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Go Beyond the Veggie Burger

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**As a part of one of my rotation assignments, I wrote this article with the help of my amazing preceptor Neva Cochran. This article was published in the Mason County News (click to see the original article!) this week, and is also featured on the ADA Daily News!

Week # 2 down of National Nutrition Month- and I have a new challenge for you!

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Three in 100 American adults call themselves vegetarians. Lower in saturated fat and cholesterol and higher in fiber, vitamins and minerals, plant-based diets are linked to a number of health benefits including a lower body weight, lower cholesterol and blood pressure levels and a reduced risk of heart disease, diabetes and cancer. According to the American Dietetic Association, appropriately planned vegetarian diets can be healthful and nutritionally adequate. This is not necessarily a suggestion to cut out all meat cold-turkey, but rather to eat more plant foods and try going meat-free one or two days a week. This will provide ample nutrition benefits without forgoing the fish, poultry and beef we know and love here in Texas.

It’s easy to sneak more fruits and vegetables into your favorite meat-based recipes to create vegetarian entrées. Instead of meat, build meals around protein-rich plant foods that are naturally low in fat like beans, grains and a variety of vegetables. Try pasta primavera, bean tacos, veggie pizza, mushroom burgers, vegetable lasagna or even a tofu-vegetable stir-fry.
These changes will boost vegetable intake and cut saturated fat and cholesterol.

So take the opportunity to try some new dishes and develop new favorites for your family’s table. Stay tuned this week for super simple, no-fail recipes incorporating this practice that will surely please even the most avid meat-lovers, not to mention save on your grocery bill (Vegetable based protein costs significantly lower than even the cheapest cut of meat!)

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