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Power up with plant protein

Family Features | 9/1/2017, midnight
When it comes to getting energy from the food you eat, it’s no secret that protein packs a powerful punch. ...

In small saucepot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.

To serve, pour peanut butter glaze over salmon.

Nutritional information per serving: 334 calories, 23 g total fat, 5 g saturated fat, 50 mg cholesterol, 173 mg sodium, 5 g carbohydrates, 1 g fiber, 3 g sugar, 27 g protein, 8% vitamin C, 4% calcium, 3% iron.

Vegetarian Nourish Bowl

Servings: 4

1 cup large, diced butternut squash

16 ounces Brussels sprouts, halved

1 medium red onion, large diced

1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained

1 head garlic (about 10 cloves), peeled

1 tablespoon olive oil

freshly ground pepper, to taste

1 lemon, juiced

2 tablespoons water

1 teaspoon Sriracha sauce

1/4 cup peanut butter

1 cup cooked quinoa

1 tablespoon finely chopped peanuts

Heat oven to 400 F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.

Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.

To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.

To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.