This post is written in partnership with limoneira
I honestly don’t know how it has taken me 40 years to arrive at the conclusion that eating meat is bad for me, for the planet and well just plain GROSS. I mean I profess to love my rescue dogs and yet I am willing to sacrifice the lives of farm animals so I can serve them on a bun?! It just doesn’t make good sense. And the truth is every time I look at a package of slabs of beef saran wrapped at the grocery I just see faces–faces of all the poor animals who didn’t deserve to meet their deaths because I wanted a burger.
I know what you are thinking– I don’t really feel a kinship with animals so therefore I have no problem eating them. Well I will counter that argument with this report released by the World health organization– in which The WHO’s cancer research unit now classifies processed meat as “carcinogenic to humans” based on evidence from hundreds of studies, and linked it specifically to colon, or colorectal, cancer.
And all that aside– I know you STILL want meat- you want protein that tastes like meat- and I get it- I do- I was a once a week steak girl back in the day and ate chicken like my plane was going down every single night. And while I have recently cut all meat from my diet AND MOST RECENTLY MY KIDS AND I HAVE ALL GONE vegan–it’s a bit harder to convince my FRIENDS to follow suit- so I am always looking for alternatives to counter their arguments about “those Soy products don’t taste good”.
And then it seems like some kind of DIVINE INTERVENTION took place and I was approached by a company called Limoneira is the largest provider of lemons and avocados in the United States. In addition to agriculture, Limoneira has a long history of community building. Sustainability has been woven into Limoneira’s fabric for over a century with strategic investments in water, solar, soil, and integrated pest management. For more information, visit www.limoneira.com and let me tell you- all you I CAN’T and I won’t GIVE UP MY BACON naysayers– after trying These THREE RECIPES you might JUST have second thoughts about biting into that nitrate laden sausage. Subscribe to Limoneira’s YouTube channel for more information on the many ways this endlessly versatile fruit can improve life inside the home and beyond.
Homemade Lemon Hummus
Perfect for lunches, snacking, and beyond, this homemade lemon hummus is sure to be a hit during the hustle and bustle of the new school year
- 1 can chickpeas
- ¼ cup tahini
- Juice of 2 Limoneira lemons
- 2 garlic cloves (peeled)
- Pinch sea salt
- 3 tbsp olive oil
Directions: Add ingredients to a food processor and blend. Serve with fresh veggies, chips, crackers – the sky is the limit!
Lemon-Herb Zucchini Noodles
Next up, try this perfect make-ahead-of-time option that will keep for several days in the refrigerator.
- ½ cup parsley
- ½ cup cilantro
- 2 zucchini
- 1 Limoneira lemon
- 1 tbsp olive oil
Directions: If a spiralizer is on hand, process the zucchini through one. If one is not available, using a julienning technique on the zucchini will work. Add lemon juice, sea salt and olive oil to “noodles” in a bowl. Top with parsley and mix together. Garnish with lemon slices and serve – or, put it in the refrigerator to keep for later!
Hot Tip: Create a meal plan – blogger and meal planner, Natasha Red, recommends making a meal plan ahead of time to cut down on energy spent in the kitchen.Eat seasonally, and use a recipe rotation. Natasha chooses 16 recipes that her family looks forward to eating every season – spring, summer, fall, winter. This cuts down on meal planning times to about 20 minutes by avoiding having to reinvent the wheel every week. Simply look at the menu plan for that season, and choose the meals for the week from it.
Baked Lemon Peach Cobbler
- 2 peaches
- 1 tablespoon Limoneira lemon juice
- 1/2 cup rolled oats
- 1/2 cup non-dairy milk (We use Almond Milk)
- 1 tablespoon coconut oil
- 1/2 teaspoon cinnamon
- 2 tablespoons brown rice flour
INSTRUCTIONS: Preheat oven to 350 degrees Fahrenheit. Peel peaches, cut into slices and set aside. In a large bowl, add oats, brown rice flour and cinnamon. Mix together to combine. Add in non-dairy milk, coconut oil and lemon juice. Stir together until well incorporated. Add peaches into the large bowl and mix together. Divide peach mixture into two small oven safe bowls and bake in oven for 45 minutes. Top with coconut ice cream or whipped cream!