I’m not sure I’m quite ready to share my diet plans with you.
I’m pretty sure I’ve gone to extremes to get the most protein possible, which is a shame because protein-rich foods have been a major source of health and wellness for years.
But I’m happy to share with you how to get an optimal diet without spending a ton of money on processed junk food.
I know I’m a little on the low-end of protein-heavy diets, but these are some good tips to help you get your protein fix without spending more than $3 per meal on packaged foods.
Protein-Rich Foods and How to Eat Them Protein-rich, protein-packed foods are typically made with the help of plant proteins, which are packed with a range of nutrients.
I recommend consuming at least 2 to 3 servings of whole-grain protein (or a variety of other plant-based sources) a day, but try not to overdo it.
For instance, you should still aim for protein-based proteins that are not added to your cereal and can be easily digested, such as hemp and beans.
Here are a few tips to get you started.
Protein Source: Protein World magazine (Amazon) Protein Source for People with Heart Disease: The Healthy Diet Handbook (Amazon).
Protein Source For People with Crohn’s Disease: Essential Crohns Medicine for All, Vol.
3 (Amazon.com) Protein-packed, plant-made foods are a great source of protein and can help you burn fat.
One of my favorite recipes is the kale salad, which features kale, chickpeas, and a bunch of other veggies.
(You can make your own kale dressing, too.)
It’s a great way to get some extra protein without having to eat a ton.
To make this recipe, I used whole-wheat flour, which has a high amount of protein.
(I use whole-bean flour in place of the brown rice flour.)
I also used an extra-large amount of tofu for the filling, which I found to be the perfect size to absorb the nutrients in the kale.
I also added the leftover kale to the salad as a protein source, and I think it’s a nice way to use up leftover kale for protein.
For the filling recipe, you’ll need 3 to 4 cups of chopped kale, 1 cup of soy milk, and 1/4 cup of extra virgin olive oil.
The kale and tofu mix are optional, but I love it when I can add the extra-long tofu to the recipe.
The recipe is easy to make, and you can adjust the quantities of ingredients to make it even more of a protein-filled meal.
I added some chickpea croutons to the kale and made it a healthy alternative to the standard potato salad.
(Or you could use other chickpeanut or almond-based fillings.)
For the vegan version, you could also add some extra soy milk or extra virgin coconut oil, and use chickpeans or other tofu to make a protein boost.
You can make the filling without the kale or tofu, too.
For more ideas, check out this video from Protein World.
The Whole-Wheat Protein Bowl (Amazon, YouTube) Protein Bowl for Kids (Amazon: recipe) Protein Power (YouTube) Protein Powder (YouTube, Amazon)