Saving the planet the healthy way.

You cannot have missed the discussions over the last few months regarding the link of meat eating to reducing the sustainability of the food chain and our planet. If you have missed it this is the core argument.

Producing animal based food products provide only 18% of the global calorie intake but use 83% of the global farm land stock.

Our diet in the developed world, and some areas of the developing world, includes increasing amounts of meat with decreasing vegetable and fruit consumption.

We are also eating increasing quantities of dairy products.

Now I am not about to become either a vegan or a vegetarian but I can reduce the amount of meat and dairy products I eat and increase the amount of plant/fungi base food I eat.

With all things this means balance so that we have enough of every source of food and eat what I need to eat, some of what I want to eat but not to unnecessary excess.

This mirrors the approach I have been taking to losing weight and features in how I am attempting to maintain the new weight I have reached.

So far I have stopped having milk in my coffee, eat far less cheese, no butter but I have increased the number of eggs I am eating.

A core principe for meals now is that if they involve meat I am often using half the meat that I would normally use and I am making this up with vegetables and plant products to maintain the quantity that leaves me feeling satisfied.

The following recipes show broadly how I am approaching this. I will not include the recipes unless I receive a request. If you are interested try applying the strategies to your own cooking.

Pork, Apple & Corinader Meatballs with Mediterranean Vegetables and Cous Cous.

Having made burgers yesterday, eating thinner ones that I often make, I used the left over mince mix to make these meatballs. They included about 200g of the mince mix made into small meatballs.

The veg mix is just onions, halved cherry tomatoes and mushrooms with Ras El Hanout and some water.

This made enough for at least three people and if you added peppers and other veg to the couc cous, would probably feed a fourth person.

Cottage Pie

Now this one used 250g of beef, cooked up in the normal way for a cottage pie and then had a good quantity of chopped mushrooms to make up the mix. This beef was one half of the beef used in the burger/meatball mix.

Two packets of minced beef, that would have normally made two meals, has now made three meals.

With no eggs or butter in the sweet potato topping this one was even better than it could have been. The final dish was enough to easily feed four people and was topped off with broccoli. Other veg could be added to build up the dish,

Seared Tuna Steaks with Chips and Salad

This one came about as I found two small tuna lions reduced in price at my local supermarket.

Marinaded in corinader, chilli and lemon juice, these steaks were cooked quickly in a hot pan and served up with air fried chips. A big pile of salad and left over home made salad as a dressing for the salad. Yum Yum.

All that is left to say is that you do not need to be a vegetarian or a vegan to eat vegetarian or vegan food. There are some great dishes from both quarters that would be enjoyable for anyone to eat. Why not also have two days a week that are meat free.

Give your body and the planet a chance.