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High protein vegetarian lunch in under 5 minutes

July 18, 2012

Vegetarians, generally, and vegetarian athletes, specifically, are often asked how they get enough protein without meat.  While I’m no longer vegetarian (I regularly eat fish and very selectively eat meat), I appreciate the health benefits, variety, convenience, and flavors of vegetarian meals.

Short on time today, I threw together a salad of sorts that is typical of about 5 of my meals a week.  Sometimes I’ll have one for lunch or dinner but it is just as common for my breakfast or a snack.  There’s not much to it but it tastes great and fills me up.  It is about as healthy as anything I can make or buy and is full of all the stuff my body needs to recover and rebuild.

I toss all the ingredients in a large mixing bowl – the volume of the salad is about as big as two entree-size meals from a restaurant.  The base is 3-4 large hands-full of mixed greens and the rest is whatever I have around but I make sure to have a couple sources of quality fat and protein.

Today’s included:

  • the greens
  • 2 chopped hard-boiled eggs (I boil them by the dozen so we always have some ready)
  • a handful of almonds
  • half a can of garbanzo beans
  • a tablespoon or two of hemp seeds
  • a bit of balsamic-olive oil dressing

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From → Nutrition

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