For example, on a pasta night, instead of having a normal pasta, I will cook a legume-based pasta instead – lentil pasta, for instance, which is high in protein and fiber. And I’ll make the tomato sauce from scratch at home instead of purchasing a store-bought one that has sugar in it. I blend some raw carrots and zucchini into the chopped tomatoes, just before I add the sauce to the sautéed onions. If you also throw in a few peas at the end, you now have a hearty meal, full of protein and veggies that you and your kids will adore, with not a refined carb in sight!
I do think eating in a Plantable way takes more time and planning as you’re starting out. That’s one of the reasons I started Plantable - because the switch can be overwhelming. As I transitioned my own eating, I discovered some “hacks” to save time and make meal prep easier.
One favorite: I love to have roasted vegetables on hand during the week. On the weekend, I roast some zucchinis, eggplant, peppers, sweet potatoes – whatever looks good and is in season. I bought a mandoline, which is super-sharp and a little scary, but it makes slicing veggies a breeze. I carefully slice the veggies, drizzle a little olive oil on them, toss them on a large baking sheet and pop them in a preheated oven at 375° F for 20 minutes, or however long it takes to get them tender. Then I have them for a good part of the week. I add them to farro, which cooks just like pasta, or quinoa, along with a can of drained chickpeas or beans, and some chopped leafy greens, and bingo! You have a complete meal, made in minutes!