3 Super Salads That Are High in Protein

3 Super Salads That Are High in Protein

Summer eating is all about fresh ingredients and easy-to-make meals. Salads are a refreshing way to appease your appetite on a hot summer day while loading up on fibre and protein.

Protein is a key nutrient for healthy weight management. By including a source of protein, your salad will be a filling, substantial, and energizing meal. Delicious sources of protein that taste great in salads include:

  • Beans and lentils
  • Fish
  • Lean meats
  • Quinoa
  • Nuts and seeds
  • Tofu

The following three salads are tasty, easy to prepare, and pack a protein punch.

image-pgx-blog-pointer-icon-salmon1. Salmon Sushi Salad

Perfect for lunch or dinner, this sushi salad combines all your favourite sushi flavours with fresh veggies, rice, and barbequed salmon. Perfect for those hot summer nights!

 

Ingredients:

  • 1 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tsp wasabi paste
  • 1 tsp sesame oil
  • 4 large leaves romaine lettuce, cut into bite-size pieces
  • 1 cup short grain brown rice, cooked
  • 1 avocado, pitted, peeled and sliced
  • 1 medium carrot, thinly sliced into strips
  • ¾ cup English cucumber, thinly sliced into strips
  • 2 sheets dried nori, cut into bite-size strips
  • 100 g baked or barbecued salmon cut into bite-size pieces

Instructions:

  1. Mix soy sauce, rice vinegar, wasabi paste, and sesame oil in a small bowl until well combined
  2. In a large bowl, combine lettuce, rice, avocado, carrot, cucumber, nori, and salmon
  3. Pour the dressing over top and gently toss until combined
  4. Enjoy eating with chopsticks.

image-pgx-blog-pointer-icon-bean2. Three Bean Salad

What’s a summer BBQ without a three bean salad? This classic, tangy and sweet salad can be pulled together quickly using pantry staples and a few fresh vegetables. This version uses kidney, garbanzo, and cannellini beans, but any of your favourites will work. 

 

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ cup kidney beans, cooked
  • ½ cup garbanzo beans, cooked
  • ½ cup cannellini beans, cooked
  • ½ cup cherry tomatoes, quartered
  • ½ cup celery, diced
  • ¼ red onion, diced
  • ½ cup red bell pepper, diced
  • ½ cup cucumber, diced
  • 2 tbsp parsley, finely chopped
  • Sea salt
  • Pepper

Instructions:

  1. In a large bowl, combine beans, tomatoes, celery, onion, bell pepper, cucumber, and parsley
  2. Pour olive oil and balsamic vinegar on top and toss all ingredients until well combined
  3. Salt and pepper to taste

3 Bean Salad

image-pgx-blog-pointer-icon-tab3. Quinoa Tabbouleh

Quinoa is a highly versatile grain that adds just the right amount of crunch to your salad. This quinoa tabbouleh can be enjoyed on its own as a complete source of vegan protein, or served with a side of sliced chicken breast to increase the protein content.

 

Ingredients:

  • 1 firm Roma tomato, finely chopped
  • 1 cup parsley, finely chopped
  • ¼ cup fresh mint leaves, finely chopped
  • 1 green onion, finely chopped
  • ½ cup cucumber, finely chopped
  • 1 cup quinoa, cooked and cooled
  • 1 ½ tbsp fresh lemon juice
  • 1 ½ tbsp olive oil
  • ¼ tsp sea salt, ground
  • ¼ tsp black pepper

Instructions:

  1. Combine tomato, parsley, mint, onion, and cucumber in a large bowl
  2. Fold in quinoa
  3. Add olive oil, lemon juice, salt, and pepper, and toss ingredients until thoroughly mixed
  4. Allow to sit for a couple of hours before serving

Save

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Easy to Make Summer Protein: Chickpea Frittata

image-blog-PGX-Easy to Make Summer Protein_ Chickpea Frittata-20160816

Summer protein comes in a whole host of healthy forms, without all the saturated fat found in meat and with more fibre, vitamins, minerals, and polyphenols than some skewered chicken. What’s more, by skipping the grilled meat, you’ll also be minimizing your intake of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), chemicals that form when certain foods are cooked at very high temperatures.

Chickpea Frittata

Chickpea flour is high in protein, tastes delicious, and is gluten free, making it a hit for summer potlucks! This frittata can be eaten straight from the skillet and is also ideal for a fancy picnic if prepared ahead  just let it cool and cut it into slices to serve with a quinoa or wild rice salad.

