Three veg and meat – what a great concept to help flip the balance of the food we put on our plates.
Look Good! Do Good! Feel Good! That’s the Lifestyle Fifty mantra and I love discovering, and sharing with you, ways of attaining a healthier lifestyle to feel and look more fabulous.
Which is why I’m very excited to share a new book and TV show with you.
It’s called – Three Veg and Meat.
I’ve just been introduced to Olivia Andrews, a best-selling cookbook author and one of the co-founders of meal-kit delivery service Marley Spoon Australia.
Olivia’s new recipe book and television programme, Three Veg and Meat, is all about eating more vegetables and flipping the balance on our plates from less meat to more veg.
This new way of eating (Olivia has dubbed as the ‘new flexitarianism’) makes vegetables the new hero, without cutting out meat completely.
Three veg and meat = Basis of Flexitarianism
Family favourites and junk-food classics have been re-imagined.
New recipes such as …
- Chick-In Schnitzels
- Upside down Chicken Kiev
- Mushroom Stroganoff with Beef
- Veg and Chicken Pie
- Butter-Nut Chicken
- ‘Steak’ Sandwich (Vegan)
- Thai Beet Salad (with Beef)
“Once upon a time I didn’t really care about eating a healthy, balanced diet. I just loved food, in all its wonderful forms. If I liked the look of something, I would just eat it, without a second thought about what it was doing to my body, let alone the planet. The best ‘diet’ in life is a sustainable one. For me personally, becoming vegetarian or vegan, or abstaining from certain food groups for extended periods, always backfires. By putting more of the right ‘stuff’ on our plates, we are doing so much better by our health, our weekly budget and the planet, while also contributing to a more sustainable way of life.”Olivia Andrews
Three Veg and Meat = Better Health
For both health and environmental factors, we all know we should be eating more of a plant-based diet – but sometimes we prefer burgers, nachos and schnitzel over salad.
So how do you get the balance right without sacrificing flavour?
Olivia has taken favourite dishes and magically flipped the balance to more veg and less meat. The book contains fabulous recipes, and weekly planners, along with an introduction about how and why we should eat more vegetables.
“The primary message of this book is to eat more plant-based foods in the form of vegetables, so I offer different solutions for how you can do this. Every recipe has a nutrition circle showing how many serves of vegetables it contains.”Olivia Andrews
Where to Buy the Book
Olivia’s book ‘Three Veg & Meat’ is available now online and at all good book stores. You can buy it on Amazon HERE: THREE VEG & MEAT
The TV Show
Don’t forget to watch Olivia’s television programme by the same name which began on February 17th, 2020. Three Veg and Meat airs on TV, Mondays at 3:30pm on Channel 10.
TV Show Trailer
Watch a video trailer for Three Veg and Meat TV show here.
Find the Recipes
Find out more about Olivia, her cookbook, and some fabulous recipes on the website here.
View this post on Instagram
On today’s episode of @threevegandmeat – it’s all about comfort food. Let’s reimagine the idea of comfort food for our kids. It doesn’t have to be all brown stodge. Throwing in a bunch of plants will lighten that heavy filling without losing out on flavour or that comforting feeling. I’ll be cooking a #deliciouslydifferent take on Meatloaf, Toad in the Hole, Chick-in Schnitzel and turning the idea of your traditional mash upside down. 3:30pm today on @channel10au – photos by @kittigould 💚
Do you know?
- According to Marley Spoon intel, so far in 2020 Australians clients are choosing far less meat than ever before with the first week of January seeing 50% of all dishes ordered by meat-eating customers switched to vegan meals
- 2019 saw an upward trajectory in the consumption of health-conscious eating, with a 115% increase in healthy orders to Marley Spoon
- Orders for vegan meals increased by 188% in 2019
- 50% of meals delivered to customers who haven’t registered themselves as vegetarians were vegan
- When Marley Spoon launched its vegan menu, orders for vegan dishes tripled initial expectations
Olivia says she came from a family where second helpings of dinner (and sometimes thirds) was normal. And I think many of us can relate to that. We were encouraged to finish the food on our plates and eat until we were bursting, not just satisfied. As a result, over the decades our waistlines have been expanding and the size of what we put on our plates has grown.
“Eating a rainbow of vegetables each day doesn’t have to be tedious. Junk food might be fun, but healthy alternatives to all of our favourites can be fun too,” says Olivia.
Preparing more vegetables can mean more work in the kitchen, but Olivia’s meal plans in the book can help make this easier.
Inspiration to stick on your fridge
Eat food. Not too much. Mostly Plants.Michael Pollan, author of The Omnivore’s Dilemma
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