Megan Record
UBE 496
Meatless Monday
Week 3
1) Meals
a.
Breakfast: Eggs sunny side up with kale,
spinach, and bruschetta and grapefruit
b.
Lunch: Peanut butter and jelly sandwich with
carrots, celery, cucumbers, and pretzels
c.
Snack: Quest bar
d.
Dinner: Minestrone Soup with zucchini, squash,
green beans, spinach, black beans, onion, tomato, and lentils
e.
Snack: Greek Yogurt with chocolate chips
2)
Lunch this week was affected the most meal for
me. With coming back from spring break I had not gone to the grocery store till
after lunchtime. I made whatever I had left over from the prior week and it did
not fill me up for as long as I would have liked. I felt like a kid again
eating peanut butter and jelly.
3)
Going meatless this Monday was actually helpful
since I was able to make a big pot of soup that I can eat either for lunch or
dinner for the rest of the week. This helps a lot with saving time for meal
preparation through out the week since I am also going out of town Wednesday.
4)
Going meatless this Monday affected my mom back
at home while on spring break. Over break I explained the project to her and
she was very surprised on the connection of our food choice and the affect they
can have on the environment. She said that she was going to start trying to go
meatless on Mondays both for her health as well as for the environment.
5)
I again used a recipe on Pinterest as my
resource. I have been planning on trying to make it but have never made it a
priority so this project has been helpful encouragement to try new things and
make time for it as well!
6)
The soup instantly filled me up but I was hunger
again later in the night due to staying up late to get homework and studying
done. I believe I spent around the same amount of money at the store this week
as normal.
7)
I realized this week that either preparing meals
that are meatless or meals with meat are typically the same amount of time. You
still need to set aside time to go shopping and to cook.
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