Ingredients:

  • 1 cup of chickpea flour
  • 2 cups of water
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • Tomatoes
  • Garlic scapes
  • Chard
  • Mushrooms

Directions:

  1. To make the frittata, sauté tomatoes, garlic scapes, chard, and mushrooms in a cast iron skillet.
  2. Mix chickpea flour  with water, and add in dried rosemary, salt, and olive oil (use a whisk to ensure there are no lumps of flour).
  3. Pour the chickpea mixture over the vegetables and cook for two minutes over the heat before transferring the skillet to the oven.
  4. Bake for 15 minutes at 375 degrees.
  5. Let stand for two minutes, then ease the frittata out of the skillet in slices.

Summer Protein: Chickpea Frittata

Easy Vegetarian Summer Protein Ideas

Some other excellent options for summer protein include:

tofuVegetable Skewers With Cubed Tofu

Shallots, zucchini, peppers, mushrooms – the options for vegetable skewers are endless! Simply pick your veggie combo, slide on skewers, add in some firm, cubed tofu, drizzle with your choice of barbecue sauce, and roast away!

Festive, flavourful and full of colour, vegetable skewers are a surefire hit at any summer potluck or BBQ!

English Podded Peas

Delicious raw in a salad, or lightly steamed, English podded peas are also fun for the kids to pick and pop!

Cashew and Beetroot Dip

This dip is as simple as throwing some cashews (soaked overnight and drained) and cooked beets into a food processor, blitzing, and then serving with fresh bread, crackers, or pita.

Falafel Plate

Nothing says summer more than a plate heaped high with fresh falafel, hummus and carrot, celery, and cucumber sticks for dipping!

threebeanSesame Three Bean Salad

Whip up a tasty three bean salad for an easy summer side dish that compliments almost all meals!

Simply combine a handful of kidney beans, pinto beans, and haricot beans into a large bowl. Add in fresh chopped parsley, diced cucumber, peppers, and tomatoes, and drizzle with sesame oil and lemon juice.

Summer Smoothies

Summer is resplendent with wild and organically farmed raspberries, blueberries, strawberries, and blackberries. Pick your favourite berry combination, add peanut butter, almond milk, and a scoop of PGX vanilla vegan protein, for a 100% plant-based protein drink that tastes delicious!

Save

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

A Complete Light and Healthy Summertime Meal

image-blog-PGX-social-A Complete Light and Healthy Summertime Meal-20160727

Cooking nutritious, light, and tasty meals, to compliment the hot and sunny days of summer is one of my favourite things to do! Today, I am going to share my go-to healthy summertime meal with you – complete with an appetizer, main dish, and dessert!

image-pgx-blog-pointer-icon-summersalad-201607271. The Appetizer: A Summer Salad

Starting a meal with dark, leafy greens like spinach is a simple and delicious way to increase your intake of protein, fibre, and minerals.

This summer salad makes use of an assortment of fresh veggies, nuts, dried fruit, and a healthy homemade dressing, for the perfect green appetizer.

Salad Ingredients:

  • Spinach
  • Chopped carrots, onions, snap peas, tomatoes
  • Dried cranberries
  • Diced avocado
  • Sliced cashews

Dressing Ingredients:

  • 2 tbsp unpasteurized apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp fresh orange juice

Directions:

  1. Mix all dressing ingredients in a bowl and sprinkle over salad.

 

image-pgx-blog-pointer-icon-salmon-201607272. The Main Dish: Salmon

Salmon is a known superfood boasting omega-3 fatty acids, B vitamins, iron, and more.

Perfectly seared, and paired with grilled asparagus and naturally sweet mashed yams, salmon is the perfect summer meal to leave you feeling full and satisfied, but not heavy.

