2DFIT
May, 28, 2018
Meatless Mondays
Comments Off on Meatless Mondays Chronicles Week 6

Happy Memorial Day

I hope that your day is filled with relaxation and gratitude. My heart is with all who lost loved ones, not only in a military war, but in all war that includes physical and mental illness. Peace and Blessings to you and your family.

I thought a lot about today as it relates to Meatless Mondays. The majority is cooking out on the grille or cooking scrumptious meals for all to enjoy. I have a question? When can I come get my plate! LOL! I will eat it tomorrow.

It is definitely nothing wrong with splurging (not going overboard) once in a blue moon. You know your body better than anyone. You know your limits. You know your reasons for following certain diets, meal plans or eating regimens. All in all….everyone has their own thing. Right?

Personally I am going to stick with my Meatless Monday Pledge today. In previous posts, I mentioned that going meatless is beneficial to the body in various ways. I mentioned how I can tell a difference in my body and how my eating habits are improving. Again….baby steps.

Today I am shifting and exercising my will power and discipline. Naturally my husband and I would grille today, but we can do that any day. It’s like sticking to a exercise routine; seeing yourself through a certain project or mission. It’s like committing to kickstart that business that you dreamed of or even setting aside 10 minutes every morning at the same time to give thanks before starting your day. So for me today is a discipline that will benefit me physically and mentally.

Okay, I went a little to the left and I am definitely not saying No Meat today for you! I am just sharing how I am approaching today. Whether you participate in Meatless Mondays or whether you plan for something else….remember to exercise your will power and discipline to see it through.

Check out this yummy grilled mushroom cobb salad that I found on Meatless Monday’s site and will try tonight. This recipe is courtesy of The Mushroom Council.

Keep in mind to please send any recipes that you would like to share so that I can highlight it in a upcoming newsletter. Thanks to all who subscribed to my Meatless Mondays Newsletter. I am working on some fun things for us!

Thanks for reading and Enjoy your day!

Grilled Mushroom Cobb Salad

Portabella mushrooms and red pepper strips are seasoned simply and infused with an irresistible smoky flavor from the grill. Blue cheese and romaine lettuce balance the smoky grilled veggies with tang and crunch.

Serves 4

2 tablespoons olive oil
Salt and pepper, to taste
1 red bell pepper, cut into 2 inch slices
4 portabella mushrooms, sliced
4 cups chopped romaine lettuce
1/4 cup your favorite vinaigrette
4 hard-boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Preheat the grill to medium-high heat. Whisk the oil, salt and pepper together in a small bowl. Brush the red pepper and mushroom slices with the oil mixture. Place the red pepper pieces on a skewer.

Place the kabobs on the grill and cook for 5 minutes. Turn the kabobs and cook 5 minutes more.

Toss the lettuce with the vinaigrette and transfer on a shallow serving platter. Arrange the mushrooms, roasted peppers, eggs and blue cheese across the bed of lettuce and enjoy!