Tag: dairyfree

Nutrition and Food

Vegan on a Budget

Sarah Miller, RD

Food budgeting is a common household need, regardless of what type of diet you follow. There is a common misconception that eating vegan or plant-based is inherently more expensive. This post is here to help you navigate your local grocery store and show you that eating more plant-based doesn’t have to mean eating more expensive.

Beans

Beans are one of the most inexpensive sources of protein you will find at your local grocery store. I recommend purchasing dried beans in bulk to prepare as needed, or canned with no added sodium. Dried beans also have a long shelf life so you’re likely to reduce your total food waste.

Nutritional Yeast

A common way to impart umami flavoring for savory dishes, nutritional yeast is a vegan source of protein that is also a great source of vitamin B12. You can find this at most grocery stores and even online.

Not sure what nutritional yeast is or how to use it? Read more about this awesome product and why you should consume it while following a vegan diet.

Lentils

Tired of beans? Lentils are an excellent source of plant-based protein that can be used in a myriad of ways. If you have a Trader Joe’s (TJ’s) near you, they also sell ready-to-use lentils to save you time. You can find them in the refrigerated section near the produce at most TJ’s locations.

Seitan

This meatless alternative is super versatile and has a similar texture to meat. It is made from wheat gluten so if you have celiac this is NOT a product for you. For individuals who don’t have a wheat allergy this is an excellent and inexpensive source of protein. You can even find many different recipes to make your own seitan using a few items you may already have in your pantry.

Tofu

Tofu is probably one of my favorite foods. Tofu is made using soy beans which have all 9 essential amino acids, so it is classified as a complete protein. Depending on the type of tofu you buy the protein content may vary. Many Asian markets sell tofu for much less than a traditional grocery store, too, so I recommend seeing what shops are in your area and comparing prices.

Many people who don’t care for tofu have honestly not had it prepared correctly or in a way that they like yet. The texture and ways to best prepare tofu are determined by the type that you choose to purchase. For “beginner” tofu eaters I generally recommend eating the firmer varieties as the squish of softer, silken tofu may put some people off to its mouth-feel.

Note: tofu is similar to chicken, meaning that it has practically no taste on its own. Eating plain tofu is another behavior I would consider more “advanced” and not recommended for newbies. Most people who enjoy tofu will tell you that marinating and sauces go a long way with this versatile protein source.

Fruits/Vegetables

There’s a common misconception that fresh fruits/vegetables are always the most superior form, when compared to frozen or canned. However, frozen fruits and vegetables are harvested and processed at their peak meaning that many times they are better tasting and at peak nutritional value when compared to fresh produce.

Like any food product there are some options that are more healthful than others. I generally recommend avoiding frozen produce that has large amounts of added sodium and/or added sauces. This way you still have control over the spices and additives in your fruits/vegetables.

If canned is your preferred or only available option, try to choose varieties of fruits/vegetables that have no or minimal added sodium as well as avoiding fruits in added syrups. This will help limit your intake of added salt and sugars. I also recommend rinsing canned vegetables and beans to help remove some of the sodium that may have been added.

Shop the Sales

Another great way to stay within your weekly grocery budget is to try and make meals based on the items on sale that week at your local grocer. This strategy can sometimes be a bit difficult for fresh items, but definitely one you want to use when shopping for pantry staples and shelf stable food items.

Happy Shopping

Hope you found this information helpful! Check out this previous blog post for tips on transitioning to a plant-based diet.

Nutrition and Food, Product Reviews

Meal kit face-off Hello Fresh vs. Purple Carrot

Sarah Miller, RD

Meal delivery services and kits are one of the greatest ideas to have evolved in the last decade; especially for people who have a super busy schedule. Not only do these services take care of the grocery shopping but the mental fatigue involved with deciding, “what should we have for dinner” is also happily handed off.

I’ve always been curious about meal kit services but never tried one. Since I follow a pretty specific diet I wasn’t able to find a service that would meet my dietary requirements when they first came out. Luckily most delivery kits have some sort of plant-based option(s) available making cooking for me in my multi picky eater household a little easier. There are many out there to choose from but I decided to give Hello Fresh and Purple Carrot a chance.

