Everyone should take a break from meat once a week and Meatless Monday is a great way to start!
Why meatless? Going meatles
s once a week can reduce your meat intake by 15% and in turn reduce your risk of chronic preventable diseases like cancer, cardiovascular disease, diabetes and obesity. It will also help with the health of our planet by saving precious resources like fresh water and fossil fuel.
s once a week can reduce your meat intake by 15% and in turn reduce your risk of chronic preventable diseases like cancer, cardiovascular disease, diabetes and obesity. It will also help with the health of our planet by saving precious resources like fresh water and fossil fuel.Join me in this movement and make a difference in your health, your family’s health and the planet!
Here’s a great recipe I love from The Almond Eater to get you going.
Quinoa and Cauliflower Vegiballls
PREP TIME
COOK TIME
TOTAL TIME
Serves: 20-24 meatballs
INGREDIENTS
- 1 cup uncooked quinoa
- 2 cups water
- 1 cauliflower head
- 2 garlic cloves
- ¾ cup gluten free breadcrumbs
- 2 tbsp flour (preferably all purpose, whole wheat or oat)
- 1 tsp dried parsley
- ½ tsp dried oregano
- 1 tbsp Italian seasoning
INSTRUCTIONS
- Preheat oven to 375°.
- Cook quinoa according to instructions on the package (over stovetop with water); at the same time, cook cauliflower in a separate pot over stovetop until soft.
- Once quinoa is done, set it aside; once cauliflower is done, put it in the food processor, along with the garlic, and pulse for around 10 seconds until cauliflower is mashed.
- Remove mixture and place in large bowl; stir in the quinoa.
- Add breadcrumbs, flour, parsley, oregano, and Italian seasoning and stir by hand. Place bowl in refrigerator for 10-15 minutes, allowing mixture to cool off and harden a bit.
- Using your hands, roll mixture into meatballs–mine are typically golf ball size but feel free to make yours smaller. Rather than just rolling, you will need to use your hands to mash and shape them into balls, as they won’t roll all that well since they’re made out of quinoa.
- Once all of the meatballs are formed, heat a bit of olive oil in a large skillet and place meatballs in skillet. Cook until slightly golden brown on all sides, carefully turning meatballs to cook thoroughly.**
- Transfer meatballs to a baking sheet and bake for 15 minutes or until meatballs are firm.
- Remove from oven and enjoy!
NOTES**Turn the meatballs slowly and gently, as they may start to fall apart if you turn them too quickly. They shouldn’t though, as long as you’re careful.
***If mixture seems to moist and everything doesn’t seem to be holding together very well, add an extra tablespoon of flour.
***If mixture seems to moist and everything doesn’t seem to be holding together very well, add an extra tablespoon of flour.
About Cristina Silva
Cristina is a health and wellness coach. She is a mother of 3 girls ages 18, 14 and 9 years old. She offers coaching services to help women and their families reach their health goals and guide them through implementing a healthier lifestyle. Life happens and we all have busy schedules but we can still lead a harmonious life! To find out more, follow HARMONY HEALTH COACHING on Facebook at https://www.facebook.com/Optimalhealthinharmony/
Cristina is a health and wellness coach. She is a mother of 3 girls ages 18, 14 and 9 years old. She offers coaching services to help women and their families reach their health goals and guide them through implementing a healthier lifestyle. Life happens and we all have busy schedules but we can still lead a harmonious life! To find out more, follow HARMONY HEALTH COACHING on Facebook at https://www.facebook.com/Optimalhealthinharmony/
