This month is all about protein. My last post talked about how to figure out how much protein you really need, and why it’s important. It’s complicated, and there’s a lot of conflicting information out there. But even an approximate amount of protein to shoot for each day is important.
My goal is 63 grams of protein a day, or roughly 20 grams per meal. But that just doesn’t always happen, so I need backup plans.
Maybe it’s a high protein smoothie with protein powder, stirring protein powder into my morning yogurt, or grabbing a high protein snack. But often it’s choosing a hard boiled egg or two over toast, or adding additional protein to a dish.
When making soups, casseroles or veggie burgers, I often add hemp seed hearts and / or nutritional yeast, like in these Sesame Crusted Sweet Potato Cakes. I often add quinoa to casseroles like this Healthy Mexican Casserole with Quinoa or this Broccoli Cheddar Casserole with Quinoa.
Quinoa is also great in veggie burgers or fritters, like these Quinoa Potato Cakes with a Mustard-Yogurt Sauce. To bump up the protein in these burgers, I also whizzed some pumpkin seeds in a spice grinder and added pumpkin seed meal to them. In the summer, I love to make these Zucchini Fritters with Potatoes, Quinoa and Feta.
Or turn your salad into a meal by adding quinoa. Quinoa is particularly great with anything citrus, as it offers a great contrast to the earthiness of quinoa. A good example of using quinoa like this is in this Moroccan Citrus Salad with Quinoa.
January Challenge Winner!
Before starting February’s Vegetarian Challenge, I want to announce the winner of January’s Challenge who will receive a $50 Amazon gift card! Many congrats to Monica at the Craft Cook Read Repeat podcast for her entry photo of Pesto Cauliflower Steaks + Citrus Salad! I’ve reached out to contact her!
February Vegetarian Challenge Recipes
Baby it’s cold outside. Or it is here in the mountains. And I’m craving comfort food that warms me up. Here are 2 recipes to choose from to make this month.
Broccoli Cheese Casserole with Quinoa (Or a tart!) (Vegetarian, Gluten-Free, 15-Minute Prep + 30-Minute Bake)
Sesame Crusted Sweet Potato Cakes (Vegan, Gluten-Free, 15-Minute Prep + 10-Minute Sauté)
- Prep Times: The prep times for both recipes assumes you have quinoa already made, or that you’re using frozen quinoa that needs only a quick steam. The Sweet Potato Cakes prep time also assumes you cook the sweet potatoes in the microwave oven.
Everyone who participates in the February Vegetarian Challenge is automatically entered into the giveaway. See below for How to Join the Monthly Vegetarian Meal Challenge. My assistant and I will keep track of your photos and randomly select 1 winner at the end of the month.
This giveaway is open to the whole world, and ends on February 29th, 2020 at midnight Pacific Time (PST or PDT).
1 winner will receive: a $50 Amazon Gift Card. Winner will be selected at random and posted in the March Vegetarian Meal Challenge blog post. As the participation increases in these Challenges, I’ll either increase the Gift Card amount or the number of Gift Cards. So please tell your friends about this Challenge and invite them to join in!
HOW TO JOIN THE MONTHLY VEGETARIAN CHALLENGE
- Make the Challenge Recipe(s): Each month I’ll post links to 1 – 3 recipes to choose from. This month Challenges are Broccoli Cheddar Casserole with Quinoa and Sesame Crusted Sweet Potato Cakes.
- Choose One and Make It
- Share Your Photo: Either post it on your public Instagram or Facebook account with the hashtag #VegetarianChallenge and be sure to tag me (@wimpyvegetarian) OR email a photo to me at firstname.lastname@example.org.
Want to subscribe? Sign up for my Vegetarian Challenge emails so you’re alerted to tips for adding more vegetarian dishes to your weekly menus, must-have pantry items and handy tools, and monthly challenge recipes.