Hello Fresh

I decided to try Hello Fresh when a friend of mine passed along a discounted trial coupon.

Pros of Hello Fresh

  1. No grocery shopping- huge time saver
  2. App was easy to use to modify and make changes to my delivery
  3. Meals designed to be crowd pleasers 
  4. Priced well
     

Cons of Hello Fresh

  1. Not enough vegan options 
  2. Menu was a bit boring and repetitive

Ultimately the deal breaker for me was the lack of vegan options. This meant I had to micromanage our delivery every week to make sure I was either choosing things I could later veganize, were already vegan, or needed to skip. Their menu options of plant-based items usually involved dairy, which is great for some people but a no for me. Price point was pretty good and I did feel that Hello Fresh is one of the best priced options available. If you follow a lacto-ovo or lactovegetarian diet then Hello Fresh might work better for you than it did for me. 

Purple Carrot

I can’t even remember anymore where I first heard of Purple Carrot. The decision to try came from a random day of me looking up new recipes to cook at home. One of the recipes was from the Purple Carrot website and next thing I knew I was signing up for a trial box.

Pros of Purple Carrot

  1. Entirely plant-based vegan menu- no need to micromanage delivery
  2. Exciting recipes and variable flavor profiles
  3. High quality ingredients
  4. Also offers a pre-made meal option and “plantry”

Cons of Purple Carrot

  1. A bit more expensive than Hello Fresh

The only con I’ve experienced is that Purple Carrot is a tad more expensive than Hello Fresh. However, the price point is on par with what you would pay at the grocery store for the week’s worth of groceries. And you didn’t have to go to the store, plan the menu, or micromanage the meals arriving in the box. Purple Carrot even offers pre-made meals and a “plantry” so you can include extras you would’ve picked up at the store.

Winner: Purple Carrot

If you’re vegan or vegan curious, or follow a mostly plant-based diet  I highly recommend Purple Carrot. The menu selection is huge- and it’s all vegan. All of it. There’s no need to micromanage or worry that you’re accidentally forgetting to swap an ingredient. The recipes range from easy to more advanced both in flavor profile and cooking skill. They even started including some produce items pre-chopped making it even quicker for you to make dinner on a busy night. Purple Carrot is great for people who like to taste new flavors- every meal I’ve made has been delicious. The recipe developers are amazing. 

 

Nutrition and Food, Product Reviews

Vitalura Labs plant-based protein powder review

Sarah Miller, RD

I love to workout, but I have always struggled with consuming enough food post-workout to optimize my recovery. I’m a dietitian, I know how important it is, and yet more often than not I’m either skipping my post workout fuel or struggling to make sure I’ve consumed enough to give my body the fuel it needs to rebuild.

Part of the problem for me has always been the taste of protein supplements. Most of them are gross. Especially vegan protein supplements. They’re usually chalky, taste like dirt, or have way too much stevia to try and trick you into thinking you’re eating something that tastes like a dessert.

Enter Vitalura Labs

Anna Victoria, CEO of Fit Body Love Group and NASM certified personal trainer, released a plant-based vegan protein powder this week and being an FBG girl and dietitian, I had to try it. The thoughts below are my own, I paid for my own product.

I did my hamstrings and glutes workout today and for the first time ever I was looking forward to my post workout protein. Not just thinking about what I’d eat to refuel, I was legit looking forward to it. Let me tell you why.