 

Ingredients:

  • Wild-caught salmon
  • Asparagus
  • Lemon
  • Garlic
  • Olive Oil
  • Yams

Directions:

  1. Preheat the oven to 425 degrees.
  2. Line a pan with foil and place salmon skin side down. Rub with olive oil, and sprinkle with salt and pepper. For every ½ inch of salmon, cook for 4–6 minutes.
  3. While the salmon is cooking, rinse and chop off the hard ends of asparagus. Mix with olive oil, lemon, and garlic. Let stand for a few minutes to absorb the juices.
  4. Reduce oven to 400 degrees and cook asparagus for 15–20 minutes, until easily pierced with a fork.
  5. Meanwhile, cut the yams into ½-inch round pieces (skin can stay on).
  6. Bring ¾-inch of water to a boil in a pan, place yams into boiling water and cover, reducing heat to low – for 15 minutes or until yams are easily pierced with a fork.
  7. Once done, mash yams with a fork and remove the skin (per preference).

image-pgx-blog-pointer-icon-summersmoothie-201607273. The Appetizer: A Summer Smoothie

A healthy, fruit smoothie, using your choice of nut milk, is the perfect sweet treat to cap off a great meal.

Ingredients:

  • 1 frozen banana
  • 1 cup coconut milk or almond milk
  • Handful of frozen berries
  • Handful of spinach

Keep in mind the fruit-to-liquid ratio. Too much liquid and your smoothie will be very runny. Not enough, and it will be too thick. Depending on how big your banana is and how many berries or spinach you put in – you may need to use more or less – adjust as needed and enjoy!

Save

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Workout Food: 6 Snacks to Energize and Replenish

image-blog-PGX-Workout Food_ 6 Snacks to Energize and Replenish-20160712Are you ready to conquer your workout? What about your recovery? To make the most of your exercise regime, you need to eat the right foods. This means eating pre-workout foods that support long-lasting energy and hydration, and post-workout foods that support muscle recovery and replenish energy stores.

There’s no “best” food for fulfilling these needs, but sports nutrition experts agree that protein and carbohydrates are key. Protein supplies energy and helps repair and build new muscle tissue, while carbohydrates provide energy and help replenish muscle and liver glycogen [1] [2].

image-pgx-blog-point-20160502Pre-Exercise Foods

Eating a healthy snack 30–45 minutes before a workout will help you sustain your energy – but keep it light! A full meal is bound to cause an upset stomach or cramps.

Keep these three options on your pre-workout menu:

 

1. Oatmeal

A pantry staple, steel cut oats provide carbohydrates and protein. In addition to being a quick and easy snack, oatmeal is relatively easy to digest and has a low-glycemic index for steady, longer lasting energy.

2. Banana and Almond Butter

A satisfying and energizing combination, a pre-workout snack of banana and almond butter supplies carbohydrates, protein, and healthy fats, as well as the electrolytes potassium and magnesium.

3. Greek Yogurt with Blueberries

Toss a handful of juicy blueberries into a ½ cup of plain Greek yogurt for a delicious balance of carbs, protein, and antioxidants. To bump up the energy value and mineral content, sprinkle on a spoonful of chia seeds!

image-pgx-blog-point-20160502Post-Exercise Foods

Eating healthy foods that contain protein and complex carbohydrates soon after a workout will help your body replenish its glycogen stores and rebuild muscle tissue.

Keep these three options on your post-workout menu:

 

1. PGX Satisfast Organic Vegan 15 g Protein Bar*

PGX Satisfast Organic Vegan Protein Bars are a delicious ready-to-eat recovery snack that offers 15 g of organic vegan protein and 270–280 calories of gluten-free energy.*

2. Hummus with Veggie Sticks

Garbanzo beans are a quality source of protein, iron, and complex carbohydrates. Pair them with juicy vegetables, such as sweet peppers and cucumber slices for added hydration and micronutrients.

3. Salmon Fillet and Yam Wedges

Salmon will satisfy your protein needs while also supplying the omega-3 essential fatty acids DHA and EPA. Round your meal out with a side of yam wedges for complex carbohydrates.

*Drink additional water (8 fl. oz.) after ingesting PGX. If you are taking medications, take one hour prior to or two hours after taking PGX.

References:

[1] Moore, Daniel. “Nutrition to Support Recovery from Endurance Exercise: Optimal Carbohydrate and Protein Replacement.” Nutrition and Ergogenic Aids 14.4 (2015):294-300. Web. 4 July 2016.

[2] Ormsbee, Michael, Christopher Bach, & Daniel Baur. “Pre-Exercise Nutrition: The Role of Macronutrients, Modified Starches and Supplements on Metabolism and Endurance Performance.” Nutrients 6 (2014): 1782-1808. Web. 4 July 2016.

