26 Feb 2016
Guest Blog Posts
Tags: , , , , , , ,
Leave a comment

Tabouli On Fleek

tabouli on fleek

Sometimes it works to stick with tradition, but sometimes its more fun to break the rules!

This easy vegan recipe was inspired when I wanted to make tabouli for lunch, but didn’t have any cracked wheat. I improvised and used quinoa, and also decided to add a few other ingredients that you won’t find in traditional tabouli. My experimentation was a success! Eating a vegan diet is not a rigid science, rather there are so many foods that can be added and/or substituted to get what you want out of your meals. This dish is packed with plant-based protein and many other essential nutrients found in raw parsley, kale, spinach and mint. This vegan dish is also gluten free because I used quinoa instead of cracked wheat. Tabouli On Fleek can be made ahead of time for a quick lunch on-the-go, or paired with falafel and hummus to make a delicious Mediterranean Buddha bowl! You can check out Minimalist Baker for the collard greens falafel recipe that I used to go with my tabouli, and I also whipped up some roasted red pepper hummus. Go on wit yo bad self and break some (recipe) rules!tabouli on fleek

Tabouli On Fleek

Ingredients

  • 1 1/3 cups cooked quinoa
  • 1  cup finely chopped baby kale
  • 1/2 cup finely chopped baby spinach
  • 3 bunches on flat leaf parsley finely chopped
  • One small recipe sized pack of mint, finely chopped (*In the summer when mint is abundant, I will use a lot more chopped mint!)
  • 1/2 medium sized red onion finely diced
  • 1 tsp garlic powder (You could totally mince a few garlic cloves, if you prefer!)
  • Juice of one lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Add all of the ingredients to a bowl and  mix together!

Enjoy!

Danielle

 

 

19 Oct 2015
Vegan Recipes
Tags: , , , , , , ,
Leave a comment

Protein Fettuccine with Peas and Lemon Caper Sauce

vegan-protein-pasta-dish-with-peas

This easy vegan recipe is incredibly satisfying, high in vegan protein, easy and quick to make, AND packed with nutrients!

I used Expore Asian’s Mung Bean and Edamame Fettuccine, which is not only high in protein, but also high in fiber and low in carbohydrates. Any pasta can be used however, if you don’t have this particular pasta. I discovered Banza Chickpea Pasta the other week and it’s amazing, tasting more like “regular” pasta than the Mung Bean and Edamame one. There are quite a few whole grain, even sprouted whole grain varieties of pasta on the market that are healthier then traditional white pasta and will work with this recipe. I’m all for you using my recipe as a starting point, and playing around with it based on the ingredients you have available and your taste!Mung Bean Fettuchini

Protein Fettuccine with Peas and Lemon Caper Sauce

Ingredients

  • 1/2 a package Mung Bean & Edamame Fettuccine
  • 1 1/2 cups frozen peas
  • 2 handfuls of baby spinach
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp minced garlic
  • 3 Tbsp chopped basil
  • 1/2 cup chopped parsley
  • 2 Tbsp lemon juice
  • 1 Tbsp capers
  • Sea salt and pepper to taste

Directions:

  1. Bring a large pot of water to boil.
  2. Add the fettuccine and frozen peas and bring back to boil, cooking for 5-7 minutes until the pasta is al dente.
  3. Drain and rinse.
  4. Put the pot back on the stove, turning the temperature to medium.
  5. Add the olive oil and garlic and saute for about 2 minutes.
  6. Add the spinach and lemon juice, and continue to saute.
  7. When the spinach begins to wilt, add the basil, parsley, and capers, and saute for another minute.
  8. Add the pasta and peas back into the pot and mix with the sauce until hot.
  9. Add sea salt and pepper to taste.
  10. Enjoy!

If you try any modifications let us know how it turns out!

 

14 Sep 2015
Vegan Product Reviews, Vegan Recipes
Tags: , , , , , ,
Leave a comment

Nasoya Chipotle Baked Tofu Review and Recipe

Chipotle-baked-tofu-review

I recently had the pleasure of trying Nosoya’s latest baked tofu flavor, “Chipotle.”Nasolya chipotle tofubaked

This product gets the Sexy Fit Vegan stamp of approval as a healthy and delicious addition to your vegan diet plan!