Product breakdown

  1. Taste- it honestly tastes like the name. I ordered the vanilla gelato flavor and I have never tasted a protein supplement, plant-based or whey, that tastes as good as this flavor tastes. I blended mine with some frozen banana and unsweetened soy milk and topped with rainbow sprinkles. It’s like drinking a vanilla shake post workout. I have a huge sweet tooth and am still shocked that this product has somehow hit that craving for me AND provided nutrition. There are currently two flavors available: vanilla gelato and chocolate gelato.
  2. Quality- this protein powder is the “cleanest” I’ve seen on the market to date. The ingredients list is short and they’re NSF certified so you know that their product doesn’t have hidden ingredients or missing ingredients. They use organic pea protein and include rice and pumpkin seed protein to make sure you’re getting an optimal amino acid profile. I was nervous when I saw that it has stevia leaf extract, simply because I generally detest the aftertaste of stevia, but this protein powder doesn’t have that weird after taste I’ve come to expect with stevia sweetened products. 
  3. Nutrition- they nailed it. In 1 scoop of powder, you get 100 calories, 0g saturated fat, only 20mg sodium (this is amazing!), 0g added sugar and a whopping 25g protein. Read that sentence again and let it sink in for a moment. That is truly a magical recipe that they’ve created. The majority of protein powders don’t hold a candle to the nutrition punch the new Vitalura Labs protein powder gives you. It’s also plant-based making it acceptable to a wide audience, and when compared to many whey protein products on the market it still reigns supreme in its nutrition profile.
  4. Cost- some may think that $60 is a lot for a protein supplement. And yes, if it was one of the other brands currently on the market I’d agree with you. But this protein powder is of a superior quality, flavor, texture, and NSF certified. It is 100% worth that $60 price tag. Especially if you consider that there’s 30 servings in every container. That’s $2/serving. I can’t even get a gallon of gas for that cheap. 

Final thoughts

If you’re interested in trying Vitalura Labs new plant-based protein powder for yourself, here’s a link to purchase, use code SARAHMILLER for free shipping!

I would definitely recommend this product to anyone looking for a good post workout protein supplement or anyone who has higher protein needs than they’re able to meet through their diet. 

Nutrition and Food, Recipes

Easy Vegan Egg Bites

Sarah Miller, RD

Ingredients

Instructions

  1. Turn air fryer on.
  2. Spray mini muffin tin with nonstick spray.
  3. Place 1-2 pieces of the diced potato and diced mushroom in each mini muffin hole.
  4. Let air fry for about 5 min or until potato has some light browning.
  5. Carefully remove mini muffin tin from air fryer.
  6. Shake well and pour in liquid Just Egg, being careful not to overflow.
  7. Place a few pieces of shredded vegan cheese or smaller pieces of sliced vegan cheese in each muffin hole.
  8. Return to air fryer on lower level of appliance.
  9. Let air fry for another 5 min, or until tops of mini egg bites appear done (light browning).
  10. Carefully remove from your air fryer and let cool for a couple of minutes before removing from muffin tin. Make sure to place on a heat safe surface.
  11. Serve and enjoy!

Tips

  1. I recommend keeping a close eye on your air fryer during the cooking process to avoid overcooking.
  2. Feel free to try different vegetables and/or cheese. The options are endless!
  3. Make sure not to over-fill mini muffin tin; adding too much liquid will make the egg bites puff up. They’ll still taste great, they’ll just look like mini soufflés 🤣
  4. These are so tasty you’re going to want to eat them all, so at most one mini muffin pan will feed ~1-2 people.
Nutrition and Food, Recipes

Vegan French Toast Bake

Sarah Miller, RD

Ingredients

  • 1 loaf of Vegan Croissant Toast cut into 1 inch cubes
  • 12 oz silken tofu
  • 1, 13.5oz can of coconut milk
  • 2 tablespoons arrowroot
  • 1/2c sugar
  • 2 tbsp cinnamon
  • 2c frozen mixed berries

Instructions

  1. Preheat oven to 350F.
  2. Cut the bread slices into 1 inch cubes. Remove 2c of mixed berries and leave out on countertop to defrost a bit.
  3. Spray a 9×13 casserole dish with a nonstick spray and add bread cubes.
  4. Blend tofu, coconut milk, arrowroot, sugar and cinnamon in your high speed blender to make a custard.
  5. Pour custard over bread cubes. Push cubes down to ensure they all get wet, or leave some dryer areas if you like a crunchy crust.
  6. Place in oven and bake for 20min.
  7. Pour mixed berries over the top and bake for another 20min. It’s ok if the berries are still frozen when you add them.
  8. Remove from oven and serve immediately.

