Power up with Plants - CulinArt Group

Eat Well Blog

Power up with Plants

With National Vegetarian Month and World Vegetarian Day (October 1st) right around the corner, we wanted to make sure you are prepared with some plant-based options! A plant-based diet puts emphasis on plant-derived whole foods like fruits, vegetables, nuts, seeds, legumes, and whole grains. Increasing your consumption of plant-based products increases your intake of healthy fats, vitamins, minerals, fiber, and phytochemicals. All of these nutrients can help decrease your risk of heart disease, Alzheimer’s, and various cancers.

Not only is a plant based diet beneficial for your health, it is also better for your wallet and the environment. Plant proteins tend to be less expensive and seasonal produce can be a cost effective and a fun way to try new fruits and veggies. In addition, plant based items can help reduce the carbon footprint, decrease greenhouse gas emissions, and help conserve water.

Similar to meat, poultry, and fish, plant proteins like soy products and quinoa contain all of the essential amino acids, making them complete proteins. Just like animal protein, plant proteins help rebuild and repair muscles, hair, and fingernails, produce hormones, and help improve your immune system. Plant based proteins are easily digestible and rich in antioxidants.

Try incorporating these plant based protein options into your meals for National Vegetarian Month!

  • Pulses include beans, lentils, and peas. They are packed with micronutrients, protein, and fiber, keeping you feeling satisfied longer! Economical and long lasting, these plant protein options are great for dips, salads, sides, and burgers.
  • Tempeh is a fermented soybean cake. Try steaming, baking, or sautéing this plant protein for a tasty dish. It is extremely versatile and will take on whatever flavor you cook it in.
  • Tofu is also a type of soy protein. The firmer the tofu, the more protein it contains. Tofu can be used in both sweet and savory dishes. Bake tofu for a nice crispy finish or whip it up in smoothies or desserts.
  • Quinoa is typically used as a whole grain but it is actually a protein-packed seed. It has a fluffy texture, a nutty flavor, and anti-inflammatory properties, making it a healthy and delicious addition to any meal.
  • Nuts and seeds add a protein packed crunch to any dish. Sprinkle a handful on top of salads, soups, yogurt parfaits, and cereal for some added texture and plant based protein. Nuts and seeds also blend well to create yummy dips, dressings, smoothies, and even “cheese” alternatives.

How will you incorporate some plant-based foods into your meals next month?

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  • September 24, 2018


What our clients are saying

“The dinner I had tonight at Forman was not only the best meal I have had at Forman in the entire time I have been here, it was the best meal I can remember having anywhere in a long time. [It] was a restaurant quality meal, and it added to the enjoyment that the two young ladies serving me could not have been more charming. What an energizing way to finish a weekend eating a dinner like that.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“I wanted to take this moment to thank you and your staff for making the Athletic Celebration absolutely wonderful. I cannot say enough great things about the event. The food was outstanding and the service was fantastic. Thank you for your help from start to finish.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“Yesterday I ordered the special (Bloody Mary Burger) which was one of the best burgers I’ve ever tasted, [but] this e-mail is not to praise the burger.  Eating the burger reminded me of the great service, professionalism, the smiles, the knowledge and the great food that I have come to love each and every day.  Your team, who really work as a team, take their time to explain nutrition and meal ideas, and encourage healthy eating.  I wouldn’t change one thing about this crew. I would like to extend my heartfelt gratitude for their hard work each and every day.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

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