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

“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.”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“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.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

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