Tips

  1. Make sure your bread is dry- it works best if the bread is about 1 day past it’s best date. The dryer the bread the better the texture for this recipe. You can also substitute another type of french bread if you prefer.
  2. My husband and I like a mixture of texture so I like to only push down some of the bread and let other smaller areas remain untouched by the custard so that they come out a little crunchy. If you prefer soft texture make sure you have fully coated all of the bread pieces.
  3. Feel free to add more fruit if you like, 2c is an estimate of the amount I used.
  4. My husband really likes maple syrup on top; I prefer to keep it as is or to add some vanilla plant based yogurt ????
Cow Meadow Nature Cattle Landscape - Ben_Kerckx / Pixabay
Nutrition and Food

Hormones and Dairy

Sarah Miller, RD

It’s an unfortunate reality that our modern lifestyle exposes us to many possible cancer causing things daily. My intention with this article is not in any way to cause fear. This is simply to raise personal awareness and challenge some of our perceived norms. I’m here to provide information; what someone chooses to do with that information is entirely up to them. My hope for you is to learn something new here today or at the very least challenge your own view/beliefs and cultural norms related to dairy products. Because when we stop talking about issues we can become complacent and start to pretend they aren’t there. And I love talking about food. ????

Quick note about me

I’ve mentioned before that I was lacto-ovo vegetarian for almost a decade before finally eliminating eggs and then dairy products from my diet. The decision to eliminate both of those products was very personal and caused a lot of internal reflection as well as research- not only to understand the nutritional implications, but also the environmental, animal-welfare, and potential long-term health effects. A lot of my decision was based on the environmental and animal welfare aspect of this topic. Nutrition was somewhat easy for me because the alternative products on the market today taste good, can provide similar nutrient profiles, and are accessible to me (not only because I’m a Dietitian). I recognize that I’m fortunate and privileged to be able to say that; not everyone is.

Dairy products can be part of a healthy diet. If you’re debating your milk stance I recommend reading my article Dairy Dilemma to get a little more background on dairy and how it can fit into a healthy diet. The article also discusses alternative dairy products and a brief explanation related to living a vegan lifestyle.

Quick thoughts on The PCRM

Several studies have linked the consumption of cheese and dairy products to an increased risk of breast cancer. On September 22, 2020 The Physicians Committee for Responsible Medicine (PCRM) filed a lawsuit against the Food and Drug Administration (FDA) because of the FDA’s failure to respond to their petition asking for a warning label to be added to dairy cheese products. 

To be fully informative I think it’s important to point out that The PCRM is not what it sounds like from their name. At their core they are an animal activist group, not necessarily a collection of Medical Doctors. There is a lot of much information out there both for and against this group.

Rather than focusing on one group we should focus on what the science tells us so far and where we are falling short. I also think it’s worth mentioning that many groups, businesses, and the like have colorful pasts. But that doesn’t mean that they can’t or don’t contribute useful insight and information. Many of the nutrition handouts available on The PCRM website are full of helpful, evidence-based information.

What some of the science says

According to the authors of several studies, insulin-like growth factor (IGF-1) and other growth hormones may be responsible for the increased incidence of breast cancer in women consuming the most cheese. It’s well established that following a vegetarian diet pattern is associated with lower risk of many chronic diseases, including cancer.

This study, published by Loma Linda University Adventist Health Sciences Center, found that dairy milk consumption could increase women’s breast cancer risk up to 80% depending on how much they consume. This study evaluated the dietary intake of almost 53,000 North American women who were all initially free of cancer. Study participants were followed for ~8yrs during which time they were required to complete food questionnaires and diet recalls. Participants also completed a baseline questionnaire to provide information related to their demographics, family history, alcohol consumption, and other factors that the authors deemed relevant for the purpose of the study. Researchers found that consumption of dairy foods was associated with an increased risk for cancer. The data collected also predicted a marked reduction in risk associated with substituting soymilk for dairy milk.

