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A month of meatless eating made easy

By Brierley Wright, August 5, 2009 - 11:00am

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A month of meatless eating made easy

For years I’ve toyed with the idea of going vegetarian—to better both my health and the environment. Right now my refrigerator is full of amazing summer produce, so my fiancé, Andy, and I eat meat-free meals a few days a week. But I’ve never gone completely meatless, even though I’d like to try. So you can imagine how thrilled I was when EatingWell launched this vegetarian meal plan—28 days of delicious meat-free meals, no planning necessary. It’s easy to use: just pick your calorie level and voilà!— breakfast, lunch, dinner and a snack planned for nearly a month.

(If a month’s worth of easy, delicious meals isn’t enough of a reason to try eating vegetarian, here are 6 reasons to eat less meat.)

Below are three of my favorite vegetarian recipes to get you started. Plus, get an additional 20 vegetarian recipes here »

Grilled Eggplant Panini – Grilled eggplant is one of life's simpler pleasures: creamy and rich. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

Creamy Avocado & White Bean Wrap – White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. Even better: this no-cook dinner is on the table in 25 minutes!

Vegetarian Reubens with Russian Dressing – The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

TAGS: Brierley Wright

Brierley Wright
Brierley's interest in nutrition and food come together in her position as nutrition editor at EatingWell. Brierley holds a master’s degree in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University. A Registered Dietitian, she completed her undergraduate degree at the University of Vermont.

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