People ask me all the time, why do you do #MEATLESSMONDAY & what are the benefits?
I’m not going to give you every reason and benefit because you’re here for the food!
Why Monday?
Monday is a better day because people are more likely to try healthy behaviors at the beginning of the week.
Heard of Carbon Footprint?
Studies have shown that meat production is a major producer of greenhouse gases compared to plant produce! By doing Meatless Monday, you have a direct hand in reducing greenhouse gases & unnecessary fossil fuel use, in turn, minimizing the harmful effects of global warming.
That’s two reasons, but let's get to the FOOD!
This week's Meatless Monday Meal Prep is Garlic Butter Plant-Based Meatball with Zucchini Spaghetti! This keto & low-carb recipe is so flavorful, juicy and cheesy! The below recipe is one of the heartiest Meatless Monday meal prep lunches I have prepared.
INGREDIENTS
1 pack (12 oz) Plant-Based Ground
1/2 cup shredded cheese of your choice (mozzarella or cheddar)
4 cloves garlic, grated + 2 cloves garlic, minced or (6 tsp of minced garlic)
1 tsp Italian Seasoning
1/2 tsp red crushed chili pepper (optional but if you like spicy add 1 full tsp)
1 crumbled bouillon cube, optional or vegetable broth
1/2 cup vegetable stock
Salt and fresh cracked black pepper, to taste
1/2 cup fresh chopped cilantro (or parsley)
3 tablespoons butter, divided
Juice of 1/2 lemon
1 tbsp hot sauce of your choice (I used Sriracha)
4 spiralized zucchini (or a packet of zucchini noodles)
DIRECTIONS
Transfer zucchini noodles to a shallow plate with 1/2 cup water and cook covered in the microwave for 2 minutes.
In the meantime, in a large bowl, combine Plant-Based Ground, cheese, grated garlic, Italian seasoning, crumbled bouillon cube, red chili pepper flakes, chopped cilantro, and black pepper. Mix well with a fork and form medium balls using a tablespoon. Arrange on a plate and set aside.
Melt two tablespoons butter in a large skillet over medium-low heat. Cook the plant-based ground meatballs for 8 – 10 minutes on all sides until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.
In the same skillet melt remaining tablespoon butter, then add lemon juice, vegetable stock, hot sauce, minced garlic, parsley, and red pepper flakes (optional). Cook for 3 or 4 minutes, stirring regularly until the sauce has reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
Divide cooked zucchini noodles into meal prep containers or plates for dinner. Note: If you like your zucchini noodles crunchier, skip step one and keep them raw in your meal prep box. Just reheat with the meatballs in the microwave.
Then top with meatballs and garnish with lemon slices. Drizzle a little of the sauce over the meatballs and zucchini noodles, or keep the sauce into small containers. Remember, you can do this recipe with ground chicken or ground beef.
Reheat quickly in the microwave when ready to eat.
Enjoy, and remember I cook it, I eat it, so I know you'll love it.
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