Sing it with me now: Are you ready for some football?
Which is closely followed up with: Are you ready to eat some more plant-based foods?!
I am, and that’s why I’m taking the Silk #MeatlessMondayNight Challenge this football season and think you should, too.
Over the years, as my choices in food have ebbed and flowed and grown and changed, I’ve settled into a way of eating that doesn’t exactly have a label other than that it “works for me” and is 100 percent anti-diet. It’s a little dairy-free, sometimes Paleo, usually gluten-free — but it’s always as plant-based as possible and intuitive. Why? Because I’ve found that when I slow down and pay attention to what foods really fuel me and my workouts, it’s the ones that are filled with plants that make me feel awesome, whether that’s pushing the stroller around the zoo or the park or really pushing myself in a workout at the gym (which, OMG, I did last weekend and am still feeling it — in a good way, of course).
And, let’s be honest, it’s not like fall and football season is exactly known for healthy foods. It’s all about comfort, fatty appetizers and sugar-filled lattes. I know from personal experience that those eats may taste good in the moment, but they leave me with a bit of a food hangover. And you know what I don’t need in my life? A food hangover, either at the gym or when taking care of my little one — ain’t nobody got time for that! So going meatless on a Monday night? So doable. And actually crave-worthy when you look at some of these #MeatlessMondayNight recipes that Silk has.
For my first #MeatlessMondayNight, I decided to try this Spicy Cashew Hummus — that’s made with cashews, Silk Original Cashewmilk, chickpeas and some hot sauce for extra zing. To make it my own, I added some roasted red peppers (plus, it makes it the color of my local football team, the Kansas City Chiefs!), took out the tahini, added a garlic clove and bumped up the hot sauce because I LOVE HOT SAUCE.
- 1 cup roasted cashews
- 1 garlic clove
- 2 tablespoons Silk Original Cashewmilk
- 1 can organic chickpeas, drained and rinsed
- 1 tablespoon reduced-sodium soy sauce or coconut aminos
- 1 tablespoon lemon juice
- 3 tablespoons hot sauce
- 2 roasted red peppers
- Place cashews into the bowl of a food processor along with remaining ingredients and pulse until a creamy. Blend until smooth, occasionally stopping to scrape down the food processor bowl.
- Serve with snap peas, cucumber slices, celery sticks, carrots, pita or crackers.
This plant-based and oh-so creamy and spicy hummus was delicious with cucumber slices and carrot chips. And the next day, it made for a wonderful spread on my veggie sandwich. I have to imagine it would be good as a salad dressing, too — you’d just have to add more Silk Original Cashewmilk to thin the hummus out a bit so that it was more like a dressing. Gosh, I think I’ll try that next week!
Who wants to join me for the Silk #MeatlessMondayNight challenge? It’s such an easy and fun way to get more delicious plant-based eats in your life that I hope you will! Get more info on the challenge here (plus, giveaway!), and see where you can stock up on Silk products here. —Jenn
This conversation is sponsored by Silk. The opinions and text are all mine.