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Less meat, more vegetables Small changes give great results
Table of Contents
1. Put cocktails and smoothies on the menu
Smoothie is a great option for people who want to increase their intake of vegetables, but do not necessarily like to eat them in a traditional way, nor do they have much time to prepare meals. It is an ideal alternative to snacks in the form of sandwiches. Their biggest advantage is the ability to combine different products into one drink. Spinach, peppermint, peanut butter, jam, lettuce, salad, or even broccoli. All these vegetables can be added to a smoothie without the need for long cooking or laborious preparation of the meal.2. High-protein spinach smoothies
Ingredients (portion): 50 g of spinach (2 handfuls), 75 g of natural syrup (1⁄2 packaging), ?? 60 g of banana (1⁄2 slice) 70 g of frozen strawberries (wrist), ¢ 150 ml of water (3⁄5 cups) ¢ 10 g of nut butter (slice of spoon), ‡ 17.5 g of vanilla protein (1⁄2 measures).3. Reach for the vegetable paste
Vegetable pastries are an ideal alternative to butter or meat pastries. They are not only tasty but also rich in nutrients. They can be a great base for sandwiches, but also many other foods, such as pasta. There are plenty of ideas for making such a paste.4. Homemade bean paste
Ingredients (four servings): 240 g of white canned beans (ring), 20 ml of olive oil (2 teaspoons) 60 g of dried tomatoes (three slices); 12 ml of lemon juice (2 tablespoons), ?? 5 g of garlic (tooth), ‡ 45 ml of water (2 teasespoons); ‡ salt and pepper for flavoring.5. Replace the meatballs and snacks with the plant versions
Unfortunately, many of them are based on meat, which can be a challenge for those who follow a plant-based diet or want to limit the consumption of animal products. However, there are many ways to prepare these traditional dishes in the vegetarian version. It is worth reaching for alternative sources of plant protein, such as tofu, seitan seeds from seedlings (e.g. beans, soy sauce, vegetables), which can successfully replace the seeds or diets in the plant foods.6. You're eating curry and beans
Ingredients (4 servings): 100 g onions (slices), 20 g garlic (4 teaspoons), ?? 20 ml of olive oil (2 tablespoons) 10 g g g of ginger (a piece the size of a thumb), 600 g of sugar cane (large art), ¢ 75 g of tomato concentrate (3 tablesps), ¥ 6 g of curry (11⁄2 spoons); 4 g of ground pepper (a spoon), ‡ 4 g Roman almonds (slice), 240 g of canned beans (a drop of red beans) + infusion, 240g of white canned bean (a single drop of fat) + dilution, 200 g of leftover powdered rice (1⁄2 g of salt), dissolving all the cans of milk (1⁄4 g of milk) 3.: 1.: 2.: 3.: 4.: 1. and 2.: 1.7. Spread the vegetables in the sauce to the pasta
There are hundreds of other ways to prepare a food additive that not only tastes delicious, but is also filled with full-fledged vegetables that enrich the taste of the dish and provide the body with valuable nutrients. In addition to this vegetable sauce, pasta is an excellent option for people who want to limit their meat intake. Instead of reaching for traditional meat sauces that can be high-calorie and high in fat, you can prepare light and healthy sauces, which are equally nutritious.8. Vegetable cream sauce for pasta
Ingredients (2 servings): 200 g of country cheese (packaging), 50 g of onion (half slice) 140 g of garlic (slice), 10 ml of olive oil (cup), 90 g of national celery (2 bunches), 90g of carrots (2 average pieces), 240 g of peppers (cups), 400 g of sliced tomatoes (slices), 5 g of erythritol (slipping), 5 ml of balsamic vinegar (lipping sauce), 10 g of coconut (2 tooths), salt and pepper to taste.