As the company says, this TofuBaked flavor is “smoky and spicy with a touch of heat.” I would say its between mild and medium on the spiciness scale, so if you like intense heat, you can simply add some of your favorite hot sauce. This tofu makes a perfect addition to salads, sandwiches, and Mexican dishes like the taco salad below. I also love it because you can eat it as a high vegan protein snack as well. Just one piece has 8 grams of protein (there are 4 pieces per package). I’m always looking for new go-to savory vegan snacks, especially to eat right away after working out, and the TofuBaked products meet this need perfectly.

From the package I got, I ate two of the pieces as-is, without even heating them up, enjoying the flavorful snack after an intense training session. The other two pieces I used to create a new, easy vegan recipe for a taco salad to share with you!

Chipotle Taco Salad

Servings: 2 

Ingredients:

  • 4 cups romaine lettuce, chopped
  • 1/4 cup black beans 
  • 1/2 cup tomato, diced
  • 1/2 cup cucumber, diced
  • 1/2 an avocado, diced
  • 1/2 cup bell pepper of choice, diced
  • 1/4 cup black olives, sliced
  • 3 Tbsp salsa of choice
  • 2 pieces Nasoya Chipotle TofuBaked, chopped into bite size pieces
  • 2 Tbsp vegan sour cream* (optional)
  • Beanitos Chips or chips of choice* (optional)

Directions:

In a large bowl, toss together the lettuce, black beans, tomato, cucumber, avocado, bell pepper, black olives and salsa (the salsa takes the place of dressing). Serve onto plate(s) and top with the tofu and a dollop of vegan sour cream. Line the edge of the plate with Beanitos chips or chips of choice. Enjoy! 

*Tofutti and Vegan Gourmet both make one, or you can make your own such as this one from Food.com.

*Beanitos are a great alternative to regular corn chips because they are made from beans and have more protein and fiber.

For more high protein vegan products and simple recipes make sure to check out the How To Go Vegan Beginner’s Guide.

22 Jul 2015
Going Vegan Tips, Guest Blog Posts, Vegan Nutrition, Vegan Product Reviews
Tags: , , , , , , , ,
Leave a comment

Fine! I’ll tell you where I get my protein from!

Popeye-for-Protein

The “How do you get your protein?” question is easily the most frequently asked question I get asked when someone finds out I’m a vegan. Protein_Gorilla

We’ve all heard it. Immediately everyone becomes a protein expert. Sometimes I want to answer them the way Batman answers Robin…

batmanprotein

 

Protein is so overrated it’s not even funny. Research shows that a sedentary individual needs about 0.8 grams per kg of bodyweight per day. Research further shows that hard strength training athletes need around 1 – 1.5 grams per kg of bodyweight per day. For me, weighing around 185-190 lbs (84-86 kgs) this is 84 – 129 grams per day. This is very easy to get from a whole food, plant-based diet.

Just out of curiosity I tracked my nutrients for a period of about 4 days and found that on days I did not use any supplemental protein powder I was getting around 90-100 grams of protein, and on days I did use a protein drink (generally I have one a day after my strength training sessions) I was getting an extra 20-30 grams for a total of 110-130 grams of protein per day, right in-line with the recommended 1 – 1.5 grams per kg of bodyweight.

Personally I can’t stand tracking macros, and according to my friend Matt Ruscigno, a registered dietitian and ethical vegan, if you are eating a wide variety of whole foods and consuming enough calories to sustain your activity level you will get enough protein.

Now, consider the average American’s high protein, high fat, high processed carbohydrate diet – do you honestly think anyone is walking around in danger of a protein deficiency?

My Favorite Sources of Plant-Based Protein:

1. Beans and legumes – not only are they loaded with protein and other beneficial phytonutrients they are a great source of fiber.

