We just witnessed a plant-powered Super Bowl LIII. NFL quarterback Tom Brady – who eats a primarily plant-based diet – brought the Patriots to the Super Bowl for the third consecutive year, this time taking on the Los Angeles Rams. By now, we know that the New England Patriots won their 11th Super Bowl, and quarterback Tom Brady now sports 6 Super Bowl rings. Continue reading “Plant-Powered Super Bowl: Tom Brady and Beyond Meat”
Plant-Powered Super Bowl: Tom Brady and Beyond Meat
February 5th, 2019 by Neal Barnard, MD, FACC
Tempeh Sloppy Joes are a great way to use tempeh, and this recipe provides a good introduction to cooking with it.
Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.
Looking for delicious plant-based recipes to brighten up your holiday menus? Dr. Barnard at Physicians Committee for Responsible Medicine has you covered. These recipes are based on fresh, seasonal fruits and vegetables that are both high in nutrients and packed with flavor that will have your guests reaching for seconds.
When you are always on the go, it can seem difficult to get in healthy meals. But with a little planning, you can take some shortcuts to stress-free and nutritious meals, like this carrot and sweet potato smoothie. This is perfect for a quick and easy and on-the-go healthy meal that will power you through the afternoon.
