By Melissa Lafrance on August 7, 2018
It’s no secret that there’s a plant-forward movement happening. Even popular fast food joints are jumping on the plant-based wagon. This month, I’m sharing some food for thought: awesome plant-astic recipes and suggestions on what you can do to support the environment.
Week 1: Why Plants?
Wondering what the deal is with meatless Mondays, and why people are making an effort to reduce or avoid eating meat? Many personal reasons can influence our diet choices. In general, compared to meat-based diets, plant-based diets are more sustainable because they use substantially less natural resources and are less taxing on the environment.
Learn more about the health and environmental reasons for shifting from meat to plants:
- Avoiding meat and dairy to reduce your impact on earth study (The Guardian)
- How does meat in the diet take an environmental toll? (Scientific American)
- Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet (Nature)
Week 2: Plant-forward Diet
Vegetarianism and veganism isn’t for everyone, but we can all play a part in reducing our environmental impact through the foods we consume. I challenge you to explore and embrace plant-forward dining, where plants are emphasized but not limited to only plant-based foods. This means making plants the centre of attention and subsequently reducing your consumption of animal products. For instance, rather than having steak crowd your dinner plate, try reducing the portion and having it be your side dish. Read more about plant-forward dining (Foodservice Director).
UBC is playing its part as well, having hosted Canada’s first Forward Food Culinary Training and Summit. The May 2018 event focused on helping chefs to refine their plant-based cooking skills and challenged them to think differently about their menus.
Week 3: Let Plants Be the Star of the Dish
Try these plant-centric ideas and recipes that are sure to capture your attention:
- Plant-based (meat-minimal) recipes (Bon Appétit)
- Find the right plant-based diet for you (Harvard Health)
- 20 best plant-based dinner recipes (Minimalist Baker)
Week 4: Fill Up on Plants
Here are more recipes to help sow the seeds of plant-forward dining:
- High-protein vegetables and plant-based foods (Prevention)
- Healthy vegetarian eating plan (Dietitians of Canada)
- Following a vegan eating plan (Dietitians of Canada)
- Plant-based recipe collection (Cooking Light)
Photo Credit: UBC Communications & Marketing
By Melissa Lafrance on July 4, 2018
Summer is here! What better way to enjoy the nice weather and nature than with an al fresco outing. To kick-off summer this July, we are exploring picnic ideas and tricks, as well as delicious recipes for a nourishing and fun outdoor meal, whether it’s in a park, at the beach, or a building rooftop. Read on to learn more.
Week 1: Pack with Ease
- Opt for reusable over disposable. Check out BC Living’s picnic packing list for ideas on what to bring.
- Mason jars or repurposed glass jars are perfect for carrying liquids or anything that could potentially leak. Check out these 26 portioned meals in a jar by Greatist.
Week 2: Seriously Sizzling
- Looking for vegetarian options? Explore BBC Good Food’s collection of vegetarian picnic recipes.
- If you need recipe ideas for your next summer BBQ cookout or picnic, check out this collection of summer BBQ picnic foods made healthier.
- If you are grilling burgers and/or sausages (meat or veg), spice ‘em up with Pampered Chef’s ultimate list of toppings and Kitchn’s how to quick pickle any vegetable (no canning required).
Week 3: Snack Attack and H2O Hydration
- Build your own healthy trail mix with this recipe from The Healthy Maven.
- Don’t forget to bring water in a reusable water bottle or try a cool summer beverage idea by making your own no-sugar-added iced tea (Eating Well) or jazzing up your water with fruits, vegetables and herbs thanks to these flavoured water recipes (Food Network).
Week 4: Sandwiches and Sweet Stuff
- Need inspiration to create a delicious sandwich? Check out Tablespoon’s grilled vegetable on focaccia recipe and caprese picnic sandwiches.
- Think outside the bread and try these deconstructed sandwiches on a stick (Food Network).
- Watermelon: there’s nothing better on a hot summer day. Here are five ways to cut it according to WikiHow.
- Try making summer melon slushies (Woman’s Day) and berry trifle in a jar (All Recipes).
Looking for more ideas?
Each week in July, we will be sharing tips, tricks and recipes to help you a picnic with a punch! Become a UBC Health Contact to receive weekly reminders.
By Miranda Massie on September 13, 2016
Eating your Way to a Productive September
Food fuels our bodies including our brains. Nourishing ourselves with good quality foods will help ensure peak cognitive function. It starts with a bright breakfast, then a recharging lunch, followed by delicious supper and balancing snacks to keep us going throughout the day!
Each week in September, we will be sharing tips, tricks, and information to help you have a productive September! Become a UBC Health Contact to receive weekly reminders, tips and tricks.
Remember to eat breakfast! Trust me, it’s worth it to get up a few minutes earlier than to have your stomach growling mid-morning during an important meeting. Breakfasts including foods with a low glycemic index will produce a slower rise and lower peak in blood glucose concentration after eating. It should also include carbohydrates such as low-in-sugar breakfast cereals, oatmeal, whole grain toast and add in some protein such as plain dairy or non-dairy product, eggs and nut butters to keep you satiated for longer.
Try out these easy and innovative breakfast ideas:
- Think outside the breakfast cereal box with 34 Healthy Breakfasts for Busy Mornings
- Explore a variety of breakfast and brunch recipes
- Easy overnight oats recipe
- Maple-Cinnamon Apple & Pear Baked Oatmeal (one of my favourite recipes from Oh She Glows)
- Additional low glycemic index recipes
This week, learn all about lunches to replace the old boring deli meet sandwich! You can always make extra portions at dinnertime to have an easy lunch the next day.
With a bit of planning and key ingredients on hand, it is possible to make complete dinners during the week!
Who’s ready for snacks? Try bringing a magic bullet to work and your cup filled with your smoothie ingredients for a refreshing pick me up. Bring your snacks for the week to have them on hand and be less tempted to run to the corner store.
Posted in Nutrition, Physical Health | Tagged Back to school, breakfast, dinner, eating, family, food, healthy, healthy eating tips, healthy recipes, leftovers, meals, planning, Recipes, september | Leave a response