By MARK LEVIN, Associated Press A little chicken might be just what you need to start your day, or at least to get you through a few more hours.
In a recent article in The Washington Times, chef Mark Levins suggested adding a few slices of tenderloins to a bowl of cornbread, and a couple of chicken breast sandwiches to a plate of spaghetti squash.
What to get?
Levins, who has been cooking meat since he was a teenager in the late 1970s, said the leaner cuts make for a better meal.
The tenderloine, or chicken breast, is an easy-to-prepare cut that looks almost identical to the breast of a turkey.
A tenderloina is a good choice for the fall, Levins said, when it is not a wintertime treat.
It is also a good candidate for the holiday.
“If you’re feeling really hungry, you can make a couple chicken breasts, or two chicken breast ribs, or you can even go with two chicken breasts and two chicken thighs and add some vegetables,” he said.
“There are many ways to make these tenderloiners, but they’re just so versatile.
They can be roasted, grilled, baked, broiled or fried.”
Levins is one of many chefs who are working on making meat in an environmentally conscious way.
The practice has been around for more than 100 years, but in recent years there has been a growing awareness of meat’s environmental impact, and the number of restaurants offering vegetarian options has surged.
“I think it’s more of a trend in the last few years than in the past,” said Richard J. Brown, executive director of the Meatless Mondays movement.
“People are really taking it more seriously and eating more meat in general.”
He said the new focus on meat alternatives is also helping to reduce greenhouse gas emissions and boost meat consumption.
“With our growing reliance on fossil fuels, we’re also starting to see more of these environmental problems, and that’s a good thing,” Brown said.
Brown said he hopes more chefs will adopt the meatless lifestyle.
“Meat is not only an environmental problem, it’s a health problem,” he added.
“It’s a problem with our health.”
Brown said his organization works with restaurants to promote the meat-free options.
“We also provide resources and resources to help restaurants adopt the healthier options, and help them educate their staff on healthy eating,” he explained.
“When we are working with restaurants, we are also working to educate the public about the importance of making meat-based meals,” Brown continued.
“This is a great opportunity for restaurants to take a cue from those who have been following our work and making healthier meals.”
Levin, who owns Levins Seafood, which he runs from his home in suburban Baltimore, said he has experimented with a few different ways to prepare his pork tenderlions, and they are pretty tasty.
Levin said his recipes have included chicken and beef tenderloINe, or tenderloined pork chops and grilled pork chops.
He also has a variety of meatless sandwiches, including a smoked turkey sandwich, which is a sandwich made with a side of pork belly.
The chicken sandwich, made with ground turkey and ground lamb, is a pork tenderball.
Levinos meats is a family-owned business that specializes in pork, lamb and poultry, and he said he plans to continue to add new meatless options.
The restaurant has been serving meatless lunches for years, including turkey and chicken salads, beef and veal sandwiches and pork tacos.
But Levins has made some changes, including changing the way he cooks his pork.
“Our main ingredient in the meatball is a bit of the tenderloining that’s been used for years for tenderloinos,” Levins explained.
The meat is then cooked with a special blend of spices that is then infused with a little bit of garlic.
“That’s what gives the meat the flavor that you can taste in the sandwich,” Levinson said.
The company offers meatless wraps and sandwich rolls, and has a new line of meat-less salads that include chicken, turkey and beef.
Levinson hopes his new menu will help his restaurant become more environmentally conscious.
“The meatless movement is a very important thing,” he concluded.
“You can be as meat-negative as you want.
But you can also be as environmentally friendly as you can be.”
This story was produced by The Associated Press.