2. Nuts and nut butters – I’m sorry, but if you don’t like a good ol’ fashioned PB & J sandwich you and I cannot be friends.

3. Tofu and tempeh – a perfect addition to stir-frys and soups, or you can be like my good friend, animal rights activist, and Team Plantbuilt powerlifter Mike Wolf and just eat a block of tofu on two slices of bread and call it a sandwich. The guy benches well over 300 lbs so I’m not going to argue with him.

4. Beast Burgers and other Beyond Meat products – I was fortunate enough to be asked to be a member of Beyond Meat’s Pro-Team so I’ve gotten my fair share of their stuff, and I honestly have to say that Beast Burgers are the BEST plant-based burger I’ve ever eaten. Try them for yourself and feed YOUR beast! All of their products are amazing!

5. Plant-based protein powders – don’t rely on powder as your main source of protein. Eat food first and foremost. However a good plant-based protein powder can make it easier to ensure you are getting all of your essential amino acids and hitting your daily protein requirements. Again, if you are eating enough calories from whole foods to sustain your activity you don’t need to supplement. I do believe that a protein drink taken post training is a great idea though, since liquid digest more quickly than solid food. I do think it is a good idea to combine your protein powder with a good carbohydrate source, some studies have shown that 1g of protein to 2-4g of carbohydrates is optimal for muscle recovery and glycogen replenishment post-training. Some of my favorite protein powders are Plantfusion, Vega, Health Force / Warrior Force, Garden of Life Raw, and I recently tried Sprouts Farmers Market brand vegan protein blend.

Hopefully this gives you some good ideas of plant-based protein sources the next time your favorite omnivore is assaulting you with the protein questions and comments, or you can just do what Batman did to Robin and bitch-slap them.
Stay Strong AND Healthy!

-Scott

03 May 2015
Going Vegan Tips, Guest Blog Posts, Vegan Product Reviews
Tags: , ,
2 Comments

Vegan Protein Review

Plant-based Protein Powder

Hey everyone!  So I just got my vegan protein powder in.  I must say, this is probably one of my favorite plant-based proteins on the market.  It has a great taste, mixes terrifically, plus it has a really good amino acid profile. I consider it as good as Vega, but more affordable. It is called Rawfusion by SAN nutrition. A good post-workout protein shake is ideal for getting the most out of strength training. This protein powder is also great to mix in with your oatmeal in the morning, make protein pancakes with,  or use as an ingredient in any baked item. I’ve had a lot of plant based powders, this is second to none. Try it out. You may end up loving it just as much as i do!

Matt Protein Powder

25 Apr 2015
Vegan Recipes
Tags: , , , , , , ,
8 Comments

Easy Vegan Recipe: No Bake Gluten Free Protein Bars

vegan cacao nibs

These healthy vegan bars have a chewy brownie crust, a thick peanut butter layer and a chocolate drizzle and hemp seed topping.  They are an easy vegan recipe to make, and at 16 grams of protein per bar they are power packed and delicious!  For those of you with nut allergies the peanut butter could easily be swapped out for almond butter.  Recipe adapted from thefitchen.com.

IMG_1762

Crust:
1 1/2 C GF oat flour
12 dried apricots chopped
1/4 cocoa powder
1/4 brown rice syrup
1 Tbsp coconut oil melted

Peanut Butter Layer:
1 C GF oat flour
1/2 C GF rolled oats
1/2 C vegan protein powder (chocolate or unflavoured)
1/4 tsp salt
1 1/2 Tbsp chia seeds
1 1/2 Tbsp hemp seeds
1/2 C peanut or almond butter
1 flax egg (1 Tbsp flax mixed with 3 Tbsp water)
1/4 C agave
1/2 C almond or coconut milk (I used unsweetened chocolate almond milk)
2 Tbsp coconut oil, melted

