New recipe time!! Bringing you the power of plant proteins today!
How often do you eat meatless meals?! Now, don’t get me wrong, we love “meat” in our house....but a few nights a week, I try and have a meatless option. Going meatless a few times a week over the long haul can drastically improve your cholesterol levels and decrease your risk of heart disease.
Animal proteins are higher in saturated fat and cholesterol, which have both been shown to increase your risk for heart disease.
This recipe contains two plant proteins, quinoa and lentils. Both of which I was not that familiar with until I started my nutrition journey. These two foods pack a big punch of protein in small quantities and have come a long way in the food industry...now you can find them readily available in the bean/rice aisle at your local grocery store.
I combined the two with some fresh garden cucumbers and green onions. A drizzle of olive oil and squeeze of fresh lemon. Sprinkle of salt/pepper and there you go... a simple, protein packed dish!
You can always complement with grilled chicken/shrimp or it’s a complete meal on its own with the amount of protein/fiber. Feel free to add some feta or your cheese of choice to enhance the flavor or slice an avocado to add some more heart healthy fats.
I encourage you to try and go meatless for a few meals this coming week! Hope this recipe brings some inspiration!!