Are you looking for a quick, delicious yet satisfying meal? Or maybe you have a refrigerator full of vegetables you bought with the intention of making something else but didn’t want to or forgot and now you need to use these veggies pronto before they all go bad??? Sound familiar? Trust me this happens far too often but I have a meal that can help you use up those delicious vegetables tonight!
When life gets hectic and time is precious the last thing on your mind is meal prepping for the week. Even though you had all the good intentions of making a list, buying the produce, now comes time to actually prepare the meal. Oh yeah, and not to mention, you may have to navigate around picky eaters you have in your household.
I have made this meal so many different ways from steak, to chicken, to kielbasa; and although they all were good and unique in their own right, I sometimes want a meat free dinner. I feel the older I am getting the less I choose to want to have meat for every meal or even every day. Sometimes, the flavoring of vegetables and spices is all I need in a dish without the ‘block in my stomach’ feeling meat tends to give me after I eat.
So I challenge you all to go and throw whatever you have from your refrigerator and experiment, use it up, have fun with making dinner if not tonight then sometime in the near future. Make up your own dish and see how it turns out.
In my refrigerator, I had red and green peppers, portabella mushrooms, and broccoli. In my pantry, I always have my staples like garlic and onions, but for this dish I only used one medium yellow onion and vegetable broth.
As I was slicing my veggies, I had brown rice cooking so it all finished around the same time.
You might be wondering at this point; ‘…so what’s the benefit of a Meatless meal?’
If you have been on social media lately you may have noticed a movement called “Meatless Monday” which is one day designated during the entire week you don’t consume any meat or meat products, rather you increase your consumption of plant-based proteins, whole grains, fruits, vegetables, nuts, and legumes. Why, you might ask? Cutting back on your consumption even just once a week may actually be a protective barrier that may reduce your risk of chronic preventable diseases like, cancer, cardiovascular disease, diabetes, and obesity.
In addition, to getting increased fiber, antioxidants, vitamins, and minerals, you’re also cutting out extra unwanted calories, as well as learning how to make new dishes with a twist!
**I did not include an exact recipe because I literally just put it all together with random vegetables I had in my frig.
LEMONBERRY & FIG 