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

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What our clients are saying

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

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

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

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