I’ve been making an effort lately to include more plant based meals in my week. Including more plants in your diet, lowers your risk of diabetes and heart disease, is great for the environment and even helps your bowels work better. In fact, if I could make a single dietary recommendation to help people to get healthier, it would be to eat more plants. So I was really excited to see this months Recipe ReDux topic:
Plant Protein Power Bowls
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
A plant based diet will, of course, feature plenty of wholegrains, fruits, vegetables, nuts and legumes. Of course, vegan and vegetarian diets are plant based, but I’m not one for an all or nothing approach when it comes to food, but just including a plant based or vegetarian meal once or twice per week is never a bad idea.
Since protein foods are great for keeping your hunger satisfied, maintaining strength and ensuring enzymes and hormones function well, if you are going to eat less animal products, you want to ensure you are getting some plant based sources of protein.
Yes, certain legumes and nuts are high fodmap. Thankfully FODMAPs are water soluble, meaning that when lentils, chickpeas and butter beans are canned, the FODMAPs leech into the surrounding liquid. All you need to do is drain and rinse them. Low FODMAP portion sizes include canned, drained and rinsed:
Other low FODMAP sources of protein are:
I have been making an effort to use plant based protein in my lunch meals about 3 times per week. I’ve found a great way to do this is to create a Plant Protein Power Bowl. As always, my recipe is low FODMAP and gluten free, but its also really flexible and can easily be adapted to personal needs and tastes.
Low FODMAP Teriyaki Plant ProteinPower Bowl
Prep time: 10 minutes
Cooking time: 20 minutes
As Michael Pollan said “Eat food, not too much, mostly plants.”
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