About 80 days ago I cut out meat completely. In the last 14 days or so I have eaten a few bits of chicken here and there (not gonna lie). I have enjoyed not eating meat on a daily basis. I feel great!
My soy-free meat-alternatives are my Black Bean Patties and Red Bean Burgers. A few weeks ago I made this Portobello Burger for the first time and it was love at first bite. Even my carnivore husband liked this "burger."
Today I made Stuffed Zucchini using ORGANIC Zucchini from the farmers market and left over ricotta mixture.
|Stuffed Zucchini ready for the oven|
1 large zucchini: slice down the middle and then scrape out the seeds.
1 cup organic ricotta cheese
garlic powder, to taste
italian seasoning, to taste
|Hollowed out Zucchini ready to be stuffed!|
Bake at 375 degrees for approx 25 minutes. Serve hot.
Joining me for Meatless Monday is Lydia @ Lydia's Flexitarian Kitchen
and Christie @ A Kitchen Hoor's Adventure
Are you ready to PARTY?
This party is LIVE for an entire month!!! Each week you'll have another chance to add your meatless creations to the party.