Meatless Monday? Come on, join us in this venture! There are health benefits, as well as environmental benefits when you leave meat out of your diet just one day per week.
“Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.”*
With fresh veggie season upon us now is the perfect time to give this a go! Who doesn’t love a veggie platter??? Or how about a big, old pot of pinto beans, Gigi salad and cornbread??? Super simple and oh so good!!!
Pinto Beans
- 3 C Dried Pintos
- 1T Coconut Oil
- Pepper/Salt to taste
Add water until about one inch above beans in pot. Add 1 T coconut oil and pepper to taste. Bring to a rolling boil for about 10 – 15 minutes. Lower heat and simmer, adding water as needed for approximately 3 hours. Gigi’s Tip: Do not add salt until the last 30 minutes or so of cooking. This allows the broth to thicken.
Gigi’s Salad
- Lettuce – Torn into bite sized pieces
- Kosher Dill Pickles – Diced
- Onion – Diced
Gigi’s Special Dressing for Salad- Mayonnaise
- Vinegar
- Kosher Pickle Juice
- Sugar
- Salt/Pepper to taste
There is just something about the combination of the salad with the pinto beans…
Thank you, Mother, for passing this amazing family tradition down to me. Hope you don’t mind me sharing the goodness….
Meatless Monday Rocks!!!!
Took a variation of this to our church potluck. It was a huge hit. I did not have lettuce so I used a spring greens mix. It was good but next time, I’ll make sure I have some iceberg lettuce on hand as I believe it would have been better. My husband who does not like dill pickles in any form even liked the salad dressing. Thanks for sharing.