Why Meatless March is good for you – A 31-day challenge to revitalize your body

BY: NOEL CUNNINGHAM

Ash Wednesday Lent
Today marks the beginning of Lent on the Christian Calendar, a 40-day reflection before Easter. many people use this period to give up something to make a change in their life. How about a meatless March challenge?

Why meatless March?
Going meatless will help rid some of those extra pounds, detox and revitalize your body. For me when I started meatless March in 2017 it was all about trying a new diet different from my own. But the wonderful thing for me was to use this opportunity to learn more about plant-based protein. I must admit I did feel the difference.

Benefits of going meatless

• Weight loss
• Lower cholesterol levels
• Have a cleaner gut
• Reduce the risk of metabolic syndrome
• Make your skin glow
• Gain energy
• Boost your metabolism
• Reduced risk of heart disease.

Tips for surviving a meatless diet for meat lovers

• In your first couple of days, plan meatless meals that you already like, such as lasagna, pasta, or soup, and then gradually try other dishes.
• Make your meal ahead of time and store in the refrigerator so once you feel hungry you have something ready.
• Make a list of your favourite veggies and add these to your dishes
• Get friends and family to join. I always challenge my co-workers.
• Treat yourself by eating out at a vegetarian restaurant.

If you are someone who thinks you could never give up meat, use this month as a chance to eat more vegetables and whole grains. Or choose a plan that will fit your lifestyle such as meatless Mondays, weekdays or weekends. This week I’m sharing with you one of my go-to vegetarian dishes. It is perfect for lunch or any weeknight dinner.

Curry Coconut Chickpea
Yield: 4-5 servings
Time: 20 minutes
Level: Easy

This chickpea recipe is one of my favourite vegetarian dishes. You won’t miss meat I promise. This rich and creamy dish is packed with all the essential nutrients you need and it’s ready in less than 30 minutes.

Ingredients

• 2 tbsp. coconut oil to sauté
• 1 small onion, finely chopped
• 1 carrot, peeled and sliced
• ginger, finely chopped
• 3 cloves garlic, minced
• scotch bonnet pepper, finely chopped
• 1 tbsp. curry powder
• 2 tsp cinnamon powder
• 2 tbsp. tomato paste
• 1 (400ml) can coconut milk
• ½ cup of water
• 1 (16oz). can chickpeas, drained and rinsed
• 1 stalk scallion
• 1 sprig thyme
• salt & ground black pepper to taste
• ½ tsp pimento powder
• 1 handful spinach (optional
• 1 tsp. cornstarch mix in water (to thicken)

Directions

1. In a medium sauce pot with coconut oil over medium heat, sautee together onion, carrots, garlic, ginger, and pepper until translucent.

2. Add curry powder, cinnamon powder, and tomato paste. Stir to combine then add coconut milk, water and chickpeas. Allow to simmer for 10 minutes.

3. Reduce flame and season with remaining ingredients. Thicken with cornstarch if desired and allow to simmer for an additional 10 minutes. Serve with plain rice or in a wrap.

For more tips and vegetarian recipes throughout the month of March follow me on Facebook and Instagram @Iamchefnoel.