy reading and eating! Michelle Knowlden