Possible explanations

The main author, Fraser, went on to explain that possible reasons for these associations between breast cancer and dairy milk may be the sex hormone content of dairy milk. The female cows producing the milk are lactating, and often about 75% of the dairy herd is pregnant. Breast cancer in women is a hormone-responsive cancer. Intake of dairy and other animal proteins in some reports is also associated with higher blood levels of a hormone, insulin-like growth factor-1 (IGF-1), which is thought to promote certain cancers.

“Dairy milk does have some positive nutritional qualities,” Fraser said, “but these need to be balanced against other possible, less helpful effects. This work suggests the urgent need for further research.” 

The Canadian Academy of Sports Nutrition raises several good points related to hormones and antibiotics in our food. Specifically they point out that some protein hormones given to cattle are water soluble. During digestion, your stomach would break down any consumed, water-soluble proteins.

However, the use of protein steroids is different. Steroid proteins are fat soluble. They can remain intact even with heat applied. They can even survive stomach acid! Potential risk of cattle and cow products treated with steroid hormones then causing changes to the human consuming them has room to be further studied. Because there is a lack of strong, reliable data this topic is pretty controversial. There is data supporting all sides of the argument, and no firm stance established by the professional Dietetics or Medical Community (that I was able to find anyway).

What now?

I have to agree with Fraser- dairy milk does have some positive nutritional qualities like protein, carbohydrates, and vitamins/minerals. But don’t we have a right to further investigate possible links between our food supply and rates of cancer? To understand the possible long-term effects of our food choices? Do you think certain foods should have a warning label? We put warnings on alcohol and cigarettes, should food be different? The Surgeon General warnings are there to raise awareness. Adding a warning label to certain foods might also help consumers make informed choices based on their own personal risk factors. 

Every day it feels like we’re reading headlines stating that another study has found higher incidents of cancer in today’s youth compared to 50 years ago. The more solid scientific research we have related to hormones in the food supply, the more educated and evidence-based our food choices become.

Further Reading

Physicians Committee for Responsible Medicine (PCRM)- Let’s beat breast cancer

Winchester Hospital- Controversy over added hormones in meat and dairy

Nutrition and Food, Recipes

Easy Tofu Veggie Scramble

Sarah Miller, RD

Ingredients

  • 1/2 sweet potato or any other potato you have, diced
  • 1 yellow squash, cut into bit size pieces
  • 1 zucchini, cut into bite size pieces
  • 14 oz block firm tofu, drained
  • 1 tbsp olive oil
  • 1.5 tsp garlic (or more to taste; can sub garlic powder but use less since it’s stronger than fresh)
  • 1 tsp onion powder
  • 1.5 tbsp nutritional yeast
  • 1.5 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • black pepper to taste

Instructions

  1. Drain tofu well. I use my tofu press for about 20 minutes. Don’t worry about making the block have fissures or breaks- you’re going to be mashing this up once it’s drained anyway.
  2. Heat 1 tbsp olive oil and garlic over medium heat in a deep pan or a medium size pot.  Add diced potato.
  3. Once potato pieces are slightly browned (about 5-7 min), add in the yellow and zucchini squash.
  4. Once the potatoes look a bit darker and your squash has some browning, crumble in your drained tofu. Mix together with turmeric, onion powder, nutritional yeast, smoked paprika, cumin and black pepper.  Add more or less of each seasoning to taste- I like to have enough turmeric to make the tofu appear yellow but not so much that it’s a dominant flavor. 
  5. Stir together tofu, seasonings and vegetables to distribute flavors well (about 2-4min). Serve warm.

