Happy hump day, friends! How are you? I am seriously pumped to get to today’s discussion. My heart is a flutter! But let’s tackle the day first, shall we?
I woke up mentally ready to tackle this morning’s workout. I was excited and motivated! Physically, however, my muscles were sore. I decided to take it easy and do 30 minutes of light biking (on a low resistance) and the Love Your Lower Body workout. I followed it up with extra stretching, which was so needed. Gotta listen to the bod pod!
On Wednesdays, I don’t have class until 2:30, so I really embrace the “me time” to chill out and enjoy breakfast.
I kept it simple with a heart-shaped bowl of Nature’s Path Flax PLUS flakes, chia seeds, and almond milk. A delicious grapefruit rounded out the meal. Per usual, unpictured black coffee was also consumed.
The rest of the morning was spent catching up on assignments. I’m trying to get all of my work done before the weekend because my Auntie Claire’s funeral is on Friday. I’m hoping to be work-free (ha!) in order to spend extra time with my family. So far, I’m foreseeing only one assignment to tackle this weekend. Fingers crossed!
After zipping through a lengthy assignment, I dug into a yummy lunch.
Today’s midday meal was a simple salad of romaine, cherry tomatoes, broccoli, and sauteed tofu that I prepared on Sunday. I threw it all together and topped it with nutritional yeast and Annie’s Papaya Poppyseed dressing . The crunch from the veggies really balanced out the soft tofu. When I eat meals, I like to have contrasting textures. Something about it is so satisfying to me!
After a few more hours of homework and my 2:30 class, I returned to my dorm room as a starvin’ Marvin! On the menu? Nutty quinoa and greens! This quinoa is so easy to prepare and tastes amazing.
To about 1/2 cup cooked quinoa (1/4 cup dry), I added the following:
1 Tbsp. nutritional yeast
1 tsp. mesquite
1 tsp. cumin
Handful of almonds
Almond milk to taste
I was really feeling the nooch today, huh? It gave the quinoa an extra nutty flavor and the spices really made the dish pop. The greens were sauteed in olive oil and garlic. All of this was prepped last weekend, so I had it ready to go tonight. I’m currently munching on it right now…and moaning with delight, if that tells you anything.
Has Activism Lowered Americans’ Meat Consumption?
As we know, I’m not a preachy vegan. That being said, I have my moments. Today is one of them. So, buckle up! According to a recent Daily Livestock Report by CME Group , American’s meat consumption is down. And according to the DLR, it’s going to continue.
Hip hip hooray! Dance party time!
NOTE: The above picture has nothing to do with this topic.
Anywho, let’s break it down.
According to the report, the USDA foresees a drop in meat and poultry consumption for 2012. In 2007, the average American consumed nearly 190 pounds of meat and poultry per year. In 2012, that number dropped to 165.5 pounds per year. That means, in the past four years, the average American’s meat and poultry consumption has decreased by roughly 25 pounds!
The USDA concludes that meat and poultry consumption will continue to decline. The reason? Logistics. Specifically, higher feed costs and more exports of meat (especially pork and beef) out of the U.S. This leads to decreased domestic availability and decreased consumption by consumers.
The Best Part
My stomach did flip-flops of love when I read the final point of this report. The document alludes to governmental efforts having an effect on decreased meat and protein consumption. But more important is this statement: “Add in the efforts of a large number of non-governmental agencies that oppose meat consumption for reasons ranging from the environment to animal rights to social justice and one could conclude that it was amazing that consumption held up as long as it did.”
Guys, this is amazing! The meat and dairy industry itself is admitting that animal activism has been a successful movement. And it certainly has. With the Meatless Mondays campaign, wellness pioneers like Kris Carr , Kathy Freston , Julieanna Hever , and Alicia Silverstone , and documentaries such as Food, Inc. and Forks over Knives , the concept of vegetarianism has become much more widely accepted. People are starting to think about what’s on their plate. There is a light and it shines in all of us who live a compassionate lifestyle and devote time to animals, whether it’s on our plates, in our homes, or at farms and shelters. So, my less-meat-eating friends, regardless of who you are or why you choose to decrease your animal consumption, I am proud to be in your company. Thank you!
Question of the Day: What do you think of this report?