Save

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Conquer Your Post-Workout Hunger with These 3 Meals

image-blog-PGX-nConquer Your Post-Workout Hunger With These 3 Meals-20160614

During exercise, your body is burning calories and depleting stored energy. To replenish your energy, and to help your body get the protein and other nutrients it needs, healthy and satisfying post-workout meals are key.

It’s important to keep in mind that food can take a while to digest, so ideally you’re aiming to eat as close to completing your workout as possible. However, for the times when that’s simply not possible, remember to pack a light snack, like an apple or a healthy bar, to help stave off big hunger urges until you get home and can prepare a healthy meal.

3 Healthy Post-Workout Meals

Conquer your post-workout hunger with these three healthy, hearty, and mouth-watering meals:

image-pgx-blog-point-201605021. Salmon With Yams and Kale

Yams are a versatile superfood and a tasty way to add fibre and potassium to your diet. Salmon is a delicious protein that adds omega-3 fatty acids and vitamins to your plate. This savoury and nutritious dish is an easy option for busy weeknights.

Instructions:

  1. Cut the yams into ½-inch slices (you can peel the skin off if you’d like), fill a pan with ½-inch of water and steam until easily pierced with a fork. Mash together.  *You can sprinkle with cinnamon prior to steaming for added flavour.
  2. Sprinkle wild salmon with lemon, salt, and pepper. To bake: for each inch of thickness, the salmon will take about 8 minutes in the oven at 425 °C.
  3. Sauté the kale in a frying pan with olive or coconut oil, and garlic  for 35 minutes.

2. Almond, Banana, Spinach Shake

Oftentimes, you’ll see bodybuilders drinking their post-workout meal. This is because liquid doesn’t take as much time to digest as solid food, and they want to get protein into their systems quickly to get the most benefit out of it.

Try whipping up this tasty smoothie for a quick post-workout meal:

  • Unsweetened almond or coconut milk
  • Frozen banana
  • Almond or peanut butter
  • Spinach
  • Hemp seeds (optional)
  • Chia seeds (optional)

Almond Banana Smoothie

Blend all ingredients in a high-speed blender until smooth. Depending on your taste, you can play around with how much of each ingredient you like.

image-pgx-blog-point-201605023. Brown Rice Burrito Bowl

Brown rice is a great source of fibre. Black beans also offer a lot of fibre, protein, and vitamins.

The following are the basics of a good burrito bowl, but you can spice yours up any way you like it. With burrito bowls, anything goes!

  • Brown rice or quinoa
  • Black beans or white kidney beans
  • Refried beans
  • Salsa
  • Guacamole
  • Cheese (cheddar, jack, havarti, etc.)
  • Sour cream
  • Olives
  • Lettuce or spinach
  • Cilantro
  • Green or red onions

Save

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

6 Healthy and Simple Bread Swaps You’ll Love

image-blog-PGX-6 Healthy and Simple Bread Swaps-20160601

I confess, I’m rather fond of bread – perhaps a little too fond. I grew up making bread with my mother and it’s still one of my favourite culinary pastimes, especially as it makes my house smell wonderful! But while I love bread, it’s not something I should be eating all the time, which has led me to wonder, what are some creative and healthy bread swaps?

Eating less bread opens you up to enjoy a more varied and nutritious diet. In addition to crowding out many more nutrient-rich foods, even whole wheat bread can be high on the glycemic index, putting a demand on insulin production.

High-gluten bread can also pose something of a challenge to people who are sensitive to gluten and wheat. Sourdough bread (where the flour is already partially digested through fermentation) may be a good option for some people who struggle to digest other types of bread, but who still want their bread fix.

6 Healthy and Simple Bread Swaps

If you’re like me and are a little too reliant on bread as a dietary staple, try the following six ideas to help cut down on bread and improve your nutrient intake:

image-pgx-blog-point-201605021. Corn Tortillas

A fantastic wheat-free replacement for bread, and much lower in calories, corn tortillas can be used to make salad and vegetable wraps, burritos, and even burgers! Corn tortillas are so versatile, you can even transform them into oven-baked tortilla chips, perfect for dipping in hummus and salsa.

 

2. Sweet Potatoes

In a pinch, two slices of baked sweet potato can be used in place of a burger bun, providing a healthy dose of the antioxidant beta-carotene in the process. You could also use sweet potatoes and oat or rice flour to make delicious wheat-free bread.

