Posts Tagged ‘meatless’

Mediterranean Diet is a CMLO Diet thats great for Meatless Wednesday

Wednesday, January 20th, 2010

This is from the U.S. National Health Library

I just came across this fascinating diet which I will blog more of in the days to come! This diet fits in great with a meatless food or should I say CertifiedMeatless diet. Try to tinker with your Meatless Wednesday meal tonight with ideas from here. The Mediterranean diet has fewer meats and carbohydrates and more plant-based foods and monounsaturated (good) fat than a typical American diet. Many people who live in Italy, Spain, and other countries in the Mediterranean region have eaten this way for centuries.

Following the Mediterranean diet may lead to more stable blood sugars, lower cholesterol and triglycerides, and a lower risk of heart disease and other health problems.

How to Follow the Diet
The Mediterranean diet is based on:

Plant-based meals, with just small amounts of meat and chicken, when they are used
Larger servings of grains, fresh fruits and vegetables, nuts, and legumes
Foods that naturally contain high amounts of fiber, antioxidants, and other nutrients
Plenty of fish and other seafood that are rich in omega 3 fats
Olive oil, a healthy, monounsaturated fat, as the main source of fat used to flavor and prepare foods
Food that is prepared and seasoned simply, without sauces and gravies
Flavorful meals that bring out the natural taste of foods
Dining with others at a relaxed pace
Foods Not in the Diet
Foods that are eaten in small amounts or NOT at all in the Mediterranean diet include:

Red meats
Sweets and other desserts
Eggs
Butter

Thanks to the U.S. National Health LIbrary

For Meatless Monday – soy just got better!

Sunday, January 17th, 2010

CertifiedMeatless keeps giving great information for Certifed Meatless Monday! This is some new information from the US Dept. of Agriculture:
Research Will Help Improve Soybeans and Other Legumes
WASHINGTON, January 13, 2010—U.S. Department of Agriculture (USDA) scientists are part of a team that has sequenced the majority of the soybean genome, providing an unprecedented look into how this important legume crop converts four critical ingredients—sunlight, water, carbon dioxide and nitrogen—into protein and oil, the basic building blocks for many consumer products. The research team from 18 federal, state, public and private organizations published their research today in the journal Nature.
“Soybean and other legumes play a critical role in global food security and human health and are used in a wide range of products, from tofu, soy flour, meat substitutes and soy milk to soy oil-based printing ink and biodiesel,” said Molly Jahn, USDA Deputy Under Secretary for Research, Education and Economics. “This new information about soybean’s genetic makeup could lead to plants that produce more beans that contain more protein and oil, better adapt to adverse environmental conditions, or are more resistant to diseases.”
This sequencing of the soy genome is the culmination of more than 15 years of collaborative research. The team used a so-called “whole-genome shotgun” (WGS) approach to sequence 85 percent of the 1.1 billion nucleotide base pairs that spell out soy’s entire DNA code. The sequence also provides researchers with a critical reference to use in deciphering the genetics of some 20,000 other legume species.
Check out more at http://CertifiedMeatless.com

Food ingredients can be difficult to decipher

Thursday, January 14th, 2010

We at CertifiedMeatless do take pride in providing the public foods that are completely devoid of landed slaughtered meats and their by-products. It isn’t the simplest task to accomplish, I can assure you. To determine if a food is a meatless food, it takes laboratory analysis as well as interviewing the food provider for a beginning. Take it from the British Nurtrition Foundation who provided these comments to their new standards:
“This new guide on food composition data explains the issues and pitfalls in sourcing and using data on food. Information on the composition of foods is vital for a wide range of people, including health professionals, regulators, caterers and those working in the food industry. For example, you can see this in the nutrition information provided on food packaging, and it is important in determining the recommendations about what we eat and drink given by government bodies.”

” ‘Food composition explained’ which is published in the September issue of the journal Nutrition Bulletin is intended to help those new to the field to navigate the complexity surrounding data on our food. This guide was completed on behalf of the EC funded Network of Excellence EuroFIR (European Food Information Resource), and is the seventh in a series of Synthesis Reports from the project, including others on ethnic foods, plant bioactives and health claims.”
Source British Nutrition Foundation

Different thoughts from Certified Meatless

Wednesday, January 13th, 2010

It is truely a sad day here on planet Earth today. The enormous tragedy that took place in Haiti is an unthinkable tragedy. We all need to pray and hope that the survivors will pull through with help from relief services from throughout the world. I am enclosing a link for Catholic Relief Services so that if you can, please donate money to help the suffering. Also please pray that relief comes quickly for the people in Haiti. You are in my prayers to God that He will aid you in your time of need. Please keep faith! Copy and paste this link for CRS:
http://donate.crs.org/site/R?i=n6JUSlyHZ109mZZMHJpEnA

