How To Eat Less Meat: Go "Meat-Light" With These Recipes
We get that it’s hard to eat less meat – that’s why we’re giving you tips on how to eat less without saying goodbye to it entirely.
Have you ever considered going vegetarian, but found it hard to commit? We get it – and that’s why we’re giving you tips on how to eat less meat without entirely omitting it from your diet. It can take a long time to fully figure out what it is that makes your body happy. For us, we’ve found that eating less meat and eating more vegetables makes us feel healthier all-around. That said, we aren’t vegetarians – and while we fully applaud people who are, we still feel like our bodies do need some meat to function at their best. Our solution? Eating more “meat-light” meals.
In short, cooking “meat-light” isn’t all that different than what you’re probably used to- it’s the portions that change. So instead of framing a meal around meat, then adding veggies and grains, vegetables become the star. And meat? Well, it’s still there (we’re not giving it up!) but it’s more of a garnish than the main event. For example, tossing some shrimp into a pasta loaded with vegetables, or just adding half the normal amount of sausage to a baked pasta dish (pro-tip: pasta is your BFF.)
The key is balance. You need a decent amount of fat, protein and carbs, no matter what kind of food you’re consuming. For example, a plate full of vegetables may not fill you up – but, a plate full of vegetables with some creamy protein-rich white bean dip might just do the trick! Similarly, with dinners, we find our plant-based proteins with beans, nuts, and whole grains. Our sources of richness with these recipes generally comes from olive oil and parmesan!
That said, when all you’re craving is a filet of beef or some chicken? Heed the call! The best favor you can do for you or your family in that situation is try and find organic, pasture-raised, hormone-free meat. When you’re putting less of it in your diet, it’s more realistic and doable to splurge a bit on better quality meat.
So, how are we eating less meat these days? These recipes – some that have a little bit of meat, and some that have none at all.
Soba Noodle Salad
This Asian spin on a pasta salad is loaded with crunchy vegetables. The longer this salad sits in the fridge, the longer the flavors blend, the more the noodles soak up the dressing, and the better it all becomes. If you haven’t tried buckwheat, it’s a nutty whole grain that makes chewy noodles – and if you’re gluten free, just be certain to check the label that there’s no wheat!
Linguine With Asparagus And Shrimp
Tons of fresh herbs and bright flavors make this a perfect recipe for the season. This pasta is loaded up on the veggies with sweet cherry tomatoes and savory asparagus, and tossing in some shrimp gives it that extra added protein – without overwhelming the entire dish.
Vegetarian Japchae
apchae is an easy Korean dish of stir-fried vegetables and noodles, and I add a blend of mushrooms to make it extra hearty – plus some kale to give it extra nutrition. Authentically, this dish is made with potato starch vermicelli noodles, but you can just as easily substitute with angel hair pasta.
Lentil Soup
Lentils are crazy good for you, and there’s a reason they’re a staple in so many vegan and vegetarian diets: they’re loaded with protein. This hearty soup will fill you up more than you thought a meatless dish ever could.
The Recipes
Linguine with Shrimp, Asparagus & Tomatoes
Apr 19, 2018 | Total time: minutes
Aglio E Olio with Peas and Prosciutto
Jun 14, 2019 | Total time: minutes
Lentil Soup
Dec 27, 2018 | Total time: minutes
Pasta Ponza
May 9, 2018 | Total time: minutes
Vegetarian Korean Japchae
May 31, 2019 | Total time: minutes
Campanelle with Fresh Puttanesca Sauce
Jul 16, 2020 | Total time: minutes
Paccheri with Steak and Peppers
Sep 11, 2018 | Total time: minutes