Tips

  1. Don’t be afraid of adding or omitting spices. You can make this taste like whatever you want- that’s the beauty of tofu!
  2. Try adding in fresh diced onion instead of onion powder, or other vegetables you might have in your fridge. 
  3. Want a little more comfort? Melt some vegan (or dairy if you prefer) cheese on top to make it a melted scramble.
  4. I like to make this in my soup pot because I sometimes stir a little vigorously ???? So if you’re like me (accident and kitchen mess prone) consider using your soup pot instead of a skillet. Know yourself. ????
  5. Serve with your favorite toast (I suggest avocado toast or toasted vegan croissant toast), coffee, and orange juice for a lazy Sunday brunch. Cheers!
flat lay photography of three tray of foods
Nutrition and Food

Meal Prepping Tips & Ideas

Sarah Miller, RD

Weeknight dinner planning can be a challenge. With long hours and long commutes, it’s sometimes impossible to find enough time available for preparing a healthy, delicious meal. 

Luckily fall is finally here and so are some amazing in-season vegetables!

One of my favorite meal prep techniques is spending Sunday morning roasting every vegetable I can get my hands on. Brussels sprouts, various squash including acorn and butternut, cauliflower, broccoli, potatoes, I could go on forever. The beauty of roasting vegetables is that they retain their flavor in the days to come after being cooked. They also tend to hold their texture where sometimes frozen vegetables end up soggy. I don’t know about you, but frozen broccoli is probably one of my least favorite quick foods. I’m much happier when I’ve roasted a head of broccoli in advance for the week instead of settling for heating up frozen broccoli.

Another tip for meal prep is to have canned beans in your cupboard. I have an instant pot and prefer to cook dried beans whenever possible, but sometimes life gets the best of me and I need food now. Whenever this happens I’m always glad that my pantry is stocked with backup canned beans. Simply drain, rinse, heat and portion out your serving to add plant protein to your meal.

Not really into beans? Try roasting a block of tofu, pre-make a batch of lentils instead of beans, or even heat and cut-up your favorite veggie burger patty to add! 

Speaking of my instant pot, other great food items you can prep in advance for weeknight dinners are quinoa, sorghum, rice, or bulgur. I personally love to cook these in my instant pot simply because I don’t like to stand over a hot stove, especially for 30min or more. Cooking extra servings of my grains to have throughout the week makes this food hack a no brainer.

You could also pre-make a pot of high protein pasta to store for portioning out during the week. Just make sure to mix with some olive oil if you plan to refrigerate it sans sauce. This will help to minimize the pasta sticking together.

Putting it all together

Using my roasted vegetables, beans, and grain of choice I find an easy weekday dinner or lunch is to portion that out into a bowl and top with my favorite fixings. Depending on the variety, I might add some fresh avocado, sprinkle on some hemp hearts, or even add a sauce or peanut dressing. Another way to add flavor is to add fresh herbs and some lemon juice to keep it low sodium friendly. Experiment with different combinations to find what you and your family prefer.

Stay tuned for more meal prep ideas and tips!

Nutrition and Food, Recipes

Vegan Pumpkin Spice Hemp Seed Bread

Sarah Miller, RD

Ingredients

  • 1 and 2/3 c whole wheat flour
  • 1 c sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 tsp ground cloves
  • 1 tbsp pumpkin spice
  • 1-2 ripe bananas, mashed
  • 1 c canned pumpkin
  • 1/2 c olive oil
  • 1/2 c water
  • 1/2 c hemp seeds
  • 1/2 c dried cranberries
  • 1/2 c dairy free dark chocolate chips
  • nonstick spray

Instructions

  1. Preheat oven to 350 ℉.
  2. In a large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and pumpkin spice.
  3. In another bowl combine mashed banana, pumpkin, water, and olive oil.
  4. Mix wet ingredients into dry ingredients until moistened.
  5. Fold in hemp seeds, dried cranberries, and chocolate chips.
  6. Spray a 9×5 inch bread loaf pan with nonstick spray. Pour batter into greased pan.
  7. Bake for 60 minutes or until a toothpick comes out clean and top of the bread is slightly browned and crunchy.
  8. Let cool and enjoy!

Tips

  1. Banana quantity can be decided according to how moist you like your breads. To make it more moist like a cake use 2 whole mashed bananas. For slightly less cake-like density use 1- 1.5 whole mashed bananas.
  2. Try having a piece warmed with your favorite cup of coffee!