No Meat for A Week + Fav Meatless Recipe

What I learned by eating no meat for a week. Also, my favorite meatless recipe.

Eating No Meat for a Week | STAINED COUTURE

About a month ago, I came up with the idea to go meatless one week a month. Luckily, I’m not a stranger to being vegetarian and vegan. I tend fast off of meat once a twice a year, but mostly during a corporate fast at church. However, I recently realized that I haven’t fasted off meat in awhile and wanted to bring it back. The only difference is that this time I decided to do it one week a month.

I just finished my first week yesterday and decided to share my take always and if I will continue this self-imposed challenge every month, as planned. Keep reading to find out.

Like I mentioned, I came up with the idea to eat no meat for a week once a month. It took me a minute to decide on which week would be best, but I ultimately decided on the first week of the month. For me, it just seems like a great way to start off the month – on a healthy note.

As soon as I decided that I was going to do this fast and when, I started brainstorming meals I could/would have. So, I placed an online grocery order for most of the things that I would need to make these meals. I have a few easy and go-to meatless meals that I enjoy and could eat for a couple of days at a time.

Luckily, I grew up eating leftovers, which makes me not mind eating the same food for days in a row. For breakfast, I mostly stuck to eggs and potatoes, sometimes with spinach and cheese mixed in and topped with salsa. This breakfast would keep me full for awhile and then I would either fast off of lunch or eat leftovers from dinner.

For dinner, I made my favorite and easy Mexican rice recipe (see recipe below) on that Monday, because I knew I could graze on it for most of the week. After the rice was gone, I made a quick vegetable soup that I would pair with cornbread. Again, another filling meal that I didn’t mind eating everyday.

Snacking was very easy, because I just stuck to fruit and popcorn. Easy peasy!

In the end, I would have probably not have eaten so much carbs and found other ways to get protein. Still, in the end, I felt great and my stomach went down some. I’m definitely going to commit to the first week of the month. However, I will probably have to make some adjustments here and there, such as July. #iykyk

Favorite Meatless Recipe: Easy Mexican Rice

Honestly, this is one of my favorite recipes to make – not just meatless. I love that it’s very versatile, because you can easily add your favorite meat and toppings. I’ve even used this to stuff my burritos. However, my favorite way to eat this is to top it with cheese and avocado. Sometimes I may add a dollop sour cream, if I’m feeling fancy.

Here’s the recipe, which is super easy and is sure to be a winner in your life.

INGREDIENTS:

1 tablespoon extra-virgin olive oil
1 cup diced red or yellow onions
2 cloves garlic, minced or 1 tablespoon of garlic
1/2 pack of taco or chilli seasoning packet
2 1/2 cups water
1 1/2 cups brown rice, uncooked
10-ounce can of Ro-Tel
1 15.5-ounce can black beans, rinsed and drained
1 tablespoon parsley

INSTRUCTIONS:

Rinse rice in a strainer under cold running water for 30 seconds. Drain, and set aside.
Heat olive oil in a large saucepan over medium heat. Add onions, and cook until soft and translucent.
Add garlic and cook for an additional minute. Stir frequently to prevent garlic from burning.
Pour in water, rice, Ro-Tel, and half pack of seasoning packet. Heat to boiling. Reduce heat and cover.
Simmer for 50-60 minutes or until rice is tender and most of the liquid is absorbed.
Add beans, and stir well. Cook another 8-10 minutes.
Add parsley, and serve. (optional)