Your Weekly Dose of Five for Friday

featured recipe five for friday going vegan plant-based protein wfpb May 19, 2022

Disclaimer:

How I select the products, I link to:

I am committed to creating experiences that help you take action toward living your most vital, healthiest life.

As part of the Eat Like A Vegan Chef concept, I will occasionally include links to relevant products I feel could be helpful to my readers.

While all products are chosen independently, I want you to know that Eat Like A Vegan Chef may receive a small share of the revenue if you make a purchase at the retailer’s site by clicking on one of the links we provide.

 

Here is your weekly dose of Five for Friday, a list of what I’m reading, cooking, thinking about, and exploring every week.

If you would like me to feature a particular topic, product, vegetable, or book, just send me an email or use the Contact Me link to send me a message.

Feel free to forward this email to your friends and family members.

 

Nutrition Fact of the week: Plant-Based Protein

Do you think you don't get enough protein from plants?

Heck yes, you can get enough protein from plants!

 

Though plant proteins technically aren't "complete," as long as you're eating a variety of plant protein sources, your body does the work of “completing” the proteins for you.

 

In general, if you eat two or more vegetables, you'll get a combination of all essential amino acids, which are the building blocks of protein. 

 

As Dr. Campbell: As long as you eat enough calories, you'll get enough protein.

 

However, I understand your concerns if you are an athlete or a busy bee like me. 

 

Not to worry, I have a solution for you:  

Check out the Protein Meal Bundle from Mamasezz.

It is specifically designed to deliver a good amount of protein.

The best part is you will get your whole food plant-based meals delivered straight to your door, freeze them, and take them out when you need them.

Priceless...

By the way, if you are worried, my meal plans are designed to give you enough protein. However, having a few plant-based, protein-rich meals handy is a surefire way to stay on this journey... 

Don't have access to my recipes and meal plans yet? Try it for free. Click here.

 

My Featured Fruit or Vegetable of the Week - Apricots

Apricots are small fruits with a pit and are a little bigger than a golf ball.

They look similar to peaches.

They are pale orange and often show a bit of bluish or pinkish in color.

Apricots only ripen on the tree.

Once harvested, they will get softer but never reach their authentic flavor.

Look for bright and colorful Apricots with no apparent greenish hue in them.

Ripe apricots give slightly to pressure. Avoid soft or mushy textures, which is a sign of over-ripened.

Blenheim is the most popular variety in the United States and has a sweet, soft flesh.

Early Cots are the first of the season but are tart and firm.

If you love dried apricots, look for darker varieties as they have not been treated with sulfur dioxide gas or sulfites.

Source: Foodprint

 

How to use Apricots in your kitchen:

Apricots are very versatile and work in both sweet and savory meals. 

They are great for baking, such as tarts, pies, and muffins.

Like peaches, apricots pair wonderfully with tofu and work well on a grill.

Toss apricots in a salad of spring greens as I did in my Spring Salad Bowl.

See the recipe below.

 

Apricots are very nutritious and contain many essential vitamins and minerals.

They are high in antioxidants, promote eye and gut health, boost skin health, and last but not least, may protect your liver.

 

 According to Healthline, just two fresh apricots provide:

Calories: 34

Carbs: 8 grams

Protein: 1 gram

Fat: 0.27 grams

Fiber: 1.5 grams

Vitamin A: 8% of the Daily Value (DV)

Vitamin C: 8% of the DV

Vitamin E: 4% of the DV

Potassium: 4% of the DV

 

The Book I am currently reading: 

How Not To Die, by Dr. Michale Greger

Actually, I have read that book from the moment it came on the market, but I am currently reading it over for the third time...

From the physician behind the wildly popular NutritionFacts website.

How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death.

Yes, you guessed right, it is a whole food plant-based lifestyle.

The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic diseases.

The fifteen leading causes of death claim the lives of 1.6 million Americans annually.

This doesn't have to be the case. Dr. Greger gives advice, which is by the way backed up by scientific evidence;

you will learn which foods to eat and which lifestyle changes to make to live longer.

  

Doctor or Practitioner of the Week 

Kimberly Lindner Sherwood 

Kimberly Lindner Sherwood is a corrective exercise specialist and fitness coach with extensive experience resolving pain and performance issues in people’s bodies.

 

She has certifications from the National Academy of Sports Medicine and CrossFit and has spent thousands of hours coaching people from first-time exercisers to elite athletes.

 

Her interest in resolving pain and improving movement stemmed from correcting issues in her own body.

 

The thing that drives her is seeing people be successful.

 

You can watch the interview here:

https://youtu.be/dcyDiv5M-Mw

Please give her a thumbs up and subscribe to my channel if you enjoyed this interview :) Thank you! 

 

 

 Quote of the week 

 ”Take care of your body. It’s the only place you have to live in.”— Jim Rohn

 

 Best,

Chef Frank

 

 

Book Your FREE “Holistic Wellness Call"

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