A meatless thought for the day

Tuesday, January 12th, 2010

Ever wonder how we became so dependent on meat? It was pretty hard to hunt and get all the sustenance so, we became farmers. Keeping stock of the animals became big business but it led to cutting corners. First
there is the AI leading to more births. Second, there is the cultivation of using ingredients which are foreign to the animals. This in itself led to the downfall of meat quality. What are good reasons to be meatless? Taste and health are. We don’t need all the extra garbage that has been fed to the cattle. Go for wild caught fish
products instead that have been flash-frozen on board. I don’t care what the fishmonger says, this is freshness at its best. It has not been lingering around the Fulton Market. And fresh tastes best to me! See what we have meatless at CertifiedMeatless!
http://CertifiedMeatless.com Make it a CMLO day!(thats pronounced SIM-LOW)


Posted By certifiedmeatless to Certified

A great idea for Meatless Monday

Monday, January 11th, 2010

Yes folks CertifiedMeatless.com can really pick some tasty recipies. Check out this link thanks to the lady of cooking, no not Julia Child but Martha Stewart! Tasty and delicious for a meatless Monday or Meatless friday! Meatless always!
http://www.marthastewart.com/recipe/shrimp-and-scallion-stir-fry

Meatless Monday

Monday, January 11th, 2010

What a weekend! With wining and dining, birthday parties and family get togethers, it was certainly hard to be meatless. But good ol’ sis cooked up a beautiful piece of Alaskan salmon. Delightful with a bit of Hollandaise sauce, sweet french beans and some garlic potatoes. With a nice Bordeaux Blanc, it was quite a meal. So guess what, you can even make it a meatless Sunday. For more meatless ideas, you need to search CertifiedMeatless!

Friday, January 8th, 2010

Meatless Friday
Guess what? It is already the first friday of the year. A tradition in the Catholic Church is to go to Mass on first friday. Another way of honour and mortification for our Lord is to abstain from meat on every friday. So make it meatless and a meatless friday by checking out the selections at CertifiedMeatless.com! Certified Meatless is a great source for all those meatless food needs! And everything at CertifiedMeatless is absolutely free of all landed slaughtered meat and their by-products! Sounds like a great insurance product if you want to be meatless!

Happy Eastern Christmas

Friday, January 8th, 2010

Happy Christmas to all the Oriental (Eastern) Christians who celebrate the joyous feast as per the Julian calendar. Today 7 January is 25 December on the old calendar. I am sure that yesterday was a Meatless Wednesday as is the custom for a meatless vigil. Also the eve of Epiphany is a Lenten meatless day in many Eastern cultures. Happy holydays!

A few healthy thoughts for St Sylvester’s

Wednesday, December 30th, 2009

This information from Health.gov as per NY Presbyterian/Cornell Hospital:”Before you head to that next family gathering or holiday party, think about your food choices and come up with a plan.
If you know the party will be a food extravaganza, cut down a bit the week before, then allow yourself those extra goodies at the party, a concept called a “calorie bank,” advised Michele Murphy, another registered dietitian at the medical center.
A few hours before the gathering, eat some healthy snacks, such as fruit, non-fat yogurt or vegetables, to prevent yourself from doing too much grazing when you get there. Better yet, offer to bring a veggie tray, fruit salad or other low-fat dish to the party that you can share.
To control how much you consume, as soon as you arrive, get a glass of water and survey your food choices. Think about what you really want to sample and make choices. If you really want to try the chocolate fountain, stay away from the chips and French onion dip.
“Don’t deny yourself the occasional treat,” Murphy said. “What people need to realize is that everybody can eat something of everything — it’s just a question of how much.”
Also, watch your alcohol intake. Not only is alcohol high in calories, it can stimulate your appetite, lower your inhibitions and reduce your willpower to avoid overindulging. Instead of alcohol, drink seltzer or mineral water. If you don’t want to avoid alcohol altogether, try a wine spritzer.
And try not to mindlessly take handfuls from the bowl of nuts or candy while engrossed in conversation. Eat slowly and appreciate each bite. Before going for seconds, keep in mind it takes 20 minutes for the stomach to signal to your brain that you’re full. If you pause a bit before getting a second helping, you may find you’re not all that hungry.