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

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

“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 and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“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…”

“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.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“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.”

“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!”

“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.”

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