Vegan Protein Sources To Eat By

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Vegan diets are becoming more and more popular lately. People are learning, understanding, and choosing to
eat less animal based foods, both for the health of their bodies, and the
planet. But there are common questions and concerns that a vegan diet may not
provide enough complete protein. Those who work out regularly may be
concerned about getting enough vegan protein sources to keep up with the muscle building
and recovery that comes with rigorous exercise. And, many of us are just
stuck in the mindset that we must consume meat and dairy in order to get
enough protein. The fact is that animal products aren’t the only source of quality protein. Read More

Gluten Free Pasta Alternatives to Try Today!

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Guess what? Not all gluten free
pasta is created equal. And, just because something says, “gluten
free” does not mean it’s necessarily any good for you. Pasta can be made
from a variety of foods free of gluten: beans, grains, vegetables, and more,
and each one offers something unique in providing your DV of needed
nutrients. In fact, the most popular go-to gluten free pasta made of quinoa
and-or brown rice is just a fraction more nutritious than the traditional
pastas made with semolina or wheat flour.

What happens with most gluten free diets is that people run to the
first substitute they can find that looks and tastes as close to the real
gluten filled product as possible. Take gluten free bread for example. How
many gluten free breads are really that great tasting? Not many, from my
experience. But, when you forget about the old product altogether, and give
yourself a chance to explore an entirely new context of enjoying pasta and
other gluten free alternatives, that is when a whole new world of superior
nutrition and great flavor comes to life. So, here are some of my favorite
pastas Read More

5 Spice Eggplant with Soba Noodles

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Yay!
Two of my favorite things, eggplant with Chinese 5 spice and soba noodles,
rolled into one dish. I have been wanting to try this for a while and finally
got around to it, and I am really glad I did. You could probably also add
other veggies to this like roasted peppers, chopped spinach, and-or steamed
bok choy, for example, to give it more dimension, but I love it like this,
just simple and straightforward. Enjoy!

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Buckwheat Ramen with Shiitake Mushrooms & Vegetables

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I’ll be frank: I love
buckwheat!!! I have always had a fond place in my heart for buckwheat. I
honestly can’t remember where in my childhood buckwheat took its place, I
think an aunt used it, or maybe my mom. I just remember it being there somewhere.
When I started pursuing this healthier cooking thing, I was delighted to
discover the nutritional benefits that buckwheat has to offer. Buckwheat is
not actually wheat at all. It is a seed that comes from a sorrel-like flower.
This makes it, in my view, a superfood, not to mention gluten free, plant
based, and other great qualities many are looking for
today.

Unfortunately, buckwheat flour doesn’t behave quite the same
as wheat flour, so its uses tend to be more limited, but you can find some
good products that use pure buckwheat in simple and nutritious ways. You can
also use it in recipes here and there, in baking, and always be confident
that you are adding amino acids, fiber, and other essential nutrition to the
dish. Here is a fantastic and quick way to enjoy ramen without the toxic
craziness of the ubiquitous instant ramen. And, it is great on a detox!
This recipe can be ready to eat in 20-30 minutes from start to finish.
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