3. Cucumber Halves

Slicing an English cucumber lengthways and then scooping out the flesh leaves you with an excellent vessel into which all your typical sandwich fixings fit perfectly. Pop the halves of the cucumber together and you have a refreshing sandwich!

4. Leafy Greens

Large leaves of iceberg lettuce, romaine, little gem, flat kale, or cabbage can make an excellent alternative to slices of bread when making a sandwich or wrap, significantly cutting calories and carbohydrates.

5. Stuffed Veggies

Eggplant, bell pepper, and large mushrooms, such as portobellos, are excellent bread alternatives and can be easily stuffed with mashed pesto tofu; rice or quinoa and veggies; a mixture of ground nuts, herbs, and onions; or chickpea and tahini mash as a rustic hummus filling.

6. Overnight Oats or Savoury Oatmeal

If toast is your go-to breakfast food, it can be hard to think of alternatives that are just as easy, delicious, and filling first thing in the morning. Don’t worry! Overnight oats offer a simple, tasty, and nutritious breakfast that you make the night before and can grab on the way out the door. Here’s how:

  1. Mix a half cup of oats with a cup of almond milk
  2. Add a tablespoon of chia seeds, a mashed banana, and a dash of cinnamon and maple syrup for extra sweetness
  3. Leave in an airtight container in the refrigerator overnight

Savoury oatmeal, with bok choi, sesame oil, sliced carrots, tamari, puffed tofu, garlic, and ginger is also a delicious alternative to a full English breakfast with toast.

image-pgx-blog-point-20160502For a true bread-like option, you might consider making Ezekiel bread using sprouted grains and legumes, including millet, spelt, and lentils. Not only do the sprouted ingredients add extra nutrients and beneficial bacteria, they’re also more easily digested. Some bakeries and grocery stores carry sprouted bread, or you can make your own!

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

4 Grab-And-Go Meals To Shut Down Your Hunger

grab-and-go meals to shut down your hunger

Life is busy! Some days there’s just no time to sit down to eat. But that’s no excuse to skip a meal. Eating regular meals and snacks is vital to maintaining a healthy weight, feeling alert, and keeping healthy blood sugar levels already within the normal range.

When your commitments are scheduled back-to-back, prepare one of these 4 quick and healthy grab-and-go meals:

1. Pita Pocket Salad

Pita pockets are on of the ultimate grab-and-go meals! With the right ingredients on hand, you can make this satisfying sandwich in under three minutes! Here how:

  1. Open the pita into a pocket
  2. Stuff with fresh salad greens
  3. Throw on a lean source of protein, such as sliced chicken breast or tofu cubes
  4. Top with a healthy dressing, such as tzatziki, hummus, or guacamole

image-pgx-blog-point-201605022. Hard Boiled Eggs and Veggies

Eggs are a rich stash of nutrients, including protein, choline, iron, and vitamins A and D. When you hard boil them, you get a satisfying, portable meal item. Pair hardboiled eggs with fresh vegetable sticks, such as carrots and cucumbers, for added fibre, vitamins, and minerals.

3. Oatmeal Parfait Mason Jars

Oatmeal isn’t just for breakfast—although it sure makes a good one! MakBlog-PGX-20160407-Lister-4-Quick-&-Healthy-Meals-You-Can-Eat-on-the-Goe oatmeal one of your go-to grab-and-go meals by stocking your fridge with oatmeal parfait mason jars. Simply combine these ingredients in a bowl:

  • ¾ cup Greek yogurt
  • 1/3 cup rolled oats
  • 1 tbsp. chia or flax seeds
  • 2 tbsp. soy milk

Pour half into a jar, then top with 2/3 cup fresh or frozen berries, and the remaining oat mixture. Store in the refrigerator until you need a meal on-the-go.

 

image-pgx-blog-point-201605024. PGX Protein Shake

Protein drinks are one of the easiest ways to satisfy hunger while commuting or running errands in your vehicle. Try this recipe for Nut Butter Chocolate Smoothie. It’s made with *PGX® Satisfast™ Rich Chocolate, which contains natural source whey protein.

No matter where you eat, make sure all your meals supply enough protein and fibre to keep you full and on track.

*Drink additional water (8 fl. oz.) after ingesting PGX®. If you are taking medications, take one hour prior to or two hours after taking PGX®.

