Join Date: Jul 2006
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I find that if I can get a good protein breakfast, I start the day well.
Here is my usual lately:
2 cups spinach - 10.70 grams protein
2 tablespoons chia seeds - 4 grams protein
2 tablespoons brewers yeast - 16 grams protein
1 banana - 1.22 g protein (yeah not much but I thought I would share anyway)
2 cups blueberries - 2 g protein
1/4 cup soaked plump raw almonds - 7.62 grams protein
1-2 cups nettle infusion for added minerals, especially calcium
Blend well and enjoy a high protein -very usable source breakfast!
I switch the greens and nuts and seeds up for a variation in my diet.
Care to total the grams of protein here:
Wait that sounds too high, but that is what the charts say is in those foods.
This is like eating 2 burgers right?
That sounds high. The count I have for 1C raw spinach is 1g
I think you used the data for 1C boiled spinach, which is very compact, several cups of raw. Unless you did use cooked spinach in your smoothie
Still, that is a good serving of protein for breakfast!
Oh, I have Dreena Burton's Vive le Vegan. I haven't looked at it in forever. Off to pull it out of the cupboard.
The Hippie & the Marine
My boys: S (4) & O (2) & Expecting #3 in Dec. 2011
I'm cool with eating lots of nuts and beans BUT I have always heard that to make a complete protein it needs to be paired with a source of animal protein, like cheese. Is this true?
Layer 1: Start with a lightly oiled 8"X12" pan. 2 1/2-3 cups cooked Quinoa (I like 3 cups; I think the more the merrier.)
Layer 2: 2 cups Hummus, either homemade or store bought (Be careful not to break up the quinoa layer when spreading the hummus.)
Layer 3: 5 1/2-6 cups Roasted Veggies. The actual recipe calls for fennel bulb, zucchini, and red or yellow bell pepper; however, it also suggests substitutions such as mushrooms, blanched broccoli, thinly sliced eggplant, kalamata olives. My husband and I have added onions and we've also used whatever bell peppers we have on hand, mostly green.
To roast the veggies, toss them with 2 TBS Olive oil, 2 tsp balsamic Vinegar, 1/4 tsp salt and freshly ground black pepper. Bake at 450 for 15-18 minutes.
After the casserole is assembled, bake at 375 for 20-25 minutes. When it is done cooking, drizzle with Olive Oil. You may also sprinkle with herbs such as parsley or basil.
OT - what does hummus taste like when baked? I have never tried that recipe before because I was a little wary that it would get dried out.