I am beyond excited to announce that I am teaming up with a talented group of food bloggers to launch a project that is extremely meaningful.
This year I want to eat more veggies and less red meat & processed foods. This is easier said than done since I am always on the road traveling, so educating myself is the first step.
Mark Bittman, the author of the book Food Matters, believes that what we put into our body matters. It matters for our own health and it matters to the world. The idea is that meats and pasta/bread (not whole grain) should be seen as a treat, not the main meal. That vegetables, healthy fruits, and whole grains should take center stage in your life and should be the largest portion on your plate. The less “industrial meat” we eat, the less greenhouse gas we produce so we are helping our planet.
Hence, The Food Matters Project. My very good friend Sarah from 20somethingcupcakes had this wonderful idea to create a blogger group project where we will each post a recipe a week from Mark Bittman’s Cookbook The Food Matters Cookbook.
Each week 1 blogger chooses a recipe and writes a post on it, including the full recipe. All the bloggers that are part of the project will also write a post about the dish and link to the blogger of the week’s recipe. There will be a new post every week.
I bought the cookbook last week and I have to say, I have never seen so many interesting takes on veggie and whole grain dishes. Don’t worry, I am not going 100% veggie on you (I don’t think I could). The recipes include fish, chicken, and many meats…just less than what we eat normally.
Monday we launch and Sarah kicks it off with Chipotle-Glazed Roasted Squash Skewers. I am making them for Super Bowl Sunday, so if you want to try them come over! 😉
::: The Food Matters Project :::