I was recently asked if I had a favorite protein foods to get protein in my meals.
I’m not one for labels, so I chose a protein food because it’s pretty much the only one I can find that comes with the protein.
That means that when I make it with veggies and herbs, I don’t need to add any of the other ingredients to make it good for my body.
If you’ve ever had a meal with a lot of veggies or herbs and were worried about adding a lot more to your diet, I suggest trying to avoid adding any protein in the first place.
In general, the more you add to your meal, the better.
What are some of your favorite protein food choices?
You can get protein and carbs from any number of foods.
Here’s a list of some of my favorite protein and carb foods, sorted by nutrient content:Bread: 1 cup (or 2 ounces) white rice or other wheat flour (or any other grain) 1 cup of low-fat or low-sodium chicken broth 1 cup cooked chicken or turkey breast 1 cup low-glycemic index (GI) brown rice (or other white rice) 1/2 cup low or no-sugar brown rice cereal (or another whole grain)2 cups or 1 1/4 cups whole-grain breadcrumbs (or regular whole grain bread)1 cup or 2 tablespoons coconut oil (or soy sauce)2 teaspoons dried thyme leaves1 tablespoon garlic powder1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt (or to taste)1 tablespoon cinnamon or nutmeg1/3 cup soy milk (or almond milk)1 teaspoon fresh lemon juice (or orange juice)1/8 teaspoon ground black pepper (or more to taste1/16 teaspoon ground cloves1/32 teaspoon cinnamon or peppercorns1 teaspoon dried parsley or thyme2 teaspoons minced garlic (or onion powder)2 tablespoons unsalted butter, melted or cut into small pieces1/10 cup dried red lentils (or brown rice)1 1/8 cup diced green chilies1 cup cooked broccoli (or spinach)1 (15-ounce) can coconut milk (4 ounces)1 serving of chickpeas (or white beans)1 small tomato, sliced1 cup raw or cooked corn (or sunflower seeds)1 large egg (or 1 egg white)1 tsp ground flaxseeds (or flax seeds)2 cloves garlic, minced (or additional to taste)*To make this recipe, I used a recipe from this site for chicken broth, which contains about 15% protein and about 5% carbs.
You could also use soy milk or almond milk, but I didn’t want to give myself the added calories of making my own protein, so for now, I’m just using soy.
You can use soy sauce if you like, but it probably won’t taste as good.
To make it, you can make this soup from scratch.
You’ll need:1 cup chicken broth (or broth from a blender)1-2 tablespoons coconut milk, plus 1 tablespoon for the soup itself1 teaspoon salt or more to flavor the broth1/6 teaspoon dried thyame (or thyme)1 or 2 garlic cloves, minced1/20 teaspoon dried oregano, or 1/16 tsp dried basil1/1 teaspoon ground cinnamon1/30 teaspoon ground ginger (or ginger powder)1 whole lemon zest (or lemon juice)To make the soup, heat the coconut milk in a small pot over medium heat.
Add the chicken and cook for about 5 minutes, until chicken is cooked through.
Add coconut milk and cook another 5 minutes.
Remove chicken and stir in the spices, herbs, and liquid, and continue to cook until the broth is reduced to a few cups.
Add the soup to a blender and blend until creamy.
(If you want it to be a little thicker, add a tablespoon or two of water to the blender.)
Add the soup into a saucepan over medium-high heat and bring to a boil.
Reduce the heat to medium-low, and whisk in the chickpea broth, lemon juice, and garlic for about 10 minutes.
Add corn, soy milk, and spices, and bring back to a simmer.
Add the chicken back to the simmer and simmer for about 30 minutes, or until chicken and broth are tender.
Remove from the heat, and add the cooked chicken back into the soup.
I’ve also made this soup with kale.
I added a little water and some chicken broth to the soup and then added about 2 tablespoons of kale in with the broth.
It was really good.
I like to cook this soup up ahead of time to keep it nice and creamy.
It’s great for breakfast or as a quick dinner.
I also like to make this with rice or pasta. You