Topping:
1/4 C vegan chocolate chips, melted
hemp seeds

Grease an 8×8 baking dish with coconut oil.
Combine flax and water in a small bowl and set aside.
Add all the ingredients for the crust into a food processor and process until a crumbly dough is formed.  Transfer into the baking dish and press downs firmly until you have an even layer.
In a large bowl combine oat flour, rolled oats, protein powder, salt, chia seeds and hemp seeds.  Add agave, peanut butter, milk, flax egg and coconut oil.  Mix until just combined and then transfer to the food processor.  Process until well combined, adding a splash of milk if necessary.  Mixture will be thick and sticky.
Spread peanut butter layer over crust until even and smooth. Refrigerate for 1 hour then drizzle with melted chocolate and hemp seeds. Return to the fridge for another hour. Enjoy!
Store in the refrigerator for up to 2 weeks or they freeze really well too.

Check out the original recipe HERE. 

IMG_1758

 

 

 

26 Jan 2014
Vegan Nutrition
Tags: , , , , ,
1 Comment

Straight Talk About Consuming Soy

consuming soy beans

In the last few years we have all heard a ton of conflicting recommendations on consuming soy. So what’s the real deal with soy?

Well first of all, there is good soy and bad soy. Consider soy that is genetically modified, moderately/highly processed, and/or not organic, to be “bad soy.” The effects of these types of soy products are unclear, but we do know that they do not offer the same benefits as good soy. “Good soy” is that which is organic and unprocessed (whole soy beans) or minimally processed (tempeh and tofu). Also, keep in mind that we are discussing a moderate intake of soy (3-4 servings/day). A healthy vegan diet involves consuming a wide variety of legumes, vegetables, fruit, seeds, nuts, and whole grains. More than 3 servings of soy per day, for most people, means that you will not be getting enough of a variety of other foods with important nutrients our bodies need to be healthy. Another tip is that I recommend using non-soy milks such as almond or coconut to “save” your soy servings for edamame, tofu, and tempeh so you are getting unprocessed soy with all the fiber and protein in tact!

That being said, let’s address the common concerns in regards to GOOD soy, based on the latest, most conclusive findings on consuming soy.

One question that’s simple to answer is, “Are soybeans really a quality protein source?” The answer is YES! Soybeans contain a Consuming soy in the forms of Tofu and Tempehlarge amount of high quality protein. They are also a complete protein, meaning they contain all the essential amino acids we need to build muscle. The great thing about soybeans is that you can consume the protein without the cholesterol that you get with meat.

Getting a bit more complicated and controversial is the question, “Does soy contain estrogen that could cause breast cancer in women and have adverse side effects on men?” Simply put, soybeans contain isoflavones, a class of “phytoestrogen” that has been found to have some meaningful health benefits to humans. For a more detailed explanation of the physiological effects of phytoestrogen in the human body click HERE. A majority of studies have shown that phytoestrogen from soybeans act as a protective factor for breast cancer as well as increase one’s chance for survival from breast cancer. In addition, it appears that consuming soy may reduce the risk of other cancers, particularly prostate and colon cancers.

Another common concern is the belief that soy will cause thyroid dysfunction. Based on the available research, this is not the case. The issue comes only with people who have an existing thyroid condition for which they take medication. Soy can alter how some thyroid medications are absorbed in the intestines and  it is therefore important to discuss your soy intake with the doctor upon being prescribed such medication.

Last, you may be wondering if consuming soy is good for your heart. It seems that soy does have a positive effect on heart health. The isoflavones in soy have a dilating effect on our blood vessels, reducing blood pressure. Soy is also high in fiber, which is a protective factor for heart disease.

So there you have it… the simple, condensed answers to your common consuming soy-related questions and concerns. The verdict, for most people, a moderate intake of organic, unprocessed soy is a healthful choice, although you certainly don’t NEED to be consuming soy in order to maintain a healthy, balanced plant-based diet.

I am providing a few solid resources that go into more detail on the latest research if you are interested in learning specifics.

www.diseaseproof.com

nutritionfacts.org/video/breast-cancer-survival-and-soy/

nutritionfacts.org/video/how-much-soy-is-too-much/

pcrm.org/health/cancer-resources/ask/ask-the-expert-soy

www.doctoroz.com/videos/soy-good-bad-and-best