Take the plunge into plant-based eating just one day a week and see how good you feel!
Clean Eating readers are all about balance when it comes to eating, which is why it’s no surprise that more than half of you consider yourselves plant-focused flexitarians. Lately, your requests for more plant-based recipes have been flooding in, so we’re answering with this new column full of meatless meal inspiration that allows you to throw a vegetarian or vegan day into your weekly mix.
So why eat more plants? Well, for one, you’ll save money. Eating more vegetables, grains and fruits – even just once or twice a week – could wind up saving a thousand dollars or more per year. Another plant perk is that your dinner plate will be full of color. Disease-fighting phytochemicals give fruits and veggies their rich, varied hues. Carotenoids and anthocyanins are two of the main phytochemical classes. All rich yellow and orange fruits and vegetables – carrots, oranges, sweet potatoes, mangoes, pumpkins, butternut squash – owe their color to carotenoids. Although leafy green vegetables contain the carotenoid lutein, they get their green pigment from chlorophyll. Red, blue and purple fruits and vegetables – such as plums and berries – get their color from anthocyanins.
Cooking by color is a wonderful way to ensure you’re eating a variety of naturally occurring substances that boost immunity and protect against a range of illnesses. Enjoy this daily dose of vibrant, cost-effective meals and we’ll see you next month for more.
Breakfast: Make-Ahead Oatmeal Bake with Blueberries & Almonds
This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.
Lunch: Spiced Tempeh Tacos with Creamy Cashew Sauce
Meaty fried tempeh fills in for chicken in this vegan alternative to traditional street tacos.
Dinner: Gluten-Free Cauliflower Pizza Crust
Don’t do wheat? A wide variety of toppings can be added atop this gluten-free, veggie crust for endless options.
Source: Clean Eating