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 February 2, 2017
We’re focusing on recipes and nutrition tips to support heart health and emotional wellbeing.
Since February is heart month and cardiovascular health is vital for overall health, let’s look at ways we can be kinder to our hearts.
Here are heart-healthy tips and recipes:
Feb. 14 is Valentine ’s day and it seems fitting to share recipes involving chocolate (in moderation).
Here are healthy chocolate recipes and meal ideas:
- Blueberry and Dark Chocolate Bread Pudding
- Avocado Chocolate Mousse
- Romantic Dinners
- Romantic Dinners – vegetarian
Hangry (hungry & angry): emotional reaction caused by hunger. It can manifest itself as being reactive, irritable, induce eating-anything-in-sight behaviours. It’s a real thing!
Here are tips and recipes to help you beet (ha!) the hangry-ness:
- Eat breakfast, your colleagues will thank you! 34 Healthy Breakfasts for Busy Mornings
- Roasted Beet, Walnut & Arugula Salad
- 27 easy high-protein snacks
- Interested in Nutritional Psychiatry? Read more on how food affects your mood.
Many emotions and feelings can manifest when we are eating. If we are paying attention by being mindful and noticing changes within ourselves, we can sometimes notice pleasure or displeasure when we eat, gratitude for the foods we have, and judgment towards our cooking abilities.
Here are easy recipes you can try to build your confidence:
Each week in February, we will be sharing tips, tricks, and information for heart health and emotional wellbeing! Become a UBC Health Contact to receive weekly reminders, tips and tricks.