protein pesto salad


This recipe is for all of those meat eaters out there who are nervous they will become protein deficient if they become a vegetarian. Did you know that all protein originates from plants? That's right. The protein you get from meat is actually from the plants that the animal ate. So, why not go to the original source? Lucky for you, the veggies featured in this recipe are all packed full of it. In fact, Broccoli contains more protein per calorie than steak. You can read all about everyones favorite nutrient from one of my previous posts here.
This salad rocks because it tastes amazing and has heaps of health benefits beyond protein. The beans are full of fiber (a nutrient most people actually are deficient in) which will help you to feel fuller for longer, lose weight and regulate blood sugar levels. Broccoli looks like a miniature tree so you know it's going to give you life. It's so potent in antioxidants and anti-inflammatories that it can help to reduce breakouts and slow the aging process. Portobello mushrooms are filled with B Vitamins that help keep your skin, hair, eyes and most importantly, your liver, healthy. These are just a few examples of the beautiful side effects that you receive from natural, whole foods. Add more plant based foods to your diet and you will feel and see the differences in your body almost immediately. 

Enjoy the recipe and let me know your thoughts in the comments below!


-1 can of low sodium Cannellini Beans
-1 head of broccoli
-1 package of portobello mushrooms (6 oz)
-5 cups of packed kale
-5 Sun-dried tomatoes, roughly chopped
-1 cup of packed basil
-1/4 cup of olive oil
-1/4 cup of pine nuts
-1/2 lemon, juiced
-1 large clove of garlic
-1 tablespoon of nutritional yeast
-1 tablespoon of water


-Rinse and drain the Cannellini Beans
-Wash and tear the kale off of the stems and roughly chop
-wash and cut the broccoli into little florets, steam until tender
-cut the portobello slices in half and sauté with a drizzle of olive oil
-Once the mushrooms have softened, add the steamed broccoli into the pan and let cook for three minutes before adding in the
kale and beans. Let cook three more minutes before transferring to a mixing bowl
-Blend together the basil, olive oil, pine nuts, lemon, garlic, nutritional yeast, water and dash of salt and pepper until creamy
-Add the pesto to the vegetables and stir until they're lightly coated
-Sprinkle the sun-dried the on top before serving