Our first Meatless Monday was a little comical and you can see that story and recipe in my Rhode Island Johnny Cakes And Sweet Maple Brussels Sprouts post. Last night we didn't make anything special, we just had leftover Rotelle, or wagon wheels as we like to call them, with marinara, tuna, and black olives. I wasn't sure if tuna should be considered meat. After giving the mission of Meatless Monday some thought, particularly about reducing our carbon footprint relative to meat consumption, I think fish should fall within the definition of animals here. But for last night, at least, it was a leftover dish and I wasn't buying more fish or meat.
Here's a recipe for a refreshing breakfast, lunch, or snack idea that we had last week. More of our Meatless Monday recipes, like Cauliflower Spinach Lasagne and Rotini with Zucchini and Parsley Walnut Pesto to come soon!
Breakfast Banana Splits
We actually had these for an after school snack. My daughter loves to snack on cottage cheese so I thought she'd really enjoy this and she did. My son wasn't crazy about it. If you're lactose intolerant like me, use lactose-free cottage cheese and enjoy a calcium packed snack without the side effects.
Clean Eating Recipe: 4 medium bananas, 2 cups 1% cottage cheese, 6 tbsp all-fruit strawberry jam, 1/4 cup roasted peanuts, chopped, 1/8 ts sea salt.
Method (reworded)
For 4 servings: peel and halve a banana and place in a shallow dish or bowl and scoop a half cup of cottage cheese on top, then drop 1 1/2 tablespoons of jam. Sprinkle 1 tablespoon of peanuts all around and a pinch of salt. Do the same with the remaining 3 bananas.
My changes:
I altered the recipe a little and used fresh strawberries with honey instead of jam. I placed sliced strawberries in a bowl and mixed in some honey and let it sit while I got the bananas and other ingredients ready. Then I put some of the strawberries over only half a banana, used a little less cheese and excluded the salt (I think the cottage cheese is salty enough). I used all organic ingredients and unsalted peanuts.
This recipe is in Clean Eating's March 2011 so it's not available on the website yet.
Enjoy!
