Top 10 protein sources for Meatless March

BY NOEL CUNNINGHAM

It is very important to ensure you are getting your correct serving of protein while on your meatless diet. Protein helps our body to function on a daily basis and helps build muscle mass.

One of the questions I always get during meatless March is how will I get protein if I don’t eat meat? They are lots of vegetarian food that have more protein than meat, for example, 1 cup of black bean contains 15 grams of protein which is way more protein than one chicken leg.

As a meatatarian when I went on my meatless diet for the first time my body was craving lots of sweet and fatty foods. What happens is that because you are now lacking your main source of protein your body is craving fats to replace that void. I had to remind myself that this month is not only about challenging myself not to eat meat but to start eating better. I know for some people, going meatless is hard and challenging but it can be fun and exciting to try a new lifestyle. As I mentioned in the last article; make veggies your friend. Here are the top 10 proteins you need to have in your diet daily to prevent those unhealthy craves. Peanut butter, oatmeal, Greek yogurt, eggs, nuts, beans, cauliflower, broccoli, spinach and quinoa. These foods are a great way to increase protein in your diet without increasing calories.

A great way to ensure you are getting your healthy dose of protein is to kick start your day with some eggs and a glass of smoothies with peanut butter, Greek yogurt, some frozen fruits, and spinach. For lunch, you can always go for a stir-fry with broccoli and cauliflower see it’s not hard. Here is a quick and tasty stir-fry even meat lover will enjoy.

Vegetable stir-fry with honey garlic sauce
What I like about stir-fry is you can add just about any vegetables you like. I serve my veggie stir-fry with rice noodles which were tasty and filling. This recipe is perfect for lunch or supper. This is a great way to incorporate all your meatless protein.

Serves 4
Ingredients

• 1/2 large red onion, diced
  1 large carrot, washed, peeled, sliced
  1/2 head broccoli florets
• ½ head cauliflower florets
• 1/2 green pepper. sliced
  1 small red pepper, sliced
• Green and yellow beans
  1 stalk celery, sliced
  3 cloves garlic, chopped
• 1tsp chopped ginger
• 2 tsp vegetable Oil
• Honey garlic sauce
• 6 cloves garlic, crushed
• 1/2 cup honey
• 1/4 cup water
• 2 tablespoons of rice wine vinegar
• 1 tablespoon soy sauce
• 1 tsp cornstarch
• 3 tbsp. water

Directions

For the sauce: Over medium heat in a saucepan combine the honey, garlic and water, vinegar and soy sauce in a saucepan and bring to a simmer. Whisk together the cornstarch and 3tbsp water in a small bowl; stir into the sauce mixture until thickened.

Heat the oil in a frying pan on medium-high heat. Sauté together ginger, onion, and garlic until translucent about 1 minute. Then add remaining blanched veggies, stir to combine then add sauce. Serve with rice or noodles. To garnish, sprinkle with sesame seeds. Enjoy.