Vegetable Proteins (Page 2 of 2) in pdf

WHEY AND SOY PROTEIN POWDER

There’s no denying it - very often you have a busy, on-the-go life. A shake is often the easiest way

to get protein when one is pressed for time. While both whey and soy protein powders contain

the same amount of protein (20 to 25 grams per scoop), research suggests that whey protein

stimulates muscle recovery faster than soy after a workout. However, soy is still a good choice

if you are a vegan or are lactose intolerant.

SLIMBAND

SUGGESTS: Mix one scoop of protein powder with a half cup of yogurt or cottage

cheese, and then sprinkle with a scant handful of nuts!

TEMPEH

Tempeh is a fermented soy product that uses the entire soybean (unlike tofu) so it retains more

protein. A 3 oz. serving provides an impressive 15 grams of protein (twice that of tofu). It is easier

to digest than other plant proteins, making it easier on the tummy and less gassy than beans or

other legumes.

SLIMBAND

SUGGESTS: Grate Tempeh and use it as a ground beef substitute, or crumble it

directly into a stir fry or pasta sauce.

QUINOA

This is another rare plant food that provides the full range of essential amino acids! It’s rich in

protein and provides those low-glycemic carbs that will be the primary fuel for you to get you

through your hectic day or an intense workout.

SLIMBAND

SUGGESTS: Use quinoa as a rice substitute in all types of dishes. It tastes fantastic

when cooked with some dried figs, raisins and cinnamon, and stirred into some Greek yogurt for

breakfast as well.

TOFU

Identified as being ‘classic vegetarian’, tofu is a good source of protein and is a rare plant-based

food that contains all eight essential amino acids. It makes a fantastic substitute for stir frys, rice

dishes and lasagnas. Plus you don’t need to be a high end chef in the kitchen to prepare it.

SLIMBAND

SUGGESTS: Have some firm tofu ‘on the ready’ in your refrigerator to easily add

to your next stir fry!

THE SLIMBAND

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Tel: 1.800.298.0684

Fax: 1.888.671.0949

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Vegetable Proteins Page 2