So guys, as I am writing this, I am smack bang in the middle of my third week in this #ZeroWasteForMay challenge! I can’t believe it, but the time has actually gone by a lot quicker than I thought!
My only little speed wobble has been the meat issue…
Basically, I haven’t been able to buy meat from a zero-waste source as of yet. Of course, I can’t just take my containers to my nearest supermarket because they are required to hand me (at the very least) a barcode to pay for my purchase.
Full disclosure – I am quite the meat-lover (vegetarians don’t hate me please!). I grew up in a traditional Afrikaans household and that meant…a braai (or barbecue) almost every night of the week! I guess you could say it’s in my blood :p
Naturally, that part of this zero waste challenge has indeed been tough. But I must say I am slowly starting to adapt and love the nutritious meat-free alternatives I am cooking up on a daily basis.
Here are 4 Benefits of Having a Vegetarian Meal (I have learnt over the past few weeks):
- It’s environmentally friendly. Of course. In the context of this challenge, this one seems a bit obvious, but still very relevant. Eating a predominantly plant-based diet is much more sustainable and eco-friendly as plants are lower on the food chain and require fewer resources to produce.
- It’s cheaper. I absolutely LOVE this about my veggie meals so far! Meat is so darn expensive maaa goodness! Over the past 2 1/2 weeks I’ve saved about R100 a week just by not buying any meat – of course, I do buy plant-based protein replacements like beans and legumes.
- It aids weight-loss and prevents weight gain. Yup! Fruits and veggies are lower in calories and naturally contain high amounts of fibre. That translates into lower calorie meals that fill you up and prevent you from overeating! Hashtag winning!
- It’s good for your gut. Did you know raw fruits and veggies are high in digestive enzymes? These help break down your food so that it’s easier for your body to digest. And that improves your digestion and prevents stomach issues.
Now on to this colourful Zero-Waste Nourish Bowl!
Zero-Waste Nourish Bowl Recipe
Watch my video for the quickest run-through 🙂
- 1 ripe avocado
- 1 cup cherry tomatoes
- 1/2 cup paprika roasted chickpeas*
- 1 hard-boiled egg
- handful fresh rocket leaves
- handful shredded purple cabbage
- a sprinkle black sesame seeds
- Slice the avocado in half.
- Arrange all the ingredients on a plate, and ENJOY!!!
* To make the paprika roasted chickpeas: Place a cup cooked chickpeas on a baking tray, add a heaped teaspoon of paprika, a drizzle of olive oil and a sprinkle of salt. Mix to coat all the chickpeas. Then place in the oven for 20 minutes at 180 degrees Celsius until crispy.