Extreme heat, atmospheric rivers, wildfires … all are devastating events driven by climate change. Acting out of growing concern for these events, Transition Kamloops, Kamloops Food Policy Council and Kamloops Naturalist Club joined forces earlier this year to find ways to take climate action at the local level. Their projects and many climate action tips are outlined at transitionkamloops.net/climate-action.
This column aims to inspire you to take personal actions to fight climate change.
One thing we all do is EAT, and the food we eat has a direct impact on climate change. Consider eating less red meat (beef and lamb) which has an enormous impact on our climate through methane emissions. Shift to meatless, chicken and fish main dishes, which have a reduced impact on the climate.
Transition Kamloops has assembled a Climate Friendly Recipe Collection which features many of our favourite meatless, chicken and fish main dishes. See below for an easy and delicious meatless main dish!
For more recipes, and other climate action tips, visit transitionkamloops.net/climate-action.
LASAGNA ROLL UPS
Serves 6
6 lasagna noodles
1 ½ cups of baby spinach, raw and washed
1 cup of ricotta cheese
1 cup of mozzarella cheese, shredded
3 cups marinara sauce
Turn oven to 375.
Bring large pot of water to a boil and boil lasagna noodles according to directions. Drain, rinse with cold water and toss with olive oil to prevent stickiness. Lay flat on parchment paper or waxed paper. It’s okay if the noodles are still somewhat wet.
In a 9x13 baking dish, add enough sauce so it is a half inch deep.
Slather ricotta cheese on each lasagna noodle, follow with spinach and marinara sauce. Roll each noodle up and place on its side in the dish.
Top lasagna rolls with leftover ricotta, mozzarella, and marinara sauce.
Bake for 30 minutes or until bubbly.
Anne Neave is a member of Transition Kamloops and the Kamloops Climate Action Team.
