We should all incorporate more meat free monday recipes days into our weeks. This can not only improve our health, but can also reduce our waistline also, not to mention the benefits on our planet. Why not try a day of meat free recipes? Get inspired with some of my favourite recipes.
Enjoy your breakfast
We all know how important it is to fuel your body properly in the morning to give yourself the best start to your day.
- Fruit of choice
- 45g Low sugar granola
- 100ml of natural yogurt
You can enjoy this healthy breakfast for 285Kcals.
Find more exciting recipes at WeightMatters
Butternut Squash Carbonara
Serves 2 280Kcal
- 1 small butternut squash
- 1/4 packet spaghetti
- 1 egg
- 3 tbsp grated parmesan
- 140g cubed pancetta
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tbsp chopped parsley
- 1 tsp olive oil
Cut the butternut squash in half horizontally. Scoop out the seeds, drizzle the olive oil over, and season with a bit of salt. Roast in the oven at 200 degrees for about 45 minutes or until the flesh is soft. While the squash is roasting, add the pancetta to a pan and cook it until brown.
When the squash is ready, scoop out the flesh, add it to a blender and blend until smooth. Bring a pot of salted water to the boil, add the spaghetti and cook according to the packet instructions. Reserve 2-3 tablespoons of water, and drain the rest. Take the spaghetti off the heat.
Beat the egg, add half of the parmesan to it, and add everything to the drained spaghetti and mix very well to combine. Add the pureed butternut squash and reserved water, and mix again, then season to taste. Top with the cooked pancetta, the remaining parmesan and parsley.
Mini Veggie Shepherd’s Pie
Serves 6 390Kcal per serving
Jenny’s tip: Make these mini veggie shepherd’s pies ahead and freeze them for a nutritious family dinner when you’re pushed for time or use as individual portions for yourself. They contain three of your 5-a-day
- 2 tbsp butter or olive oil, plus extra for the pie dishes
- 1 large red or brown onion, chopped
- 2 carrots, finely diced, about 200g
- 4 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 150g chestnut mushrooms, chopped (blitz these to fairly tiny pieces for small kids)
- 2tsp each of fresh Thyme leaves & Rosemary sprigs or half a tsp dried (optional)
- 1 x 400g can green lentils, drained
- 100ml red wine
- 900ml vegetable stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce (optional)
For the mashed potato topping
- 850g potatoes, peeled and cut into chunks
- 75g butter
- 100ml milk (or alternative)
- Salt & White pepper
To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the Thyme and Rosemary, add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 20 – 25 mins. If you find the mixture is drying out, you can add a splash more stock or water.
Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well and allow them to dry in the pan for one minute. You can use a potato ricer at this stage to make them really creamy, or mash with the butter and milk, then season with salt and pepper.
Remove the filling from the heat, add the tomato purée and Worcestershire sauce, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
Heat oven to 180C. To assemble, butter four-six small pie dishes or one a large dish and spoon in the filling mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until the pies are golden on top and bubbling around the edges. Serve with peas on the side, if you like.
Mini Strawberry Cheesecake
Serves 8 140kcals
- 1/2 a tub of low fat cream cheese
- 2 tablespoons icing sugar
- 1/2 tub low fat Greek yoghurt
- 2 teaspoons freshly squeezed lemon juice
- Strawberry jam, no sugar added
- 150g diced strawberries
- 35g whole almonds
- 4 dates
- 8 Mini ramekin dish or dessert glasses
In a medium mixing bowl, add cream cheese, sugar, yoghurt and lemon juice, beat with an electric mixer until smooth and sugar is dissolved, about 3 minutes. Refrigerate until ready to use.
In a small bowl, combine jam and strawberries.
Add almonds to a food processor and pulse until a crumb consistency, being careful not to turn into flour. Add dates and pulse until combined.
Evenly divide 1/2 almond and date mixture among the dessert dishes. Top with 1/2 cheesecake & yoghurt batter, spoon in 1/2 strawberry mixture, add one additional layer of each. Refrigerate 2 -3 hours before serving.
These desserts are perfect for preparing ahead of time and can be placed in a freezer safe dish for enjoying at a later date.
Snacks – Mid morning & afternoon snack
2 small apples cored and cut crosswise into 4 slices. 2 tablespoons of peanut butter, 1 tablespoon chocolate chips and 1 tablespoon of granola.
¼ pot Hummus spread on two Ryvita topped with cherry tomatoes(220Kcal)
What is Meat Free Monday?
Meat Free Monday is as simple as it sounds, it is where you go meatless on a Monday! Why? It has huge health benefits and helps us maintain our weight. It is also great for climate change. It’s a win win really! I hope these Meat Free Mondays offer you some inspiration, definitely try them out!
Can I eat fish on Meat Free Mondays
That is absolutely up to you! Some people choose to consume fish on their Meatless Monday while others don’t. It is completely up to you!
If you visit my “member recipes” there are plenty of free Meat Free Monday recipes for you to try!