Meatless Monday's originated in WWI when the FDA encouraged the rationing of meat, wheat and other staples to help the war effort. The campaign was relaunched in 2003 as a public health campaign to help individuals reduce their saturated fat intake.

It is now a growing movement that has spread out Internationally. So many people love this initiative that you can follow Meatless Monday on facebook and twitter!

There are lots of reasons to join in, including health benefits and helping the environment.  Meatless Monday does not need to be painful or difficult, there is so much information out there that you can make it fun and easy. Here is a dinner recipe to get you started -  follow the link to meatlessmonday.com.

The GreenStop Team

There are many people who are discovering they have an intolerance for gluten.  That can be challenging, especially when it comes to the backyard BBQ.  Here is a recipe for gluten-free BBQ sauce.

Ingredients

3 Tablespoons Tomato Paste
4 Tablespoons Honey
2 Tablespoons Sugar
1 Tablespoon Molasses
1 Tablespoon Apple Cider Vinegar
½ Cup Water
½ Teaspoon Ground Mustard
1 Teaspoon Garlic Powder
½ Teaspoon Onion Powder
¼ Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper (increase to 1 teaspoon for really spicy sauce)
½ Teaspoon Chili Powder (increase to 1 teaspoon for really spicy sauce)
 
Directions

Mix all of the ingredients together in a bowl and enjoy!

via Sure Talent Books


 

To say that summer has arrived is a bit of an understatement - it's here and it's hot, really hot.  Everyone is doing their best to stay cool and choosing clothing that will provide them with the most relief.  This includes what you wear on your feet!

Flip-flops are easy to slip on, inexpensive and comfortable - but what do you do with them when they break or wear out? Can they be recycled?

This article from Huffington Post gives a few ideas on how to be eco-friendly with your favourite summer-friendly footwear.

It's tpp hot to cook - so out to the BBQ we go.  Try this delicious Salmon recipe, it's a family favourite!

pineapple juice
2 tbsp fresh lemon juice
4 (6 oz) salmon fillets

2 tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon

Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat BBQ to 400°F. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients in a bowl. Rub over fish. Place on a foil lined grill, sprayed  with cooking spray. Bake for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4

Enjoy, Catherine