 

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

5 Healthy Appetizer Recipes

Healthy Appetizer Recipes

Appetizers are a key component to a social gathering! But they can also be a drag if you’re trying to maintain your healthy eating habits and everything getting passed around is deep-fried, cheese-filled or processed. Whether you’re hosting an event, or simply in need of providing a tasty tray for one, these 5 healthy appetizer recipes are ones you’ll want to make over and over again:

1. Pistachio Pesto Baked Mushrooms

To make the pesto, add the following to a food processor and mix until combined:

  • 1/2 cup fresh basil leaves
  • 1/2 cup arugula
  • 1/4 cup pistachio nuts (raw, shelled, unsalted, or adjust salt)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 teaspoon sea salt
  1. Cut the stalks off two dozen cremini mushrooms and fill the centre of each with the pesto
  2. Place the mushrooms on a baking tray and drizzle a little olive oil over them
  3. Bake at 350 degrees for 20 minutes and let cool slightly before serving, or serve cold

Delicious stuffed mushrooms with cheese and pesto

2. Baked Chickpea Fritters

An ideal finger food, chickpea fritters are easy to make, easy to store and easy to eat!

Recipe makes around 24 mini fritters

  • 1 cup chickpea flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3/4 cup hot water
  • 1 cup chopped spinach (fresh)
  • 3 minced garlic cloves
  • 1/8 teaspoon baking soda
  • 3/4 cup cooked chickpeas
  • 2 chopped scallions
  1. Combine chickpea flour, salt, and cumin. Add the hot water, a little at a time util a thick paste forms
  2. Let mixture stand for around an hour
  3. Preheat the oven to 400 degrees
  4. Add spinach, garlic, baking soda, cooked chickpeas and scallions to the batter
  5. Drop 1/4 cup amounts of batter onto a baking tray lined with parchment
  6. Bake for 15 minutes, flip, and bake for another ten minutes
  7. Serve with hot sauce or a creamy lemon cashew dipping sauce

3. White Bean and Parsley Dip With Pita Chips

Perhaps the simplest of healthy appetizers, this delightful dip is made by adding all the ingredients to a food processor and mixing until smooth (it’s also fine to leave it a little rustic):

  • 1 can of cannellini beans
  • 2 cloves of garlic
  • 1/2 cup of fresh parsley
  • 2 tbsp lemon juice
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the pita chips:

  1. Bake triangles of whole wheat pita bread on baking trays in the oven for 7-8 minutes at 400 degrees
  2. Consider tossing the pita triangles in a little oil, salt, pepper and mixed herbs before baking, for extra pizzazz!

4. Quinoa Tabbouleh

Popular as a healthy food, quinoa is packed with protein and can easily be substituted for the traditional bulgur wheat used when making tabbouleh.

Recipe makes around 24 small servings

  • 2 cups quinoa, rinsed
  • 1 tsp salt
  • The juice of a fresh lemon
  • 2 garlic cloves, minced
  • 4 scallions, thinly sliced
  • 1/2 cup olive oil
  • 1/2 cup hemp oil (or 1/4 cup flax oil and 1/4 cup hemp oil for added omega-3)
  • 2 medium-sized English cucumbers (ridgeless), chopped into 1/4 inch pieces
  • 2 pints of cherry tomatoes, halved
  • 1 cup chopped flat-leaf parsley
  • 1 cup curly kale, massaged and chopped
  • 1 cup chopped fresh mint
  1. In a large bowl, mixx all the ingredients together.

5. Smoked Tofu, Avocado and Sun-Dried Tomato Tapenade

This one is, admittedly, a little laborious, but it can be a fun activity to keep the kids occupied during party prep. The tapenade can also be made in advance.

  • 1/2 cup Kalamata olives, pitted
  • 2 tbsps basil (dried)
  • 2 tbsps fresh lemon juice
  • 1 garlic clove, minced
  • 2 tsps olive oil
  1. Begin by soaking a cup of sun-dried tomatoes in hot water for 15 minutes
  2. Cut 1/4 inch slices of smoked tofu and similarly sized slices of avocado
  3. Drizzle a little fresh lemon juice over the avocado to avoid oxidation (browning) and cover with plastic wrap while you process the tapenade
  4. Drain the tomatoes, but reserve the soaking water
  5. Add the tomatoes to a food processor along with the Kalamata olives, basil, lemon juice, garlic and olive oil
  6. Create open-top sandwiches with a slice of smoked tofu on the bottom, a slice of avocado on top of that, and a little bit of sun-dried tomato tapenade to finish
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Smoothies That are Good for You

PGX-blog-Smoothies-That-are-Good-for-You-20160331

Are smoothies good for you? They can be. With the right ingredients, you can pack a wealth of vitamins, minerals, antioxidants, fibre, and protein into each delicious smoothie – without adding sweeteners or bad fats.

