The American diet is changing—
for the better—as more and more Americans are opting to go
vegetarian at least a few times a
week. Meatless Mondays, a nonprofit initiative launched in association
with Johns Hopkins School of
Public Health in 2003 to reduce
meat consumption to improve
personal health and the health of
the planet, has attracted a growing
fan base. It has garnered the
support of dozens of universities
and restaurants, entire cities (San Francisco, CA, and Ghent, Belgium), and celebrities,
including Mario Batali, Al Gore, and Gwyneth Paltrow.
EatingWell Fast & Flavorful Meatless Meals reports
on the latest science, which shows that eliminating meat—even a few times a week—can have a host of health
benefits, including improved blood pressure, decreased
risk of heart disease, lowered cholesterol, and better
weight control. Just replacing meat with starchy refined carbs, cream, and cheese may be “eating vegetarian”—
but it’s not eating healthfully. EatingWell shows you how to plan a well-balanced vegetarian diet full of whole grains, fruits and vegetables, and lean sources of protein like tofu, beans, and eggs. Plus you’ll find out why eating less meat
is lighter on the environment and your budget
This cookbook solves the problem of how to make a healthy vegetarian meal everyone in the family—from steak-lovers to dieters—will love. For nearly 20 years,
every issue of EatingWell Magazine, whose motto is
“Where Good Taste Meets Good Health,” has featured healthy, satisfying, meatless meals, such as Zesty Wheat Berry–Black Bean Chili, Mediterranean Baked Penne,
and Tomato-Corn Pie. The best of those recipes can
now be found in one place: EatingWell Fast & Flavorful
Meatless Meals.
Jessie Price directs the food content for
EatingWell Media Group. She is the author
of EatingWell 500-Calorie Dinners and The Simple Art of EatingWell. Price lives in
Charlotte, VT.