Delicious plant-based swaps (really!)
It seems like plant-based eating is the hottest thing in food options today.
Fast-food chains all seem to have alternative “meats” on their menus. And grocery stores have upped their options.
It makes sense. Studies have associated regular intake of red meat with health and environmental consequences.1 Red and processed meats contain high amounts of cholesterol and saturated fat. There are many studies that link regular red meat consumption to developing heart disease, cancer and even death.
Still, use caution with meat alternatives since they are highly processed and may contain just as much saturated fat as beef versions. Natural ways to add plant-based protein:
- Quinoa
- Flax seeds
- Tofu
- Lentils
- Nut butters
- Garbanzo beans
Eating a plant-based diet doesn’t have to be all or nothing. Some people describe themselves as semi-vegetarian or “flexible” vegetarian,2 consuming mostly plant-based foods with occasional meat. You could adopt a “Meatless Monday”3—or any day of the week.
Try substituting one of the following recipes for a meatless meal. Maybe it’s dinner one day or breakfast the next. Before you know it, you could be filling your plate with more plants than animal products. With all the options, the choices are endless.
Breakfast:
Swap for scrambled eggs.
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Ingredients
Preparation
- Spray a pan with cooking spray.
- Over medium heat, add tofu, tomatoes, onion and bell pepper.
- Cook for 3-4 minutes, until onions are translucent.
- Serve with a side of berries.
Veggie boost: Add extra non-starchy veggies like spinach or zucchini.
Flavor boost: Use pepper and garlic powder.
Energy boost: Mix in ½ cup sautéed sweet potato.
Nutrition
(per serving)- 259 Calories
- 11 g Total Fat
- 2 g Saturated Fat
- 42 mg Sodium
- 0 mg Cholesterol
- 30 g Total Carbs
- 5 g Fiber
- 7 g Sugars
- 24 g Protein
- 809 mg Potassium
Breakfast:
Swap for salmon avocado toast.
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Ingredients
Preparation
- Toast bread and top with hummus, avocado, cucumber and spinach.
- Serve with a side of sunflower seeds and 1 small apple.
Veggie boost: Add more spinach.
Energy boost: Serve the apple with 1 Tbsp of peanut butter.
Nutrition
(per serving)- 420 Calories
- 22 g Total Fat
- 3 g Saturated Fat
- 289 mg Sodium
- 0 mg Cholesterol
- 46 g Total Carbs
- 14 g Fiber
- 15 g Sugars
- 14 g Protein
- 792 mg Potassium
Lunch:
Swap for carnitas tacos.
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Ingredients
Preparation
- Wash collard greens leaves well, and trim off thick stems.
- Lay flat. With a fork, mash the center vein to make it more pliable.
- Put beans, rice, salsa and avocado on leaves and roll like a burrito.
Veggie boost: Use an unlimited amount of non-starchy vegetables.
Flavor boost: Add a squeeze of lime or diced jalapeno peppers.
Nutrition
(per serving)- 420 Calories
- 17 g Total Fat
- 2 g Saturated Fat
- 347 mg Sodium
- 0 mg Cholesterol
- 58 g Total Carbs
- 16 g Fiber
- 3 g Sugars
- 13 g Protein
- 584 mg Potassium
Dinner:
Swap for a pork chop.
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Ingredients
Preparation
- Coat a medium skillet with cooking spray.
- Over a medium flame, cook portobello mushroom until lightly browned, around 3-5 minutes.
- Flip and cook on other side for another 2-3 minutes.
- Slide mushroom onto plate.
- In the same skillet, sauté cannellini beans with rosemary and garlic.
- Top mushroom with bean mixture and salsa.
- Serve with broccoli and sweet potato.
Veggie boost: Add extra roasted non-starchy veggies on top of sweet potato or serve with a side salad.
Flavor boost: Add lemon pepper and fresh lemon juice on top of the portobello mushroom and roasted broccoli.
Nutrition
(per serving)- 305 Calories
- 1 g Total Fat
- 0 g Saturated Fat
- 465 mg Sodium
- 0 mg Cholesterol
- 64 g Total Carbs
- 20 g Fiber
- 10 g Sugars
- 20 g Protein
- 1687 mg Potassium
Dinner:
Swap for a beef steak.
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Ingredients
Preparation
- Preheat oven to 425°F.
- Place cauliflower on a baking sheet and brush with ½ of the olive oil.
- Roast for 15 minutes, then flip sides.
- Brush with the olive oil and roast another 5 minutes, or until tender.
- While cauliflower is roasting, add remaining olive oil to sauté pan and place over medium heat.
- Add spinach and sauté 3-4 minutes.
- Remove cauliflower from oven and place on serving plate.
- Top with sautéed spinach and almonds.
- Enjoy with ½ cup of cooked quinoa.
Veggie boost: Add a side of cucumbers and carrots.
Energy boost: Add a side of ¼ cup of hummus.
Nutrition
(per serving)- 416 Calories
- 24 g Total Fat
- 2 g Saturated Fat
- 78 mg Sodium
- 0 mg Cholesterol
- 42 g Total Carbs
- 9 g Fiber
- 6 g Sugars
- 13 g Protein
- 748 mg Potassium
Whether for ‘Meatless Monday,” or any day, these plant-based options are all delicious and packed with nutrients, including protein. Your overall health will thank you.
You know what to eat, but do you know how it fuels you? Learn more about the process of what keeps us going and energized.
1https://www.ipcc.ch/srccl/faqs/faqs-chapter-5/
2https://health.clevelandclinic.org/what-is-the-flexitarian-diet/
3https://www.mondaycampaigns.org/meatless-monday
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This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.