Follow these 5 tips and every smoothie you make will be truly good for you:

1. Balance the Fruit to Veggie Ratio

Sure, fruit has outstanding health benefits, but eating too much can skyrocket your sugar intake. Balance out the fruit in your smoothie with vegetables such as kale, spinach, cucumber, squash, yam, or pulses. Aim for a 2:1 ratio of vegetables to fruit.

2. Use Unsweetened Ingredients

When including dairy or non-dairy alternatives, keep your smoothie’s sugar content down by choosing unsweetened, unflavoured varieties. This means using plain yogurt instead of flavoured and “unsweetened” soy milk instead of “original.”

3. Add an Extra Source of Fibre

Take the fibre in your smoothie to a level beyond what the fruit and vegetables contribute. Adding a scoop of SlimStyles® PGX® Granules or a tablespoon of chia, hemp, or ground flax seeds will help keep you full and even more satisfied.

4. Include Protein

When you drink a smoothie after your workout it should contain protein to help your body recover. Greek yogurt, nut butter, and tofu are also sources of protein that create a smooth texture, while cooked quinoa, lentils, and black beans add protein and extra fibre.

5. Control Your Portion

When food is healthy it’s easy to rationalize a large portion; however, you’re better off sticking to a serving size that’s suitable for your caloric needs. As a guide, Health Canada’s reference amount for smoothies is 250 ml (1 cup) per serving.

*Drink additional water (8 fl. oz.) after ingesting PGX®. If you are taking medications, take one hour prior to or two hours after taking PGX®.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

The Health Benefits of Eggplant

PGX-blog-The-Health-Benefits-of-Eggplant-20160309

The peculiarly shaped eggplant may have been associated with madness in Renaissance England, but fortunately for us, modern science has revealed that this rather strange looking vegetable is highly nutritious. Eggplants contain plenty of fibre and are packed with phytonutrients, including some rare antioxidants. Let’s take a closer look at all the benefits eggplant has to offer:

Antioxidants

Nasunin is concentrated in the skin of purple eggplants, where it protects the vegetable from the sun’s rays and from environmental damage (Azuma et al., 2008). So far, Nasunin has only been found in eggplant, purple radish, red turnip and red cabbage. 

Research suggests that nasunin can help improve antioxidant activity in human cells, giving it a role to play in guarding against oxidative damage and associated health conditions. In one study, nasunin was found to protect colon cells from DNA damage in a dose-dependent manner (Jing et al., 2015). In another study, nasunin and petunidin 3RGc5G, another anthocyanin in eggplants, demonstrated excellent free radical scavenging abilities (Azuma et al., 2008).

Nasunin has also shown antiangiogenic activity, meaning that it may help to prevent the growth of blood vessels required to feed tumour growth (Matsubara et al., 2005). Antioxidants like nasunin have also been seen to help protect heart muscle cells (Das et al., 2011), while glycoalkoloids, namely a-solamargine and a-solasonine (found in eggplant and other Solanaceous vegetables), have been found to inhibit the growth of cancer cells in the laboratory and in animals (Friedman, 2015).

In addition to their anthocyanin content, eggplants contain chlorogenic acid, another antioxidant compound that may help to maintain healthy cholesterol levels already within the normal range (Hao et al., 2016). Chlorogenic acid comprises between 70% and 90% of the total polyphenol content of eggplants (Gramazio et al., 2014), and some research suggests that this nutrient supports healthy cellular DNA replication and immune health in humans (NCBI, 2016).

Nutrients and Fibre

Eggplants also contain vitamin C, folate and other B vitamins, beta-carotene, calcium, magnesium, potassium and phosphorus. These nutrients support immune function, bone health, muscle function, heart health and overall health.

Like most vegetables, eggplants are also high in fibre, meaning they can help you to feel full while maintaining a healthy body weight. Dietary fibre also helps to keep the digestive tract healthy for proper elimination of toxins.

