Photo courtesy of Alice Henneman on Flickr |
And plant-appreciation is booming. While there’s no denying that Americans love their meat—we’re eating roughly three times the world average—an increasing number of Americans are starting to understand the value in having more meatless meals. In fact, a nation-wide poll conducted among 2, 030 adults found that 47 percent of the population eats vegetarian meals a significant amount of the time. Eating more whole, plant-based meals is a step in the right direction towards better health and a more sustainable food system.
Consider this: If you eat
one less burger per week…It’s like driving 320 miles less in regards to
climate-saving action.
The
wonderful thing about a plant-powered diet is that it’s something everyone—from
hard-core meat lovers to vegans—can strive for. The premise behind a
plant-powered diet is to simply emphasize
whole, unprocessed plant foods such as fruits, vegetables, whole grains, nuts,
seeds, and legumes. The key is to start slow, even if it’s just one day a week.
1.
Boost your
breakfast. Breakfast
is a simple way to go meatless. With so many delicious options, you’ll hardly
miss the meat. Try a warm bowl of oatmeal topped with
dried currants, cinnamon, and toasted almonds. Or how about a stack of whole
grain pecan pancakes with sliced bananas?
2. Plan your meals around the veggies. Rather than
planning your meals around the typical beef, chicken or fish selection, turn
the table! Start your meal planning with veggies first. You’ll soon realize
that this offers much more variety
than restriction. For example, you may have purchased some parsnips and turnips
at the local farmers market. So, start there.
Maybe you can combine them, along with carrots, celery and onions to a
big pot on your stove. And perhaps you can add lima beans, lentils and some
interesting spices, such as turmeric and tarragon. Now that’s
an interesting—and health-promoting—meal.
3. Eat with the seasons. Not only does eating with the seasons offer more
nutritional bang for your buck, it puts your palate in rhythm with the natural
growing seasons. Isn’t it fitting that apples and winter squash are at their
seasonal peak during the autumn months? Take advantage of Mother Earth’s
offerings and add hearty chunks of sweet potatoes to your black bean stew. Or
serve roasted acorn squash and hazelnuts over a bed of kale for a spin on a
traditional green salad.
4. Snack smart. No need to bust open a bag of processed potato chips,
a candy bar, or soda to satisfy your mid-afternoon slump. It just so happens
that a variety of plant foods are pre-packaged by nature for easy, convenient,
plant-powered snacking. Many fruits already come with single-serve packaging:
their outer skins. Pack along apples,
pears, oranges, bananas, peaches, and nectarines for a mid-day snack. Nuts,
seeds, and even some legumes, such as edamame or vegetables, such as cherry
tomatoes are the perfect on-the-go pick-me-ups.
5. Don’t over-complicate things. Not every
plant-powered meal has to involve high-tech kitchen gadgets or gourmet
cookbooks; cooking up a plant-based meal isn’t as hard as you may think. Top
off salads, soups, rice, pasta, casseroles, and stir-fries with a mixture of
vegetables, legumes, nuts, and tofu. It can be as easy as black bean burritos,
vegetarian chili, or a peanut butter and banana sandwich.
6. Enjoy plants for dessert. Nutrient-rich
plant foods can move beyond healthy meals and snacks to the meal’s final
course—dessert. Mashed, ripe bananas or applesauce offer a sweet taste to many
baked goods, such as breads, pancakes, muffins, and cookies. Chopped dates can replace refined sugars,
such as cane sugar and corn syrup in cookies, creamy desserts, and pies. Whole fruit, such as in-season pears and apples, can be
baked or poached to sweet perfection. Even better?
Add toasted almonds, hazelnuts, walnuts, and pecans to your cooked pears or
apples for a surge healthy unsaturated fat.
Sharon
Palmer, The Plant-Powered Dietitian™ is a writer and author of The
Plant-Powered Diet. Over 850 of her articles have been published in
national publications, including Prevention,
Better Homes and Gardens and Today’s Dietitian. She is
also the editor of the award-winning publication Environmental
Nutrition and writes for her blog, The
Plant-Powered Blog. Her
specific expertise is in plant-based nutrition, including Mediterranean,
vegetarian and vegan diets. She serves as the consulting dietitian for the Oldways
Vegetarian Network, is a Regional Co-Director for the Association of Food
Journalists, and is an
editor for the Academy of Nutrition and Dietetic’s website, eatright.org. Her
second book, Plant-Powered For Life: 52 Simple Steps and 125
Delicious Recipes to Get You Started and Make It a Habit, will be in
stores spring of 2014.
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