Meatless Mondays or Fridays or Every Day!

Meatless Every Day | Recipes | Vegan Ideas | Healthy Options | Move Your Body | ENJOY every day!

Are you ready to jump on the Meatless Monday (or Meatless EVERY DAY) train? Yippee! Although, getting started can sometimes be challenging – especially if you don’t like to cook! However, what if I told you that there are some SUPER easy recipes that don’t take a lot of time or effort? I have you covered – breakfast, lunch and dinner! Try these out and you will be on your way to a super tasty, meat-free day – and it doesn’t even need to be Monday!




Yummy Almond Butter, Chocolate Overnight Oats!


1/2 cup oats (I prefer steel cut, but you can used rolled.)

1 tsp chia seeds

1 tsp flax meal

2 tsp cacao powder

1 T almond butter

1 chopped medjool date

1/2 cup almond milk


Throw everything in a jar.

Mix well and store in the fridge overnight. ENJOY!

Meatless LUNCHES


Salad in a Jar


Veggie Stuffed Pita


1 whole wheat pita bread, halved

1/2 cup hummus

1/3 cup lightly packed shredded lettuce or baby spinach

1/2 cup assorted raw vegetables such as halved cherry tomatoes, shredded carrots, sliced cucumbers or avocados

Spread half of the hummus inside each pita half then fill with lettuce and vegetables and ENJOY!


Meatless DINNERS


Pasta Sauce over Spinach


Heat some pasta sauce in a pan.

Pour over washed spinach leaves.




Stuffed Peppers


6 medium red bell peppers

1 teaspoon olive oil

3/4 cup finely chopped onion

2 1/2 cups hot cooked brown rice

4 cups chopped mushrooms

1 cup chopped fresh parsley

1 1/2 teaspoons chili powder

1 cup tomato juice or water

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 jalapeno chopped (deseed if you don’t want it super spicy – optional – well not in my book – but optional)


Preheat oven to 350°.

Cut tops off bell peppers; discard seeds and membranes. Cook peppers in boiling water 5 minutes; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until tender.

Add mushrooms; sauté 4 minutes or until tender. Add parsley and chili powder; sauté 3 minutes.

Add rice, tomato juice, black pepper, garlic powder, jalapeno and salt; sauté 3 minutes.

Spoon 3/4 cup rice mixture into each bell pepper.

Place stuffed bell peppers in a 13 x 9-inch baking dish; bake at 350° for 15 minutes.




2 tablespoons oil

1 large onion, diced

4 cloves of garlic, finely minced

1-3 tablespoons chili powder (more will be spicier)

2 tablespoons of cumin

1 teaspoon oregano

¼ – 2 teaspoons of chili flakes (the more chili flakes the spicier it will be)

2 peppers, diced (I used 1 red and 1 yellow pepper)

2 – 28oz cans of diced omatoes and their juice

2 can of beans, drained and rinsed (I used kidney and garbonzo beans)

2 cup of frozen corn

Salt to taste


Heat oil in a large pot over medium-high heat.

Add onion and garlic and sauté for about 3 minutes.

Add peppers and cook for about 5 minutes, or until they just start to soften.

Add everything else – except the corn.

Once the chili begins to simmer, reduce the heat to medium-low. You want the chili to be at a low simmer with the lid off.

Continue to cook the chili, stirring occasionally, for 20 minutes.

Add corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.

Generously salt to taste.


Move your body, put good things in and ENJOY every day!

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