Cooking with Eggplant

There’s no doubt that eggplants can be a little intimidating, given the range of shapes, sizes and colours available. It’s easy to get the hang of cooking with eggplants, though, and they are often found in Italian and Lebanese cuisine, where they work well with rich tomato sauces, basil, oregano and tahini.

Two of the simplest ways to cook eggplant are to slice it and fry it or, to cut it in half and bake it with olive oil, salt and pepper.  Eggplant is also a great addition to salads as the flesh of the vegetable soaks up dressings and oils to become rich and succulent.

Some people swear by halving or slicing eggplants, salting the flesh to draw out some of the bitterness and excess liquid and then rinsing after half an hour to an hour before cooking as desired. For younger, firmer and smaller eggplants this may not be necessary as these are less likely to contain large, bitter seeds.

Eggplants should be stored at about 50° F (10° C), so it is usually best to keep them refrigerated. Intact, unbruised eggplants will typically store well for up to a week. Use sliced, cut or bruised eggplant faster. To reduce food waste, consider baking, pureeing and freezing excess eggplant for later use in soups or stews.

One of my favourite ways to eat eggplant is to make roasted vegetable couscous. This dish is packed with flavour and nutrients and can be prepared in advance and eaten cold, making it ideal for picnics, potlucks and for a healthy midweek lunch.

Roasted Vegetable Couscous

Serves four as a side dish or two as a main

  • 3 cups of whole wheat couscous (cooked)
  • 1 cup of chickpeas (cooked)
  • 2 small to medium eggplants (dark purple)
  • 2 medium sized red peppers
  • 2 medium or 1 large tomato (beefsteak is ideal)
  • ¼ cup olive oil
  • 1 medium red onion, finely diced
  • 1 cup fresh chopped Italian parsley
  • 2 cloves of fresh garlic, minced
  • Fresh lemon juice
  • Salt and pepper

Instructions:

  1. Preheat the oven to 400°F. Place the eggplant on a baking tray and prick several times with a fork or sharp knife. Roast for 45 minutes to an hour, rotating two to three times. In a baking pan, roast the peppers for 45 minutes and the tomatoes for 30 minutes.
  2. Remove the peppers from the oven and seal in a brown paper bag. Let them cool for twenty minutes; this will make it easier to remove the charred skins. Use this time to cook the couscous if you haven’t already.
  3. Halve the eggplant and scoop out the flesh. Chop into pieces around an inch in size. De-seed the tomatoes and chop these into similarly sized pieces. Add the chopped vegetables to the couscous.
  4. Peel the skins off the peppers and chop these into inch-sized pieces, removing the seeds and stems. Add these to the couscous mixture.
  5. Add all the remaining ingredients and mix, seasoning to taste. Eat right away with flatbread, or let cool and then refrigerate for use within 24 hours.

References

Azuma, K., Ohyama, A., Ippoushi, K., et al. (2008). Structures and antioxidant activity of anthocyanins in many accessions of eggplant and its related species. J Agric Food Chem, Nov 12;5621):10154-9.

Das, S., Raychaudhuri, U., Falchi, M., et al. (2011). Cardioprotective properties of raw and cooked eggplant (Solanum melongena L). Food Funct, Jul;2(7):395-9.

Friedman, M. (2015). Chemistry and anticarcinogenic mechanisms of glycoalkaloids produced by eggplants, potatoes, and tomatoes. J Agric Food Chem, Apr 8;63(13):3323-37.

Gramazio, P., Prohens, J., Plazas, M., et al. (2014). Location of chlorogenic acid biosynthesis pathway and polyphenol oxidase genes in a new interspecific anchored linkage map of eggplant. BMC Plant Biol, Dec 10;14:350.

Hao, S., Xiao, Y., Lin, Y., et al. (2016). Chlorogenic acid-enriched extract from Eucommia ulmoides leaves inhibits hepatic lipid accumulation through regulation of cholesterol metabolism in HepG2 cells. Pharm Biol, Feb;54(2):251-9.

Jing, P., Qian, B., Zhao, S., et al. (2015). Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines. Food Chem, Apr 1;172:183-9.

Matsubara, K., Kaneyuki, T., Miyake, T., & Mori, M. (2005). Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J Agric Food Chem, Aug 10;53(16):6272-5.

National Center for Biotechnology Information. PubChem Compound Database; CID=1794427, https://pubchem.ncbi.nlm.nih.gov/compound/1794427 (accessed Jan. 26, 2016).

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)