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5 Tips for Plant-Powering Your Eating Style

Sharon Palmer

Plant-based eating is linked with health and environmental benefits, so check out these 5 tips for plant-powering your eating style to get started.

Plant-based eating is hot, hot, hot! More and more people are turning away from the traditional American plate – with a slab of meat at the center – towards a gorgeous, colorful, plant-centric plate filled with pulses (beans, lentils, peas), whole grains, vegetables, fruits, nuts, and seeds. No wonder this eating style is catching on—it’s downright delicious! From a whole grain bowl filled with chickpeas, pears and sunflower seeds to a home-made veggie burger with avocado slices, there are so many delicious offerings for plant-powering your eating style.

A plant-based diet doesn’t mean that you have to give up meat altogether if you don’t want to; it just means that your diet focuses mostly on plants. This flexitarian eating style is linked with a boatload of benefits, such as lower risks of heart disease, type 2 diabetes, certain types of cancer and obesity, as well as lowering your carbon footprint. With so many reasons to go crazy for plants, what are you waiting for? Check out my 5 Tips for Plant-Powering Your Eating Style.

5 Tips for Plant-Powering Your Eating Style

1. Breakfast with Plants. Kick off the day by flooding your body with feel good nutrients from plants. Try nutritious, tasty starters, such as Oats and Spicy Nut Butter with Apples, buckwheat waffles with almond butter and berries, and a veggie burrito stuffed with sautéed veggies and black beans. See what I mean?

Green Pistachio Smoothie

2. Whiz Up a Plant Smoothie. For energy and protein fuel, turn to your blender to create a plant-powered smoothie for a healthy snack or light meal. Throw in soymilk, a handful of nuts or seeds, some sliced pears, and greens to create a lean, mean, green smoothie.

Mason Jar Kale Barley Salad with Turmeric Vinaigrette

3. Meal Prep. Instead of turning to takeout or fast food, pack your own nutritious lunch combinations by prepping your meals at the beginning of the week following this easy formula:

  • In an individual, airtight container layer: Salad greens (kale, arugula, spinach) + whole grains (quinoa, brown rice, farro) + plant protein (beans, lentils, tofu) + veggies (bell pepper, broccoli, snow peas) + fruit (diced pears, raisins, blueberries) + sauce (tahini dressing, vinaigrette, hummus) = nutritious and delicious.

Check out this video on how to do my plant-based meal prep here, and grab the recipe here.

Pomegranate Avocado Quinoa Salad

4. Let Plants be the Star on Your Dinner Plate. When you ask the question, “What’s for dinner tonight?” go straight to the plants in your fruit bowl, refrigerator and pantry. With simple ingredients such as quinoa, avocado, and pomegranates, you can create a flavorful salad. Check out how I make this beautiful salad recipe here

Learn how to make my 4-way hummus here.

5. Snack on Plants. You don’t have to limit your plant offerings to mealtime; munch on them between meals by dipping snow peas into tahini, bananas into almond butter, and whole grain flatbread into hummus.

For more tips on going plant-based, check out these blogs:

9 Tips for Plant-Based Eating on a Budget
Top 5 Tips for Greening Your Plate
My Top Tips for Powering Up on Veggies

Image: Spicy Sorghum Sweet Potato Veggie Burgers, Sharon Palmer, MSFS, RDN

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