Whatever little eating experiment I’m exploring right now is pretty interesting. I haven’t had meat since last Thursday afternoon and I don’t miss it at all. While I am not interested in becoming a vegetarian, I am interested in the whole new world of fruits and veggies that I’ve been ignoring for the quick fix of frozen meals and sweet treats.

I also read Michael Pollan’s Food Rules this weekend and am inspired by some of the research and information he shares. A lot of it is common sense, but other points stick with you–like why the “Western diet” yields double the heart disease rates compared to other cultures. Cancer rates also come up a lot in the book, and I am hard pressed to find anyone who hasn’t been touched by some form of cancer lately. It’s everywhere.

Mike is less excited about my meatless adventures but agreed to keep the chicken in the freezer tonight so that I could make Bean and Spinach Casserole. I found the recipe on Door to Door Organics and had all of the ingredients delivered today. So simple!

I couldn’t resist taking this picture of Mike. He was such a good sport about the meal and in the end, gave it two big thumbs up. Success!

Ingredients

• 2 bunches spinach, rinsed and stems removed, roughly chopped
• 1 cup bread crumbs
• ½ cups fresh thyme, leaves minced
• 3 15oz cans cannelini beans
• 1 cup diced canned tomatoes, drained
• 4 cloves garlic, minced
• 1 onions, chopped small
• ½ cups olive oil
• Salt and pepper

Directions

Preheat oven to 350 degrees.

Heat ¼ cup of the olive oil in a sauté pan over medium high heat.  Sauté the onion, garlic and ¼ cup of the thyme until the onions are softened.

In a greased roasting pan, mix the onion mixture, spinach, tomatoes and beans.  Season the casserole with salt and pepper and place in the oven to cook for 25 minutes, or until the spinach is wilted and the mixture is hot throughout.

While the casserole is cooking, heat the rest of the olive oil in the sauté pan over medium high heat.  Add the bread crumbs and the rest of the thyme.  Sauté until the mixture is wet and season with salt and pepper.

Sprinkle on top of the casserole and bake for 5 minutes, or until the top is a nice golden brown.

I’d love for you to share your favorite meatless (and boy approved) recipes with me!