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I headed to Greenville this weekend and got to experience the splendor of the upstate, the annual Fall for Greenville festival and the Michelin on Main studio for my Meatless Monday Segment on CBS Your Carolina.

I shared three tips for meatless Monday:

1. Try it before you commit. Veestro is an great plant-based meal delivery service. Their meals are free of preservatives, all organic, and non-GMO.

2. Make sure you are getting enough protein. You can easily meet your protein needs on a plant-based diet. Hummus and peanut butter are two of my favorites and so are flax and hempseed. Hemp seeds are one of the only plant-based sources of a complete protein meaning they contain the essential amino acids that our body cannot make (and therefore must obtain from food).

3. Flavor! No one likes boring meals. Mustard can spice up any bland dish and isn’t just for hamburgers or hot dogs. Add it to salad dressings or marinades for lots of flavor for very little kcals.

Tangy Mustard Steak Fries
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Ingredients
  1. 4 medium Yukon Gold potatoes, about 1 ½ pounds
  2. 6 shallots, peeled and left whole
  3. 3 tbsp. olive oil
  4. 2 tbsp. Colman’s Original Prepared Mustard
  5. 1 tsp. whole cumin seeds
  6. 1 tsp. salt
Instructions
  1. Preheat the oven to 425°F.
  2. Halve the potatoes and cut each half lengthwise into 4 wedges. Spray a roasting pan with nonstick spray.
  3. Toss together the potatoes, shallots, oil, Colman’s Original Prepared Mustard, cumin, and salt in a large bowl.
  4. Spread the potato mixture in a single layer into the roasting pan, placing potatoes cut side down.
  5. Roast until the bottoms of the potatoes are crisp and golden, 15 – 20 minutes.
  6. Turn the potatoes with a metal spatula and roast until tender and crisp on the other side, 10 – 15 minutes longer.
Nutrition By Mia http://nutritionbymia.com/

Nutrition By Mia